For the first time ever, I’ve decided to try and embrace this ungodly season they call Winter. (As you can see, it’s still a challenge)
But I thought to myself, the only way to suffer through winter is by celebrating it! After all, I guess there are SOME good things involved.. like knitting, hot chocolate, endless mugs of soup, ugg boots, gumboots, drawing on steamed surfaces, doons and hot water bottles, friday fright nights with the BFF, snowflake making parties, bed socks, baked goods…. and most of all, a great excuse to stay in!!!
As it happened last year, I’ve once again become obsessed with cooking! Masterchef is part of the reason of course. I’ve taken it a little bit further this year (in the logical direction) of actually writing down all my invented and tweaked recipes so I won’t desperately regret forgetting all my added secret ingredients to recipes! Needless to say, since I already have a slightly unnatural love and obsession with notebooks, I’m in love with my one that’s slowly becoming full of recipes.
My favourite dish of the season so far has been Spicy Baked Sweet Potato Fries with Garlic/Lime Aioli… YUM! Try it, you will have no regretskies, I guarantee it.
6 medium sweet potatoes, peeled and cut into chips
2 tbs olive oil
salt and pepper, to taste
1 tsp chilli powder
1. Preheat the oven to 220 degrees celsius
2. In a plastic bag, combine all ingredients and shake the bag til chips are evenly marinaded.
3. Spread the chips out in a single layer over two trays, don’t overcrowd them.
4. Bake in pre-heated oven for 20 mins, or until crispy and brown on one side. Turn over and bake for another 20 mins or until crispy on the outside and tender on the inside. Cooking time will vary depending on how thick you cut your chips.
Note: Highly recommend cutting them thick, for a beautiful tender fry. Cut them too thin and you end up with the overly crispy dud string bits of a box of chips.