Sweet Potato Hash

This is an easy little throw together, that can be eaten as a main or a side dish. I had it with gammon and a fried egg tonight, but you could also crack eggs into it and finish it off in the even, and you could also top it with cheese.

What you need:
Sweet potato, diced small(I leave the skin on)
Onion, finely diced
Red pepper, finely chopped
Sweetcorn
Spinach
Garlic powder, salt and pepper
Fry light (or oil if you don't have this)
Quantities are dependent on what you want most of. I used 1/2 a large potato and about 1/2 cup of each veg for one large portion.


What to do:
First, boil the sweet potato until just soft. Wilt the spinach in a frying pan whilst the spuds boil. Remove the spinach and chop it up, and leave to one side whilst you sautée the onions and peppers in some Fry light spray (or a little oil if you don't have this).
Add the sweet corn and spinach to this mix once the onions have softened and sprinkle in a pinch of garlic powder, salt and pepper. Remove from pan and set to one side. Add some more fry light to the fry pan and add the drained sweet potatoes. Sautée until lightly browned and then combine the veggie mix with it. When combined serve. Simple and tasty, and if using fry light then healthy too! Yum.

Blue Cheese Mushroom Stacks

I made these for dinner and they were scrum-diddly.
Can be served as a starter or serve two with a salad for a main course.
They also work with any other cheese but I am having a bit of a blue cheese obsession at the mo!

Make 'em:

Large mushrooms
Cherry tomatoes, halved
Red pepper, chopped
Blue cheese, sliced or crumbled
Oil
Bread, sliced
Garlic granules
Black pepper
Oregano

I haven't put quantities of anything as it's all up to you, also you can change up what veggies you use too. I used 2 cherry toms and about 1/4 of a small red pepper per 'shroom, and enough cheese to cover. I sliced my bread from the end of a crusty loaf to make my croutons but you could also use a cookie cutter to cut out shapes from a slice of bread.

Oven at 200'c (fan)

Lightly grease the bottom of your roasting tray and sit the mushrooms in cap-side down. If they have long stalks trim these first.
On each mushroom place the tomatoes and peppers and top with your cheese. Gently drizzle your pieces of bread with oil and sprinkle with the garlic, pepper and oregano. You shouldn't need any salt due to the cheese. Stack these on top of the mushrooms and cook for approx 20 minutes.
Remove from oven and transfer to plate. Then make lots of "mmmm" sounds as you chow down.