One of my biggest weaknesses is cookbooks. They are my favorite kind of books and I use them to discover new recipes, as an inspiration for my blog and of course as a source to learn about professional food photography. I know that recipes are widely available online, but there is something about having actual cookbooks neatly arranged in a bookshelf. My latest purchase is Fresh, Donal Skehan’s newest cookbook which was released earlier this week.
I’ve admired Donal’s work for a very long time and am an avid follower of his blog and youtube channel. His recipes are mixture of sweet treats, healthy recipes and everyday meals. I feel like in recent months new cookbooks have been bursting with healthy recipes, which certainly is a good thing. Donal’s newest book is just that: full of healthy, different, fresh recipes that make you feel energised.
The first recipe I wanted to try out was roast sweet potato. Jacket potato is something you get a lot in the UK and is canteen staple where I work, yet I’ve never been drawn to it. Sweet potatoes however, are so much more flavorful than ordinary potatoes so I couldn’t wait to try out one of the 4 versions of roast sweet potato, the Mexican variety.
I changed the filling a little bit, because I wanted to use a few things in my fridge, but it was still a delicious lunch. My verdict of the cookbook: the photography is absolutely beautiful, the recipes mouthwatering and I highly recommend the book to anyone who needs a bit of inspiration for healthy everyday meals.
- 1 large sweet potato
- a glug of olive oil
- 5 cherry tomato, quartered
- juice from 1/2 lime
- small handful coriander leaves
- salt + pepper
- a small handful of red cabbage, thinly sliced
- 1/2 avocado, sliced
- a few pomegranate arils
- sesame seeds
- tahini (optional)
Preheat the oven to 200°C. Place the sweet potato on a baking tray and drizzle with a bit of olive oil. Roast for approx. 45-50 minutes.
Take out of the oven, a slice lengthwise. Add the avocado, and red cabbage. For the salsa, combine the tomatoes, a few chopped coriander leaves, lime juice and salt and pepper. Add to the sweet potato. Garnish with pomegranate arils, sesame seeds, and optionally a bit of tahini.