I've just touched down in St Petersburg in Russia, for four weeks of family holiday madness with Tony and Mila. We're here for a week, then heading over to Helsinki in Finland, Tallin in Estonia, and finally Stockholm in Sweden. After a couple of days recovering from our 17 + 6 hour flights from NZ (with a babe who decided not to sleep), we're now out and about soaking up as much local food (of course), sights, and history as we can. I adore travel truly, it has to be my close second love after food - I could travel forever!
So I'll keep this brief, as Mila's about to wake up from her midday snooze, and we have this amazing church to go see. So here's a quick and easy recipe for you, that I created for the WHOLE Cookbook last year. If you haven't yet got a copy, you can read more about it and order one here. But meanwhile, here's a sneak peek of one of my favourite recipes from inside!
These Sesame Crusted Kumara Fries with Creamy Cashew Aioli are one of my most regularly made dinner-in-30-minutes recipes at home. They're super easy to make, cheap as chips (literally), and the flavour combination of the sweet potato with middle eastern-inspired cumin, sea salt, and crunchy sesame seeds is just divine. I'll normally make some sort of version of these at least once a week, then serve them up for dinner as part of an Ultimate Salad Bowl. Once you've tried this version here, you can mix up the spices as you like (smoked paprika, chilli and turmeric are all amazing), and try them with regular potatoes or parsnips too. Such an easy way to have dinner on the table in 30 minutes, but still with so much flavour!
If you try these Sesame Crusted Kumara Fries, I'd love to hear how you get on. Leave me a comment below or tag me on Instagram with @begoodorganics and #begoodorganics so I can see what you come up with! Meanwhile if you'd like to stay tuned with our holiday adventures, I'll be over on Instagram too.
Til then, hа здоровье/nazdarovye (to your health!) and talk soon!
PS If you like this recipe, pin it on your Pinterest board, share it with friends on Facebook or Twitter, or post it to Instagram. And if you're not already subscribed to my weekly recipe emails, make sure you do that here!
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Always use certified organic, local and fairly traded ingredients wherever possible
To serve: a big salad, or make them in my Ultimate Salad Bowls here
c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon
Photos by the amazing Bronwyn Kan, the author of the WHOLE Cookbook.
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