My dear readers, yes I am alive. I do realize I haven’t posted a single thing in one and a half months, but I am guessing you wouldn’t really be interested in a third Alice Miller book review and that’s all I wanted to write about (and yes, “Breaking down the wall of silence” was equally enlightening and breathtaking as her other books, that I reviewed here and here). Apart from reading a few great books by Vassilis Alexakis and The Pastures of Heaven by J. Steinbeck, I have been busy studying Dutch. Thanks to N., I found an amazing tutor who keeps me motivated. Studying takes up about 70 percent of my child-free time though and with my creative writing doula clients taking up another 20 percent, there isn’t much left for blogging.
Anyway, I am slowly getting used to my new routine and making time again for all the things I enjoy doing. As you know, cooking and creating recipes is one of them, so my comeback will be a heart-warming autumn recipe.
- 5-6 sweet potatoes
- 2 cups chopped up mushrooms
- 1 big onion
- 2-3 garlic cloves
- tons of coriander (or, you know, as much as you like. And if you hate it, substitute with parsley)
- the juice of 1 clementine
- a few drops tabasco sauce
- 1 1/2 cups tomato sauce
- 2-3 tablespoons olive oil
- 1 teaspoon sugar
- salt to taste
- Preheat the oven at 200 C.
- Peel and cut the sweet potatoes in small cubes.
- Thinly slice the onion.
- Chop up the coriander or parsley.
- In a baking pan put all your ingredients and mix well.
- Cover with aluminum foil or baking paper (I soak it with water and then it takes the form of the baking pan).
- Cook for 40 minutes covered.
- Take out of the oven, stir a bit and cook for another 20 minutes uncovered.
I suspect this one will taste even better the next day, if you have any leftovers, as the aromas will mix better. There isn’t any left in our baking pan though… I suspect that baked apples with cinnamon would be an appropriate desert for this one!
That’s all for now, but I promise I will be back soon with more posts 🙂 Happy autumn!