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How to Cook with Sweet Potatoes,How to Cook with Sweet Potatoes
Recipes

A light and tangy dressing for salads or roasted vegetables.

Ingredients:

  • 2 shallots, finely chopped
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey or maple syrup
  • Salt and pepper to taste

Method:

  1. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, and honey.
  2. Stir in the finely chopped shallots and let the dressing sit for 10 minutes to allow the flavours to meld together.
  3. Season with salt and pepper to taste. Drizzle over your favourite salad or roasted vegetables.

A comforting and classic dish that celebrates the deep, rich flavour of onions.

Ingredients:

  • 4 large onions, thinly sliced
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • 1/2 cup dry white wine (optional)
  • 4 cups beef or vegetable broth
  • 1 tsp thyme (dried or fresh)
  • Salt and pepper to taste
  • 4 slices French baguette
  • 1 1/2 cups grated Gruyère or Swiss cheese

Method:

  1. In a large pot, melt butter and olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, for 20-25 minutes until caramelised and golden brown.
  2. Add the minced garlic and cook for another 1-2 minutes. If using wine, pour it in now and let it reduce by half.
  3. Add the broth and thyme, and simmer for 20-25 minutes. Season with salt and pepper to taste.
  4. While the soup is simmering, toast the baguette slices. Once toasted, top with grated cheese.
  5. Ladle the soup into oven-safe bowls, place a slice of toasted bread on top, and broil for 3-5 minutes until the cheese is melted and bubbly.
  6. Serve hot with a side salad.

Ingredients:

  • 12 large mushrooms, stems removed
  • 2 large onions, thinly sliced
  • 1 tbsp olive oil
  • 1/2 cup cream cheese, softened
  • 1/4 cup grated parmesan cheese
  • 1/4 cup grated mozzarella cheese
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method:

  1. Preheat the oven to 180°C.
  2. Heat olive oil in a pan over medium heat. Add the onions and sauté for 10-15 minutes until caramelised and golden brown.
  3. In a bowl, combine cream cheese, Parmesan, mozzarella, garlic powder, salt, and pepper. Stir in the caramelised onions.
  4. Spoon the mixture into the mushroom caps and place them on a baking sheet.
  5. Bake for 15-20 minutes, until the mushrooms are tender and the cheese is melted and golden.
  6. Garnish with fresh parsley and serve.

Storage tips for onions:

  • Whole onions: Store them in a cool, dry, well-ventilated place, away from direct sunlight (such as a pantry or cupboard). A mesh bag or basket works well to allow airflow.
  • Cut onions: Once an onion is cut, store the unused portion in an airtight container in the fridge. It’s best to use them within 1-2 days.
  • Green onions (spring onions): Keep them in the fridge, either in a jar with water (changing the water every couple of days) or in an airtight container.
  • Onion storage longevity: Whole onions can last anywhere from 3 weeks to a couple of months depending on storage conditions. Avoid storing onions near potatoes as they can cause each other to spoil faster.

Storage tips for shallots:

  • Whole shallots: Store them in a cool, dry, dark place (like a pantry), similar to onions. They need good airflow, so avoid plastic bags.
  • Cut shallots: Store cut shallots in an airtight container in the fridge for 1-2 days.
  • Longevity: Shallots can last up to a few weeks when stored correctly.

Cooking tips for onions and shallots:

  • Onions:
    • For a sweeter taste, try caramelising onions slowly over low heat. This enhances their natural sweetness and gives a rich depth of flavour.
    • Sautéing onions is one of the most common methods, but be sure to adjust the heat based on your desired level of browning. Cook on medium heat for softening, or on higher heat for a crispier texture.
    • Raw onions in salads or sandwiches can be pungent. To mellow the taste, soak them in water with a pinch of salt for 10-15 minutes before using.
  • Shallots:
    • Shallots have a milder, more delicate flavour compared to onions, making them perfect for raw dishes like salads, dressings, or as a garnish.
    • Caramelised shallots are delicious and can add a sweet, deep flavour to any dish. You can cook them similarly to onions but with a slightly shorter cooking time due to their smaller size.
    • Raw shallots are excellent in vinaigrettes and sauces due to their subtle, sweet flavour.