Tag Archives: Onion

Baked & Bolognese Stuffed Sweet Potatoes

If on looking at the picture of this recipe in the header, and thinking “Hey shouldn’t this be more of a winter type of post?” you would be entirely correct. However other residents of Scotland will be aware of the fact we seem to be missing something this year, and that something is Summer.  So if my recipes seem strangely un-seasonal, please be aware it’s actually still quite cold and wet where I’m from- I’m literally sitting typing this out with a mug of hot coffee, while wrapped in my thick knitted cardigan. Hopefully when the weather heats up I can post my summer ideas- if not then there’s always next summer (er… fingers crossed, right guys? Haha)! Anyway, onto this recipe.

I originally wanted to post a slightly different version of this recipe -using a different vegetable other than sweet potato (yes I’m keeping it a secret!) – as it used to be a recipe my Granny would make for us, and it was one of my favourites. However it proved extremely difficult to source the ingredients needed, so I settled for sweet potatoes instead. If you try it I hope you enjoy it, because this has actually turned into one of my favourite recipes I’ve posted. It’s also worth noting that the Bolognese part is for TWO servings, as it’s the sort of thing that is a total hassle to make 1 serving of- and anyway, who doesn’t want to have some home-made leftovers ready for your lunch the next day!

To make it you will need:

Ingredients.2.BSB

1x Large/ Medium Sweet Potato  (The Bolognese makes two servings, so increase your sweet potatoes accordingly)

For the Bolognese:

250-270g of Lean Mince (basically whatever you would think is enough for 2 people)

½ of an Onion

2 good sized cloves of Garlic

1 can of chopped tomatoes (I used Napolina)

1 teaspoon Marmite (this is optional but I love it.. seriously just try it!)

Fresh Basil

Extra Virgin Olive Oil (or oil of choice)

Salt and Pepper to season

 

I know what your thinking- Marmite in a Bolognese? Yes I know. I know it isn’t traditional (It’s also worth noting that this isn’t a traditional Bolognese as a whole)-but I like it, it tastes good, and this is my blog so I’m posting it! I even eat Marmite straight out the jar like Nutella sometimes. That’s how much I love it. Right, now I’ve got that out the way, the first step is to put your oven on for the sweet potato- at roughly 180-200c depending on your oven and it’s cooking times. I put mine on at 180, and it took 45 minutes exactly. Once the oven is preheated, pop in your sweet potato and get to chopping the onion and garlic.

I realise that looking at some of my previous recipes, everyone is probably fed up of “chopping pictures” so I spared everyone from having to look at more chopped onion and garlic. Once chopped, get your frying pan, pour in your Oil of choice (I didn’t use much, just about 3 teaspoons) and on a low heat, add in the onion and garlic. The heat should be low so you don’t cremate the ingredients. After a couple of minutes, add in the mince- still on a low heat. Once it has been part cooked, add in your can of tomatoes, give it a good stir, and leave it to simmer on the lowest heat you have.

Mince.BSB

Keep an eye on your time, making sure you don’t burn the sweet potato. It’s hard to give exact times as the size of the sweet potato makes cooking times vary quite a bit. The more you eat them the better you get at guessing the time! After the sauce has been simmering a bit, add in your Marmite and some cracked black pepper. Yes, I couldn’t resist a “Marmite action shot”.

Marmite.BSB

Leave again to simmer. When the sweet potato is almost done, get your Basil and take approx. 3 stalks, picking off the leaves. Tear up the leaves and scatter into the pan, mixing through evenly. Take out your sweet potato, cut lengthways, and stuff with the Bolognese mixture. Add some salt if you like- although the Marmite usually provides the saltiness, so it is a matter of personal taste. You can serve with whatever you like, I find that the sweet potato is filling in itself, so I had it with a nice simple side salad.

Finished.BSB

 

 

Mushroom Bun Beef Burger

Burgers are one of my favourite foods to eat, but unfortunately they don’t really fit in with a healthy eating programme. Luckily there’s a way you can have your cake (or burger in this case) and eat it! I was already aware that you can have ‘healthy’ burgers, which instead of the bun come wrapped in fresh lettuce- which does sound good, but not filling enough for me personally. Using Portobello mushrooms is another common method for a healthier alternative- but far more filling and satisfying.

For this recipe you will need:

Ingredients.Ed

2 Portobello Mushrooms

Roughly 190g of lean minced beef (or enough for a patty)

3 Medallions of Bacon

1x Small Serving of salad

1x Slice of White Onion

Salt and Pepper for seasoning

 

150g of Asparagus (or your vegetable of choice)

 

Optional:

Salsa (for topping the burger)

Minced Garlic or selected spices for the burger mix

Egg- to be used if your burgers don’t bind together well.

 

The first thing you need to do is switch on your grill (I used my George Foreman) ready for the bacon and the burgers. While this is heating up, it’s time to make the burgers themselves. Grab a small bowl to mix the mince, salt and pepper together. You can add in some spices or minced garlic here if you prefer, however I decided to opt out of this, as I have the gym later and don’t want to knock everyone out with my garlic breath! Form the mince into a patty with your hands, by pressing it together. This works well for me, but if your mice doesn’t want to bind, you can mix up an egg, adding a small bit at a time to the mice until it binds.

Beef.Patty.Ed

Put your burger and bacon on the grill, and meanwhile boil up some water, for your asparagus. For your mushrooms, you can add them to your grill to cook, or if you prefer you can cook them in a non-stick frying pan. I used the pan method, as my grill wasn’t big enough.

Mushroom.Bun.Ed

Once the mushrooms & meat are both nearly ready to serve, add the asparagus to the boiling water. When done, remove the mushrooms from the pan, and transfer them to either a clean, dry tea towel or some kitchen paper. This is to prevent the mushrooms becoming soggy. Next, stack the mushroom base with the bacon, burger, onion and salad. I added some mild salsa for some extra flavour, but Sriracha (had to google that spelling) would also be great. Finish off by topping with the mushroom ‘bun’ lid, and serving with the side of steaming hot asparagus.

Finished.Burger.Ed