TACOS WITH SWEET POTATO PUREE, MARINTAED MUSHROOMS AND SALSA

 

Dessa tacos (eller tortillas) var extremt goda. En mix av sött, salt, krispigt, syrligt..Att göra en tacosås av sötpotatis är dessutom något jag måste rekommendera lite extra!

These tacos (or tortillas) was extremely yummy. A mix of sweet, salty, crispy, sour... And to make a taco sauce out of sweet potato is a must-try!

TACOS WITH SWEET POTATO PUREE, MARINTAED MUSHROOMS AND SALSA
Serves 2

Salsa:
tomatoes
cucumber
1 garlic clove
1/2 red onion
lime juice
1 tbsp good quality oil
fresh cilantro leaves
salt & pepper

Sweet potato puree:
1 medium sized sweet potato
1 tbsp good quality oil
salt & pepper

Marinated mushrooms:
200 g mushrooms
1-2 tbsp soy
1 tbsp rice vinegar
1 tsp sesame oil 
1 garlic clove, pressed
pepper

Tortilla bead (I used wholegrain)
1/2 avocado

1. Sweet potato puree: Put the owen on 200°C. Cut som holes in the sweet potato and bake it in the middle of the owen until soft, about 40 minutes. Peel of the skin from the potato and mash it with a fork. Add the rest of the ingredients and blend well. 
2. Salsa: Cut tomatoes and cucumbers in to small cubes. Finley chop the garlic. Put everything in a bowl and add the rest of the ingredients. Blend well. 
3. Marinated mushrooms: Cut the mushrooms in smaller peaces (not too small) and set aside. Mix and blend the other ingredients well with a fork. Add he mushrooms and leave for about 30 minutes. Heat up a pan and fry the mushrooms until they starts to get a bit crispy.
4. Serve the tortillas with the mushrooms, puree, salsa, some peaces of avon and cilantro leaves.

INDIAN DTUFFED BELL PEPPERS

Dessa är perfekta för dig som älskar het indisk mat! Det är några små saker som gör att dessa går från goda till underbara.

These are perfect for you if you like hot indian food. There is some small things that will make this dish go from good to amazing!

INDIAN FILLED BELL PEPPERS

Serves 2

Ingredients:

2 red bell peppers

1 small red union

1 big garlic clove

2 tsp ajvar (paprica relish)

1 ½ dl red lentils

1 tsp dried cilantro

1 tsp cumin

1 tsp turmeric

1 tsp smoked paprica

2 tsp dried cocount

1 vegetable stock

½ lime

390 gram tomato sause

water

fresh parsley

salt and peppar

1. Preheat the owen to 200 C°. Cut the lid of the peppers and spoon out the seeds and ribs. Put some olive oil on your hands hands genty grease the outside of the peppers. Put salt both on the inside and the outside. 
2. Cut the red onion in to smaller pieces and finely dice the garlic. Put some olive oil in a pan and fry the onions until golden and crips. Add the ajvar and spices and at least the lentils. Stirr for awhile until adding the tomato sause and water (about 2 dl). Add the lime.
3. Cook for about 15 minutes until the lentils start softening. 
4. When the water has reduced, shop the parsley and add to the mixture. Stuff the peppers with the filling. Put the lids on and put them in the owen for about 40 minutes. 
5. Bon apetit.