Friday, May 15, 2015

Spiced sweet potato cakes with crispy fried egg recipe + a giveaway!

You know something scary? I've now been out of professional kitchens longer than I was working in them! (Just under 9 years for those of you keeping score). It's crazy to think so many years have passed, to think I thought I would go back to work soon after giving birth to our daughter, whom I carried around in my growing belly as I cooked in a local cafe back home in NZ all those years ago. The moment she arrived I knew that would not be the case, at all. And I was right.

A few days ago the baby of our family turned 7. He was only 2 when I started this blog and it blows my mind to think how many things have changed for us in that time. When I left the professional kitchen, I never would have guessed that I'd still be working everyday with food, but instead of working for someone else's dream... I'm working for my own. I'd always dreamt of writing recipes for a living, and some days I really do have to stop and sit back in disbelief that that's exactly what I now do. I know I've been a bit distant from this space of late, but please know how grateful I am for all of this -for you- reading and cooking along with me all these years. Without you guys, I wouldn't be chasing my dreams. Thank you.

These spiced sweet potato cakes are a riff on the kumara + kale latkes, found in my cookbook (US edition pre-orders here!). I made them for Si and I yesterday for lunch and decided to spice things up a little. You can poach the eggs if preferred (like I do in my book), but I was being lazy and didn't want to create more dishes for myself! Ha. Lastly, be sure to check out the awesome giveaway I'm running below!

GIVEAWAY! Now closed- Cinnamon lover Christina was the winner! 
The lovely Latasha, from local Perth company Latasha's Kitchen is giving away a pack of 4 of her beautiful spice pastes to one lucky Australian reader (sorry international friends!). The pack contains: Indonesian Turmeric Kari Paste, Green Coriander Sauce, Biriyani Masala Paste, Kuruma Masala Paste and a recipe card for each item. All items are gluten-free, preservative-free and vegetarian. To go in the draw, simply comment below telling me one of your favourite spices that you use often in your kitchen (mine would be a toss up between cumin, ground turmeric, cardamom + cinnamon!). I'll draw a winner via on Monday 18th May, 12pm WST. Good luck!
Thursday, April 30, 2015

Sarah B's roasted pumpkin with black rice and tangerine tahini sauce recipe

Back when I worked in professional kitchens, a good portion of the year the staple vegetable always guaranteed to be lurking somewhere in the storeroom was the humble pumpkin. To many it may seem one of the more, how shall I say this... boring, vegetables. But to me, they simply mean endless possibilities. Not only can they be used in hundreds of savoury dishes from pasta, salads and stews, but pumpkin works just as well when used in sweet dishes too! Just take a look at any US food blog in the first week of (their) autumn, or should I say fall, when everyone goes pumpkin-crazy in blogging land and you will see all the amazing things that can be done with this so-called 'boring' veg. Smoothies, pies, brownies, you name it, pumpkin is the king. 

Monday, April 13, 2015

Chocolate-filled baby hazelnut cookies recipe

I was doing so well this year. Easter came and went and I only had a handful of teeny Easter eggs, which I thought were stealthy stolen late at night when no one was watching... only to be caught out the following day by the little monkeys, who it turns out know every egg collected at their grandma's hunt and knew exactly the two mini ones that were missing. I told them, in my defense... at least I took one from each! Fairs fair and all...
It wasn't until well after Easter had come and gone that my craving for chocolate kicked in. So rather than steal anymore eggs from the kids, I whipped up a batch of these super simple chocolate-filled hazelnut cookies, in mini size. I used the reminants of a block of chocolate I had kicking around from some recipe testing, but I reckon these cookies would also be a great way to use up a little of your Easter egg haul, if you still have any left...

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