|Here’s some more recipes by my cooking guru, Yamuna Devi. Before attempting to cook any of her recipes, make sure you are aware of the difference between US measures and Australian/metric measures. See below*
You can prepare this salad up to 8 hours before serving. Though it is light and healthy, it is also substantial and filling, perfect as a fall or winter salad. The maple-lemon dressing is barely sweet, pleasantly warmed by candied ginger.
Cooking time: about 45 minutes,
Preparation and marinating time (after assembling ingredients): about 1 hour,
6 medium-sized sweet potatoes (about 2 pounds/1kg), washed but not peeled,
4 tablepoons maple syrup or honey,
3 tablespoons orange or tangerine juice,
3 tablespoons lemon or lemon juice,
¾ teaspoon salt,
¼ teaspoon freshly ground black pepper or 1/8 teaspoon cayenne pepper,
½ cup olive oil, or 2 tablespoons almond oil and 6 tablespoons sunflower oil,
1/3 cup finely chopped fresh coriander or parsley,
2 tablespoons chopped candied or stem ginger,
3 medium-sized tomatoes, peeled, seeded and cut into ½–inch (1.5 cm) cubes,
Prick the potatoes with a fork in 2 or 4 places, then wrap in aluminum foil. Bake in a preheated 400 F (205 C) oven for about 45 minutes or just until crushably soft.
Cool, peel, cut into ½-inch (1.5 cm) cubes and places them in a large salad bowl. Alternatively, peel the potatoes, steam them, let them cool, and cube them.
Combine the sweetener, juices, salt, cayenne or black pepper, oil, fresh herbs and ginger in a jar, cover and shake until emulsified. Pour the dressing over the potatoes, toss gently, cover and set aside, refrigerated, for 1-8 hours.
Before serving, add the tomatoes, gently toss and serve on a bed of mixed greens.
*Note that since Yamuna wrote her recipes using US measurements, the weights are in US with metric in brackets.
More importantly, her tablespoons are US (15ml) whereas Australian/metric tablespoons are 20ml. So if you follow these recipes using metric measures, your tablespoons should be scant.
Similarly, the US cup is 240ml as distinct from the Australian/metric 250ml cup. The same scant measuring should thus apply to Australian/metric cup users.
The teaspoon is a universal 5ml.
Posted by Kurma on 12/10/10; 7:21:59 AM