Sweet potato “ravioli”

We have a really tiny kitchen and so to buy whatever kind of gadget is always a fight with my other half. I know we “need to have it”, he knows the kitchen cabinets won’t handle it anymore. Therefore, we are missing quite some of “essential” equipment and so it happens that one  is a pasta machine. I’ve been so jealous reading recipes of how to make ravioli with various amazing fillings, seeing those on the blogs. I wanted to finally make my own, but obviously I won’t attempt making pasta just like that. I must say now, once I’ve found the solution I feel pretty silly that I haven’t ever thought about it before. It’s SO simple! One day I was looking through new arrivals in one of the bookstores, where I found “Vegie food” book. Apart from several nice recipes for soups and salads it had the answer for my ravioli problem! If you can’t make your own pasta just use WON TON WRAPPERS! Why didn’t I figure out that before! Of course I know it’s not the same, but its ideal substitute if you’re just like me – craving to get your home made “ravioli”. Now I have a half a kg pack of won ton wrappers in my freezer and will be finally realising my dream 😉 The first recipe was from the book itself. I kept to the recipe very loosely and decided to make a nice addition of browned butter, bacon and fried sage that fits here perfectly. It was an instant hit even with my carnivorous boyfriend. If you want to make it vegetarian just use nuts instead of pancetta for some nice crunch factor.


500g orange sweet potatoes, peeled and chopped

heaped spoon of butter

handful of grated parmesan

juice from half of lemon

1/2 a bunch of finely chopped sage (I’m a sage freak, you may want to decrease the amount)

salt, pepper, spicy paprika or chilli

1 egg, lightly beaten

won ton wrappers

50g butter


handful of sage leaves

1. Boil sweet potatoes till soft, pat the cubes dry. Throw them into the food processor and blend together with butter, parmesan, lemon juice and sage. Add spices to your taste, once ready add the half of beaten egg and blend till smooth. Let it cool down.

2. Put a teaspoon of filling on the center of won ton wrapper. Brush the edges with remaining egg. Bend them in half to form triangle shape and press the edges firmly to seal.

3. Prepare the sauce. Fry pancetta in a tbsp of oil. Set aside. Melt the butter in a saucepan. Put it on high heat till you notice it starts to become brownish, then decrease the heat and throw sage leaves. Let them fry for 30 sec-1 min and fish them out. Take the butter off the heat.

4. Boil “ravioli”. Throw them onto boiling water and mix delicately so that they won’t stick to each other. Take them out 1 min after they start floating on the surface.

5. Pour a bit of butter on each plate. Plate the “ravioli” and sprinkle with pancetta and fried sage.


Sweet potato and peanut soup

A new post and…. back to Asian flavours again 😀 What a surprise 😉 Today I’d like to present you a delicious Thai style batat and peanut soup. We’ve enjoyed it really much. I’ve found the recipe in an online issue of Men’s health magazine and changed it a bit. You can see the original version here. Bon Appetit!


– 3 garlic cloves, finely chopped
– finger-long piece of ginger, finely chopped
– 2 big batats (0,8-1kg), cubed
– 1 tbsp curry (I gave Madras blend)
– 1 tbsp red curry paste (be careful if you don’t like spicy food)
– 0,7-1l water or vegetable broth
– 1 tbsp fish sauce (nam pla)
– 2 heaped tbsp peanut butter
– juice from 2 limes
– coconut milk – I stirred in 400ml, can be more depending how dense you want the soup to be
– sesame oil
– coriander and peanuts to garnish

1. Fry garlic and ginger in a drop of oil till golden. Add batat cubes, curry and curry paste and saute for several minutes. Stir in water, bring to the boil, decrease the heat and simmer till batats will soften.

2. Add fish sauce, peanut butter and lime juice. Cook  for 2-3 min more. Take of the heat and blend it. Return to the heat and add coconut milk till the soup will reach the consistency you like. Simmer still for 2-3 min. When serving drizzle with sesame oil and garnish with coriander and peanuts.

Simple thai curry

Just a quick post about a quick dish. This simple curry is just perfect for your mid-week dinner. Easy to prepare, on table in 15 minutes, you’ll manage to cook, eat and clean before your pizza boy would arrive. Sounds great and it really tastes so too. I’ve found the recipe in ‘Vietnamese and Cambodian’ cookbook and played it up to my taste.

– 1 sweet potato cut in cubes
– ginger, a piece roughly the length of your index finger, grated
– 2-3 garlic cloves, finely chopped
– 3 tsp mince from lemon grass
– 3 tsp garam masala powder
– 2 tsp turmeric
– 400g chicken breasts cut into cubes
– 1-2 tsp fish sauce (nam pla)
– 2 tsp sesame oil
– 2 tsp red curry paste
– 400ml coconut milk
– salt

1. Boil potato cubes in lightly salted water till soft
2. Fry on sesame oil ginger, garlic and lemon grass for 2-3 min. In the meanwhile dust the chicken breasts with masala and turmeric.
3. Add the chicken to the pan, fry for a while, add fish sauce
4. Once the chicken is turning golden add the coconut milk, sweet potatoes and curry paste. Decrease the gas and let it simmer for 3-5 min.