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Sweet Potato Fish Cakes

Ingredients for Sweet Potato Fish Cakes Ingredients for Sweet Potato Fish Cakes

Lots of Parsley is Key

Chopping the Onion, Parsley and Chilli for Preparation

Frying the Onion, Parsley and Chilli Season Well

Mashing the Sweet Potato

Scraping the Fish you can also Mince

Mix all Ingredients.  I change the typical normal flour in St Helenian fish cakes to rice flour, or chickpea flour to get the right consistency


Finished. St Helenian Fish Cakes.

Downloadable Recipe or Follow the Instructions Below

St Helenian Sweet Potato Fish Cakes


Sweet Potato Fish Cakes

250g fish

1 x sweet potato

1 x onion

1 bunch of parsley

Maldon salt to taste


1 x chili deseeded

Equipment: kitchen aid, peeler, sharp knife, chopping board, mixing bowl, desert spoon, non stick frying pan and a wooden spatular.


First these fish cakes to me are a little piece of home with a Paleo twist.  My Mum comes from a small island in the middle of no where called St Helena (15.9650° S, 5.7089°) with just over 4,000 people.  One of the main dishes are St Helena fish cakes typically made with tuna or mackerel, and of course you can change the type of fish you use here.  The most famous guest or prisoner of St Helena was Napoleon!

  1. Peel and boil 1 medium sweet potato until cooked.
  2. Drain, mash and put to the side.
  3. Finely chop the onion, parsley and chili, season well and fry in a pan until translucent.
  4. Scrape or mince the fish.
  5. To prepare the fish you can either mince it with a kitchen aid or alternative brand, or I tend to scrape the fish using a sharp knife.  Scrape the fish with a sharp blade away from you.  So layer by layer 1cm at a time.  You could also ask the fish monger to do this for you.

    5. Mix all the ingredients in a bowl and season more if needed to taste.  Add additional flour if the mixture is too wet, it should be the consistency of a cake and you should be able to form scone like shapes with your spoon that hold together.

    6. Form cakes with a spoon and fry in the pan in a little coconut oil.

    Total time: 35-40 minutes

The 5 Minute Quick Super Green Lemon Soup

The 5 Minute Quick Super Green Lemon Soup

Ingredients for the super green lemon soup simply assemble them all.  I use organic.
Ingredients for the super green lemon soup simply assemble them all. I use organic.

For the days when you are working and going from meeting to meeting, call to call but your body needs that nutrition and energy this is my quick and easy hit.  There are somedays where I need to say I just need to pee, as a mother working it's tough, so this is recipe and my nutribullet are my saviour.  This is great for busy mums.

Chuck the rest of the ingredients into the nutribullet except from the lemon and Nigella seeds.  You need only the juice of the lemon.
Chuck the rest of the ingredients into the nutribullet except from the lemon and Nigella seeds. You need only the juice of the lemon.
Then you have lunch in Max 5 minutes full of lovely alkaline vegetables and citrus fruit, and energy you could change the type of nuts you use from cashews to almonds.
Then you have lunch in Max 5 minutes full of lovely alkaline vegetables and citrus fruit, and energy you could change the type of nuts you use from cashews to almonds.

Downloadable Recipe or Follow the Instructions Below

5 Minute Super Green Lemon Soup


Super Green Lemon Soup

2 bunches of spinach

1 kale leaf

1 spring onion

1 bunch parsley

1 lemon juice

Handful of almonds

1 cup coconut water

Nigella seeds (to sprinkle)

Maldon salt

Equipment: Nutribullet, Lemon Squeezer (optional) you can use a fork if you don’t have one.


  1. Add all ingredients into the nutribullet
  2. Blend

Total time: 5 minutes

An Alternative Friday Healthy Vegetable Curry and Chips Recipe

Spicy Vegetable Curry and Chips Ingredients Spicy Curry and Chips

Easy 25 Mins Max Spicy Vegetable Curry and Sweet Potato Chips

Easy 25 Min Max Spicy Vegetable Curry and Sweet Potato Chips




Spicy Vegetable Curry Normal Potato and Sweet Potato Chips

Downloadable Recipe or Follow the Instructions Below

Quick Spicy Vegetable Curry

Quick and Spicy Vegetable Curry and Chips

1 x large onion

3 x garlic cloves

1 knob, approx.. 2 tbsp fresh ginger

1 x courgette / zucchini diced

1 carrot diced

1 x pepper diced

Half a cauliflower separated into smaller stems

1 x handful parsley chopped

1 Tbsp Red curry paste

1 250 ml tin coconut milk

Coconut oil to fry

Equipment: Chopping Board, Knife, Garlic Crusher, Grater, Frying Pan


  1. Put your sweet potato chips, or normal potato chips in the oven.  A recipe is in this book section ‘Spirals, Rice, Gnocchi and Chips.’
  2. Dice the courgettes, pepper and separate the cauliflower into small stems.
  3. Grate the ginger.
  4. Crush the garlic.
  5. Dice the onion and carrots.
  6. Fry the onion, carrots, garlic and ginger with in the coconut oil down until softened and season with salt and pepper (approximately 5 mins).
  7. Add the red curry paste for 5 minutes.
  8. Add the rest of the vedgetables for approximately 5 minutes.
  9. Add the coconut milk and simmer for another 2 minutes and add the fresh chopped parsley.

Total time: 25 minutes

Great Falafel Recipe - A Mothers Working Iron Hit

Great Falafel Recipe - A Mothers Working Iron Hit


IMG_0635 These falafels are full of flavour and goodness.


Onion and garlic add flavour


Spices, egg, herbs and flour bind and tease the palate with textures and flavour.


A great falafel recipe serve hot with salad in 30 minutes.


Rainbow Sundays

DTJT4973 Sunday the last day of the weekend where we are packing everything into family time at this time of year is full of skiing.  It's usually the day where I am feeling tired and buzzing from lot's of memories, but also wanting to wind down a bit with the Monday start just one sleep away.  A favourite which takes the maximum of 30 minutes to pull together when we get back is a rainbow of vegetables, and dips.

Tahini Dip

Whizz in the blender: Tahini 1 Tbsp, garlic 1 bulb, Raspberry Honey 1/2 Tsp (from a family friend), Lemon Juice 2 Tbsp, Maldon Salt 1/2 Pinches, Water (until the right consistency).

Courgette and Tahini Dip

Courgette x 2 griddle panned, 2 Tbsp Tahini, 3/4 bulbs of Garlic, Tub of Coconut Yoghurt, Bunch of Fresh Mint

Vegetables Raw

Grated Raw Carrots - Yellow (sometimes I add Nigella seeds), Grated beetroots (with Lemon and flat leaf Parsley.

Roasted Vedgetables

Sweet Potato, Potatoes, Courgettes

Alternative Xmas Dinner - Inspiration

Okay so we never have turkey.  Yes never!  Last year it was Ainsley Harriot's Roasted Rib of Beef with Thyme and Mustard, and an Antony Worrell Thompson salmon with chilli, multiple herbs, garlic and fresh tomatoes.  Previously Goose, Fish Cakes, Venison, Curry.  This year I have assembled some inspiration so far to help others that are looking for alternatives.  Here is a selection of my favourites.

Roasted Goose


Roast Duck with Tarragon and Creme Fraiche


Ainsley Harriots Roast Rib Eye with Mustard and Thyme

Vodka and Chilli Beef


We had this last year.  I will take some pictures of Xmas dinner this year!

Jamie Oliver Jerk Ham

We have this on new years with fresh cold slaw and new potatoes.  It is out of this world.


Carrot and Coriander Fritters (with Halloumi)


Apricot Roast Lamb


Roasted Sweet Potatoes Spices with Cumin and Fennel


Parsnips with Coconut and Ginger


Pancetta and Herb Brussel Sprouts


Ottelenghi Butternut Squash or Sweet Potatoes

Ottelenghi will feature a lot as I love healthy veggie dishes, but I have a lot of different people coming.  he also does a nice one with chilli and figs.





Sweet Potato and Polenta Pizza


This is so healthy and yummy. It was one of those accidental concoctions but has ended up being a favourite in the house, that I thought I would share.

Chilli optional ;)

Food Glorious Food 6 Food Treats This Weekend

  1. Urban Food Festival 14th - 29th Sept London UK


A feast of local produce.  Ethical Eats is teaming up with Capital Growth to bring together London’s enterprising food growers, producers and sustainable chefs to serve up super-fresh and super-local produce, whilst supporting community food growing spaces.

2 . Yum Food Festival London W13 UK (free)


Tasting food from local restaurants.

3. Urban Sessions Hackney (cash bar) London UK


DJ's, Beer, Cider, Cocktails and Food makes for a nice combination.

4.  Beer festival by the river but with so much more.  Morden Hall Park.

The food includes a BBQ from the award-winning Ginger Pig, along with seafood and vegetarian dishes from Clapham-based sustainable fish restaurant, FishClub. Entertainment from Artful Badger, and from 12pm-5pm, children friendly activities, including face painting and a petting farm from the Deen City Farm. 6PM onward ADULTS ONLY.


5. Shop and Cook Tour Brixton London UK

An opportunity for a guided tour of Brixton Market, shopping for produce, cooking class and lunch.


6. The Cake and Bake Show.  Earls Court London UK


For the sweet tooth and family fun.

Have fun.

Top 4 Cities for Foodies 2013

Top 4 Cities for Foodies 2013

If you are a foodie and part of a good weekend away is great food.  These are the top Cities to visit according to the worlds top 50 restaurants for 2013. 3 are in Europe and the other is New York just incase you want to catch a red eye flight for the weekend.

1. Paris has 5 of the top 50 restaurants in the world:

L'Arpege rank 16


Le Chateaubriand - rank 18


L'Astrance - rank 23


L'Atelier Saint-German De Joel Robuchon - rank 24


Septime - rank 49


2. New York has 4 of the top 50 restaurants in the world:

Eleven Madiso Park - Rank 5


Per Se - Rank 11

Per Se NY

Le Bernardin - Rank 19


Daniel - Rank 29

Daniel food 12/2008

3. Denmark has 2 of the top 50 restaurants in the world

Noma - rank 2


Geranium - rank 45


4. London has 2 of the top 50 restaurants in the world

Dinner by Heston Blumenthal - rank 7


The Ledbury - rank 13


Top 5 Energy Foods to Max My Day

The simple things in life keep me going.

Surrounding myself with people who build energy, getting up early for yoga that energises me all day, and feeding myself with energy boosting foods. The last recipe is my favourite and has both broccoli and chickpeas so gives a double boost.

1. Banana Smoothie


My smoothies are made up everyday.  Just get creative or use what's there so you do not chuck out fruit.  Banana, milk and honey.  Try: dates, strawberries, blueberries or raspberries. Sometimes I add yoghurt or porridge oats.

2. Avocado Fries - Sunset Magazine


Canola oil for frying
1/4 cup flour
1 tsp kosher salt
2 large eggs, beaten to blend
1 1/4 cups panko (Japanese bread crumbs)
2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges

Grated parmesan for serving (optional)

1. Preheat oven to 200°. In a medium saucepan, heat 1 1/2 in. oil until it registers 375° on a deep-fry thermometer.

2. Meanwhile, mix flour with 1/2 tsp. salt in a shallow plate. Put eggs and panko in separate shallow plates.

3. Sprinkle the avocado slices with the remaining ½ tsp salt.  Dip each slice in flour, shaking off excess. Dip in egg, then panko to coat. Set on 2 plates in a single layer.

3. Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds. Transfer slices to a plate lined with paper towels. Keep warm in oven while cooking remaining avocados. Sprinkle with salt and a little grated parmesan.


3. Spinach Polenta Pizza - NY Times


1/4 cup extra virgin olive oil, more for pan

1/2 cup milk, preferably whole


1 cup coarse cornmeal

Freshly ground black pepper

1 small onion, chopped

1/2 cup (about 4 ounces) chopped pancetta

1 pound spinach, washed, trimmed and dried

1 to 1 1/2 cups Gorgonzola cheese, crumbled.

1. Heat oven to 450 degrees; brush a layer of olive oil on apizza pan or cookie sheet. In a medium saucepan over medium-high heat, combine milk with 2 1/2 cups water and a large pinch of salt. Bring just about to a boil, reduce heat to medium, and add cornmeal in a steady stream, whisking all the while to prevent lumps from forming. Turn heat to low and simmer, whisking frequently, until thick, 10 or 15 minutes. If mixture becomes too thick, whisk in a bit more water; you want a consistency approaching thick oatmeal.

2. Stir 1 tablespoon oil into cooked cornmeal (polenta). Spoon it onto prepared pan, working quickly so polenta does not stiffen; spread it evenly to a thickness of about 1/2 inch all over. Sprinkle with salt and pepper, cover baking sheet with plastic wrap and put it in refrigerator until it is firm, an hour or more (you can refrigerate polenta overnight if you prefer).

3. Put polenta in oven and bake for 25 to 30 minutes, or until it begins to brown and crisp on edges. Meanwhile, put two tablespoons oil in a large skillet over medium heat. Add onion and pancetta and cook, stirring occasionally, until onion is soft and pancetta is nicely browned, about 10 minutes. Use a slotted spoon to take onion and pancetta out of pan; set aside. Add spinach to skillet and sauté until it releases its water and pan becomes dry; sprinkle with salt and lots of pepper.

4. Take polenta out of oven, sprinkle with Gorgonzola, then spread onion-pancetta mixture and spinach evenly on top of cheese; drizzle with another tablespoon olive oil. Put pizza back in oven for two minutes, or until cheese begins to melt and pancetta and vegetables are warmed through. Cut into slices and serve hot or at room temperature.

4 and 5. Broccoli and Chickpea Fritters - Ottolenghi

Otelenghi fritters

These are all my favourite things in one recipe - Broccoli, Chickpeas and Pomegranate on the salad

1 small Romanesco Broccoli, cut into florets
1/2 cup of Chickpeas, soaked overnight and cooked for 15 minutes
small handful of fresh Parsley, chopped
1 clove of Garlic, minced
1 small Onion, finely chopped
2 Eggs
1 tsp ground Cumin
1/2 tsp ground Cinnamon
1/4 tsp Tumeric
Salt & Pepper
Cooking Oil
1 Pomegranate, seeds removed
1 heart of Radicchio, sliced
1 tbsp Honey
1/2 tbsp Balsamic Vinegar
1/4 cup of Greek Yogurt
1/2 Lime, zest and juice
Olive Oil

Start by getting a small pan of water to boiling point. Add the broccoli florets to the pan and cook for 10 minutes or until very soft. When they're cooked add them to a blender to mash. You don't want to puree them so just buzz slowly leaving some small chunks. Add the mashed broccoli to a bowl, then buzz the chickpeas and add them to the bowl. Now add your onion, garlic, fresh parsley and the dried spices. Give it a little mix then crack the eggs in, season well and give it all a proper mix to ensure everything is coated.

Put the bowl to one side, and heat a frying pan with 1 cm of cooking oil. I used rapeseed because it has a high burning point and is cheap and in abundance in Britain, but you can use sunflower or vegetable oil too. Don't bother using olive oil at this point, it will give the fritters a nasty bitter taste. When the oil is hot, take a dessert spoon and spoon the mixture into the oil , if your frying pan is large enough you should be able to do about four at a time. Cook on a medium heat for 2-3 minutes on each side until lightly browned. Then put them on kitchen towel to absorb the oil.

To make the dip, simple mix the yoghurt with about 1 tablespoon of chopped parsley, then add the lime zest and juice and season with salt and pepper. Done!

For the salad, you want to put your pomegranate seeds in a bowl with it's juices, then add the honey, balsamic vinegar and about 1 tablespoon of good olive oil. Give it a quick whisk, then season with salt but skip the pepper. Add the Radicchio leaves and give the whole thing a good toss.

This tastes just amazing with the salad and parsley dip. Enjoy!

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