So, we are here. Ivy is already completely in love with Brighton, as are we. The only catch being that our landlord seems to have the most questionable taste in decor I have ever seen, but thankfully has allowed us to change it as much as we like – so we are staying with my mum while Dom makes it semi acceptable. When and how could anyone ever think that royal blue walls and green carpets look good together? I totally imagined my first summer in Brighton relaxing in the sun on our local beach but thanks to this crappy weather we have been stuck inside for the most part, slowly developing cabin fever.
This isn’t my own recipe, and it is due to Ivy’s grabby hands that I found it. My mum has a freakishly large collection of recipe books (despite the fact that I can recall her making no more than 3 of the recipes since I was, I don’t know, 3) and Ivy is completely OBSESSED with Jamie Oliver’s cheeky little face. She stands by the books constantly pointing at him going ‘J-J!’ and trying to feed and kiss him – its weird and adorable in equal measure. So yesterday she was pulling out all the recipe books and placed an old Waitrose recipe card on my lap and I thought that anything with the words ‘sweet potato’ and ‘cake’ sound right up Ivy’s street. It would be a nice change to the usual sweet potato wedges that I make every time I’m feeling lazy.
Grating the sweet potato took fucking forever but you could be not as cheap as me and invest in a food processor, next time I think I’ll prepare them when Ivy is in bed and keep them chilled in the oven, I served them with veggie sausages and peas but they would make a great healthy lunch too. I only made half the recipe but they were so popular I will definitely make the full batch next time!
Sweet Potato Cakes
750g sweet potato, grated
100g goat’s cheese, crumbled
1 small onion, finely sliced and halved
1 garlic clove, minced or finely chopped
2 medium eggs, beaten
Preheat oven to 220c. Heat oil in a pan and add onion and garlic until softened and browned. Add sweet potato, eggs and goat’s cheese and stir until mixed, shape into cakes (could make 4 large cakes but I made 8 mini ones). Drizzle with olive oil and roast for 25-30 minutes.
So we may have a house of mismatched colours and the rainiest July on record, but it could be worse, right?
Yep, chickpeas again.
My ability to stay calm when a sense of urgency is really necessary is a truly well-honed skill. In a couple of days we are moving all the way from Bristol to Brighton, and on top of that today was Ivy’s birthday, I have a uni assignment due in and I also seem to have caught whatever diseases Ivy has decided to pass onto me this week. Colds, by the way, do not seem to be helped by traipsing around in the rain for over an hour while Ivy is pushed around on her new scooter like some kind of queen of the world:
Dom took Ivy away to his parent’s for 5 days so I can “get us organised” and what do I do? Go to London for two days, come back to Bristol with a chronic hangover and spend the next 2 nights watching 90s teen horror films and sobbing a little bit when thinking about how much I miss Ivy. I am so shit.
It is kind of impossible for me to think about how much we have to do over this weekend without feeling a little like I am about to have a heart attack, so instead I have decided not to bother tidying up Ivy’s birthday crap because it’ll all be going into boxes anyway, and am currently eating the face off of Ivy’s caterpillar cake. So the last few days of living in our lovely house will be spent in a room looking like this:
Of course, I left the present-wrapping and balloon-inflating until last minute as well so had to make a quick and easy dinner that didn’t require venturing out into the rain and buying ingredients (seriously England, what the fuck? Its July!). Because I was using what was in my kitchen, I replaced soured cream with half fat creme fraiche which was just as delicious. I also made my own seasoning using this recipe:http://cookingtipoftheday.blogspot.co.uk/2009/05/recipe-fajita-seasoning.html but replaced the chicken stock cube with a vegetable stock cube. Ivy likes a bit of spice but you can obviously adjust the amount of chilli and cayenne powder depending on how much of a badass your kid is.
Chickpea Fajitas (2 adults, 1 kid)
5-6 flour tortillas
1 packet of fajita seasoning or homemade seasoning from link above
2 peppers (I used green and yellow)
1 tin of chickpeas, drained
1 onion, sliced
Soured cream or creme fraiche
Heat oil in a pan and add onion for a few minutes until it starts to soften, then add the peppers, chickpeas and seasoning and cook until the chickpeas have softened. Serve with the cream, salsa and avocado and a big side salad and sweet potato wedges.