Every
time I go to the Supermarket to refill the stocks in the cupboards, I
always find something enticing yet unusual to buy. The last time I
was looking at the vegetable and fruit aisle, a large-sized sweet
potato caught my eyes. That moment brought me back to my childhood
years when my late father would usually boil a bunch of sweet
potatoes which served as our merienda (a light meal). We commonly
complement it either with a pitcher of juice or a litre of soft
drink. I have to say that it was a nice warm touch reminiscing the
past and because of it, I brought back home a large-sized potato.
Days
passed and the potato just sat in the fridge waiting to be used. I
had thought of frying or just boiling it a few times but it always
slipped my mind. That's why yesterday, I placed it on top of the
ceramic hob as a good reminder to use it.
Ingredients:
- a large-sized sweet potato
- 1 cup of grated cheese
- 1 large-sized beaten egg
- 1 tsp. of white sugar or honey (optional)
Baking
Procedure:
- Peel off the potato and make sure it's clean before grating. Then, place the grated sweet potato in a mixing bowl.
- Add the grated cheese in the bowl and mix the two ingredients together.
- Once combined, add the egg and the sugar as the last ingredients. Mix all until well combined.
- Set it aside and preheat the oven to 170/C/325F/Gas 5.
- While heating the oven, grease the baking tray (I used Yorkshire Pudding Tray) with margarine.
- After that, distribute evenly the mixture using a spoon into the baking tray. If necessary, use a spoon to smooth the edges and the above surfaces of each macaroon.
- Place the tray in the oven and bake for 15- 20 minutes or until firm and golden brown.
- Remove from the oven and leave the macaroons to cool before serving either with creamy yoghurt or whipped cream.
(Served with Greek creamy yoghurt) |
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