Tumoulin Girl

Don't Trust a Skinny Cook

I can't believe I'm doing this. I used to skip over the recipes people posted on their blogs, muttering to myself oaths and promises to never put my blog readers through the same boredom.

Then I started cooking. Now suddenly every recipe catches my eye. I find myself flicking through the cooking magazines in waiting rooms just looking for ideas. And alas, I've only been cooking for two months. Does this obsession get worse?

My favourites, of course, are mexican dishes. If I can find an excuse to put corn, tomatoes, avocado and chillis together, I will. One dish in particular I made again tonight and it turned into a fight between my Mum and younger siblings who would get the last scrappings out of the dish. It surprises me how a corn and sweet potato pudding seems to have turned into my trade mark dish.

To anyone interested, it's made like this:

Corn and Sweet Potato Pudding

Preparation time: 20 minutes
Total cooking time: 1 hour
Serves 4-6

Ingredients:
375g can creamed corn
1/2 cup cooked and mashed sweet potato
1/2 cup milk
1/2 cup cream (or plain yoghurt)
3 eggs, lightly beatened
1 teaspoon salt
1/4-1/2 teaspoon cumin
1/4-1/2 teaspoon nutmeg

1. Preheat the oven to moderate 180C (350F).
2. Stir together ingredients in a large bowl.
3. Pour the mixture into a lightly greased 1 litre capacity ovenproof dish and bake for 45 minutes-1 hour, or until puffed and golden. Serve with a salad and bread or as an accompaniment to meat dishes.

Note: I've found it goes well with both grilled or baked fish and mexican chicken salad with rice.

Update: Oh, this is great. I had noooo idea sultana was an Aussie word. Just for the record, Cory, a sultana is like a raisin. They look like this and here's more info on them here.

posted by Lydia @ 4:39 pm