This is a wonderful take on sweet potatoes, that you could conceivably serve as a little appetizer, if you make them slightly smaller and use a lighter hand on the yogurt topping. Using cookie cutters to shape the patties makes the presentation very uniform and appealing, but of course if you don’t want to go through that step, simply add portions to the hot oil. They will be rustic but there’s really nothing wrong with that.

(adapted from Tea Time Magazine, November-December 2020)

for yogurt sauce:
1/3 cup yogurt
1 tsp agave nectar
1/8 tsp ground cardamon
1 Tbs lemon juice
pinch of salt

for fritters:
2 cups sweet potato, peeled and grated
1 egg
1/4 cup all-purpose flour
1/2 tsp curry powder
1/2 tsp salt
olive oil for shallow frying

Make the yogurt by mixing all ingredients in a small bowl, and keeping in the fridge until serving time.

Stir together all ingredients for the fritters (except olive oil)  in a large bowl.  Place a 2-inch cookie cutter over a baking sheet lined with parchment paper. Place a little over 1 tablespoon of the sweet potato mixture inside the cutter, patting it flat. Carefully remove the ring and make a second one. Use all the potato mixture, you should have between 8 and 10 fritters. Refrigerate to firm the mixture up for about 20 minutes.

Heat the olive oil in a large non-stick frying pan and sautee the little cakes on both sides until golden brown. Drain on paper towels, and serve with a dollop of the yogurt sauce on top. You can keep the fritters in a low-oven for a while if needed.


to print the recipe, click here

Comments: You can make the little patties way in advance and keep them in the fridge. In fact, I recommend you do that because they will keep their shape better as you cook them. I did not want to make them too thin, because they would get too soaked in oil, so after sauteeing both sides, I placed them in a 350F oven for about 10 minutes.

When I make them again, I will go Pollock on the sauce, I think it will look pretty cool that way. And yes, this will undoubtedly be one of those recipes to show up regularly in our kitchen. We both loved it!

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ELEVEN YEARS AGO: Chocolate Chip Cookies


My first cooking post in 2016 needs to be special, and special it will be. Maybe you don’t like butternut squash, maybe you are anti-pumpkin in general, but even if you are, please bear with me.  I fell in love with this recipe from the moment I tried the first bite, not sure what to expect. Kelly blogged about it a while ago, a great post crowned with the sweetest photo of her and her husband on the evening they got engaged just a few months ago (wink, wink, wink). I can understand how this humble butternut squash preparation could leave such a strong impression. It is warm, it is creamy, it is luscious, at the same time refreshing due to the acidity of the yogurt. You must, absolutely must make it. Even if you live with a crowd of picky eaters who are afraid of squash. Dare them to try a little bite. They won’t be able to stop there.

(very slightly modified from Inspired Edibles)

for the butternut squash:
1 large yellow onion, coarsely chopped
3 Tbsp olive oil
1 pound butternut squash, cubed
1 Tbsp fresh ginger, thinly sliced
1 tsp ground turmeric
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp ground coriander
1/4 tsp ground ginger
1 Tbsp tomato paste
2 Tbsp coconut sugar
1/2 tsp sea salt
1 cup liquid (mixture of veggie stock + water)

for the yogurt sauce:
3/4 cup plain Greek yogurt
1/4 cup sour cream
good pinch of salt
1 clove garlic, smashed

for topping: 
toasted slivered almonds and dried mint

Make the yogurt sauce by whisking together: yogurt, sour cream, salt and garlic in a bowl – cover and place in fridge while prepping the remaining ingredients.

Purée onion in a small blender/food processor. In a separate small dish, combine the dry spices: turmeric, cumin, chili, coriander & ginger.

Meanwhile, heat oil in a large skillet over low-medium heat and sautée onion until golden. Add fresh ginger, and the ground dry spices: turmeric, cumin, chili, coriander and ground ginger, stirring until the seasonings are well combined and fragrant. Add tomato paste, broth, water, sugar and salt, mixing well to combine. Bring the mixture to a boil and add the cubed butternut squash.

Reduce heat and simmer covered for 10 minutes (lifting the lid to stir the squash once or twice during this time). Remove the lid for the remaining cooking time until the squash is tender but still holding its shape. Continue to stir the squash on occasion and use more water or stock while cooking, if needed. The goal is to have about 80% of the seasoned liquid absorbed into the squash while retaining the remaining liquid as a golden sauce.

Remove yogurt sauce from the fridge, reserve about 2 tablespoons, and spread the rest on plates to make a base for the squash. Top each yogurt base with some of the warm butternut squash, then add a bit more yogurt sauce on top, sprinkling the toasted almonds and dried mint right before serving.


to print the recipe, click here


Comments: This preparation goes to my personal Hall of Fame of Veggies. I cannot think of a better way to enjoy butternut squash, in fact it would work for all kinds of pumpkin, I am sure, as long as you respect their optimal cooking time.  As Kelly says in her post, you could omit the sour cream if you prefer to keep it lighter, but it does add a lot to the dish in terms of texture and also taste.  Try it exactly this way, you won’t be disappointed. I added toasted slivered almonds, my main modification to the recipe. I like the added crunch and feel that almonds go very well with squash and all the spices in the sauce.

Kelly, thanks for yet another great recipe!

Looking forward to more deliciousness coming from your blog…



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FOUR YEARS AGO: My First Award!

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SIX YEARS AGO: Turkish Chicken Kebabs



If you are a cookbook lover, chances are you have at least one of Yotam Ottolenghi’s books on your shelf. His book “Plenty” (released in 2011) was a huge success, but “Jerusalem“, which he wrote together with Sami Tamimi is probably the hottest cookbook published  last year.  Countless bloggers have been raving about  the recipes in Jerusalem, and even the Diner’s Journal of The New York Times devoted a special article to the cookbook.  As usual, I bookmarked way too many tempting concoctions to try, but when I read this review from Orangette, I knew this pasta would hit the spot with us.  Several things I like about it: the sauce is made with yogurt instead of cream or a bechamel; peas are incorporated in two ways; feta cheese gives it a sharp bite, and fresh basil does the magic that fresh basil always does.

But, as if that symphony of flavors and textures was not enough, each serving is crowned with a spicy and nutty flavored oil, made by sauteing pine nuts and Aleppo pepper.  Oh, my!   Can you spell perfection?

The two main components of the dish come together quite quickly. First, the yogurt-pea sauce, simply whirled in a food processor.  Beautiful light green color!

Then, the finishing touch, a flavored oil with pine nuts and Aleppo pepper. Red pepper flakes can be substituted, but I say go for a Turkish pepper if you can find it.


The yogurt sauce is never heated, instead the hot pasta is added to it in small batches to prevent the sauce from separating.  Reminds me of pasta in fresh tomato sauce, a regular appearance at our table these days.

I must say this recipe was the best thing I cooked in a few months! I loved everything about it…  The original recipe used small shell-shaped pasta which might be even better to catch those cute little peas,  but any pasta will work.  If you have a dinner party coming up and would like to offer a vegetarian option, I say it will be hard to top this one…   😉

If you want the full recipe, you can buy the book (click here), or you can use the version published at Orangette

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FOUR YEARS AGO: Golly Moses: She’s  a Muffin!


It is almost impossible to find a person whose life has not been touched by cancer. Whether friends, family members or co-workers, we all know someone who either battled this disease and hopefully beat it, or sadly, someone whose life was cut short by it.

A Taste of Yellow is a food blogging event that started through the initiative of Barbara from “Winos and Foodies”, who is herself a cancer survivor. You can read her touching tribute here.  She launched this event in support of  The Lance Armstrong Foundation, an organization with the goal of increasing cancer awareness in society.

Food bloggers participate by sharing their stories and a recipe with a yellow ingredient; Barbara assembles all the links and publishes them in her website. This year the event was postponed until October 2nd, to fall on the 10th anniversary of Lance Armstrong’s cancer diagnosis (LiveStrong Day). As everyone knows, he not only won that medical battle, but went on to win the Tour de France seven times! And after taking some time off from competing he went back at it this year and finished in third place.   Of course, he did run a few marathons while away from the “Tour”…   Talk about an inspirational story!

This is my first time in “A Taste of Yellow”. I chose yellow zucchini to convey the “LiveStrong” message.


Even though yellow is often associated with lemons, a nice golden zucchini also says yellow in all its glory… This past week our farmer’s market had such beautiful golden zucchini for sale that I had to bring some home with me!

I went with a mix and match of recipes, joining the method from Vegetarian Cooking for Everyone and my favorite yogurt sauce from Mediterranean Fresh.  I tweaked the yogurt sauce ever so slightly.  Both cookbooks are amazing, by the way…


(receita em portugues na proxima pagina)


for the veggies:
2 golden zucchini
1 green zucchini
1 T olive oil
freshly ground black pepper

for the sauce:

1/2 cup Greek style yogurt
1 T olive oil
1 T fresh lemon juice
1 T fresh mint leaves, minced
pinch of cayenne pepper
salt to taste

Remove both ends of the zucchini; slice them in half crosswise, then lengthwise in 1/3 inch-thick slices. Cut each slice again, into sticks, also 1/3 inch thick, as shown in photo. Sprinkle the slices with salt and place them in a colander for 20-30 minutes. Rinse well and drain, pat dry.

Prepare the sauce by mixing all the ingredients. If using regular yogurt, then drain it for a couple of hours, because you need thick yogurt for this recipe.

Heat the olive oil in a non-stick pan, and add the zucchini sticks when its very hot. Cook them undisturbed for a couple of minutes to get the pieces lightly browned, then move them around, cooking for a total of 5 minutes.

Transfer the zucchini to a bowl and spoon some of the sauce over it when serving. Garnish with fresh mint, if you like.


To print the recipe, click here.

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