For lunch I made sweet potato crescents, from Dan Lepard's book, Short & Sweet. They were fantastic. The best-looking version is deep-fried, but I was slightly wary about the fat content (and nothing I try to deep fry ever stays in one piece) so I baked them instead. This (below) is actually what they look like before baking...
… but they don't look that much different afterwards (below). I might try and freeze the rest. Again, it'll be interesting to see what they taste like the next day. I once tried to make a kind of bread which had roasted veg and feta running through the middle. Supposedly, it was good eaten cold, but I discovered that, for me, roasted veg loses much of its appeal when it loses heat.
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