Baked Purple Sweet Potato with Banana & Cherries

Baked Purple Sweet Potato with Banana & Cherries

Hello Everyone! A thousand apologies as this recipe was meant to go up a couple of days ago – but I haven’t been home at a decent hour for the past few nights to be able to write and get this up as planned. But, please bear with me for a moment as I attempt to absorb the fact that we’re 2 days away to the end of the month. All I can hint at this moment is that the upcoming month for me will say a final goodbye to a lifelong chapter – or should I say book? I feel like it’s more than an end to a chapter, but rather a book that I will be closing. To be able to open up a new story and at the same time revisit more chapters to one that was on hold for the past 3 years. One that I knew I will have the opportunity to continue writing. I know, I know, this all sounds very vague right now but in due time…

Baked Purple Sweet Potato with Banana & Cherries

Tangent aside and moving on, this recipe is pretty much open for you to get your creative juices flowing. Pair your favourite fruits together, add an element of crunch, and drizzle with your desired spread. What you can also do is play around with colour – I chose my fruits based on what colours will pop next to a beautiful deep purple sweet potato. This will make it look oh so aesthetically pleasing to the eye and (of course) taste even better in your tummy.

Before we dive into tonight’s recipe, be sure to check out where I drew inspiration for this beautiful breakfast dish over on Food with Feeling by Brita. Also, please make sure to read the end of this post to find out what’s happening on Amcarmen’s Kitchen for the month of August!

Baked Purple Sweet Potato with Banana & Cherries Ingredients

Baked Purple Sweet Potato with Banana & Cherries Ingredients

PREP TIME 10 MINS | COOKING TIME 80-95 MINS* | SERVES 2**

*Baking time time will vary depending on the size of your sweet potato.
**Half of a sweet potato for breakfast is already pretty filling, but the recipe can easily be doubled, tripled, and so on if you’re feeding more than 1-2 people at the table.

INGREDIENTS***

  • 1 medium-sized sweet potato, washed and scrubbed clean
  • 1 large banana, sliced
  • Chia seeds
  • Handful of fresh cherries, halved and pitted
  • Heaped spoonful of peanut butter
  • Granola

***Other optional toppings just to get your mind flowing: an array of mixed berries such as blueberries, strawberries, raspberries, and blackberries, hemp seeds, pepitas, nut butter, nutella, and many other choices for you to have fun with it!

METHOD

  1. Preheat oven 200C (400F or gas mark 6).
  2. Bake the sweet potato**** directly on the rack for about 40 to 50 minutes. Baking times may vary depending on the size of the potato. So to know if they’re done, stab it with a fork and if it easily pierces into the centre of the potato, the inside is most definitely tender.
  3. Once tender, cut a slit down the centre of the sweet potato about two thirds of the way down. Optional: slighty mush the inside of the potato.
  4. Top with your favourite breakfast toppings and don’t forget to make it look pretty on the plate too!
  5. Serve and enjoy!

****Here’s a tip: you can bake extra potatoes at the same time (I actually baked these together with my from week 2 of July), so that you can chuck them in the fridge and heat them up the next morning or two for another super easy and quick breakfast! It only takes less than 5 minutes to throw something together with your pre-baked potato.

Baked Purple Sweet Potato with Banana & Cherries

Baked Purple Sweet Potato with Banana & Cherries

Before I end tonight’s post, I’d like to share a little introduction to what’s coming as I won’t have the chance to when the next wave of recipes hit. If you have been following my blog since the beginning, or have been a frequent follower for more than a year or so, you’ll already know what August (or should I say, Auguest) means for Amcarmen’s Kitchen. Every year since 2015 I have been rounding up a couple of food bloggers and foodies alike to share their recipes in relation to the set theme. This year I have been able to round up some new faces, as well as familiar and recurring guests on Amcarmen’s Kitchen!

Stay tuned for an enticing array of delectably sweet and savoury breakfast dishes! If you want to read more on how this all started, click on the ‘Auguest’ tab above and there should be a link to take you to an introductory post that I wrote back in 2015.

BON APPÉTIT

– Ally xx

myTaste.com

Sweet Purple Sweet Potato Toasts (3 ways)

Sweet Purple Sweet Potato Toasts (3 ways)

Hello everyone! Apologies for not getting this post up last week as it was supposed to – I feel like I’ve been repeating myself in every post so far but yes, things have been hectic. Amongst the hecticness I speak of, my sister also arrived back from Singapore last week. Other than that, nothing exciting has happened over the past week – the week ahead though will definitely be one to remember.

Anyway, I’ll keep tonight’s introduction short and just dive straight into the recipe. To recap, the theme for this month on Amcarmen’s Kitchen is to hero Sweet Potatoes for breakfast! At the beginning of he month, I shared Savoury Orange Sweet Potato Toasts 3 Ways for you, and tonight I’m going to share you a Sweet Purple Sweet Potato Toasts 3 Ways for those who prefer a sweet option rather than savoury to kick start their mornings!

Sweet Purple Sweet Potato Toasts (3 ways)

Preparing your Sweet Potato Toasts

PREP TIME 10 MINS | COOKING TIME 20 MINS* | MAKES 5 SLICES**

*Baking time time will vary depending on the size and thickness of your sweet potato slices.
**Or how-ever-so-many slices you can get from a single sweet potato

INGREDIENTS

  • 1 large purple sweet potato, wash and dried

METHOD

  1. Preheat oven to 180C (350F or gas mark 4). Place a wire rack on a large rimmed baking sheet.
  2. Trim both ends from the sweet potato using a knife and slice them lengthwise into 1/4-inch thick slabs using a knife or mandolin slicer.
  3. Arrange the slabs in a single layer on the wire rack and bake for about 15-20 minutes or until the potatoes are tender, but not fully cooked.
  4. Remove the potatoes from the oven and allow them to cool on wire rack completely before transferring to a storage container. They can be stored in the fridge for up to 4 days.

When it’s go-time simply add the desired number of slices to your toaster and toast away. Setting it on the highest setting takes only one toasting cycle to get them how I like them (warm, bubbly and crispy on the edges). Just be wary that yours may need more or less depending on the toaster that you are using. Adjust to your liking!

Notes/Tips:

    • Look for sweet potatoes that are relatively shaped like a tube so that they’re easier to slice.
    • Don’t remove the skin because fibre in it is good and it helps the slices hold up better during storage.
    • Using a mandolin slicer gives you uniform slices of sweet potatoes, and is easier and safer than using a big knife.
    • Allow them to cool completely after baking before stacking them in a container or they’ll get sweaty and will definitely take longer to toast when you’re ready to eat them.

Now the fun starts – you get to add toppings! The possibilities are pretty much endless but these three are my absolute favourite combinations for a yummy start to my day – the sweet edition!


Blackberries & Buttermilk Caramelised White Chocolate

Sweet Purple Sweet Potato Toasts (3 ways): Blackberries & Buttermilk Caramelised White Chocolate

PREP TIME 5 MINS | COOKING TIME 5-10 MINS | SERVES 1

INGREDIENTS

  • Blackberries, fresh or frozen (thawed)
  • Sweet potato slice(s)
  • Whittaker’s West Coast Buttermilk Caramelised White Chocolate (Artisan Collection), roughly chopped

METHOD

  1. Place the sweet potato slices into a toaster and toast on the highest setting until warm, bubbly and crispy on the edges.
  2. Top with the above garnishes and enjoy!

Banana, Blueberries & Peanut Butter

Sweet Purple Sweet Potato Toasts (3 ways): Banana, Blueberries & Peanut Butter

PREP TIME 5 MINS | COOKING TIME 5-10 MINS | SERVES 1

INGREDIENTS

  • Banana slices
  • Blueberries, fresh or frozen (thawed)
  • Chia seeds
  • Granola
  • Peanut butter
  • Sweet potato slice(s)

METHOD

  1. Place the sweet potato slices into a toaster and toast on the highest setting until warm, bubbly and crispy on the edges.
  2. Top with the above garnishes and enjoy!

Strawberries & Goats Cheese with Balsamic Reduction

Sweet Purple Sweet Potato Toasts (3 ways):Strawberries & Goats Cheese with Balsamic Reduction

PREP TIME 5 MINS | COOKING TIME 5-10 MINS | SERVES 1

INGREDIENTS

  • Balsamic reduction
  • Goats Cheese
  • Lemon zest
  • Strawberry slices, fresh
  • Sweet potato slice(s)

METHOD

  1. Place the sweet potato slices into a toaster and toast on the highest setting until warm, bubbly and crispy on the edges.
  2. Top with the above garnishes and enjoy!

And there you have it – three simple ways you can make you mornings sweeter, brighter, full of colour, healthier, and energising altogether! I’ll TRY to get the last post for the month up, if not on Wednesday night, then on Thursday night hopefully – fingers crossed!

BON APPÉTIT

– Ally xx

myTaste.com

Raspberry & Passionfruit Smoothie Bowl

Raspberry & Passionfruit Smoothie Bowl

Hello Everyone! It’s the last of my Smoothie Bowl series for the past two months! I hope that everyone that has been following have enjoyed a burst of colourful and healthy breakfast smoothies in a different limelight. As I have always said in, if not all, then most of my posts from the past two months is that you can cater to your favourite flavour combinations for these smoothie bowls. You can also get creative in the toppings and enjoy decorating them for a vivid start to your mornings. They’re easy to whip up for those busy weekdays as well as for those chill weekends.

From all the smoothies bowls I’ve whipped up and experimented with, I would say that my most favourite one would have to be the Avocado & Spinach Smoothie Bowl in terms of taste. In terms of colour, hands down to the ever so vibrant Pitaya & Pineapple Smoothie Bowl, and I would have to say that tonight’s recipe beats the rest in terms of presentation. Let me know in the comments below what your favourites are based on the three categories that I mentioned: Taste, Colour, and Presentation.

Also, a special shoutout to my Mama who turned 58 yesterday! May God continue to shower you with love, happiness, and health for the many more years to come. I didn’t have time to bake her a cake – so we got a deconstructed Pineapple Tart for her yesterday at the restaurant we celebrated at last night. I literally came back from the Philippines on Sunday night, which, those of you who know me or have read somewhere on this blog, that Sunday is my only day off from my work week and the only time I can cook or bake. But don’t worry guys! I’ll make it up to her for Mother’s Day next weekend, plus that deconstructed Pineapple Tart was TO. DIE. FOR. If my Mom hadn’t stopped me, I would’ve gladly ordered another plate just for myself.

Mama's 58th Birthday

Just to note, I know that whenever it’s a new month on the blog, I always start a new theme – but because my scheduling got a bit messed up last month, I still have one more Smoothie Bowl recipe to share with everyone instead of leaving it in my archive of ‘recipes I haven’t posted yet because it doesn’t fit the theme’. Next week I’ll be back with a new Breakfast theme for Amcarmen’s Kitchen so stay tuned!

Moving on, you may find something off in the ingredients shot below. If you haven’t/didn’t read my post last week Tuesday, I mentioned that my jar of peanut butter went missing for that recipe when I was photographing the ingredients for it and ended up in this recipe instead *cheeky grin* but I had only noticed it when I went through the photos a couple of day later after shooting and making the two smoothie bowls on that same day. I was too lazy to set it all up again just for the right photo, so bear with me on this – my mind tends to float from time to time. I know it’s not that big of a deal, but sometimes things like these tickle my mild acquaintance to OCD.

Raspberry & Passionfruit Smoothie Bowl Ingredients

PREP TIME 5 MINS | COOKING TIME  | SERVES 1

INGREDIENTS

For the smoothie mixture

  • 1 cup frozen raspberries
  • 1 large banana
  • 1/2 cup yoghurt
  • 1/4 cup low-fat milk
  • 1 tbsp chia seeds

Toppings

  • Granola – contains vitamins, minerals, and other essential nutrients, including, but not limited to, dietary fibres, sodium, potassium, zinc, phosphorus, magnesium, calcium, vitamin C & E, niacin, iron, and thiamin
  • Kiwis – loaded with vitamins and minerals such as Vitamins A, B6, B12, E, and potassium, calcium, iron, and magnesium
  • Passionfruitrich in antioxidants, flavonoids, vitamin A & C, riboflavin, niacin, iron, magnesium, phosphorus, potassium, copper, fiber, and protein
  • Raspberrygood source of vitamin C, E, K, manganese, dietary fibre, copper pantothenic acid, biotin, magnesium, folate, omega-3 fatty acids, and potassium
  • Dark Chocolate
  • Desiccated Coconut

METHOD

  1. Blend the raspberries, banana, milk, yoghurt, and chia seeds until smooth.
  2. Transfer to a bowl and top with passionfruit pulp, sliced kiwis, granola, roughly chopped dark chocolate, desiccated coconut, and crushed raspberries and granola. Enjoy!

Raspberry & Passionfruit Smoothie Bowl

And that wraps up Breakfast Smoothie Bowls on Amcarmen’s Kitchen. Here’s an image that a edited together for a recap on what I’ve covered. Head on over to the recipes tab above under ‘Western’ to find the links to all of the yummilicious bowls. Stay tuned for a whole new theme on the blog in a couple of days (hopefully)!

8 Brekkie Smoothie Bowls

BON APPÉTIT

– Ally xx

myTaste.com

Dark Chocolate, PB & Banana Smoothie Bowl

Dark Chocolate, PB & Banana Smoothie Bowl

Hello Everyone! First off, apologies as I did say in my last post that I’d get this up within the week where I posted about Amcarmen’s Kitchen turning 4 last week! (Unnecessary) things got in the way which was why I wasn’t able to get this up. So to make up for that, since after this post I still have one more Smoothie Bowl recipe to share with all of you, I’ll ATTEMPT to get that up for you before May rolls in. Bare in mind that I will be flying off once again tomorrow, hence also why this post is going up on a Tuesday instead of my usual Wednesday post schedule, so my attempt may already be void at this point *cheeky grin* but for you guys, I will try my best to.

Moving on, here is tonight’s recipe for a devilishly delicious Dark Chocolate, PB, and Banana Smoothie Bowl! So incase you guys haven’t been following my Instagram pages, I got back from a 5-day business trip to Hong Kong two Sundays ago. I’ve italicised ‘business’ because well, though yes it was for business, it was also sort of a mini-vacation. It was my first time to travel to Hong Kong as well so I made sure that I made the most out of the trip, outside of business hours that is. Though it was a fun trip, both on the business and vacation side to it, I was super exhausted and sleep deprived from the trip when I got back. It’s not that I was out partying every single night until the wee hours of dawn, but rather my roommate/colleague basically kept me up all night. She snores like a helicopter continuously hovering over me and talks in her sleep. I’m a very sensitive sleeper and this for me was just… Pure torture. I probably collectively only slept 8-10 hours during that 5 day trip, and the hard part was, I couldn’t even take naps in between because she snores in her naps too. I’m definitely requesting for separate rooms if I ever have to travel with her again. At least I’ll be travelling by myself to the Philippines tomorrow so I won’t have to worry about a snore fest for the upcoming 5 days (thank God).

Rant over. So Dark Chocolate, PB, and Banana? In a smoothie bowl? For breakfast? Don’t mind if I do! Classic flavour combinations for those who prefer to start their mornings off on a sweet note. Now you may notice that in the ingredients shot below that the jar of peanut butter is missing… So here’s what happened, that day I was making two different smoothie bowls for a Sunday afternoon snack, therefore I took two ingredient shots that day. The jar of peanut butter found it’s way into the other shot (which by the way doesn’t need peanut butter) and I only realised it after I was going through the photographs I took a few days later – silly me! Oh well, so ignore the jar of peanut butter in the next recipe post!

Dark Chocolate, PB & Banana Smoothie Bowl Ingredients

PREP TIME 5 MINS | COOKING TIME  | SERVES 1

INGREDIENTS

For the smoothie mixture

  • 1 cup low-fat milk
  • 1/2 cup yoghurt
  • 60g dark chocolate*
  • 1 large banana
  • 1 tbsp peanut butter
  • 1/2 tbsp cocoa powder

*I used Whittaker’s Marlborough Sea Salt and Caramel Brittle Chocolate for this recipe – super yum with that hint of salt and sweet caramel.

Toppings

  • Bananas – loaded with essential vitamins and minerals such as potassium, calcium, manganese, magnesium, iron, folate, niacin, riboflavin, and B6
  • Granola – contains vitamins, minerals, and other essential nutrients, including, but not limited to, dietary fibres, sodium, potassium, zinc, phosphorus, magnesium, calcium, vitamin C & E, niacin, iron, and thiamin
  • Coco Pops
  • Dark Chocolate
  • Desiccated Coconut

METHOD

  1. Add the milk, peanut butter, cocoa powder, dark chocolate, yoghurt, and banana to a blender and blend until smooth.
  2. Transfer to a bowl and top with sliced bananas, coco pops, desiccated coconut, roughly chopped dark chocolate, and granola. Enjoy as quick and easy breakfast or a filling afternoon snack to get rid of that midday schlump!

Dark Chocolate, PB & Banana Smoothie Bowl

BON APPÉTIT

– Ally xx

myTaste.com

Pitaya Smoothie Bowl

Pitaya Smoothie Bowl

Hello Everyone! I know I usually call for a new theme on the blog every month, but for the month of April I will still be continuing on with psychedelic smoothie bowls. There were just so many different options that I could not just leave out – especially with tonight’s vibrant Pitaya Smoothie Bowl!

So I don’t really have much to say to be honest – no current updates on my life that are out of the ordinary or significant I guess. Nothing exciting. I can be introverted at times. Okay I think probably 90% of the time just because I’d rather go home straight after work and do nothing rather than go out and socialise with people. And that, ladies and gentlemen, is why I identify myself as an introverted extrovert.

However, when I’m in the mood for an adventure, then I go ALL OUT. It has to be my kind of adventure though. You know, the blue skies, the greenery, the scorching sun piercing through your skin, making you a shade or three darker. That’s my kind of adventure. Sadly there isn’t enough of it in Brunei to keep my one day weekend busy. Anyway, enough of my tangents and on with tonight’s recipe!

Pitaya Smoothie Bowl Ingredients

PREP TIME 5 MINS | COOKING TIME  | SERVES 1

INGREDIENTS

For the smoothie mixture

  • 1 large red pitaya (dragonfruit)
  • 1 large banana
  • 1 cup chopped pineapple
  • 1/2 cup low-fat milk

Toppings

  • Bananas – loaded with essential vitamins and minerals such as potassium, calcium, manganese, magnesium, iron, folate, niacin, riboflavin, and B6
  • Chia Seeds – contains omega-3 fatty acids, fibre, antioxidants, iron, and calcium
  • Goji Berries – excellent source of antioxidants and nutrients that help boost the immune system and protect the body from high levels of inflammation
  • Granola – contains vitamins, minerals, and other essential nutrients, including, but not limited to, dietary fibres, sodium, potassium, zinc, phosphorus, magnesium, calcium, vitamin C & E, niacin, iron, and thiamin
  • Kiwis – loaded with vitamins and minerals such as Vitamins A, B6, B12, E, and potassium, calcium, iron, and magnesium
  • Pineappleexcellent source of vitamin C and manganese; also a very good source of copper and a good source of vitamin B1, vitamin B6, dietary fibre, folate, and pantothenic acid

METHOD

  1. Add the red pitaya, banana, pineapple, and milk to a blender and blend until smooth.
  2. Transfer to a bowl and top with chopped pineapple, sliced bananas, chia seeds, goji berries, sliced kiwis, and granola. Enjoy!

Pitaya Smoothie Bowl

BON APPÉTIT

– Ally xx

myTaste.com

Avocado & Spinach Smoothie Bowl

Avocado & Spinach Smoothie Bowl

Hello Everyone! So yesterday my friend, who is visiting from New Zealand, and I went on a day-trip adventure to the pristine rainforest district of Brunei. We took a 45-minute boat ride from the city centre to the small town of Bangar in Temburong where we then travelled about 20 minutes by car to the Freme Rainforest Lodge where we had some local delights for our morning tea before setting off again on a 45-minute longboat ride to the Ulu National Park.

We climbed almost a thousand steps to get to the forest floor of the canopy walk, and then scaled a total of about 60m to the highest tower above the tallest trees of the luscious green rainforest. Even with multiple layers of sunblock, we were red from the scorching sun and we definitely worked our calves and derrières as we felt our legs shake when climbing back down to head to the mini waterfall for a nice cooling dip. The water was refreshingly blue but had fishes that weren’t afraid to nibble on you. They were the fish spa kind of fishes that really just wanted to nibble on your dead skin, but the fishes were much bigger that the little ones that you find at fish spas, so their bite was a little more scary.

Ulu Temburong National Park Adventures

After we cooled down, we headed back out on a longboat to the starting point of our kayak ride. On the way back down the crystal clear waters we spotted two freshwater crocodiles by the riverbanks – and apparently that didn’t seem to make us second guess our kayak ride back to the lodge. After our relaxing (or should I say, workout for our arms), kayak down the river, we got changed into dry clothes and had our late lunch. We were supposed to go zip-lining after but because it started to pour, we weren’t allowed to. Such a bummer though because apparently it hadn’t rained in Temburong for the past week, and it decided to as we were about to do our final activity before heading back to the main city. All-in-all it was a fun-filled day of nature and adventure – things that we both enjoy.

Anyway, I just wanted to share this little adventure for everyone before I dive right into tonight’s recipe for a lovely green smoothie bowl to match our little nature adventure from yesterday. You can switch out the low-fat milk to almond milk or coconut water, and the honey for agave nectar or maple syrup for a vegan alternative.

Avocado & Spinach Smoothie Bowl Ingredients

PREP TIME 5 MINS | COOKING TIME  | SERVES 1

INGREDIENTS

For the smoothie mixture

  • 1 cup spinach leaves
  • 1 cup low-fat milk
  • 1 large banana
  • 1 small avocado
  • 1 tbsp honey

Toppings

  • Bananas – loaded with essential vitamins and minerals such as potassium, calcium, manganese, magnesium, iron, folate, niacin, riboflavin, and B6
  • Chia Seeds – contains omega-3 fatty acids, fibre, antioxidants, iron, and calcium
  • Goji Berries – excellent source of antioxidants and nutrients that help boost the immune system and protect the body from high levels of inflammation
  • Granolacontains vitamins, minerals, and other essential nutrients, including, but not limited to, dietary fibres, sodium, potassium, zinc, phosphorus, magnesium, calcium, vitamin C & E, niacin, iron, and thiamin
  • Kiwis – loaded with vitamins and minerals such as Vitamins A, B6, B12, E, and potassium, calcium, iron, and magnesium
  • Raspberriesgood source of vitamin C, E, K, manganese, dietary fibre, copper pantothenic acid, biotin, magnesium, folate, omega-3 fatty acids, and potassium

METHOD

  1. Blend the spinach, milk, banana, avocado, and honey until smooth.
  2. Transfer to a bowl and top with the raspberries, kiwi slices, chia seeds, granola, goji berries, and banana slices. Enjoy for breakfast or a power-boosting afternoon snack!

Avocado & Spinach Smoothie Bowl

As I have mentioned in last week’s post, whipping up a smoothie bowl is a great opportunity to get creative and top them with whatever you have lying around in your pantry and/or fridge. Top them with your favourite fruits, seeds, nuts, and grains!

BON APPÉTIT

– Ally xx

myTaste.com