Baked Yam Fries

2 Yams Sliced

2 Tbs Olive Oil

Pepper

Salt

Garlic Powder

Paprika

Preheat overn to 450F

Toss the sliced yams in olive oil and spices

Lay on a cooking sheet lined with parchment paper (try to keep fries seperated from eachother, so that edges can get crispy)

Bake for 20 minutes, or until edges are crispy. Flipping fries after 10 minutes. 

What Katie Ate ++ Creamy Macaroni Bake with Salami and Chile

This was DELICIOUS! creamy, spicy, smoky. I would definitely make this again! 

8 oz Cherry Tomatoes, cut in half

Olive Oil, for cooking

Sea Salt and Freshly Ground Black Pepper

4 cups Macaroni

8 oz Salami, Cut into bite-sized pieces

4 tablespoons Butter

1/3 cup Flour

4 cups milk

Large Handful Grated Parmesan, Plus Extra For Topping 

Large Handful Grated Pecorino, Plus Extra For Topping

Large Pinch Freshly Grated Nutmeg

1/2-1 Teaspoon Crushed Red Pepper Flakes (To Taste)

3 Tablespoons Heavy Cream

1 Teaspoon White Truffle Oil (Optional) 

1/3 Cup White Wine

Handful Basil Leaves, Torn

Crusty Bread Rolls and a Green Salad, To Serve

Preheat the over to 350F. 

Place the cherry tomatoes on a baking sheet, cut side up. Drizzle with a little olive oil and season with salt and pepper, then roast for 30-40 minutes. Remove fromt eh oven and set aside. Increase the Oven tempurature to 400F. 

Half-fill a large saucepan with salted water, add a glug of olive oil and bring to a rolling boil over high heat. Add the macaroni and cook for 8 minutes until just al dente (the pasta will continue to cook in the oven, so you don't want to overcook it at this stage). Drain and rinse under col water, then transfer to a large heavy-bottomed cassarole dish (or a four small ovenproof dishes). Add another glug of olive oil and stir to coat the macaroni evenly, then add the salami and roast tomatoes. Stir again and season wit a little salt and lots of pepper, then set aside. 

Melt the butter in a medium-sized saucepan over medium heat. Add the flour and whick until smooth, then cook for 2 minutes stirring constantly with a wooden spoon. Reduce the heat a little then gradually add the milk, stirring constantly until the sauce has thickened and is smooth and creamy. Remove the pan from the heat. Add the parmesan, pecorino, nutmeg, crushed red pepper flakes, cream and truffle oil, and season with a little more pepper. Mix together well, then pour over the macaroni mixture in the cassarole dish, along with the white wine, and toss to coat well. Stir through the basil leaves, then scatter a generous amount of extra parmesan and pecorino over the top.

Bake for 30-40 minutes until bubbling, golden brown and crispy (if you like, place the dish under a hot broiler for a minute or two to get an even crispier topping).

Serve piping hot with extra grated parmesan, crusty rolls and a green salad on the side. 

What Katie Ate ++ White bean, chickpea and roasted garlic dip

This dip was really yummy, really easy, and healthy! It was like a better version of hummus! 

2 large cloves garlic, unpeeled

1/3 cup extra virgin olive oil (plus extra for drizzling)

1 x 14 oz can chickpeas, rinsed and drained

1 x 14 oz can canellini beans, rinsed and drained

juice of 1 1/2 lemons

pinch crushed red pepper flakes (plus extra to serve, optional)

sea salt and freshly ground black pepper

lemon wedges and crackers to serve (I also ate mine with some fresh veggies)

preheat over to 400F 

Place the garlic on a baking sheet and roast for about 30 minutes unti soft. Remove and allow to cool, then squeeze out the soft flesh and discard the papery skin. 

Place the garlic in a blender with the chickpeas, cannelini beans, lemon juice, red pepper flakes, and olive oil. Whizz together to combine, then season to taste with salt and pepper. The dip should be thick and slightly grainy in texture. If you like it a little smoother, just add another tablespoon or two of olive oil. 

Transfer to serving bowl, drizzle with olive oil and scatter some extra red pepper flakes. Accompany with lemon wedge and crackers.

What Katie Ate // Banana, Strawberry, & Ginger Smoothie

I've decided to start making my way through the beautiful and creative What Katie Ate Cookbook! A recipe or two from the book will be posted to the blog each week. Let's start on page 1 with a breakfast smoothie. It was so delicious, I was a little unsure about the ginger, but it definitely made the smoothie! 

2 cups milk

1/3 cup Natural Yogurt

3 bananas, roughly chopped

handful of strawberries, hulled

1 X 3/4 inch piece of ginger peeled and grated

1 tablespoon honey

handful of ice cubes

blend all the ingredient together, and enjoy! 

New Years eve cocktail

Happy New Years Eve!! This is a delicious, fresh, and flowery cocktail perfect for tonight!

2 parts Champagne

1.5 parts St. Germain

2 parts Club Soda