Recipe for...Warm Sweet Potato and Roast Tomato Cheese Salad


Recipe for... salad recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Warm Sweet Potato and Roast Tomato Cheese Salad This recipe is rated : 0 Recipe Ingredients Preparation - 15 minutes, cooking time - 40 minutes 3 large sweet potatoes, cubed 1 garlic bulb, broken into cloves 3 tbsp olive oil 1 tsp cumin seeds 8 fresh basil leaves, shredded Salt and ground black pepper 4 small vines of cherry tomatoes, each with about 5 tomatoes 3/4 cup strong blue cheese- Gorgonzola or stilton 1 tbsp red wine vinegar Cooking Procedures Preheat the oven to 400 F. Toss together the sweet potatoes, garlic, 1 tbsp of the oil, the cumin seeds, basil and some salt and pepper. Arrange on a baking sheet or shallow roasting tin and cook for 25 minutes. Add the tomato vines, trying to keep them intact-if there is not enough room in the tin, place the tomatoes on a separate baking sheet. Drizzle over a little more oil and cook for a further 15 minutes until the tomatoes are softened. Lift off the tomatoes and set aside. Pile the sweet potatoes on to 4 serving plates and scatter over the crumbled blue cheese. Place a tomato wine on top of each and drizzle round a little more oil and a splash of red wine vinegar. Serve warm.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: the fruit and press out the juice. Apples and berries may be heated to boiling point after crushing, to facilitate extraction of the juice. (B) Heat the pressed juice to boiling point and filter through a jelly bag or other form of filter until clear. (C) Boil the juice down rapidly in a shallow pan. Long boiling darkens the color and injures the flavor. The hot syrup should be boiled down until it becomes of the desired consistency. (D) Pour the syrup boiling hot into scalded fruit jar
© 2009