Ricotta, Sweet Potato and Chilly spread + Happy New Year!

Shoot for the moon.  Even if you miss, you’ll land among the stars.
-Les Brown

Ricotta Sweet potato crostini 4

This year, let’s keep it simple, ok? Ok.
Instead of resolutions, let’s make a decision.  One single, easy decision.

This year we will make a decision to be good to ourselves, to understand when it needs to be about us and not those outside of us. An effort will be required, yes. To keep sight of what is in the best interest of our souls often doesn’t come naturally.

Know that it is an effort worth expending.

Let’s give ourselves only the best, without hesitation.  After all, life will only give us what we feel we deserve, no?

Ricotta Sweet potato crostini 3

Twenty fourteen will see us treating ourselves with nothing but kindness, whilst never losing sight of our needs and goals.  It will be the year when we are true to us, when we don’t allow anything, least of all ourselves, to hold us back.

It will be the year we will move forward, shoot for the moon.  Because God knows we deserve it.  And along the way it will finally dawn on us that we do deserve it.

You know what?  Once we understand that, that we have every right to expect the best from the things we pour our hearts into, it will be so much easier to be kinder to ourselves.

And if we do shoot for the moon and land on a star?  Well, no matter……the stars are luminous, and we may just find that they are enough after all.

Ricotta Sweet potato crostini 5

In the interest of keeping things simple, here is a little spread I put together, on a day when the world was like an oven and spending more than ten minutes in the kitchen seemed the most unkind thing I could do to myself.  I had this for lunch, spread thickly onto crostini and with some finely sliced red cabbage and good anchovies piled atop it.  A few drops of white wine vinegar finished it off nicely.  And on that day? Well, it was enough.

You could really use whatever toppings you wanted, but I would suggest a combination of fresh, crunchy and salty with a drizzle of something acidic.

Happy New Year dear readers.  This blog has brought me so much fulfilment in 2013 and you, all of you, are instrumental in that.

Ricotta Sweet potato crostini 2

Ricotta, Sweet Potato and Chilly Spread

Get:

1/2 Habanero Chilly or 1 small red chilli
1/2 cup firm ricotta
1/2 cup boiled sweet potato
1 tbsp olive oil
1 small handful fresh coriander
1/2 tsp cumin powder
1/2 tsp salt

For the Crostini:
1 or 2 baguettes, sliced into 1cm slices
Olive oil

Suggested toppings:
Thinly sliced red cabbage, watercress, alfalfa sprouts etc.  Combine with anchovies, feta or olives and drizzle with a little vinegar of your choice.

Make:

If using a habanero chilly, roast it over an open flame or on a BBQ.  Place half of it, or a small red chilli in the bowl of your food processor with all the other spread ingredients.  Blitz until it is a paste consistency. Taste and add a little salt or olive oil if required, then blitz again.

Brush both sides of the baguette slices with olive oil and grill both sides until toasted to your preference.

Spread the crostini thickly with the ricotta mixture and top with toppings of your choice.

Get out of the kitchen quick and enjoy with something cold in front of the TV.

Ricotta Sweet potato crostini 1

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OSP @ The Pot, Adelaide

What happens when One Small Pot falls into The Pot? Why, a very happy blogger of course!  Yes folks, I’m back from my Adelaide holiday and the very first thing I have to tell you about is this gorgeous little food and wine bar on King William Road in the upmarket suburb of Hyde park.  My friend B, who is positively a walking talking Good Food Guide to Adelaide took me there for a long, lazy lunch and a long overdue gossip catch-up session.

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Perched on little bar stools at this airy, too-cool-for-school establishment, we sipped (too much) wine and unceremoniously devoured plate after  plate of pure heaven.  Around us, the place buzzed with chatty lunchers while sunshine poured through the big windows and danced across the decor which managed to be at once classic and eclectic.  A wall of wine bottles above the bar and a concise and carefully chosen wine menu made it clear that this was a wine bar not to be messed with.  And on the adjacent wall was a specials board that consisted of the daily offerings scribbled on sheets of brown paper, lest those expensive wines decided to take themselves too seriously.

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The food menu seemed to focus on smaller tapas-style share plates, but there were also a selection of bigger plates and desserts.  B and I started with the sashimi small plate, which was an oh-so-delicate introduction to the meal and really got the gastric juices flowing with its’ delightful acidity.

The scallops with pea puree and pork crackling were a slightly more substantial follow-up act.  The tender, melty scallops went down far too easily with the lovely Rosé I was drinking.

Next up were two of the best dishes of the line-up: the Corn and Coriander Fritters with Chilli Jam, and a special that was a soft boiled egg in light batter, deep fried.  Those fritters hit the spot like no other.  Despite being deep fried, they remained light and succumbed beautifully to the fork and the mouth.

Right: Corn and coriander frittersLeft: THAT egg!
Right: Corn and coriander fritters
Left: THAT egg!

Just when we thought it couldn’t possibly get any better, they brought out the egg.

That egg…….I have dreams about that egg!  Soft boiled, then deep fried in its’ crispy coat, it was served with an Asian garnish that I would be willing to give my left pinkie toe for.  That creamy, soft egg coats the inside of your mouth just enough to enhance those sweet salty tangy Asian flavours that insist on dancing gleefully over your tongue. Bliss!

Egg edited

Starting to fill up, we tucked into some duck spring rolls wrapped in iceberg lettuce and dipped into a gorgeous zingy sauce that may just have been one of the best spring rolls I’ve eaten outside of Asia.

With a little more chit-chat to be had and just a small space left in our bellies, we went for one of the bigger plates, the Blue Swimmer Crab with Chilli and Tomato Hand Cut Pappardelle.  This pasta was divine, silky and freshly made on the premises, the perfect filler for that last spot of tummy space.

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The wait staff added to the wonderful experience and our very friendly, bubbly waitress really took it upon herself to help us with our choices.

This was a decadent lunch, a bit of a splurge but oh so worth it!  Smaller plates were between $10-$20 and most of the bigger plates were between $20-$40.  Pot buns were around $10 each.  There were also options of a cheese plate, sides and amazing looking desserts, which we did not have a smidgeon of room for.  They also do a tasting plate for $65.

Next time, I’ll be back for the breakfasts, which sounded yum, and I’ll definitely leaving room for dessert!

The Pot is at 160 King William Rd., Hyde Park.  You can give them a buzz on (08) 8373 2044.