Sarah Graham from Bitten cooks on RSG

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The first time I met Sarah Graham was at a Silwood Cooking course. I was the all-knowing-have-been-blogging-for-years and she was the newbie who had just started her own blog A Foodie Lives Here. Well as the saying goes, first impressions last and I could sense from our very first encounter, that this girl is going places. My gut feeling was right and  it is therefor with great pride and admiration that I  share with you more exciting news……Sarah has just finished her first book, Bitten and what a delight it is too! What makes this book even more remarkable is the fact that while writing this book, she also had a little baby girl and moved to Johannesburg(which, with time, we will forgive her!).I received the book last week and have not been able to put it down. I like the size of it, the rustic feel to it and the book is really so much more than a recipe book, with every page I get to know Sarah a little bit better. I love the easy, no-fuss recipes. I love the fact that I have most of the ingredients available. In short, I love the book, I think you should all have a copy. Go quick, find an Exclusive Books and get Bitten, I predict this book will go into second print…..

With us still not eating meat, there were quite a few recipes on my to-try list, but the one I felt like making last night, was the Mashed Chickpeas and roasted Butternut….. of course with a little Nina twist!

Mashed Chickpeas and Roasted ButternutPin It

from Bitten by Sarah Graham

Serves 4

Ingredients
1 250 gram peeled and cubed butternut
1 large onion – peeled and sliced in thin slices
1 tablespoon olive oil
1 teaspoon ground cumin
1 x 410gram can chickpeas – drained and rinsed
1 clove garlic – chopped
½ – 1 teaspoon dry chili flakes
 1 tablespoon chopped fresh coriander
salt and pepper to taste

Method

Preheat the oven to 200C. In a microwave-proof dish with a lid, cook the butternut in the microwave oven  on High for 5-6 minutes or until soft. Transfer the butternut to an oven-proof dish, add the sliced onions and drizzle with the olive oil, cumin, salt and pepper. Roast for 10-15 minutes or until golden. Add the chickpeas for the last 2-3 minutes to warm through. In a warmed serving bowl, roughly mash the butternut and chickpeas with the garlic and the chili flakes and serve on spicy cous cous with a dollop of yogurt, chopped chilies and fresh coriander.

Tomorrow morning just after 9 ( between 9 and 9.30) I will be having a live interview with Sarah on RSG. You can listen to it online or tune in between 100-104FM.
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