Part 3/3 of Saturday's dinner: Ottolenghi's Sweet potato wedges with lemongrass crème fraîche. These were divine. The sweet potatoes in Finland are almost always enormous, so they roasted, drizzled with olive oil and sprinkled salt, and cumin, for about an hour in the oven rather than O's 30 minutes. Divine! The lemongrass crème fraîche was really the pièce de resistance. Try resisting crème fresh mixed with lemongrass, lime zest and juice, fresh root ginger and salt. (Side note: My crème fraîche mysteriously vanished somewhere between Stockmann and my kitchen, so I used quark instead, and it came out great.)
So in sum, you can imagine that after stuffing our faces with sweet potato wedges, mushroom omlette and quinoa salad, we needed a a bit of a breather. But we both concurred that it was quite a feast :)
Tonight another friend is coming over to make hummus with ful. Welcome friends! My kitchen awaits your excellent company and famished appetites.
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