There’s something special about autumn in Perth. The scorching hot summer days are behind us, the wind has dropped and the sun has mellowed into a beautiful, soft light that beckons us outside for activities of all kinds – bike riding, picnics, long walks. We’ve always said that autumn brings with it perfect training conditions, so if you’re keen to ramp up your exercise before winter sets in, be sure to take advantage.
Our little photo shoot at Hyde Park with Jess Shaver was such a sweet way to celebrate autumn in Perth. Beautiful images of our little foodies enjoying the outdoors and the chance for me to have my food professionally photographed was something of a dream come true! We think the images are a lovely reflection of our Équilibre ethos.
Enjoy my rustic take on a comforting potato bake, layered with rich colours of sweet potato and silverbeet, creamy feta (or chevre) and accented with smoky, spicy chorizo. Perfectly portable, you’ll find plenty leftover for lunch or dinner the next day. The jewel coloured slaw is deliciously nourishing and has a satisfying crunch, combined with the cidery tang of the dressing. It’s all about good honest food, prepared with love.
Chorizo, Silverbeet and Sweet Potato Bake
- 2 chorizo sausages (Spencer’s Brook Farm do a beautiful version, with no preservatives)
- 4 large potatoes, peeled
- 1 large sweet potato, peeled
- 1 bunch silverbeet (swiss chard) trimmed (although you could easily use thawed frozen spinach as a time saver)
- 200g plain feta cheese, crumbled (try Over the Moon for something special, or soft goats chevre is also nice)
- 1/4 cup finely grated pecorino or parmesan
- 4 free range, organic eggs
- 250 mls single cream
- sea salt and cracked black pepper
- Italian parsley
Preheat oven to 180C.
Thinly slice chorizo and cook in a medium sized fry pan for 2 mins each side until browned. Remove and drain on paper towel.
Cut potatoes and sweet potato in half and place in a large saucepan of cold, salted water. Bring to boil and cook for 8-10 mins until just tender. Drain, cool and slice in to rounds.
Blanch the silverbeet in a saucepan of boiling salted water for 30 seconds and drain well.
Layer a third of the potatoes in the base of a greased 23cm springform tin lined with non stick paper. Layer silverbeet and chorizo, sprinkling cheese between each layer, and finishing with potato.
Whisk eggs, cream, salt and pepper and pour over potatoes. Finish with a sprinkling of parmesan.
Cover with foil and bake for 30 mins. Remove foil and bake for a further 50 mins until set and golden.
Sprinkle with chopped Italian parsley before serving.
(Serves approx 6) (You could easily leave out chorizo for a vego version!)
Adapted from an old Donna Hay recipe.
- 50mls olive oil
- 2 tablespoons dijon mustard
- 2 tablespoons apple cider vinegar
- 1/2 large bunch shredded kale
- 1/2 red cabbage shredded (using a mandoline)
- 1 carrot peeled and shredded (I used a metal zester)
- leafy herbs (like basil, italian parsley or coriander) chopped
- 1/2 red onion, finely diced
- 2 tablespoons sunflower seeds
- 2 tablespoons pumpkin seeds (pepitas)
In a jar with a lid, shake oil, mustard and vinegar with sea salt and black pepper.
In a large bowl gently combine kale, cabbage, carrot and herbs. sprinkle over onion and seeds.
Season lightly, pour over dressing and toss to coat.
Enjoy with friends or family.