Statistically speaking, half the workforce here at Cafe Pump have recently had a brace fitted, which means that crunching into an apple, chewing down on some steak, and snapping into refrigerated chocolate is strictly off-limits. So, in honour of those who are making the sacrifice for better and healthier teeth, this week is 'Soft Food & Soft Music' week here at Cafe Pump.
You would be forgiven for thinking that fries are off-limits, too, but have you ever ordered our sweet potato fries? They're drizzled with just the right amount of extra virgin olive oil, and a tiny amount of honey, and baked for just long enough to be a perfect combination of cooked, soft, and almost succulent. Not bad for something which comes from the ground. The combination of the baked red pepper and ricotta completes the palette for a wonderful light lunch or early dinner.
(to serve two at home)
Ingredients: 1 red pepper, 1 sweet potato, ricotta cheese, mushrooms, black olives, olive oil, honey, salt, pepper, and fresh basil.
Method: Pre-heat the oven to 250c, and drizzle oil and honey over the halved red pepper. Roast for 30mins. In the meantime, cut a sweet potato into thin strips for the fries. Drizzle them with olive oil and honey, and bake for an undisclosed amount of time. i a small pan, gently warm some black olives and mushrooms. Remove the pepper, and layer the mushrooms and olives, and a generous dollop of ricotta. Add the fries, and garnish with salt, pepper, parmesan, and a fresh basil leaf.
Tips: We're not telling you the perfect timing for the yams, sorry!
Music: Robert Cray - Right Next Door: It's about as soft as it gets, but not in a weak way.
