Honey Roasted Sweet Potato Fries with Sea Salt and Oregano

I remember the first time I ever ate sweet potatoes in my life. It was on a hot summer’s day while I was on a holiday with my parents in the US. More specifically, we were seated on the terrace of our hotel’s restaurant in Mackinac Island, Michigan, overlooking the magnificent Lake Huron. We were served a side dish of sweet potato fries. I was sold after the first bite. 

 To me, it was so surprising that something that is called a potato could be so far from the actual flavour of the “regular” potatoes. The colour is amazingly bright and the taste is out of this world. Oven roasted potatoes are easily the side dish I am most excited to eat, so it seemed like a good idea to try it with sweet potatoes. To enhance the sweetness of the yams, honey is poured over, which will give an extra sticky yet sweet bite to the dish. 

 You could easily swap the oregano for another hard herb, such as thyme, rosemary, or sage. It just depends on what you have available at the moment. It’s perfectly fine to use dried herbs as well! 

 These honey roasted sweet potatoes are an easy companion, as they can be served with anything from meat to fish, and chicken to vegetarian. I partnered it with a honey and herb soaked meatloaf, but it can go perfect along the trout recipe as well!

  • Time: 50 min
  • Difficulty: easy
  • Print

Ingredients

  • 1 kg sweet potatoes
  • 2 tbsp olive oil
  • 2-3 sprigs of fresh oregano
  • Sea salt flakes
  • Freshly ground pepper
  • 2 tsp honey

Used kitchen appliances:

  • Oven
  • Baking tray
  • Baking paper

Preparation

  1. Pre-heat the oven to 200C or . Place a sheet of baking paper on the tray.
  2. Rinse the sweet potatoes and make sure there is no dirt on the skin left. Halve them, and slice in fries. Place on the tray.
  3. Coat the sweet potatoes with the olive oil. Sprinkle over the oregano leaves,  and season with salt and pepper. Place in the oven for 35 minutes.
  4. Take the tray out of the oven and evenly pour the honey over the potatoes. Return to the oven for another 10 minutes. Check to see if the potatoes are cooked through by putting a fork through, the potato should be soft.

And This Is The Part Where You Find Out Who You Are

Oh my, oh my, oh my…. My last post was in July… (I honestly did not mean to make that rhyme but yeah, here we are.) So wow, a lot has happened since that final recipe, which is absolutely delicious by the way and I definitely encourage you to check it out if you want. It’s more of a summertime dish, but it might take you back to those warm, long evenings.

Back to the story, so yeah I graduated in July, and almost immediately started my adult life as a working girl. Seriously, this is such a weird and confusing phase in your life to go through. Am I making the right choices? Am I doing the right thing with my life right now? What do I want?And this is the part quoteToo much was going on in my mind and my life that I just stopped cooking and creating recipes suddenly.  I simply did not have the time, motivation, or inspiration for it. Honestly, this was kind of a scary thing to happen, because if there was one constant factor in my life for the past 6 years, it was me being in the kitchen doing what I love to do most. 

But it’s itching again.

I’ve been watching 24Kitchen (which is like the Dutch Food Network) and reading cookbooks everyday to get inspired and to get back at it. With the festive season upon us, it is most definitely time to start baking again! So expect some new recipes and other food-related posts on Basil and Oil soon!! Much love.

Oven Roasted Trout with Fresh Herbs

One of my all time favourite fish recipes is this one: a whole trout roasted in the oven and filled with herbs, lemon, onion, and garlic. It reminds me of lovely summer evenings, when the sun is still shining, the temperature is still warm, and the white wine is cold.fresh oven roasted troutGo to your local fish shop, ask for whole trouts, scaled and gutted (unless you are a really tough person and want to do this all by yourself). Choose some fresh herbs of your choice, chop them up along with a red pepper, and stuff the trout. You can add any other elements that you like, such as spring onions, or shallots, or garlic, and so on.fresh oven roasted troutWhat you’ll end up with is a stunningly flavoured fish with meat that comes right of the bones. It is a wonderful light dinner to make and to eat! You could also wrap the trout in tin foil and place it on the barbeque for that true summer feel!fresh oven roasted trout

Some delicious pairings:

Oven Roasted Trout with Fresh Herbs

  • Servings: 3-4
  • Time: 35 min
  • Difficulty: easy
  • Print

Ingredients

  • 3-4 fresh trouts (gutted and scaled)
  • 10 grams mint
  • 10 grams parsley
  • 1-2 red chili pepper
  • 2 garlic cloves
  • 2 shallots
  • 1-2 lemon
  • Extra virgin olive oil
  • Salt and pepper

Used kitchen appliances

  • Oven
  • Baking tray
  • Baking foil

Preparation

  1. Pre-heat the oven to 200C. Place a sheet of baking foil on the tray.
  2. Finely chop the fresh herbs and chili pepper together. Slice the garlic, shallots, and lemon.
  3. Place the herbs in the trout. Add the garlic, shallots, and lemon.
  4. Pour some olive oil over the trout, and season with salt and pepper.
  5. Roast in the oven for 25 minutes or until cooked through.

Broccoli Salad with Sun Dried Tomatoes and Pine Nuts

Summertime means salads. Light and fresh meals or side dishes that are quick to make and even quicker to eat (because they’re so delicious).broccoli salad

One of my favourites is this Broccoli Salad, that can be eaten with any fish, any meat, or any vegetarian main course. To enhance the flavour of the broccoli, it is of high importance to not overcook it. Please don’t ever overcook broccoli, because it will turn into a snotty, slimy, bad-smelling vegetable that you would not want to put in your mouth. Best under-cook it, and leave it to steam in a closed pan for a minute or 2. broccoli salad

The broccoli provides the bite to the salad, perfectly complemented by the savoury sweetness of the sun dried tomatoes, and the crunch of the spring onions and earthy flavour of the pine nuts. It’s a Mediterranean feast on a plate!

Broccoli Salad with Sun Dried Tomatoes and Pine Nuts

  • Servings: 4
  • Time: 15 min
  • Difficulty: easy
  • Print

Ingredients

  • 1 broccoli
  • 1 shallot
  • 1 garlic clove
  • 3-4 spring onions
  • 80 grams pine nuts
  • 50 grams sun dried tomatoes
  • 4 tbsp extra virgin olive oil
  • Salt and pepper

Used kitchen appliances

  • Large pan

Preparation

  1. Remove the lower part of the broccoli stem. Cut the rest of the stem in pieces. Slice the broccoli into uneven florets. Place them in the pan, and add enough water to cover the vegetable. Bring to the boil, and let simmer on medium heat for about 6 minutes.
  2. Finely chop the onion and garlic. Slice the spring onions and sun dried tomatoes. Place them in a salad bowl, along with the pine nuts.
  3. Drain the broccoli. Add to the salad bowl. Pour over the olive oil and mix. Season to taste.

Zucchini Mint Soup with Smoked Salmon

I don’t know about the rest of the world but it’s been abnormally warm in The Netherlands this week, with the temperature reaching 35 degrees in some places. It’s lovely though if you have vacation (like me) and can go to the beach with friends when you want (like me).zucchini soup

When it is as hot as it is now in this country, I prefer to only eat popsicles and drink water (or cold beers). However, you do need some more nutrition than that, so soups and salads are my go to dinner foods. Having an excess amount of zucchini resulted in the making of this lovely soup, made even fresher by the addition of mint leaves. Combined with the salty smoked salmon, it has got everything you want in a summertime soup. Besides, adding the smoked salmon to the warm soup, almost makes it so the salmon is poached, which is a delicious flavour sensation!zucchini soup

Remember: drink loads of water, apply sunscreen, and don’t stay in the sun for too long! I’m gonna have a great time next Saturday, standing in an open field in 38C. Fortunately, it will be to finally see Mumford & Sons play a live show, so I’m all good.

Enjoy your day!

Zucchini Mint Soup with Smoked Salmon

  • Servings: 4
  • Time: 15 min
  • Difficulty: easy
  • Print

Ingredients

  • 1 onion
  • 1 garlic clove
  • 2 zucchini
  • 1 liter water + 2 stock cubes (or 1 liter stock)
  • Fresh mint leaves
  • 2 tbsp sour cream or creme fraiche
  • 100 grams smoked salmon

Used kitchen appliances

  • Large soup pan
  • Blender

Preparation

  1. Finely slice the onion and garlic. Heat some olive oil in the pan on medium heat. Glaze the onion and garlic for about 4 minutes.
  2. In the meantime, dice the zucchini. Add to the pan and bake for another 4 minutes
  3. Add the water and stock cubes and let it boil for about 8 minutes.
  4. Add the sour cream and a handful of mint leaves. Use a blender to mix all the ingredients together.
  5. Season to taste. Serve with some mint leaves and the smoked salmon.