This pasta, new potatoes, green beans and pesto recipe from Hugh Fearnley-Whittingstall’s book River Cottage Veg Everyday sounds like the kind of meal that would put you in a carb coma for at least a week. What it actually is, is pure comfort food, and the carb coma lasts for just a few hours! Continue reading
Jamie Oliver’s spaghetti with rocket and prawns (or spaghetti con gamberetti e rucola if you’re a contestant on Come Dine With Me and attempting to confuse the opposition) is fresh, spicy and super quick to throw together. Continue reading
A delve into Jamie’s 30-Minute Meals revealed this rather delicious salmon noodle broth. The first time I tried it was when the husband made it for us and a couple of friends. They raved about it, and promptly went and bought the book. It’s been a regular fixture on the Gas Mark 5 dinner table ever since. Continue reading
I suppose you could describe this Potato Mamoosa, taken from The Gate Easy Vegetarian Cookbook, as glorified scrambled egg, but it’s more than that. It’s spicy, comforting and better still, super easy to make. And it happens to be a favourite brunch dish of the husband and I. Continue reading
Packed to the rafters with tomatoes, haricot beans, ginger, coconut milk, chilli and sourdough bread, Anna Jones’ tomato and coconut cassoulet is pretty far removed from the traditional version of this French classic, but I love it. Continue reading
The vegetable dodging toddler has got the better of me. After a week or so trying to bribe him with cars, jelly and chocolate in a bid to get him to eat veg that looked like veg, I’ve hunted down my copy of the toddler food bible, Annabel Karmel’s New Complete Baby and Toddler Meal Planner. Continue reading
Finding some forgotten beetroot at the back of the fridge I decided to give roast beet a go. I usually like my beetroot doused in a load of vinegar, but today was a day of experimenting. I washed the beetroot, popped it in a roasting tin with a few cloves of garlic and sprigs of thyme from the garden, drizzled it in olive oil and popped it into the oven at gas mark 5 for about 50 minutes, and this was the result.
Verdict from the cook: ‘Not bad, but where have I put that balsamic vinegar?’
A lot of my favourite recipes come from a chance glance on the internet, and this honey, ginger, tofu and veggie stir fry from Pinch of Yum is one such recipe. Continue reading
In an attempt to get the vegetable dodging toddler to eat a wider variety of veg, the husband suggested I give Ella’s Kitchen’s root vegetable crisps a try.
They’re from Ella’s Kitchen – The Cook Book – The Red One, and in the usual Ella’s Kitchen style they’re called nicely spicy veggie crisps. You peel and thinly slice 2 parsnips, a sweet potato and a beetroot. The book suggests using a mandoline or a peeler to get the veg slices super thin. However, in the absence of a mandoline I tried using a peeler and ended up in a right old mess, so using my sharpest knife I sliced the veg into suitable slithers. Continue reading
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