This recipe from Jack Monroe originally appeared in The Guardian in February this year. It serves 2 but is easily doubled or trebled! I have also tried it with fresh fennel but it works just as well with the seeds.
There are many variants of this simple pasta recipe & this version serves 4-6. You can spice it up by adding a red chilli or chilli flakes… I sometimes also add in a small chopped red onion at step 1.
I have been given this recipe (with acknowledgement to Cuisine NZ web site) and so have not yet tested it personally but have had chance to taste it! It works well as a side dish with any roast and serves 4-6.
This week I thought I would focus on carrots which is a staple of our veg boxes at the moment. Whilst carrots work well in both savoury & sweet dishes, I thought I would leave the carrot ice cream recipe which I stumbled across to warmer times! This recipe seemed to offer a good compromise between savoury/sweet and originally appeared in The Times in May 2013 from Chloe Coker & Jane Montgomery . The recipe serves 4. It uses a balsamic reduction to glaze the tart tatin. I have made it with out this and found it just as tasty but have included the recipe for the glaze as optional.
Not withstanding its name, the original recipe comes from the Australian Taste website with full acknowledgment. It is simply another twist on the standard carrot soup however the chick peas give it a really thick and hearty texture. This makes 4 generous servings.
This recipe originated from Martha Stewart as a way to use inexpensive leftovers – including the wine! As leftover wine is not a concept we have in our household I use just stock! I have to admit to adding frozen peas or edamame beans in at the end to provide more colour but it does work well with just carrot. This recipe serves 4
This recipe comes from the love.beetroot.co.uk website and is relatively easy to make. I roasted the beetroot first with a little balsamic vinegar before I pureed it but you could just boil them. I also used a single sachet of fast action dried yeast (the recipe asks for 1 tsp dried yeast) as I find the fast action yeast seems to work better. Apologies for lack of picture – loaf was eaten before I remembered I hadn’t taken a photo!
Finding a new recipe for mooli was a challenge. I have used them in Asian salads for Chinese dim sum fillings but didn’t feel these were sufficiently wintry. Luckily I found this curry recipe which can be used to fill any Indian bread such as naan, chapatti or paratha. Continue reading
This is based on a recipe that was posted on the Abel & Cole website. In a quest to build up a set of gluten free recipes I have substituted oat bran (most brands are now GF) & sesame seeds for the more traditional breadcrumbs as a coating for these cakes.
The recipe makes 6-8 medium sized ones or 12-14 small (nibble sized!) ones and go well with some peppery watercress, lime wedges and a yoghurt/coriander/mint dressing. Continue reading
Posted in Recipes, Swede