Today I’m having a reflective look at my life before launching into the recipe of the day which is honey glazed celeriac. This is a true barnstormer of a recipe that passed my unfailing recipe test… can I eat the whole lot in one go. Without doubt, yes. It’s also an incredibly easy way to make this ugly root become the most popular dish on the table, just chuck it in the pan and leave it to cook down and caramelise into lovely sweet hunks of veg. Digging About in my Past. Whilst bumbling through the archives of my writing yesterday, I happened across an unpublished piece I wrote in the first week of 2016. It’s a quasi-rant surrounding the excesses of Christmas accompanied …come and read more!
Today’s post is about some hot, crunchy, soft, doughy balls of deliciousness, cooked in the oven alongside a perfect homemade spelt pizza. Dipping duties are handed over to a simple thick and creamy garlic coconut butter dip all ready to plunge these spelt dough balls into as soon as they’re out of the oven. Cook With Your Heart. Cook with your heart, not your head. Sage advice. Somebody once said to me “when you cook with your heart, I can tell”. I have a habit of trying to intellectualise or overcomplicate recipes, trying to do something clever, new or different. Why? I’m not Heston-blooming-Blumenthal, nor am I aiming to procure a Michelin star or three. I’m a blogger, one of the custodians of …come and read more!
Today I’ve made a quick, versatile and tasty vegetarian carrot and chickpea salad that you can easily play around with and add your own ingredients if you want to experiment. Made with carrots, chickpeas, red onion and parsley, it’s a simple base that gets flavoured up with sumac, yoghurt, lemon juice and tahini so that there’s no chance of your taste buds left wanting. It makes a great side dish or just fill your bowl and have it as a main course! The Holy Grail of Lunches. I’ve done it! Finally I’ve devised the holy grail of lunches. I’ve created a salad that’s ridiculously easy to make, filling, healthy and tastes amazing. There are some things you might not know about me. Such …come and read more!
Celeriac Remoulade is a classic french vegetable side dish which involves no cooking and uses just a few simple ingredients to gives this root vegetable a creamy mustardy tang. It’s a great accompaniment now that autumn is upon us and celeriac is coming into season, as well as being super versatile and vegetarian to boot, plus it keeps well in the fridge if you need to make ahead! Just Awesome. I’m completely overjoyed to be publishing this recipe. It’s been a long time coming, having langsuished on my ‘make-for-the-blog’ recipe list for nearly a year, coiled up and ready to leap into action like a collapsible table at a church fair. Celeriac remoulade falls categorically into the genre of classic recipes. If they …come and read more!
Today’s recipe is a roasted fennel and carrot recipe tossed in mustard seeds, cinnamon and olive oil, to make a warm, slightly spiced vegetable side dish that has almost no preparation (no peeling – woo-hoo!) and looks like a show stopper when you put it on the table. Go fennel, go! Fennel? Funnel? Huh? Fennel is one of those peculiar ingredients which I didn’t eat for a very large swathe of my existence. Not through choice, simply because it didn’t ever get to my plate or kitchen for some reason. It also sounds a bit like ‘funnel’, which is a very odd image to have when considering what vegetables to eat. Nonetheless, it’s absence from my diet remained intact for a long time, even though I …come and read more!
This recipe is a vegetarian and vegan hit for the BBQ, and your meat eating friends won’t mind because these also make a fabulous side to go along with meat or fish as well. Sweet potato skewers coated in warming paprika with a creamy tahini sauce drizzled over the top make a great addition to any BBQ spread. Yawn. I’m sitting here today, feeling thankful that I have got through a ridiculously turbulent few weeks of life. Sometimes, I don’t seem to notice life, it just happens around me, I move the parts of my brain and body that are required in response to those outside inputs. I only deal with what needs to be done when it’s in front of me, …come and read more!