Honey Roast Parsnips
Posted on | November 11, 2008 | 2 Comments
Parsnips are in season and go great with any kind of roast meat. Parsnips are naturally sweet and by roasting them with a little honey, the sweet flavour will become richer and more developed.
Ingredients
1 large parsnip, peeled, cored, and cut into wedges.
35g butter
1 tbsp clear honey
1 tbsp brown sugar
1. Heat the oven to 200c or gas mark 6.
2. Heat the butter in an ovenproof frying pan and add the parsnip wedges. Fry until they begin to colour. Drizzle over the honey and sprinkle over the sugar.
4. Stir to combine and then place the pan into the oven. Roast for 15-20 minutes, or until the parsnips are golden-brown and tender.
Apple and Ginger Soup
Posted on | November 10, 2008 | No Comments
Apple and Ginger soup is perfect for these cold, dark, autumn evenings, and apples are in season right now so it’s a great time to have make this soup.
If you don’t have cooking apples, then normal eating apples will suffix, however you may need to check the seasoning more carefully, and possibly add a little white wine vinegar if too sweet.
Ingredients
4 cooking apples, peeled and sliced
3cm fresh ginger, grated
1 onion, chopped
2 tbsp olive oil
4 medium white potatoes, peeled and sliced
3½ pints water
- Heat oil and sweat the first five ingredients for about 5-8 minutes until soft but not brown.
- Season with salt and pepper and add the water. Bring to simmer and cook for 15-20 minutes. Liquidise.
- Serve with a swirl of cream or natural yogurt.
A good kitchen is air conditioned
Posted on | November 6, 2008 | No Comments
Getting air conditioning for your kitchen is essential for happy cooking. Not long ago I had air conditioning installed in my kitchen which meant that cooking in the summer was more enjoyable than ever before – why should one sweat their guts out just when cooking paella? Having a cool kitchen means you can have more stoves on, more ovens on, and more activity in the kitchen without it getting stuffy and uncomfortable.
If you do find yourself getting too hot in your kitchen then you should really consider getting some kind of air conditioning or ventilation – it really does help make the whole cooking process more enjoyable.
Before I had air conditioning I found myself getting too hot and flustered when cooking large meals such as roast dinners. Usually you will have pots on cooking veg, potatoes, and sauces which generate a lot of steam. The oven is usually turned up pretty high, and is left on for a minimum of two hours. Now whenever my kitchen gets a little too hot for comfort, I don’t suffer, I just flick a little switch and bask in the calm, cool, atmosphere of my kitchen.
So if you can’t stand the heat, don’t get out of the kitchen, invest in air conditioning!
Easy Mexican Scrabbled Eggs
Posted on | November 5, 2008 | No Comments
Scrabbled Eggs are great for breakfast, lunch, or just as a snack, and here is my favourite recipe for Mexican scrambled eggs which are sure to put a spring in your step.
Ingredients (Serves 1):
Three Eggs
100ml milk
2 tsp of Mexican spice mix
2 spring onions, chopped
1 Red Pepper, chopped into 1 cm cubes
Olive Oil
- Heat the oil and fry the red pepper until a little soft.
- Meanwhile mix the eggs, milk, spice, spring onions in a jug.
- Add the egg mixture to the red pepper.
- Mix and stir the egg mixture, creating the scrabled texture.
Serve on a crisp flour tortilla.
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