I have been really impressed with the amount of eating you get in a pumpkin, there is hardly any wastage. The pumpkin seeds may actually be my favourite part.
Curried pumpkin seeds can make a really quick and light snack, perfect instead of a bag of crisps or bag of minstrels while watching Xfactor on a Saturday night!
Not revolutionary by any stretch of the imagination, but this a quick dish that uses mainly store cupboard ingredients but can use up leftover meats and vegetables.
I always find it hard to decide what to pair with dishes so packed full of vegetables, like the Mexican Vegetable Burgers I made last week. As the burgers were quite filling, potatoes or chips wouldn’t do. So the only other options was a salad or since it was a spicy salad with Mexican burgers – a salsa.
The broad beans, I’ll admit aren’t exactly authentic for a salsa however they worked well, and it turned out a really tasty way to eat them. Plus I liked the colours.
Tomato and Broad Bean Salsa
I went to Lyme Park this weekend, which was the setting for the much loved BBC adaptation of “Pride and Prejudice”. It was a beautiful day in a wonderful setting and a dream come true for my sister and I.
I am a great lover of period dramas, say what you will about them, but they spawned an interest for me in classic literature that I had never had before. Austen is one of the few authors I turn to for a relaxing evening knowing that in her romantic world the ending is always happy. During the long periods of exams I had a university it was the classics I turned to to-get-a-way-from-it-all, “Pride and Prejudice” and “Jane Eyre” being my favourites at the time.
A good adaption can make a book come to life, and I will happily pay my TV license for the rest of my days on the back of this one and the quiet hope that in another couple of decades they can pull off just one more that catches my imagination in the way Pride and Prejudice did.
p.s. No I haven’t read Pride and Prejudice and Zombies and I never will
p.p.s Yes I have seen the Keira Knightly version and no, it doesn’t compare.
This week when I peaked inside my organic box and saw another bag of chard I groaned. It’s that small feeling of disappointment knowing of all the vegetables in the world – they keep sending me this. I could just ask them to never send me it again, but that feels like giving up. Admitting that this green and rainbow coloured leafy vegetable has defeated me.
It’s not that the vegetable doesn’t look pretty, it does, its pink, yellow and red stems look beautiful on a plate but it tastes metallic and bitter. Usually I sauté it and have it as a side, but in my vain attempts to make it taste better I over cook it and it becomes a green goo. But oh no, not this time.
A beautiful light colourful lunch
It’s Sunday and I’ve still got all the vegetables from my organic box on Tuesday! So before the next batch arrives I have been trying to desperately come up with quick recipes to use all my veg up. After trying coriander flowers on my Broccoli soup last week, I decided to create a soup really determined to bring those subtle flavours out.
Carrot and Coriander Soup, garnished with coriander flowers
It only took one Kohlrabi to turn me into a Kohlrabi fan, but one year on I finally have my second Kohlrabi.
As a side for my Steak and Potatoes dinner on Friday night, I made the best salad. Simple and tasty, the main flavour comes from having great ingredients.
Tomato and Red Pepper Salad
Last week I wrote a post about how to cook for family one of my main tips was not to try to do too much. Cooking a starter, main and desert can be a lot of work for people who like me are new to the kitchen. Thankfully recipes like this one are made for entertaining large groups of people.
Bruschetta Al Pomodoro
You want to impress, right? You want the whole process to be stress-free and for you and your guests to enjoy themselves.
I have had a number of disasters with cooking for the in-laws and I thought it might be interesting to talk about what I have learnt, the basic steps to make things easier and less stressful for you, and tastier for everyone else. Here is my guide to cooking for a number of people…
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