Onions are a flavour powerhouse. They are sweet, savoury and pungent all at once. Caramelised onions have all that umami flavour concentrated and are very useful
They are deeply savoury, crispy on the outside, soft on the inside. VERY moreish, so you might like to make a couple of extra slices!
Cauliflower leaves and stems. Do you use them? Use as a vegetable, put in curries, stews and casseroles. Or I’ve found finely shredding them using the food processor gives me loads of ways to use them up.
Crisp, shredded Brussel sprouts, with sliced carrot, dried cranberries, walnuts and a cranberry dressing. Light and delicious
I made some lovely caramelised red onion chutney yesterday and I’m really pleased with it. The only problem is, I don’t know whether to call it red onion marmalade or red onion chutney!
This rice can be dialed up to be VERY coconutty, which is how I first had it, or made more subtle. I really liked it super coconutty
When making puchkas, I was pretty sure it would work as a main course in a pastry case. And let me tell you, it worked beautifully!
In these times of stripped supermarket shelves, recipes using minimal ingredients are even more useful that normal
A couple of side dishes. Potato and onion layer, Carrot and swede mash
I love this. Such everyday vegetables transformed by a few spices. Goes with many things, can be used as a side dish or a main. Freezes really well
The U3A cookery group came round today. We did 3 recipes this time, including this one, stuffed potato cake. 2 potato cakes is the recommended portion size. It isn’t many calories, but 2 really is enough The recipe uses a potato dough and it has spiced vegetables...
Sharp apples baked with butter, ginger and soy. Must be firm apples, not Bramleys. Amazingly good. Will work equally as well with pears