Over the last few days, when I have been walking past the green grocer, I have seen a box of purple carrots and thought to myself that I must pick some up and cook with them. After seeing a friend this morning I happened to walk past again and finally bought some. This dish was created.
We ate this dish with some grilled goat cheese on the side. The combination worked very well but you could also serve with meat or other vegetable dishes.
I have been making many roasted vegetable salads lately. There are two reasons for this, first of all I love roasted vegetables and secondly they are great when you try to cook and have a unpredictable 8 month old baby to care for. I sometimes prepare the vegetables during his morning nap. This makes the dinner preparation so much easier. The salad can be served warm or cold, on it’s own or as a side with meat or other vegetable dishes.
I know we are coming into colder weather but I had to post the recipe for this salad as it’s so good. I have made it three times now and won’t get bored of it. I will probably make it a few more times while there is fresh corn at the green grocer. The salad is great on it’s own or as a side to meat or fish. When I made it for a party the other week, we ate it with corn nachos.
My friend and her son was coming over for a “play date” after school so I decided to make a cake. I altered the recipe from the Vegan Redcurrant and Coconut cake recipe, that I posted during the summer, to fit the season. As it is the best time for the Great British apple, I ended up making a apple and cinnamon cake. The cake was good, but the play date was a bit of a disaster…..Casper was rude to the boy and said he didn’t want to play…..I was left embarrassed and threatened no TV for a week. He later explained he wanted to go to their house so we decided we will give it an other try next week at theirs!
This is not your normal sponge cake. It has a nice sticky and gooey texture. Perfect for a cold autumn afternoon with a hot cup of tea.
This stir fry is packed with vitamins and a great boost for the immune system. If you love garlic and ginger you can always up the quantity. The key to a good stir fry is to have everything prepared before you start to cook. This meal took me 20 minutes from start to finish. That’s with a seven month old baby in a high chair that also needed attention. In other words, great if you are in a rush.
Today we went up to Highgate woods as Casper was invited to one of his friends birthday party. The party had a Star Wars theme so the wood was filled with little Stormtroopers, one Darth Vader (Casper) and an Owl. It started of with a nature trail, followed by lunch and cake in the woods. Once the sugar from the cake kicked in, the four year old’s turned in to little wilding’s, chasing after each other with light sabers.
All though it was a sunny day I got cold as the tree canopy doesn’t let through much light. When we got home I cooked this warming curry packed with vitamins and flavour.
The total time to make the curry is about 45 minutes. We had it just on it’s own but is goes really well together with rice or bread.
When I was pregnant with Harry I always made sure I had a box of these crackers in my draw at work. They give you instant energy and satisfaction when you have cravings or feel hungry between meals. Goes really well together with soup, salad or on their own.
I mentioned these crackers in my previous post of Butternut Squash Soup and I finally had a chance to make them. Having a seven month old baby makes you a master in trying to use your time efficiently however, all doesn’t always go to plan as you might be waking up to a new tooth poking through or him trying to learn a new skill. We have been suffering from teething pain for the last few weeks but I think we are out on the other side!…….until the next one…………… …..continue reading
I have always liked autumn. There is always a sense of something new to come, and I feel full of expectations. I remember being younger and feeling this excitement before going back to school after a long summer holiday. Still young but not so young, I now have a son who just started school. His first week went really well which was a big relief.
September has been amazingly mild and sometimes hot. We have had days with temperature of 30°C. But now it’s starting to feel like autumn is upon us. This soup is nice and warming and super fast to make, just over 30 minutes. I like it hot so I add a fair amount of chilli however alter this to taste. I normally make seed crackers with fenel seeds to go with the soup but run out of time today. I will make sure to share the cracker recipe soon as it’s a great snack.
Granola is my go to breakfast. I make a jar every other week. Depending on what I have at home, the granola turns out differently each time. I have made this batch with a generous helping of cinnamon, as this adds a great flavour, and chopped almond. I pack my granola full of seeds and nuts but you could also add some dried fruit. Remember that if you are adding dried fruit, mix this in and bake in the oven for the last 5 or 10 minutes or you end up with burned crunchy bits in your breakfast bowl.
I normally eat the granola with some natural yoghurt and add some fresh berries or fruit depending on what’s in season. Raspberries, blueberries, grated apple…… the chose it yours.