Enjoy!
Some things you just don’t want to muck around with too much. When you have wonderful, fresh, local, seasonal produce there isn’t a lot you need to do.
Getting a fairly regular supply of fresh beetroot is one of the best things about my organic vegetable delivery. Beets are wonderfully versatile, I’ve used them in salads, in muffins and in soups – but making a curry from them is the ultimate for me.
When people normally talk about comfort food, they usually talk about typically national dishes, macaroni and cheese, bangers and mash etc. But when things aren’t quite working out for me it’s not the british or scottish dishes that I usually turn to – it’s the Indian.
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This week posts may be few and far between, I am on holiday! No this isn’t a pre-recorded message, but I have found myself with enough free time to pull this recipe from my “To Be Blogged” pile.
In January most people start to detox a little after all the Christmas indulgences, I say most people because I did not. I ate my way through all the chocolate and cakes, and then bought or made more. While it was amazing at the time I am starting to notice the negative impacts of all my fun and relaxing.
So here we go. First step a healthy lunch for tomorrow at work.
When I thought about healthy eating I thought salad – but lettuce leaves are boring, or pasta but it’s a bit carb-elicious, then Quinoa came to mind. Quinoa is a great source of protein so it is especially good for vegans and vegetarians (although I am obviously neither).
Last night I roasted a huge bunch of vegetables – I plan to use them for all kinds of things over the next couple of days. But I thought I start simply to bring out the great flavours of the ingredients.
Today is Burns Day (the 25th of January) and all over the world people will be going to Burn’s Suppers, eating traditional Scots food and toasting Scotland’s National Poet.
Burn’s Suppers are famous for The Haggis. I can count on the fingers of one hand the number of times I have eaten Haggis – it may be traditional Scottish food, but I have fairly successfully have managed to avoid it for the past 25 years. To me it just doesn’t sound very appealing.
However there are other parts of the traditional Burn’s supper I want to partake of (and no not just the Whisky).
This week when my organic veggie box arrived it contained one turnip, I also had half a turnip in the cupboard and so much in the freezer that I have no room for anything else.
“Enough is enough”, I said to myself. I have to find something more interesting to do with turnip. Scouring the web I found recipes for turnip curry and turnip stew, but lets face it – neither of those sound particularly appealing.
Then I read that turnips can be used as a replacement for potatoes for those on low carb diets, although dieting is not a word in my vocabulary, I had my eureka moment. Maybe I can use turnips just like potatoes…
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
This week I wanted to do something exciting with my Broccoli, something that wasn’t a stir-fry or simple side.
Isn't this cupcake bowl the cutest thing?
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