Showing posts with label rosemary. Show all posts
Showing posts with label rosemary. Show all posts

Friday, May 11, 2012

Caramelised Herb Pumpkin slices, Sauté Celery Zucchini and Cauliflower with fennel seed, Caramelised Red Onion, Mashed Potatoes with cream, Steamed Spinach.

Caramelised Herb Pumpkin slices
Cleaning out the refrigerator and using up all the bits and pieces is a challenge I love...I hope these recipes will inspire you to use your own imagination to create vegetables your family will be talking about at breakfast in the morning...
Sauté Celery, Zucchini and Cauliflower with fennel seed
  • Baked slices of pumpkin... slice thinly and rub into both sides, olive oil and heaps of herbs both fresh and dried... I have used here fresh parsley, coriander, mint and rosemary along with dried dill and black pepper... bake turning once until caramelised and golden brown.
  • Sauté celery, zucchini and cauliflower in a mixture of melted butter with a dash of avocado oil and fennel seeds until softened and cooked through.
  • Mashed potato and sweet potato with butter and cream.
  • Caramelised red onion with fresh ginger... cook very slowly some sliced red onion, heaps of fresh finely chopped ginger, a little brown sugar, a slosh of balsamic vinegar and a little olive oil... this cooking process takes about 20-30 minutes but worth it for intense sweet result.
  • Steam some spinach straight from the garden.
Caramelised Red Onion - Steamed Spinach - Mashed Potatoes with cream

Sunday, February 19, 2012

Mushrooms with coriander on toast

Mushrooms with coriander on toast

  • Slice and dice many and varied fresh mushrooms. Tonight I only have buttons at my disposal but that wont stop me being creative.
  • Remove the leaves from the coriander for decoration later... chop finely the the stems and leaves of coriander and/or any other fresh herbs you have to hand. Jamie suggests that mushrooms go wonderfully with rosemary, which is also very simple to grow and will always be on hand once you have it established in the garden.
  • Heat (medium flame) in a frying pan, a large slosh of olive oil and a knob of butter. Quickly toss the mushies and herbs until softened and then add to taste: soy, salt, cracked black pepper, balsamic vinegar. This serves a double purpose of both creating flavour and a thin tasty sauce.
  • Serve with home made  multi grain seed bread and lashings of home made butter.