| Hello reader
Spring is in the air at last. The birds are singing and daffodils, snowdrops and crocuses adorn our local gardens. I've even seen the tips of wild garlic emerging. I do love wild garlic season. My recipe this week is more of a winter one, but the time for good old comfort food isn't over just yet. Mashed potatoes are easy-to-make, popular and useful. But have you ever thought of adding parsnip? Parsnip gives a little sweetness and nutty notes as well as adding a bit of veg variety. This recipe for parsnip and potato mash is dairy-free and thus vegan. It's just as delicious as buttery mash if you use a good quality extra virgin olive oil. I also leave the skins on both potatoes and parsnips. Apart from avoiding the chore of peeling, many of the beneficial nutrients are in the skin. It's been a free-from sort of week as I've also updated a recipe for gluten-free custard creams, which now has a recipe card and pin. Just in case you're not familiar with custard creams, they're a classic British biscuit (cookie). In fact they're Britain's most popular biscuit. Likewise, I've spent a bit of time optimising this post for a dairy-free tropical smoothie with coconut, mango and banana. We may only be able to dream of sun-drenched tropical beaches at the moment, but every little helps. I can't really claim that the third old post I've worked on this week is free of anything accept restraint. It's an indulgent breakfast recipe for Nutella French toast. You can use homemade chocolate nut spread or the bought stuff. Either way, it's really quite delicious.
Please do let me know if you make any of my recipes and don't forget to rate them. Questions or feedback on the blog posts are always appreciated.
Keep cooking and stay safe.
| 
No comments:
Post a Comment