Monthly Archives: January 2014

Umlauts at the ready: Parsnip and potato rösti

Continuing on the theme of maligned vegetables, these little beauties are a good way of sneaking goodness into people who think röstis are the food of the gods but have a little whinge when you try and feed them parsnips. It’s quite a specific group, but people who fall outside the intersection of this particular Venn diagram will like them too. Continue reading

Advertisements
Brussel sprouts

Brussel sprouts with almonds

The internet seems to be of the belief that Brussel sprouts are cool. Along with kale, they’re cropping up in recipes all over the place. What the internet doesn’t seem to realise is that sprouts really aren’t that great. Whatever you do to them, they retain an inherent sproutiness that is really only to be endured amongst the surroundings of an otherwise delicious Christmas dinner. Nonetheless, they’re still in season at the moment, and thus cheap, and I suppose they are very good for you. So in the spirit of trying to eat more vegetables and less cake, here is a surprisingly delicious recipe for sprouts. Continue reading

Cheese scones

Stilton scones: Ten minutes to make…

…ten minutes to bake. That’s the rule of thumb for scones. These ones are cheese scones from the Be-Ro book. Normally I’d make them with Cheddar or Red Leicester but I had some Stilton leftover so I stuck it in and very tasty they were too, warm from the oven, with copious amounts of proper butter. Continue reading

Osso Buco

Happy New Year! Osso Buco is an Italian dish of veal shanks braised in white wine and stock. The name of both the dish and the cut of meat means bone with a hole since, when the meat is cooked, the bone marrow melts into the sauce, leaving you with a gloriously rich gravy and a bone with a hole in it. It seemed to be the perfect way to ring in the New Year. Continue reading