Roast parsnip and rosemary soup

Hmmmmmmmm
PARSNIPS one of the most awesome roots on our planet
DELICIOUS

Roasting really brings out the sweet, earthy flavour of parsnips and makes for a wonderfully aromatic soup.

Each serving provides 184kcal, 4g protein, 12g carbohydrate (of which 8g sugars), 12g fat (of which 5g saturates), 3.5g fibre and 0.8g salt.

Less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 10

Dietary

Vegetarian

Ingredients
600g/1lb 5oz parsnips, peeled and roughly chopped
4 tbsp olive oil
50g/1¾oz butter
225g/8oz onion, thinly sliced
1 tbsp dried rosemary
2 vegetable stock cubes
750ml/1¼ pint milk
750ml/1¼ pint water
salt and freshly ground black pepper
Method
Preheat the oven to 200C/400F/Gas 6.

Place the parsnips on a roasting tray with half the olive oil and toss to coat.

Roast in the oven for 15 minutes until golden-brown and tender, then remove and set aside.

Heat the remaining olive oil and the butter in a large saucepan. Add the onion and dried rosemary, cover and fry gently for 3-4 minutes.

Add the roasted parsnip and the remaining ingredients. Bring to the boil.

Reduce to a simmer and cook for five minutes, or until the parsnip is very soft.

Transfer to a blender and pulse until smooth.

Season to taste with salt and freshly ground black pepper.

Feta, asparagus and lentil salad

HMMMMMMMMMMMMMMM

SALAD IN 10 MINUTES C/O GOUSTO

https://www.independent.co.uk/life-style/food-and-drink/recipes/salad-how-to-make-quickly-feta-asparagus-lentil-fast-ingredients-a8245731.html

Feta, asparagus and lentil salad

100g Greek feta cheese
1 tsp Dijon mustard
15ml white wine vinegar
50g wild rocket
250g black beluga lentils (ready to eat)
120g asparagus spears
1 lemon
125g baby plum tomatoes
15g pumpkin seeds

Heat a large wide-based pan with a matching lid over a medium heat. Meanwhile chop the asparagus in half. Once hot, add the asparagus to the pan with a pinch of salt and splash of cold water. Cover and cook for 3-4 minutes or until bright green and tender with a slight bite. Once done, remove from the heat and set aside until serving.

Meanwhile, chop the baby plum tomatoes in half. Add the chopped tomatoes and washed rocket to a large mixing bowl. Cook the beluga lentils in the microwave according to pack instructions.

Meanwhile, crumble the feta cheese into rough, bite-sized pieces. Combine the Dijon mustard, white wine vinegar, the juice of ½ lemon and 3 tbsp of olive oil. Season with a pinch of salt and pepper – this is your lemony dressing. Added the cooked lentils to the bowl of tomatoes and rocket with the lemony dressing and give everything a good mix up – this is your lentil salad. Cut the remaining lemon into wedges.

Serve the lentil salad on the table to share. Top with the asparagus, crumbled feta, pumpkin seeds and lemon wedges. Season with a grind of black pepper and let everyone dig in.

Recipe from Gousto.co.uk’s new Ten to Table range

LOCAL GAZELLE ON SALE IN LU LU

in:
Banana Recipes, Beef Recipes, Curry Recipes, and 6 more
Curried Gazelle
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Description Edit
This land-locked Central African country once thrived on its copper reserves, which are now dwindling. Farming methods are primitive, using bush-fallow cultivation methods, but the potential of agricultural expansion is promising. Peasant farmers grow the bulk of local foodstuffs but there is little surplus for sale so that currently a great deal of food is imported. In the bush the hunter can rely on a more substantial meal.
Zambia is renowned for its prolific wild life, with large game parks teeming with classic African animals such as the elephant, lion, leopard, giraffe, hippopotamus, rhinoceros, zebra, antelope and many more.

Serves 4.
Ingredients Edit
1 kg of gazelle rump steak, or beef chump steak cut into bite-size cubes
2 onions, chopped
3 garlic cloves, finely chopped
2 large chilies, seeded and finely chopped (minced)
2 plantains or bananas, sliced
1 tbsp tomato paste
1 tbsp seedless raisins
1 tsp ground cumin
1 tsp ground cardamom
½ tsp turmeric
½ tsp paprika
2 tsp mild curry powder
1 tbsp vegetable oil
300 ml coconut milk

Directions
Lightly sauté the onions in the oil for 3 minutes and then add garlic.
Taste. If it tastes sweet, add more garlic.
Fry for 1 minute then add chillies, frying for another 3 minutes.
Add steak and brown on all sides. Add the tomato paste, raisins, curry powder and spices, stirring.
Pour in the coconut milk and bring to the boil. Reduce heat to simmer and add plantains.
Cook, covered, for another 30 minutes. Test occasionally to ensure the liquid has not boiled away too much – there should be a rich sauce.

Serve curry on a bed of rice.

delicious chick pea salad [borrowed]

Tomato Chickpea Salad
Serves 4

For the salad:
2 tablespoons olive oil
1 (15-ounce) can garbanzo beans, drained and rinsed
Kosher salt
2 teaspoons ground cumin
2 pints cherry tomatoes, halved
1/4 cup chopped fresh flat-leaf parsley leaves
For the vinaigrette:
2 tablespoons olive oil
1 tablespoon sherry vinegar
1 teaspoon minced shallot
Kosher salt
Freshly ground black pepper
For the salad:
Heat the oil in a large skillet over medium-high heat until shimmering. Add the beans and spread out into a single layer. Cook without stirring until lightly browned on the bottom, 3 to 4 minutes. Stir, add a big pinch of salt, and spread the beans out again. Cook for another 2 minutes, then stir and spread out again as needed, until golden-brown and blistered on all sides. From start to finish, this will take about 6 to 7 minutes total.

Remove from the heat, add the cumin, and toss to coat. While the chickpeas are cooking, make the vinaigrette.

For the vinaigrette:
Whisk the oil, vinegar, shallot, a pinch of salt, and a few grinds of black pepper together in a large bowl.

Add the chickpeas, tomatoes, and parsley to the vinaigrette. Toss everything to combine. Taste and adjust seasoning, adding more salt and pepper as needed.

Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

sprouts love them or hate them

OHHHHH not sprouts
Those perfect little cabbages with tough to peel leaves..
Well they are delicious if you cook them a little bit differently from the way your grandmother did
Couldn’t buy loose ones here in RAK so had to buy a bag now thinking and searching ways to use the others
And boy do they taste good

Have several idea’s and hearing fro others also

One Brit/KSA friend roasts them with honey, rosemary and olive oil roasted
Fig balsamic and sea salt
My sister found chestnuts and bacon [will substitute beef bacon] and will try that tomorrow as found loose chestnuts in LUL RAK MALL

Then there was this Jamie Oliver one

MAIN THING is to cut them in half not to do those fiddly little crosses in the abse taught so perfectly by my late father

ENJOY what ever you do with them

Bursting with Middle Eastern flavours, this recipe will make you rethink everything you thought you knew about sprouts.

INGREDIENTS

500g small brussels sprouts
1 tsp cumin seeds, toasted
2 tsp coriander seeds, toasted
2 small red onions, thinly sliced
1 fennel bulb, thinly sliced
1 tbs olive oil
1 tsp white sesame seeds, toasted
1/4 cup (35g) hazelnuts, toasted
3/4 cup (200g) thick Greek-style yoghurt
2 tsp tahini
1 small garlic clove, crushed
Finely grated zest and juice of 1/2 a lemon
1/2 tsp sumac
Coriander, dill and mint leaves, to serve
ADD TO LIST
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METHOD

1 Preheat oven to 200°C.
2 Parboil sprouts in a large saucepan of boiling salted water for 3 minutes or until almost tender. Transfer to a colander and set aside to drain.
3 Using a mortar and pestle, finely pound the cumin and coriander seeds with a pinch of salt. Transfer three-quarters crushed spices to a large bowl and add sprouts, onion, fennel and oil. Toss to combine, then spread sprouts in an even layer over one roasting pan, and the onion and fennel over a second roasting pan.
4 Roast onion mixture for 1 hour or until caramelised, and sprouts for 40 minutes or until beginning to caramelise. Once roasted, toss onion mixture with sprouts to combine. Cover and keep warm.
5 Meanwhile, using a mortar and pestle, pound sesame seeds and hazelnuts until coarsely ground. Combine with remaining crushed spice mixture and set aside.
6 When ready to serve, combine the yoghurt with the tahini, garlic and lemon zest and juice. Season, and spread evenly over a large serving platter. Sprinkle with sumac.
7 Spoon the warm roasted sprout mixture over the yoghurt mixture, scraping up all the crispy bits left in the pan. Sprinkle with the sesame and spice mixture, and scatter with coriander, dill and mint leaves to serve

avocado yummy

http://www.bbc.co.uk/food/avocado

Avocado recipes
Rice bowl with ginger, radish and avocado
Rice bowl with ginger, radish and avocado

By Nigella Lawson
Sometimes also called an avocado pear, the avocado is the fruit of the Persea Americana tree, which is native to the subtropical regions of the American continent. It has green, buttery flesh and a large central stone. In Britain, two main avocado varieties are available: Hass and Fuerte. The Hass variety has a knobbly purple-black exterior and a creamy-textured, richly flavoured interior; the Fuerte variety has a smooth green skin. Avocados are very high in both protein and oil. The avocado has the highest protein and oil content of any fruit. In fact, this soft-fleshed fruit can contain up to 30 per cent fat. Don’t let the high fat content put you off, though; avocados contain only monounsaturated fat, which may help to reduce the risk of cancer and heart disease.
Recipes using avocado

Main course
Rice bowl with ginger, radish and avocado Rice bowl with ginger, radish and avocado
By Nigella Lawson
Marinated ribs with tomatillo salsa, guacamole and tortilla chips Marinated ribs with tomatillo salsa, guacamole and tortilla chips
By Matt Tebbutt
Buljol butties with pepper sauce, fried bakes and aioli
By Shivi Ramoutar
Sushi
By The Hairy Bikers
Loaded beetroot burgers with halloumi and sweet potato salad
By Donal Skehan
Light meals & snacks
Socca pancakes with roasted peppers and avocado Socca pancakes with roasted peppers and avocado
By Pippa Kendrick
Avocado, tomato, feta and brown rice grain bowl Avocado, tomato, feta and brown rice grain bowl
By Rebecca Sargent
Salmon, avocado and rocket salad with a wasabi dressing and green beans with sesame sauce
By Donal Skehan
Gravad lax with deep-fried egg and avocado salad
By James Martin
Lobster rolls with avocado butter and fresh mango chutney
By Matt Tebbutt
Brunch
Smashed avocado on toast Smashed avocado on toast
By Rebecca Sargent
Brunch burrito Brunch burrito
By The Herbert Family
Baked eggs in avocado with pitta Baked eggs in avocado with pitta
Smoked salmon stack with cured egg yolk
By Andi Oliver
Starters & nibbles
Prawn cocktail Prawn cocktail
By The Hairy Bikers
Caribbean toastie cups with avocado, mango and mint Caribbean toastie cups with avocado, mango and mint
By Lorraine Pascale
Avocado hummus Avocado hummus
By Gizzi Erskine
Seared tuna sashimi with avocado salad
By Leila Lindholm
Prawn and mango and pork and water chestnut lettuce cups with a 10-second egg-free miracle mayo
By Annabel Langbein
Side dishes
Chorizo guacamole
By Nigel Slater
Cakes and baking
Chickpea flatbreads with tasty toppings Chickpea flatbreads with tasty toppings
By Hemsley + Hemsley
Drinks and cocktails
Chocolate avocado shake Chocolate avocado shake
By Hemsley + Hemsley
Other
Real guacamole Real guacamole
By The Hairy Bikers
See all recipes using avocado
Buyer’s guide
These days, as well as growing throughout Central and South America, the avocado also thrives in parts of Africa, Australia, Israel and the Canaries. Look for avocadoes that have unblemished skins with no soft spots, which suggest bruising. They are ready to eat when the flesh yields slightly when pressed with the thumb.
Extra virgin avocado oil is now widely available in UK supermarkets. Use it as you would olive oil, for roasting and drizzling over salads; or serve it as a dip with crusty bread.
Preparation
When it comes to cooking, the Mexican dip called guacamole is without a doubt the best-known avocado dish. But Mexicans use avocados in a wide array of other dishes, from ceviche to tacos. In some parts of Mexico, avocado leaves are toasted and ground to imbue dishes with an anise flavour. In the Philippines, savoury-sweet avocado ice cream is popular.
Avocados must be allowed to ripen in a warm place before they’re used; speed up the process by wrapping them in brown paper. To test ripeness, press the skin lightly with your thumb. If it feels slightly yielding, it’s ready to eat. Cut lengthways down to the stone and twist to separate the two halves. Pierce the stone carefully with a knife to embed the knife’s tip, then pull the stone out.
The yellow-green flesh should come away from the skin easily, but it will go brown when exposed to air, so always prepare avocados just before serving or drench in lemon juice to prevent the browning. The trick is to combine avocado with ingredients that will enhance its nuttiness but cut back on its richness. Savour the pale flesh for breakfast or lunch by crushing it on toasted sourdough bread along with a squeeze of lime juice, sea salt and pepper. Or make it into a coarse salsa with tomatoes, onion, chilli, lime and coriander to accompany grilled meats. Alternatively, toss the creamy wedges gently in a salad with green leaves, crabmeat, spring onions and a little lemon.

gousto

https://www.gousto.co.uk/

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Sister has tried them and impressed
New bix fir this week arrived yesterday