Vegetarian Foods Archive

A couple of weeks back I made a  Parsnip Pie with Edible flowers , I have also been tucking into a bowl o f  Parsnip Porridge for those days when I have been home alone for breakfast. This time I am sharing with you home-made Parsnip, Apple, Blueberry and Hazelnut Crumble. On one of the evenings we had this with custard, on the other it was simply with cream. What I love about this Root vegetable crumble recipe is its versatility.  You can easily swap some of the ingredients to reflect the seasons or your taste. In place of the carrots you can have Swede, beetroot or carrots. The golden caster could be demerara sugar, coconut sugar, honey, maple syrup Nuts - walnuts, pecan, almonds  Additional spices, nutmeg, ginger, mixed spices,  And of course you can veganize it too. Just experiment.  I am sharing this with Credit Crunch Munch hosted by Fuss Free Flavours and Fab Food For All and; Food Year Link Up hosted by Charlotte's Kitchen for Br...

I spent a few hours in the garden over the weekend.  Clearing vegetable plots in readiness for next year.   I have pulled out the last of the marrow and courgette plants and did a quite a bit of weeding. The squash and pumpkin plants did not do well at all, so they got pulled out too.  These are the last courgettes, some with flowers in tact.  I will be chopping and then roasting them in the oven with a little oil and seasoning, and then dousing them with a squirt of fresh lemon juice to be served as a side dish. The red tomatoes i n the greenhouse are still coming along.  Soon there will be no more red tomatoes, just greens ones. I will have to pick up some jars, so that I can make green tomato chutney .  We also have some rainbow chard in the garden plot.  My husband, who I affectionately call D on the blog pulled out the last of the rhubarb stalks. I thought they may have been too far gone, but apparently the season ends September....