Vegetarian Foods Archive

A few good years ago when I began this blog, a fellow blogger commented that they loved that I made the most of an ingredient often using it for both sweet and savoury recipes.  I am guilty of it this time too.  After making this Sweet Parsnip Pie I made a Parsnip and Oat Porridge, I  usually eat porridge with freshly grated apple stirred into the mix but decided on trying it with parsnips and it was remarkable and naturally sweet, though I did throw in a handful of golden raisins.  I also made a Parsnip Crumble with some frozen berries and wait for it - Vanilla and Parsnip Creme Brulee .   I've not always liked parsnips.  I have often found this root vegetable too sweet for my taste so one-day - a long time ago - I had decided it would be reserved mostly for sweet cakes and bakes, the way carrots are used in carrot cake (or if your South Asian like me,  gajjar ka halwa  aka Carrot  halwa) , though I must admit parsnips still makes an appe...

Early on in the month, I made a Blood Orange Tart when blood oranges were still in season.   I have been wanting to make this for a while, and when I saw blood oranges at a supermarket, it was decided that this was my weekend mission.  I started with great excitement, measuring out the ingredients, bringing out bowls, whisks and measuring spoons.  I made everything from scratch, the shortcrust pastry.  The orange custard creme  brulee -like filling and then sliced the blood orange as thinly as I could with such concentration that you think I had telepathic skills.   However, as I slowly progressed with each stage, my heart began to sink beginning with the shortcrust pastry that began to shrink from the sides of the cake tin when it came out of the oven.  It bothered me as I thought the filling was going to overflow.  Then came the blood orange custard filling which I thought was never going to thicken to a luscious Orange curd lik...