A quick and easy healthy midweek lunch recipe. Parsnip and leek go really well together, and the addition of the lemon thyme and lemongrass give a subtle freshness to the soup without overpowering the flavours.
2 large parsnips
Tbsp lemon thyme
Half a stick of lemongrass
500ml hot vegetable stock
Tbsp of olive oil
2 tbsp of diced chorizo (optional)
Yesterday was an eventful day. Someone drove into me while I was stationary. I had to drive my daughter to the orthodontist 20 miles away, only to be told there was an 18 month waiting list for braces. I had a ton of work to do on my Autumn Collection, and some personal stuff to see to.
Despite this, I managed to make ice cream. I try and get at least one nice thing into every day, however stressful, and yesterday this was making something with the strawberries I had picked from my Mum's allotment the day before. When you have picked the fruit yourself, and your Mum has grown it, you feel much more motivated to make the most of it, and I therefore wanted to make something special. I had posted a photo on my facebook page the day before asking for suggestions, and someone had suggested ice cream. This idea appealed and I set about finding a recipe that didn't require a trip to the shops (something I definitely didn't have time for). I couldn't find one, so I made this up with what I happened to have in the house.
I started making it at about 2.30pm, which turns out not to have been soon enough to have lovely frozen ice cream for pudding at 7pm! Instead, we had semi-freddo. To get a good photo of the ice cream in its actual frozen state, however, I had ice cream for breakfast today for probably the first time in my life. It was good! Why is ice cream not on the menu for breakfast ordinarily, I now ask myself?!
525g strawberries, hulled
125g double cream
125g icing sugar
Makes approx 1 litre of ice cream
Apple and Cinnamon Muffins
175g (6oz) self raising flour
25g (1oz) cornmeal or polenta
225g (8oz) golden caster sugar
1/2 tsp baking powder
150g pack of Sainsbury's 'Baking Additions: apple cinnamon and sultana' OR 150g mix of dried apple and sultanas, rolled in cinnamon
225ml (8flo oz) buttermilk
40g (1.5 oz) salted butter, melted
zest of 1 lemon
1 large egg
12 hole muffin tin and cases
Halloumi and Pepper Couscous Salad
I'm crazy about yarn, Scotland, food, my husband and my three girls, and I live in a perpetual state of organised chaos. Some just call it creativity.