Roasted Celeriac is an amazing low carb alternative to delicious potatoes parmentier or roast potatoes. Perfect for a midweek dinner or the holiday table. Garlicky and deeply herbal. Why not serve it this Thanksgiving?
Parmentier – pär’-män-tyā. Meaning “with, or made of, potatoes” in French.
In the UK, if someone mentions parmentier potatoes, one automatically thinks of the beloved upmarket food store, Marks and Spencer. They have that heavenly side dish locked down. It’s sooooo delicious. I’ve only ever had it a few times, but it’s memorable stuff. Tiny cubes of potato roasted with chopped rosemary and garlic. Buttery, salty, yum.
Recently I had a brainwave. Why not ‘parmentier’ celeriac? Celeriac gets little to no love, despite being a fairly credible low-carb substitute for potatoes. It also cooks way quicker. Which is a huge bonus for a midweek recipe. So, despite knowing that parmentier is shorthand for potatoey things, I thought I would cheekily claim a bit of that parmentier action for this recipe. See what you think. And, if you feel weird saying parmentier celeriac, just call it roasted celeriac. Continue reading
One-Bowl Brown Butter Banana Bread is a little black dress of a recipe: classic, go anywhere, always special.
If you have a hankering for banana bread, might I suggest you give this one a try? Although I have not reinvented the wheel, this is a taste-of-home recipe, adapted from my mother’s one, that deserves your attention. Plus, chances are you have everything you need to get baking. So, curl up with a hot cup of tea and read on. 🙂 Continue reading
Roasted Cauliflower and Almond Soup is an easy, no-fuss “cream of” kind of soup. And it just happens to be whole food and vegan.
If you are fancying a silky-smooth, super-cosy, creamy-textured vegan soup, this is your lucky day. Especially if you love cauliflower as much as we do. Even if you don’t, the healthy whack of garlic and the deep flavours of Dijon mustard and bay leaves might just tempt you.
As an additional selling feature I find that roasting the cauliflower brings out its natural sweetness and tones down the heavier – and to some off-putting – brassica notes.
Am I enticing you yet? Continue reading
This is the Food To Glow dinner version of the iconic Indian side dish, baingan bharta. Based on fire-roasted eggplant and cooked-down spiced tomatoes, this fragrant, soothingly-soft dish is served rather heretically with pasta and topped with creamy, indulgent burrata. Enjoy xx
Baingan Baharta Pasta is a rather cheeky nod to my favorite Indian side dish. Spiced, but not hot; vegetable-filled, but not “worthy”; this is a tangy, aromatic way to enjoy eggplants and tomatoes. And pasta! And creamy burrata! Continue reading
Apple Streusel Cake – crunchy and crumbly, yet moist and full to the brim with seasonal apples. The cake to bake NOW.
Do you like apple cake? Silly question. Of course you like apple cake.
Wholesome, slightly sweet and perfect with a cup of tea or coffee, this Apple Streusel Cake is a step up from my sugar-dusted Dorset Apple Cake. Where the Dorset apple cake has 225 grams of delicious apple populating its cinnamony batter, this one has a whopping 600 grams. That’s about seven apples. In one cake. Continue reading
Lemony Crab and Zucchini Pasta is our favourite non-veggie midweek supper dish. Why not make it yours? It is a delicious, speedy supper that doesn’t compromise on taste or texture.
As you can plainly see, this is a very simple dish. So simple in fact that I debated whether or not to post it. Especially as I am not at all happy with the images. Not only are these images rather old, I am on my first attempt at editing in Adobe Lightroom Classic. Talk about a learning curve! To be honest, I am tempted to ditch it, but will persevere.
Thankfully this recipe for Lemony Crab and Zucchini Pasta requires no learning curve. If you can boil pasta and wield a box grater then consider yourself an instant expert.
As it is so easy I will dispense with the usual preamble about the method. Although, to whet your appetite, I will tell you what you need. Continue reading
My Smoky Mediterranean Orzo Salad is packed with tangy and bold flavours to please most everyone. Serve warm or at room temperature for a hearty, attention-grabbing side dish. Or, with one or two additions, transform this easy-going pasta salad into a filling main dish.
Basically this is a sassy tweak of the picnic and potluck staple, pasta salad. Very sassy. Vegan, too. Continue reading
Low-carb cauliflower rösti is the recipe you didn’t know you needed!
These cauliflower rösti cakes – like hash browns! – are a delicious and low-carb alternative to the potato version. Serve for breakfast, brunch or lunch with the suggested smoked salmon and crème fraîche. Or, why not pair with poached eggs or slices of creamy avocado? I’ve got a whole list of ways to enjoy these röstis – many suitable for your smallest eaters.
I also include my easy cauliflower prep method for making perfect röstis. So no more grated fingers!
Aaand, to give you more choice, I give instructions for both frying (quicker) and baking (fat-free). With so many options, you are bound to find a method and flavour menu to suit you. Continue reading
Creamy Sunflower-Ranch Coleslaw – Ditch the mayo and blend up roasted sunflower seeds, with ranch dressing flavours, for a more healthful coleslaw. A whole food twist on a BBQ, pot-luck and picnic favorite.
Coleslaw has got a bit of a bad rap. It’s funny how something where the main ingredients are cabbage and carrots can veer so far away from healthful. But adding in a half cup of mayo can do that to a salad. 😉
Of course, many modern coleslaws eschew the sat-fat and opt for an oil and vinegar approach. And sometimes not even the oil. I like these kinds of tangy coleslaw recipes. Not only are they easy to riff on with fruits, herbs and nuts, they are lighter on the palate and digestion.
I have a vinegar and oil-based, pear-heavy coleslaw, studded with dried cranberries and walnuts, that I could eat pretty much every day. It makes appearances at my work throughout autumn and winter, where it goes faster than a winter salad really ought to. It is absolutely delectable paired with hummus, too. Continue reading
Smashed cucumber salad is a glorious, simple recipe that is more than the sum of its parts. Crisp, craggy shards of cucumber and slivers of broccoli are infused with a zippy, garlicky dressing, then studded with chili tofu. It really is quite sublime. And it is completely no-cook.
I repeat, no cook.
Below is my more satiating, side-to-main take on the classic Sichuan side dish, pai huang gau. Used as a cooling foil for cooked Chinese dishes, the original cucumber salad is popular all over China. Indeed, cucumbers by themselves are a refreshing snack during the hot summer months. Kinda beats our own obsession with creamy iced coffee drinks. Continue reading