Cream of Parsnip & Potato Soup

Parsnips have their own sweet flavour unique to them, I smell a raw mango in cooked parsnips. Its good in soups and also to accompany your roast. Parsnips are very common winter vegetable you can use in different types of cooking. This is one of them.

This soup will serve 6 people.

Get two parsnips and peel and wash them thoroughly. Then chop them roughly.

Peel and wash two potatoes and chop roughly.

You will need one  and and several cloves of garlic roughly chopped with enough salt and pepper to taste as well as any kind of a herb to your liking. I used mixed herbs.

Add butter in to a pan and add the onion and garlic with herbs.

Add the potatoes and parsnip and saute several minutes. Measure the water from the soup bowls the amount you need.  Add one less bowl. (If you are serving 7 add six cups)

I pressure cooked. You can slow cook or cook on simmer until tender. Add the soup in to a mixer and puree the soup. Add cream and puree soup again. (I didn’t add any cream ad I found it that good and creamy)

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Serve hot with a piece of crusty bread on the side.

Baked Potatoes with Coleslaw

Baked Potatoes are really simple to bake & makes a nice one pot meal for cold winter night or even for a hot summer day. Once baked it has  a  crispy skin and a soft and fluffy  inside. Keep the potatoes warm until ready to serve.

This recipe will serve 4 people. Get 8 medium potatoes wash clean and dry them well. Then cut a slit in the middle as shown in the picture. After spray oil or brush oil and sprinkle some salt and  bake on 250 c until well cooked.

Meanwhile wash and cut about a 1/4 of a small cabbage, grate a larger carrot, and finely slice an onion.

Cut several sprigs of parsley  , and get enough salt to taste, pepper and some lemon juice. Add all the ingredient  in to a bowl.

Mix all together. Add the salt pepper and lemon juice. Add a tablespoon or two sour cream. If you like mayonnaise instead of sour cream feel free to add some.

Take the potatoes out . If not a vegetarian add some bacon for more flavours.

Open the potatoes squeezing the potatoes well as shown in the picture.

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Top the coleslaw on potatoes.  serve with extra sour cream.

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Crust less Potato & Leek quiche

This is a simple and easy recipe to use new season potatoes in your cooking. Once in a while its better to try something with out any meat too. This tastes really nice and creamy. this is a one pot budget meal that any one can try . If you want add meat add some left overs even from the roast.

This can be served in salads or as a kids lunch or even as a snack or as a main meal.

 

[youtube https://www.youtube.com/watch?v=gMTw5lX5Ojo&w=560&h=315]

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Celeriac and Potato soup

Celeriac is available all around the world during  winter time. Its best to use the seasonal fruits and vegetables  in your cooking. Celeriac can be cooked in many ways  but I like the celeriac mash and the soup a lot.

Celeriac known to be a very good vegetable with lots of fibre and also lots of vitamins and minerals. The scientists says the celeriac is an excellent source of some of the essential minerals such as phosphorus, iron, calcium, copper, and manganese.  Recently I read an article says that it contains lots of anti cancer properties to prevent colon cancer.

When you cook celeriac make sure to add more veggies to make it a full meal. This soup can be kept up to 3 days in refrigerator and also can freeze in individual containers up to 3 months.

Adding Cream to this is your choice. It tastes nice with any cream too.

This recipe will serve up to 4-6 people.

Gather several carrots, 3 potatoes, celery sprigs, half of a leek (I used the white part) 1 whole celeriac and one onion with several cloves of garlic. Chop the vegetables roughly. Celeriac needs to be cleaned like potatoes.

Add some butter in to a pot and let it melt. Instead you can use any oil too. Add the chopped vegetables except celeriac and the potatoes. Stir fry about 5 minutes.

Mean while get some salt to your taste and enough stock water to cover the vegetables.

Add the potatoes and celeriac in to the pot and stir wee another 2 minutes on a high heat.

After add the stock water just enough to cover the vegetables.

Once cooked , strain the veggies & mash  or puree the vegetables.

Add in to the soup and serve hot with a toasted crusty bread or  a bread roll.

Mashed Potato & Spinach Stuffed Flat Bread

 

Flat Breads are so easy to make. Takes only few minutes. If you can mash the potatoes and make the filling when you are free , this is so simple to make on a busy week day. Just add the filling and making it flat only. As they are yeast free it comes nice and crusty.

You can add different flours and make it really healthy too. I added spelt whole meal flour and plain flour. You can use few spoons full of other flours to make it more healthy. Fillings can be done in your way with what ever in your fridge.

This will be good to keep a day or too in fridge to take to work or use it again. Will not be good in freezing.

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Iused 300g Flour. From that 150g is pain flour and the other is whole meal flour. I mixed both together for the roti.
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Cut one onion, several cloves of garlic with some curry leaves.
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I used 250g Spinach. Cut finely.
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Boil 2 large potatoes.Mash well.
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Fry the onions, with garlic and curry leaves and add in to the mashed potatoes.
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In to that I added salt , corriander powder (1 TSp) and 1/2 tsp chillie and pepper powder.
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Then With rest of the onions cook the spinach several minutes until no liquid. (Cook on a high heat.)
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Add enough water little by little to the flour to make a smooth dough.
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The dough should be like this after kneading. Leave it to rest 10 minutes covered.
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Cut the dough to 8 equal parts.
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Roll each to a flat bread.
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Put a spoon full of the mixture in the middle.
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Bring the ends together & seal well..
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After roll again with out giving much pressure.
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Cook the flat bread on a medium heat in a pan.
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Serve hot with a dipping sauce or as it is.

Simple and easy  Vegetable Burger/Patties

I always believe in the saying ” HOME MADE IS THE BEST”.  When I have time I always think about my family having a healthy well nutritious meal. As I am so busy during the day I really don’t want to cook when I come home. Thats why I create so many one pot meals. But when I have time during the week end I do a lot ahead. This is one of them. If you are a busy mum try making these  beautiful vegetable only burgers for your kids or the loved ones.

When ever I do these burgers I try to add all the colourful vegetables to make it looks nicer and also tastes nicer too. I didn’t add any eggs in this recipe thinking about my vegan and vegetarian readers and you don’t need any eggs in here at all.  I used bread crumbs only as a binding agent for these burgers. Don’t try adding watery vegetables as you will end up having lots of bread crumbs in your burgers.

I used 1 large sweet potato, half of a butternut pumpkin, 2 large carrots, 1 whole leek, about 250g spinach, and 2 large potatoes.  I used about 11/2  cups of  bread crumbs for this recipe. Cut one onion,  several cloves of garlic and some bird eye chillies . Chillies are always optional.

Then I used these ingredients 2 table spoons full tomato chutney, 1 tablespoon full  chilli sauce, 1 table spoon full sandwich pickle and 1 tablespoon full wholegrain mustard to give extra flavour.

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Add about tablespoon full oil in to a pan. The oil level depends on the amount of vegetables you are using.

 

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Add onion, garlic, chillies in to the oil.

 

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Add the potatoes in to the stir fried onion mix.

 

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I added a table spoonful cumin powder and a tablespoon full coriander powder and some roasted paprika.

 

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Mix well and cook several minutes.

 

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Add the carrot, sweet potato and the pumpkin in to the potato mix and cook well.

 

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Next add leeks and cook about 2 minutes stirring continuously.

 

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Lastly add the spinach and cook about a minute.

 

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Next add all the chutney & sauces. Stir well.

 

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Add the bread crumbs little by little in to the vegetables and stir well.

 

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It has to come to the consistency like this.

 

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I used my burger press. You can use a mould or a food rind or a cutter too. Or you can make it by making balls and flattening them.

 

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After making it will loo lie this.

 

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Use baking papers to stack them.

 

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After put another baking paper on top. then put another baking paper on top.

 

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I stack them like this. So when you freeze it is so easy to divide them.

 

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To make them for using for a meal Add some oil in to a pan.

 

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Then cook both sides turning after several minutes.

 

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Its ready . You can serve this with a side salad or even in a bun.

Simple and Easy Potato flat Bread/ Potato Scones

This is a very simple flat bread that you can try. All you need is some potatoes and flour. Assemble them together and cook in a pan. Make a simple sipping gravy or a curry to assemble or even goes well with butter cheese or jam.

You can boil the potatoes a head and use when you want. take only less than 20 minutes to do this.

 

[youtube https://www.youtube.com/watch?v=oBvpr4halVs&w=560&h=315]

Ingredients

  • 600 g Boiled Potatoes
  • 200 g Plain flour
  • 2 Tblsp Baking Powder
  • Salt to your taste
  • 3 Tblsp Oil

Method

  • Boil the potatoes
  • Peel and mash. ( do not need to mash very fine).
  • Add salt, baking powder and mix well.
  • Next add the flour and knead well.While kneading add oil. Cut the dough in to 4 parts.
  • Make balls out from each.
  • flatten it using a rolling pin. ( don’t make it very thin)
  • cut the rolled flatten dough to 4 parts as shown in the video.
  • cook on a pan both sides until golden brown.
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