It is no secret that parsnips are my favourite root vegetable. They are delicious, versatile and cheap. Last week I tried a new recipe featuring the humble parsnip – a parsnip, chestnut and cranberry nut loaf, which I made as part of a Christmas-inspired dinner. If you’re looking for vegetarian Christmas mains, this is the way to go. Its festive and won’t look out of place next to all the usual trimmings, as well as being fairly simple, filling and delicious.
According to the German federal environment agency, around 140 million tonnes of rubbish are currently floating in our oceans (Welt Online), and as such, man-made packaging and the subsequent rubbish cluttering our land and seas is now one of the greatest challenges we face today. 16 million tonnes of packaging are thrown out every year in Germany alone (and Germans are notoriously diligent recyclers!) I won’t even begin to imagine what that same statistic might be for countries that hardly recycle at all.
Kasia and I once attempted a week of grocery shopping without packaging, and let me tell you, it’s ridiculously difficult. Where does one buy flour without the bag? Or milk without a carton? Or salt? Or lentils? Or oil? When you think about it, almost everything in modern supermarkets is packaged these days…to the point where you can get individual ears of corn vacuum packed in little plastic bags. Is this really necessary?
Well, German co-founder and CEO of ‘Original Unverpackt’, Milena Glimbovski, doesn’t think so. Milena recognised this issue and left her career in communications to join the “zero waste” movement, entering the food retail industry to provide an alternative option for consumers looking to buy groceries without unneccessary packaging…
It’s winter in Germany. Christmas lights are up, the wind is howling, the mittens are out and my immune system’s down. This means any chance to warm up with a bowl full of delicious greens is more than welcome. Luckily my awesome friend Gen runs an incredible blog, Gratitude and Greens, with some amazing recipes…and I really loved this little number. Also sunchoke chips are my new favourite thing right now, I had so many on my little holiday to Istanbul last weekend -sunchokes are everywhere there!
Anyway, here’s how to make this delicious soup. Happy Tuesday!
When my father suggested we eat kohlrabi for dinner last week, I thought it was some kind of Moroccan tajine. It turns out kohlrabi is actually an incredibly versatile, nutritious winter bulb vegetable similar to a cabbage or turnip, that tastes like a sweeter version of a broccoli stem. Not only is it yummy, it’s super cheap. Kohlrabi in Germany costs only about 40 euro cents a piece (that’s about 30 UK pence).
It’s hard to find tasty seasonal veg in the winter, so I was excited to read about all the different ways you can use kohlrabi with just a little creativity to turn this humble, unassuming vegetable into a great side dish, soup, salad, or curry (apparently it’s used a lot in Northern India). In season from November through to March, kohlrabi is rich in vitamins and dietary fiber, especially vitamin C. Usually I would cook the bulb, but you can also eat the leafy stems, which are rich in B-complex vitamins, carotenes, vitamin A and vitamin K
Papa Steinmann likes to make kohlrabi in hollandaise sauce as a side-dish with leeks, but there are heaps of different ways to eat kohlrabi… so here are just a few of the internet’s finest kohlrabi ideas after the jump.
This is a standard porridge choice for me because it can be made with frozen raspberries or even raspberry jam if thats your jam. Yes I did just make that joke. Lets move on. Continue reading
Chocolate and banana are a dream team. This is the perfect comforting porridge for those days when you wish didn’t have to get out of bed. So, a perfect Wednesday porridge. It reminds me of a school hiking trip in the mountains when we sat in our little hut and baked chocolate into bananas on the wood-burning stove…
I think this might be my favourite porridge yet – its crunchy but also soft and the figs give it a lovely sweetness. Also its my opinion that porridge is never complete without cinnamon.
Its porridge week! Everyone knows how healthy and cheap porridge is, and on top of that oats are able to grow even in challenging climates like Scotland, which means us UK residents can get them locally! Since eating porridge for breakfast is not always convenient and it can get boring pretty quickly, I thought I would investigate and share some ways to make it more appealing. I’ll be posting five different ways of enjoying porridge this week. Long live the oat!
I find that I often get in a food-rut when I’m cooking for myself. It becomes so much easier to make the same tried and tested dishes over and over again if I know that they are seasonal, easy, cheap and healthy. It feels as if I must already know all the meal-options in the world (madness!) so I just vary between the same handful. At the moment, I’ve been eating a lot of vegetable soups and curries with squash, carrots, potatoes and mushrooms. But I was completely knocked out of my food rut when I tried an unusual dish from my Ottolenghi cookbook. I am now completely inspired to try new meals because its clear that I haven’t tried it all. There are plenty of cheap, easy vegetarian dishes out there!