Eats/Reads

This is a Gordon Ramsey recipe which I altered slightly. Was looking for something to use up the carrot and squash from the farmer's market - it was delicious! The original recipe called for one red chili. I left that out because I thought the 2-year-old wouldn't go for it. Instead the adults added sriracha at the table. Also, when eating the leftovers, I added one thigh of chicken, shredded, because I wanted something more meaty at that meal. 1 onion, chopped 2 garlic cloves, chopped 2 Tbsp olive oil 2 large carrots, peeled 1 medium butternut squash, peeled and deseeded Sea salt and freshly ground black pepper 1 tsp dried thyme (optional: 1 fresh chili, seeded and chopped, or 1/4 tsp dried crushed chillies) 750ml chicken or vegetable stock 75g dried spaghetti or small pasta shells 250 ml milk Freshly grated Parmesan, to serve Saute the onion and garlic in the oil over a medium heat for 5-7 minutes until soft. Chop the carrots and butternut squash into small cubes and add to t...

I made these for a friend who just had a baby - wanted something with oatmeal (supposed to be good for breastfeeding) and substantial but also tasty. These were great! 1 cup oatmeal/porridge oats 1 cup buttermilk or yogurt 1 cup flour 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1/2 cup lightly packed brown sugar 1 egg, beaten 1/4 cup melted butter or vegetable oil 1 cup blueberries, fresh or frozen Combine oatmeal and buttermilk/yogurt in small bowl. Let stand. Combine flour, baking powder, soda and salt in another small bowl. Reserve one tablespoon of flour mixture and, in yet another small bowl, add to blueberries. Stir lightly to cover blueberries in flour (this helps to prevent the blueberries bleeding into the batter.) In medium bowl, beat egg. Mix in butter/oil, then sugar and mix well. Add oat mixture and mix. Then add dry ingredients. Stir until all ingredients are just moistened. Gently fold in blueberries. Grease muffin tins and add batter, until about 3/4 full. B...

I found this recipe online to use up the carrots and parsnips from the farmers' market. Thought the husband would think it too sweet and want to add chili sauce while the daughter would love it. Turned out the husband loved it (without chili sauce) and the daughter was not too keen. Ah well. The original recipe called for 1 Tbsp (instead of 1 tsp) curry powder but I cut down to accommodate the toddler - fat lot of good that did me. In any case, it was easy and tasty (I recommend serving with sriracha) and used up the root veg perfectly. 2 Tbsp oil, chopped in chunks 1 onion 450g parsnips, peeled and chopped in chunks 225 g carrots, peeled and chopped in chunks 350 ml vegetable stock 300 ml milk salt & pepper Heat the oil in a saucepan and add the vegetables. Stir and cook for a few mins until they start to soften. Add the curry powder and cook, stirring, for a min. Stir in the stock & milk. Bring to the boil then reduce heat to a gentle simmer. Cook for 15-20 mins until ve...