Potato Pancakes with Spiced Beetroot

Oh, happy day… oh Happy day!

It’s pancake day. And pancake day makes us very happy, alright.

We’re going savoury this year (who am I kidding, we’re going savoury as well this year), with this sassy potato pancake number.

The lightest, fluffiest of pancakes, appearing here with the classic taste pairing of beetroot and horseradish. Thrown in some dill and toasted pine nuts for good measure and you have yourself a delightful celebration of the pancake.

Admittedly a little more effort than your average pancake but completely worth it. Continue reading “Potato Pancakes with Spiced Beetroot”

Kohlrabi and Apple Salad

Kohlrabi and apple salad, eh.

It’s probably now immediately apparent why we were banging on about kitchen kit yesterday.

This salad has to be one of the easiest salads ever, it’s crisp, fresh, light and delicious – and cheap as chips.

If, you have a mandolin that is. It’s possible to make this gorgeous dish without one of course, but a right old faff. See what I’m saying to ya, new avenues!

Kohlrabi is a year round vegetable, energising, and extremely good for you not to mention very tasty in its mild mannered impersonation of a radish. This combination of kohlrabi and tart granny smiths apples, with lemon zest and dill, is simply stunning to the taste buds and the eye.  Continue reading “Kohlrabi and Apple Salad”

Beetroot Rice with Feta

This. Is. Incredible.

Make some noise for the latest favourite child, beetroot rice. And make it a culinary priority in your life.

Straight from this month’s Olive magazine – they strike again – with this game changing salad! Cuz let’s face it, this is a salad of finely chopped beetroot with other fine ingredients, there ain’t no rice involved.

The dressing is to die for, are you making this yet? Continue reading “Beetroot Rice with Feta”

Avocado with Herbs

Nothing doing, just wonderfully ripe and creamy avocados with tons of herbs, olive oil, sea salt and ground black pepper.

In this instance parsley, mint, dill and chives but as long as there’s a mix of more than two pretty much anything goes.

Eat with spoons (in seconds usually)!

Parsnip, Potato and Dill Soup

So, d’ya remember we had some parsnips leftover from the Veggie Power series last week? Can’t think why you would but humour us.

We made soup, which is about our favourite thing to do in culinary terms, just rustling up a soup from end bits and balls-ups.*

Making soup generates such a virtuously warm feeling it boarders on the smug. Add to that that due to the potato this soup becomes thick and creamy all by it’s self, and you have yourself a four ingredient vegan alert.

So with a smugness value of high, off we go.  Continue reading “Parsnip, Potato and Dill Soup”

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