00Honey & Ginger glazed Chantenay CarrotsChantenay carrots are extremely versatile and while they're delicious lightly boiled and served with butter and seasoning, there's no need to stop there!
They can be eaten just as they are and are particularly popular with children because of their sweet crunchiness and small size. They can be served halved or whole as crudités with other vegetables and a dip.
They can also be boiled,steamed,roasted,grilled,stir fried,microwaved etc. I've chosen to roast them in the Halogen oven but this can be done in a conventional oven too. Whichever way you choose to cook them they are a great addition to a Sunday Roast, a picnic or even to replace potatoes in your usual dinner. I served mine on a bed of Spinach and topped with maple glazed Spare Ribs which was delicious and just shows how versatile the little gems are. Why not give this recipe a try and let us know how you got on in the comments below. We love to hear your feedback x
00Loaded Hassleback potatoesThe Hassleback Potatoes were invented by a Swedish Chef at Restaurant Hasselbacken in Stockholm, and we have been enjoying them ever since. This particular style of potato is so versatile and easy to do- sliced into thin wedges but left joined at the bottom like a concertina, baked until the layers fan out into rounds of crispiness and served as is, or embellished with toppings of your choice. I had a pack of continental meat and some cheese and voila my humble potato was transformed into a feast of mediterranean flavours. This dish started out as a side but quickly became the main meal as I didnt want to spoil it by adding unnecessary extras and I found it so filling too. Its so easy to adapt this recipe to you and your families tastes by substituting the Salami or Chorizo for cooked ham and bacon or the Goats cheese for Cheddar. You could even let the kids add their own toppings before baking. Why not give this a try and let us know how you get on in the comments below. We love to hear your feedback x 00Three Cheese Vegetable BakeServed on its own or as a side dish accompaniment to Steak, Sausages or Fish this dish does not disappoint. Its cheesy, delicious and very more-ish. A great way of using up all the different bits of vegetables that are laying in the bottom of the fridge or are easily picked up from the reduced counter of the supermarket. I used a bag of casserole veg as my starting point then added some sweet potato,shallots,peppers and peas to it but it's really upto you what you use. I also used a dry soup mix as my base for the sauce as I had no flour. It really is that easy to adapt this and many other recipes. The step by step picture guide allows you to follow the recipe easily and adjust it to you and your families tastes. If they don't like a certain veg or you don't have an ingredients then leave it out or substitute for what you do have. Why not give this a try and let us know how you got on in the comments below. We love to hear your thoughts x00Garlic mushroom Baked PotatoesLovely for lunch or as a side dish with Roast chicken for dinner00Stuffed MushroomsA lovely starter for lunch or dinner00Potato, cheese and onion bake00Parmentier Potatoes00Guacamole00Tomato Salsa