23-04-2016 by 
0

Sorry girls if you are here to learn how to decorate your 'bits', you're out of luck. In honour of St George's day, I've decided on a roast dinner to celebrate. I don't think you can beat a good dinner with home-made gravy and Yorkshire puddings. I am also going to be making a sticky-toffee pudding, complete with a butterscotch sauce, after which I will be weeping into my wardrobe and promising the diet gods I will try harder next week.

Before I put myself through all this emotional trauma in the name of Hard up and happy, I would like to share some tips on jazzing up your vegetables- a term I call vegazzling. Making extra effort with the vegetables turns an average dinner into a fabulous feast and it couldn't be easier. Don't be afraid to experiment with spices, methods and unusual produce to see what you can create.

 

Swede puree:

Peel and chop the swede into similar sized, small cubes and boil until soft.

Place in a food processor and blitz until smooth you could add some spice, top with herbs or leave it as it is for a tasty accompaniment to any dinner. It also doubles as a great baby food, without the spice of course.

 

Spiced red cabbage:

In a pan, add 50ml water, 3 tbsp balsamic vinegar, 2 tbsp brown sugar, 2 tsp mixed spice.

Finely shred the cabbage and add to the pan.

Cook for 5 minutes on a high heat, stirring occasionally, then turn down low for 15 minutes until soft.

If the liquid disappears, just add a small amount of water to keep from drying.

You could grate some apple in or add sultanas for a fruity twist.

 

Sticky parsnips:

Peel and half the parsnips and par boil for a couple of minutes.

Coat them in honey and place in an oven proof dish with a tbsp oil, if you like a kick use sweet chilli sauce or chilli flakes too.

Roast for 15 minutes on high.

 

Roast potatoes:

Peel and chop potatoes as large as you want your roasties to be.

Boil for 5 minutes and drain the water.

Shake the pan with the lid on vigorously to 'fluff' them up.

Leave the lid off to allow steam to escape.

Put 3 tbsp oil in a roasting tin and heat in a high oven for ten minutes.

Carefully place the potatoes in the tin coating them in the hot fat and roast for 30-40 minutes on high until crispy. 

These are delicious with rosemary and garlic too.

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