Parsnips are one of the vegetables that make me think of autumn and winter. I love them simply roasted in the oven with some core sea salt and crushed pepper. But since I've made this soup I found a new alternative to preparing parsnips. And I love it ! Hope you do too.
4 parsnips
1 large potato
3 vegetable stock cubes
good quality olive oil
a handful of samphire
water
some fresh chilli or dried chilli flakes to taste
Cut the parsnips and pealed potato into small dices so it cooks faster. Add 1,5 litres of water in a pan and put the dices veggies into it together with 3 vegetable stock cubes. Bring to the boil on the hob and boil it for about 10 minutes till the parsnips and potato are tender. Blender the whole lot and put back into the pan to heat through, Taste and if necessary adjust to taste by adding salt. Add some chilli flakes or freshly chopped chilli to taste.
Boil the samphire for about 2-3 minutes and drain.
Now bring the dish together by serving the soup in a bowl or soup plate. put a handful of samphire in the midst of the soup and sprinkle a drizzle of good quality olive oil around it.
Serve up with some crunchy crusted bread.
Bon apetit !
These muffins are great for a Sunday brunch or as a snack and so simple to make.
360 grams of plain flower
160 grams of sunflower oil
7 grams of baking powder (1 sachet)
5 eggs
for the filling:
grated cheese
spring onions, finely diced
salt
pepper
or
chorizo sausages diced
spring onions
smoked red peppers is small cubes
or
honey
mustard
fresh dill chopped
grated cheese
the dough:
Mix the flower, sunflower oil, eggs, baking powder, salt and pepper in a large bowl with a wooden spoon. This will become a thick unwieldy substance.
from here on you can add any hearty filling to the dough. Be creative, think of seasonal products.
Take the muffin baking tray and fill the muffin holder with a good spoonful (or 1,5 spoon) of the dough till it's filled to the
Put the muffins in the oven to bake for 25 minutes at 180 degrees celsius.
ENJOY !!!
