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Monthly Archives: December 2016

Potato, Carrot, Kale and Mushroom Pasties

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I had some leftover pastry dough from the pithiver, so I decided to make pasties. For the filling I softened an onion and some garlic, which I mixed with potatoes, carrot and kale which I boiled until nearly cooked. Chopped mu-err mushrooms, thyme, Dijon mustard, cornstarch, salt and vegetarian Worcestershire sauce completed the filling.



Blue Cheese and Celeriac Pithiver

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Given my skill at making this blue cheese and celeriac pithiver, I think next time I’ll make it as a pie. It tasted better than it looked.



Breakfast Granola

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Homemade granola is nice sprinkled over yoghurt, on top of porridge, or just as a snack.


The granola itself contains just salt, agave syrup, grain flakes, seeds, dried fruits and nuts.

Brussels Sprouts with Balsamic Vinegar Reduction

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I trimmed then cut some Brussels sprouts in half, then tossed them in a bit of oil, salt and leftover balsamic vinegar reduction and baked them at 180° Celsius/350° Fahrenheit for 20 minutes. If, like me, you don’t care for sprouts but do like sweets, the caramelized reduction makes it fairly easy to eat these greens.


Christmas Fritata

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Roast root vegetables with a bit of kale made for a bright red and green fritata.


Roast Seasoned Chickpeas

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After cooking the chickpeas, I tossed them in a moderate amount of olive oil, and added moderate amounts of salt, cumin powder, sharp Hungarian paprika powder, and small amounts of turmeric, sumac, coriander powder, cayenne pepper and caraway powder. I then roasted them in the oven for about 20 minutes.


Mixed with roasted root vegetables, they make a nice meal.

Roasted Root Vegetables

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I used 2 carrots, 3 beets, 2 sweet potatoes, 4 potatoes and 2 red onions in this mix. It was seasoned with 2 tablespoons olive oil; 1 teaspoon salt; 1 teaspoon dried rosemary; 1/2 teaspoon dried thyme; 3 toes minced garlic; 3 blanched, peeled and chopped tomatoes; and 1/2 teaspoon mild Hungarian paprika powder (quantities estimated). I cooked it covered for 45 minutes in a moderate oven, then removed the foil and let it cook an additional half hour.


This is nice as a side dish, or you can add some protein to make a full meal.