Walnuts, dried cranberries and Livia’s Kitchen Raw Chocolate Brownie Nugglets (sold at Tesco).
Today’s festive recipe: Glazed Parsnips with Carrots and Pistachio
Except on the dress of a Faery Queen… So (one version) of the saying goes. How completely incorrect! Look how they demonstrate the perfect balance of pre-Christmas treats right there on the Christmas dish 😉
Chocolate truffles dressed up as Brussels sprouts from Asda alongside Fox’s Glacier Mints.
These Christmas Dish posts are evolving. Something homemade may even appear at some point, but for just now we’re adding one of our festive recipes each day. Today: Vegan Bread Sauce (goes well with the sprouts).
White chocolate coins, £1 from Asda. And beside them on the coffee table, bringing social justice to Pride and Prejudice: Longbourn.
Oh the products! Hardly a day goes by without us hearing of a new one or two or twenty-six 🙂
Above is the Morrison’s Red Velvet Cupcake (they have chocolate ones too). Lebkuchen hearts and tarts from Aldi in the background.
Let’s all remember to eat some vegetables too.
And read books. Currently enjoying The Child
Also: Great Crowns of Stone.
And seriously: remember, remember, the broccoli of November!
Aldi Scottish Raspberry and Pineapple Tarts. Scotland only. Wee squashes v reasonable too 🎃
Beautiful apple, kale and bramble (blackberry) juice above.
The wonderful summer has produced SO many apples, so many that a branch snapped under the weight! They’re perfectly ripe now so we’re busy juicing and making pies and chutney. And just eating them… that’s probably the best. Badger and deer are clearing up the windfalls.
We’ve also been enjoying semi-blended soups just now consisting of ingredients such as tatties from garden, carrots, leek, garlic, broccoli, parsnips and peppercorns. Similar to this root soup recipe over on frugal.
Also: these are very good 🙂
Get a free Graze Box:
A rich and nutritious golden soup for the start of Autumn!
1 thumb sized piece of ginger, peeled
4 or 5 small new potatoes, skins on, chopped small
5 large carrots or equivalent, scraped and chopped
1 large onion, peeled and chopped
5 cloves of garlic, chopped
a handful of cashew nuts
1 to 2 heaped teaspoons of turmeric (we used this one)
about 1 teaspoon of black pepper, freshly ground if possible
1 tablespoon of olive oil
water to cover ingredients well
seasalt to taste
Place the ginger, potatoes, carrots and onion in a large pan and cover well with boiling water. Bring back to boil and add the cashew nuts and garlic. While the vegetables are cooking mix the turmeric in the olive oil with the black pepper and leave to stand.
Once the vegetables are tender, add salt to taste and place everything – veg, liquid, nuts, turmeric/oil mix – into a blender and blitz until smooth.
Pour into bowls and squeeze some lime juice over the top. Yum!
Montbretia by the pond: