And then there were two, and things could be shared and talked over. Balance became a harmonious possibility and the seesaw of life found equilibrium…
|Food is best shared|
Life’s lucky dip came along!
What happens next?
Be present or miss the magic right in front of you…..
WELCOME NOVEMBER! New possibilities and tastes arrive, some different, some old, some the same and some never to be repeated again. Digging deep means finding treasure, and root vegetables rule the day in November! Pumpkins, parsnips, turnips and swede swirl into our kitchens with a sense of purpose, triumphantly. Cooking apples, cranberries, apples and pears bring sweeter notes that sing happy days.
Give this thought a whirl and see how it makes you feel?
As I open the kitchen window for some fresh air, I am also opening my heart and mind.
Trying out something totally different, totally nourishing, that has never been tasted before is food for the soul, following the seasons makes this a regular and wonderful experience.
This week I baked parsnip, carrot and cranberry bread, the gentle pitter-patter of the rain outside gave the warming scent a sweeter sensibility. Baking is an intuitive process and with this recipe expect something delicious, you won’t be dissappointed. The texture is fresh, softly sweet with a juicy cranberry celebration thrown in for an olfactory dance. Lovely sliced on its own or spread with softened butter and some marmalade. Alternatively, this morning mascarpone with some Crabtree and Evelyn strawberry jam made the perfect TGI Breakfast.
|Yum, yum, yum!|
Ah, now for a sip of tea…
Choose creamy white and crisp looking parsnips, avoid ones with soft brown patches, these beauties are at their beautiful best right now and the jewel like cranberries give a tartness to balance the naturally sweet carrot.
The batter takes minutes to make and after an hour in the oven a sweet bread so seasonal it should grow on trees is yours for the eating!!! This is best shared with great company and your favourite tea!
Happy Friday to you and I hope some Feeling Food magic happens for you this weekend!
Parsnip, Carrot and Cranberry bread
Brown flour, 250g
Bicarbonate of soda, 1 tsp
Maldon salt, 1 pinch
Fruit sugar, 120g
Carrots, 250g grated
Parsnips, 250g grated
PRE-HEAT oven to 180’C/ gas 4.
LIGHTLY grease a 23 x 13 cm loaf tin.
MIX flour, bicarbonate of soda and maldon salt in a bowl.
CREAM together butter and fruit sugar.
STIR in eggs and grated parsnips, grated carrots and cranberries.
SPOON butter mixture into the flour.
GENTLY mix until well blended.
BAKE in the centre of oven for 1 hour.
COOL in tin before serving as you wish.
PUT the kettle on for a brew!