POTATO AND FENNEL BAKE (Abel & Cole)

4 large potatoes (or 6 small), scrubbed
1 bulb Fennel
2 gloves garlic, crushed
300 ml single cream
300 ml milk
1 egg
Butter, for greasing
Salt and freshly ground pepper
Nutmeg

Preheat 190°C/ 375°F/ Gas Mark 5. Thinly slice the potatoes and fennel thinly. Butter a large baking dish and arrange the potato and fennel slices in alternative layers with the garlic and lots of seasoning in between. Mix the cream, milk, egg, nutmeg with lots of seasoning. Pour the mixture over the vegetables. Cover with foil and bake for about 1&1/2 hours, removing the foil for the last 30 minutes until brown on top.

Jo: "Makes enough for about 4 people, with a little something extra. Would go lovely with chicken."

Creamy curried carrot soup (Extending the Table)

Melt 3 tablespoons butter in a large saucepan.
Add and saute 2 medium carrots, sliced. Sprinkle with sugar after about 5 minutes.
Add to saucepan:
2 tablespoons flour,
curry powder (I added about 2 teaspoons of korma powder - mild - which gave it a nice kick)
500ml chicken or veg broth (I used chicken OXO cubes)
Bring to the boil while stirring and simmer until carrots are tender.
Blend until smooth.
Season to taste (I used ground black pepper)
and stir in 1-2 tablespoons sour cream or plain yoghurt

Jo: "This makes enough for 2 portions. Up the quantities to make more. Enjoy! It's a soup with a difference."

PARSNIP NUT ROAST (Abel & Cole)

With veggie roasts, you can add just about anything you've got lying around, like leftover cooked vegetables, potatoes, beans, cheese, stale bread or oatmeal - and it’ll taste great! Serve with gravy and steamed veggies.
Serves 4

1 tablespoon oil
2 onions, finely chopped
3 garlic cloves, minced
150 g raw cashew nuts, ground
150 g seasoned breadcrumbs
1 egg
3 medium parsnips, peeled, cooked and mashed
1 teaspoon dried thyme
150 ml vegetable stock
Salt and pepper to taste
1 handful grated cheddar

Preheat oven to 180°C, 350°F, gas 4.

1. Cook the onion and garlic in butter over a medium heat until the onion is soft.
2. Combine all the ingredients except the cheese in a large bowl, adding just enough stock to make it moist.
3. Spoon the mixture into a greased loaf tin, cover and bake for 45 minutes.
4. Uncover, sprinkle with cheese, and bake for another 15 minutes.

Jo: "Tasty! Reckon apples would go nicely with the parsnips. Very filling. Yum!"

Domestic goddess in training

I get a fruit and veg box every week now. From Abel & Cole. It's good value. And it's got me interested in cooking and baking. It's introducing me to some interesting new vegetables and fruit, and I'm finding some new recipes.

Which I will share with you.