Swede and Parsnip mash

I really fancied sausage and mash last night, but I didn't have any potatoes and this close to the end of the month I couldn't afford to buy any. What I did have in the fridge though was half a swede and some parsnips.

Ingredients (serves 1 greedy person)
1/2 a swede (200g approx)
1 parsnip
Knob of butter
Salt/pepper

* peel the veg and cut into even chunks
* bring a pan of water to the boil, and the veg and cook for around half an hour, or until soft
* drain, then put the veg back into the pan and return to the heat for 30 seconds or so to get rid of excess moisture
* add a knob of butter to the pan, with a pinch of salt and plenty of pepper
* mash the veg 
* eat!

I think I actually prefer this to potatoes.

Gammon Risotto

I had a load of gammon left from a roast, but obviously this would work just as well with other meats, or just use more mushrooms for a veggie option.

Ingredients (serves 2)
150g arborio rice
1 small onion, chopped
1 clove garlic, crushed
3 mushrooms, sliced
600ml vegetable stock
30g sweetcorn (optional)
150g cold roast gammon, cubed
Black pepper

* heat a little oil in a pan, add the onion and cook until translucent. Add the garlic and mushroom and cook for another minute
* add the rice and cook for 30 seconds, then pour in about 100ml of stock and the sweetcorn and stir.
* cook gently, stirring frequently, and add more stock whenever it starts to look a bit dry.
* when the rice is almost cooked stir in the gammon and season well with plenty of pepper.
* top with a bit of grated cheese to serve if you like.

Veggie Tagine

I'm sure this isn't remotely authentic, but it's easier to say tagine than 'vaguely Moroccan stew type thing'!

Ingredients (serves 4)
1 onion, chopped
4 carrots, peeled and chopped
1 clove garlic, crushed
1 tin chopped tomatoes
1 tin chickpeas
1/2 tin apricot halves
1/2 tsp cinnamon
1/2 tsp cumin
1 tsp paprika
1/4 tsp lazy chilli
Salt and pepper to taste

* heat a little oil in a large pan and saute the onion, garlic and carrot for a couple of minutes
* add the tomatoes and spices and season to taste
* simmer for 25 minutes, then add the chickpeas and apricots and cook for another 10 minutes
* serve with couscous

Parsnip and Leek soup

Leek and Potato is a classic soup combo, but I don't think potato really adds anything flavour-wise. Parsnip, on the other hand, is lovely so since I had some in the fridge I thought this would make a good soup.

Ingredients
3 large parsnips
1 leek
1 onion
1 clove of garlic
85g pearl barley
1 vegetable stock cube

* peel and chop the veg
* heat a little oil in a large pan and fry the onion and leek for a couple of minutes
* Add the parsnip and barley, cover with water (a couple of pints) and add the stock cube plus any herbs etc
* simmer for 45 minutes or until the veg is cooked and the barley softened.

Toad in the Hole

First recipe of 2014!

Ingredients (serves 4)
12 thin sausages
100g plain flour
1 egg
300 ml semi-skimmed milk
Pinch salt
1 sage leaf, finely chopped

* heat oven to 210C
* sift the flour and salt into a bowl. Make a well in the middle and add the egg. Add half the milk and beat until smooth. Add the rest of the milk and beat well. Add the sage.
* Arrange the sausages in a baking dish and bake in the oven for 10 minutes
* pour over the batter and bake for 45 minutes until golden brown and risen.