The Herb Diaries

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Sweet Potato and Parsnip Wedges

I DID NOT MEAN TO POST THIS ON WORDPRESS. CLICK HERE FOR THE NEW VERSION OF THE HERB DIARIES
DSC_0755 Another recipe to celebrate my amazing oven in my lovely apartment! These wedges are incredibly easy to make and insanely delicious to eat. At the weekend I ate them with my Roasted Garlic and Pea Soup instead of bread (they make very good dunkers) and since then I have had them every day, chopped up into my salad box with rocket, chickpeas, cherry tomatoes and white bean hummus.
This weekend I found my local market – it isn’t that big but the fruit and vegetables there were all so incredibly fresh, and the options were endless. For the second time only since I have been in France, I managed to find kale!DSC_0756 Sweet Potatoes and parsnips are so sweet and full of flavour that they hardly need anything doing to them. A good glug of olive oïl helps them crisp up well, and then I just like to add a bit of Cayenne Pepper for some heat, a pinch of good quality sea salt and some dried thyme. Sweet potatoes are an amazing source of antioxidants which help to fight inflammation in the body. Due to their fibrous make up they are great for your digestive system, and they help regulate your blood sugar levels whilst providing you with tons of betacarotene, vitamin C and vitamin B6! And the parsnips will give you an amazing boost of heart-healthy potassium and folate.

Ingredients:
Serves 2-4
1 large sweet potato
1 large parsnip
Olive oïl
Sea salt
Cayenne Pepper
Dried thyme

Method:

Pre-heat the oven to 180°C. Cut sweet potato and parsnip into thick chunky wedges. Drizzle with olive oïl and sprinkle with salt, Cayenne and thyme. Stir/shake/rub to make sure they are evenly coated, then roast in a roasting tray for an hour. Check on them and mix them around every 20 minutes to ensure they cook evenly and don’t burn.
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Roasted Garlic and Pea Soup

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I had such a brilliant weekend. Saturday was for seeing friends and sleeping in after a big Valentine’s Day dinner party at my friend Amelia’s, which meant that on Sunday I woke up fresh and ready to go. After I had got my run and a yoga class out the way I settled into the kitchen. I figured that having complained about being oven-less for so long, I really ought to post some baked and roasted recipes, so this soup is the first of three to come…
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It sounds bizarre to go on and on about an oven and then straight away choose to make soup, but the roasted garlic makes the recipe. It gives it the most delicious caramalised flavour, making it taste more warming and winter-y than my usual pea soup recipe, which is definitely more fresh, light and summer-y. The idea comes from a soup that my aunt made for me years ago which I absolutely adored, but never got around to making, so whilst this is my take on her recipe I sadly can’t claim any credit for the (delicious) idea.
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Having mentionned in my recipe for Gooey Chocolate and Caramel Bars that I have a serious chocoholic in the family, the rest of them are pretty mad about garlic… There is one who loves it more than any of us, so I have a feeling this soup may be on the menu when I go back home and see him in two weeks. DSC_0764 Garlic is used world wide to flavour food, and there are definitely very few things in my kitchen that manage to escape it. Not only is it so versatile and incredibly delicious, but thanks to a compound called allicin found in it, it actually has antibacterial properties. Whilst it contains small amounts of numerous vitamins and minerals, its most notorious health benefits come from its antioxidants (which help prevent heart-disease), immune-strengthening effects and anti-cancer properties. As if he needs encouraging… DSC_0767 Ingredients:
Serves 4

2 bulbes of garlic
1 onion
2 cups of frozen peas
1 big handful of basil
Olive oïl
Splash of cider vinegar
Salt and Pepper
Rocket

Method:

Chop onion into quarters and place the wedges along with whole bulbs of garlic into a roasting tray. Drizzle with olive oïl and a sprinkling of salt and roast at 180°C for 30 mintues. They may need turning/stirring in that time so keep an eye on them – it is very important that they don’t burn or even brown too much, as this will give your soup a nasty bitter taste.
In the meantime, Bring a pan of water to the boil and cook your peas, then drain and allow to cool. When the onion and garlic is ready, leave to cool for a few minutes then peel of the skins. The cloves should be cooked and sticky (and smell AMAZING). Add all ingredients (except the rocket) to the blender with some water, and blend until completely smooth. The amount of water you add depends on how thick you likek your soup – I would start with 2 cups of water and see how it goes.
Heat on the stove just before serving, garnish with rocket and a drizzle of olive oïl (some parmesan or pecorino shavings might be good here for those not avoiding dairy!) DSC_0767


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Immune Boost Lemon Ginger Juice

DSC_0377I am back – I have had the busiest 2 weeks ever and I am completely exhausted! After a very big weekend of birthday celebrations with my family and best friends, I then had to move house (which is not much fun without a lift in the building!) whilst trying to keep up to date with my half marathon training, yoga, work and the Tuja 30 Day Meditation Challenge I am doing… So it is very exciting to have a quiet looking week ahead of me and an apartment with an oven!DSC_0375DSC_0376This juice is a great recipe for when you are feeling tired and run down. The combination of vitamin C packed citrus fruits and tangy ginger are sure to clear your head and leave you feeling refreshed and energized.

Ginger is my absolute favourite addition to any juice – I love how fresh it tastes, and fresh ginger comes with so many amazing health benefits. Not only does it do wonders for your digestive system by improving how you absorb nutrients, but it can ease all sorts of stomach aches and stop you feeling nauseous. Thanks to its anti-inflammatory properties ginger will even help join and muscle pain and it is great drunk with warm water (maybe with some honey and lemon) – it is incredibly warming and soothing on a sore throat. Whilst the ginger cleanses your insides, the vitamin C from the lemon will give you glowing skin, a boost for your immune system and a happier sinus due to due to its anti-bacterial properties.
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Ingredients:

1 cucumber
2 sticks of celery
2 apples
2 clementines
1 lemon
Thumb sized piece of ginger

Method:

Juice all the ingredients, pour into 2 glasses and enjoy!