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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Happy, Healthy Holidays

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Having had an amazing week in the sun, eating fresh figs and juicy tomatoes all day, I am excited to be home with some fresh recipe ideas. 

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I love foreign markets with their huge stalls of fresh fruit and veg, nuts, pulses and dried fruit. Using the freshest ingredients always makes your cooking as good as it can possibly be.

 

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Having not had access to the internet whilst I was away, I was so excited to come back to find that The Herb Diaries has reached 200 views. This may not seem like a lot, but for a first time blogger, passing a mark like this is just so exciting! It reassures you that people are reading and liking what you do enough to keep coming back for more! So thank you all.

For me, the food of celebrations has to be cake. People make cakes for birthdays, christenings, weddings and Christmas, so to celebrate my 200 views I spent the afternoon making a cake. Watch this space, because tomorrow I will be posting the recipe for my new vegan, gluten-free Chocolate Courgette Cake with Chocolate Ganache!

 

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