Roasted Root Veggies
Today a classic root vegetable recipe: Roasted Parsnips, Carrots and Beetroot. A three veggie side-dish that works well with many dishes.
Inexpensive and good for your health. Root vegetables are packed with antioxidants. They contain healthful fiber and slow-digesting carbohydrates, which make you feel full and help regulate blood sugar and the digestive system.
One of my favorite sides to any holiday meal or festive dinner. Hearty and warming. Soft on the inside and crispy on the outside. This is an easy perfect roasted veg dish.
Roasted Parsnips, Carrots and Beets
- 4 Parsnips
- 4 Carrots
- 3 Beets
- 1 bulb Garlic
- 3 sprigs fresh Rosemary
- Olive Oil
- Salt & Pepper
- Preheat the oven to 400°F/200°C/Gas6.
- Peel the parsnips, carrots and beetroots and slice lengthways (quarter).
- Transfer the veggies onto a large roasting tray. Spread them out evenly.
- Remove the garlic cloves from the bulb, leave unpeeled, bash them slightly and add to the veggies.
- Drizzle with olive oil. Season with salt, pepper and rosemary leaves.
- Put into the oven for 45-60 minutes, or until golden and crispy.
In today’s post another quick-and-easy recipe, that will make your taste buds happy! Simple bruschetta with fragrant, tasty topping.
So yummy to bite into this crunchy garlic crust, topped with fresh basil and sweet, seasonal tomatoes. Make sure your tomatoes are really sweet and ripe when making this topping.
A lovely lunch, brunch, appetizer or snack!
Bruschetta Tomato Basil
- olive oil
- 2 handfuls nice mixed ripe (cherry) tomatoes
- 1 small bunch fresh basil, leaves picked
- sea salt
- freshly ground black pepper
- The bread is best sliced thick (half-inch thick slices). Brush both sides of each slice with olive oil and crushed garlic (a pastry brush helps here). Toast the bread slices on a barbecue, or roasting pan.
- Finely chop the (cherry) tomatoes and basil leaves. Add this topping to each slice and sprinkle with salt and pepper.
A taste of Paradise
‘Ocean breeze, palm trees, fresh salty air and sun kissed hair’.
A smell or taste can instantly trigger a flood of memories. This bowl, with an abundance of fresh tropical fruits, immediately brings me on a trip down memory lane! Flashbacks of an early morning breakfast on a deserted beach on a far away holiday island destination.
Serve yourself a bowl, relax and ooze away, daydreaming about your favorite holiday…
Tropical Fruit Salad
- 1 Coconut
- 1 Mango
- Nuts/seeds (e.g. almonds, hazelnuts, chia seeds)
- Optional: yogurt
- Peel and slice the mango.
- Crack open the coconut and remove the flesh from the shells.
- Slice the strawberries in halves.
- In a bowl add the mango, strawberries, blueberries, coconut, nuts and seeds. Serve with yogurt.