I don’t know about you, but I tend to buy too many vegetables when I go shopping. As a result, at least once a week I have a good ol’ rummage through the fridge and pull out what needs used up soon and make my dinner choices in accordance with what needs to be used. These vegetable tartlets are a perfect example of this sort of dinner because I had a number of veggies that I didn’t want to see go to waste and I only needed to buy some puff pastry and a block of feta to make them.
I love parsnips. I particularly like their inherent sweetness which works so well when they’re roasted. In fact, parsnips are so sweet that they were used to sweeten recipes in Europe long before cane sugar was ever introduced to our shores. However, the sweetness of parsnips also works really well in savoury soup, such as this cream of parsnip soup.
Sometimes at the weekend I like to make something a little bit more special for breakfast than the usual toast, porridge or cereal that I would usually have during the week. There’s something really nice about having the luxury of time on a Sunday morning to make a batch of syrup-drenched fluffy pancakes or a stack of french toast and take it back to bed with a hot cup of tea or coffee.
This morning I made Blueberry Pancakes because I had a large punnet of blueberries in my freezer that I’d had earmarked for using in muffins one day, but I figured I might try them in a stack of pancakes instead. I bought the blueberries at a brilliant reduced price from Marks and Spencer and although I had no immediate use for them I thought I’d freeze them to use another day. (The freezing process makes no difference to the taste of the berries whatsoever and is a good, handy way to make sure I have nice fruit at hand to add to recipes.)