Artist

Alexander Averin

Wednesday, 21 November 2012

A Warming Winter Recipe


Cooking is like love. It should be entered into with abandon or not at all. 

Harriet Van Horne





The Love Cook


Let me cook you some dinner.   
Sit down and take off your shoes   
and socks and in fact the rest   
of your clothes, have a daquiri,   
turn on some music and dance   
around the house, inside and out,   
it’s night and the neighbours   
are sleeping, those dolts, and   
the stars are shining bright,   
and I’ve got the burners lit   
for you, you hungry thing.




Ron Padgett






Artist Natalie Tur
Cooking Jam


I just liked the above poem and the picture and although I have not been making jam, or entertaining naked visitors, I have been cooking.  My own recipe, something I always make when parsnips are around. I hope you like it.




Parsnip, Potato and Onion Bake


Parboil for around ten minutes or so some fairly big chunks of potato and parsnip (have more parsnip than potato as they are so flavoursome).  At the same time gently fry two largish sliced onions or several small ones.  Vary amounts of all veg. depending on how many mouths you are feeding.

While they are cooking make a cheese sauce:

In a small metal saucepan, melt a piece of margarine (or butter)about the size of a small egg, with  two heapedish tablespoons of plain flour, a good pinch of dry mustard (or a smidgeon of ready made), salt and pepper and half a pint of milk. Use a metal whisk and stir and heat all of this but not too fiercely and when it thickens turn it down to simmer for a minute or so.  If it is too thick add some water, not milk.  Add a goodish heap of tasty grated cheese and a good squeeze of lemon juice.  Mix all together and turn off  heat, allowing cheese to melt.

Drain parboiled vegetables and put in a casserole dish.  Mix around  gently and add cheese sauce.  If too dry add a bit of milk.

Sprinkle a Weetabix over the top to give a delicious crisp topping.  (More than one if you are making a big dish).  Also sprinkle some cayenne pepper amongst the Weetabix as it will make the topping extra  tasty.

Bake in the middle of a preheated oven at 200 C or Gas 6 for 30 minutes covered and another 30 minutes uncovered at the lower temperature of  180 C or Gas 4.

Serve when vegetables are soft (check throughout).  Nice with a green vegetable like sprouts or cabbage.

Enjoy.




2 comments:

Maggie said...

Should imagine it could also be good with some excellent free range pork sausages!
I do lots of veggie recipes am off to make carrot and coriander soup right now, and will definitely try this one. We grow lots of parsnips, love the flavour.

donna baker said...

Love it.