4 fab veg recipes for 4 not so fab veggies.

For my first post this year - I've opened my recipe book with 4 fabulous recipes for 4 not so fabulous veggies.

So - here we go again. Another brand new year when we promise ourselves that 2019 will be the year of eating healthily and getting fit. A sensible diet and regular exercise will be the norm - 








and we definitely won't be eating anything that takes us away from eating all those lovely healthy veggies. 

Seriously do we really want to drink raw green gunk when we can have sensational tasting green veggies instead? 

All those good intentions we start out with - usually don't make it past January. Why? Because let's face it - some of the foods that are incredibly unsatisfying to the taste buds, and quite frankly downright unappetising, are the very ones we should be eating. Take Kale for instance - or not - if you cook it the way the producers suggest on the packet.

Boil the thing to death - don't add anything tasty - try eating it whilst sober. Okay, so that's not really the instructions given - but it might as well be. I quote 'Add contents to pan of boiling water. Simmer for 6 - 8 minutes. Or place contents in a steamer and steam over boiling water for 6 - 8 minutes.' End quote.

Cooking kale this way is really going to improve the taste - not. Kale is quite a bitter vegetable and needs some tender loving to get it to taste good. Following my recipe not only stops the bitter taste, it gives this wonderfully nutritious veggie the most delicious flavour.  

 'nuff said - here's my first fab veggie recipe - 

Ginger Kale

First thoroughly wash the kale and leave to drain. 
Then peel and either thinly slice or grate the ginger. 

This type of grater is perfect for the job - 
Crush the garlic. Under  low heat in a large pan melt the butter. When melted add the ginger and garlic and gently cook until the garlic is soft.
Add the kale a handful at a time, stirring into the butter. Crumble the stock cube over the kale, then stir well. Cover the pan, and leave to cook gently over a low heat until the kale is soft. Season to taste - then enjoy. Adding sesame seed oil gives the dish that extra oomph. 

Cabbage -

The next fab veggie of the four is cabbage. If like me when you were a kid, you hated the stuff. Cooked until the poor thing was so soggy it looked like an alien life-form. With all the flavour cooked out of it, this lovely veggie did not appeal to this preferred vegetarian!

The humble cabbage is 

not much to look at - but behind that humble exterior it's not so humble, and given the Josephine treatment, it becomes a great tasting vegetable. I've loads of recipes for this unexpectedly versatile veg, but this simple version, is my favourite.  


Buttered Cabbage

This is such a simple dish to make - but completely changes an often uninteresting vegetable to total scrumminess. 

You need about half a white or red cabbage shredded into smallish strips. In a pan melt a large knob of butter then add the cabbage, season, and cook on a medium heat until the cabbage is softened but not soggy. You don't need to add any water to the cooking process, the natural juices of the vegetable are sufficient. Also there is no need to drain - as the small amount of juice produced mixed with the butter just adds more flavour to the cabbage on your plate.

Mushrooms - 

The closed cup mushroom is the type most widely used, and the most tasteless. When freshly picked it seems to taste of nothing much. The older the mushroom gets, it takes on a rather (for me) unpleasant woody taste. It's a shame as this innocent little fungi deserves better recipes to show of just how wonderfully tasting it can be - given some help.   


Paprika Mushrooms

The amount of mushrooms you use depends on how hungry you are or how many you are cooking for - usually a medium sized punnet or approximately 8 ounces is sufficient for 4 people as a side dish.

There is no need to peel mushrooms just wipe them clean, and depending on size either half or quarter them. Melt the butter on a low heat. As soon as the butter has melted add the paprika keeping the heat low. Paprika burns very easily. Immediately add the mushrooms stirring to completely cover them with the paprika butter. When the mushrooms are almost cooked add a crumbled stock cube and continue to stir until the mushrooms are completely cooked. Season to taste. Add some cream and you get a superb sauce for pasta.

The Potato. 

We all know their's a million (exaggeration) ways to cook potatoes - and I don't doubt for a second that you know as many of those ways as I do - but here's my take on jazzing up mashed potatoes that I am sure you will enjoy.


Garlic Mashed Potatoes

Peel and cut 4 to 6 large the potatoes into small squares. This cuts down the cooking time. Boil in salted water until soft but not falling apart. Whilst the potatoes are boiling cook the crushed garlic in about 2 ounces of unsalted butter.  Drain the potatoes and add a large knob of butter and then mash. Spoon in a tablespoon of mayonnaise and if you are using it approximately a of teaspoon horseradish. A good way of getting the potatoes really smooth is to blend them with an electric whisk. Season to taste. Reheat the buttered garlic so it is sizzling then pour over the mashed potatoes and serve immediately. Plain old mashed potatoes is now transformed into a mouthwatering delight.

Measurements for each of my recipes can be adjusted to suit your appetite. 

If you are wondering why I use butter in my recipes it is because it is a natural food. So called 'spreads' are not as healthy as the manufactures would have you believe especially when made with things like sunflower oil that has been produced using hexane.  

Of course, as it's alcohol free January, I do not suggest you have a glass of wine with any of these dishes. Not too worry - it won't be long and February will be here and we can start glugging down the vino once again.

Bon Appetit