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Chef for the Miele Steam! event in Edinburgh was the lovely Jacqueline O'Donnell |
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You wouldn't believe how hard we worked.... |
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The ever-patient Jonathon from Total Health |
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Steamed purple broccoli with cured salmon and almonds |
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Steamed beetroot with broad beans and puy lentils |
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Wild Highland venison loin with Scotch brambles |
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Steamed rhubarb and pineapple with coconut ice cream |
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Trainers at the ready... |
It’s not often that you find yourself emailing your host to ask if you need to bring trainers to a luncheon engagement, but that’s what I found myself doing earlier this week when a reminder arrived in my inbox that I have an invite for what bodes to be a rather intriguing culinary event in Edinburgh this Monday.
Despite being a keen athletic type (if still playing hockey aged 51 qualifies me as such!), I have to confess to never having participated in a Bodybalance™ class before, so I thought I’d better check what footwear was appropriate – hence my email enquiring about the need for trainers. Hmm, perhaps I should run from Kinross to Edinburgh on Monday, just to build up my appetite…. or perhaps not!
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Any excuse to visit Edinburgh is welcome! |
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Just as they fell... windblown apples |
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Still life apples |
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Parsnips aplenty... |
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Apples almost ready for action... |
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Parsnips: peel'em, slic'em, parboil'em for 5 mins then roast'em till cooked - Summer Harvest rapeseed oil is ideal! |
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Don't forget to peel and chop the onions... |
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Brown the onions in rapeseed oil, then add the peeled/cored/sliced apples for a few minutes. |
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Make up around 2 pints of boiling water, in which you can dissolve two chicken stock cubes and one vegetable stock cube plus Knorr Touch of Taste stock to taste (but you could use three veggie cubes). |
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Mmm, perfectly parsnip-py with an apple-ish tang:-) |
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Enjoy! No matter how cold and gloomy it is outside in November, this will be sure to cheer you up :-) |
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