Quinoa has been one of our staples for many years now, but we rarely have it in salad form. With the weather warming up (well we have had the odd day), thoughts turn to summer salads. What could be nicer than sitting outside on a summer’s day and eating a delicious salad for lunch or supper?
That goat, otherwise known as Ethel, has filled my head with thoughts of goats cheese and chocolate and I can hardly think of cooking with anything else. The fig and goats cheese tarts still have my mouth watering at the thought of them. At the weekend, rather than making my normal loaf for my work sandwiches, I thought I’d try something a little different to take in for lunch. Some lightly vinegared baby beetroot was in the hamper I received for the #capricornchallenge.
Everyone’s heard of carrot cake. Indeed it’s said to be the nation’s favourite. So why not use parsnips in a sweet bake? This parsnip and walnut cake is so good, you might just prefer it. Especially as it contains chocolate chips.