How to make Parsnip Soup (Vegan friendly)

 Parsnips on their own are quite a sweet flavoured vegetable when cooked. They aren't my favourite root vegetable but mum likes them! Here we added celery, carrot, potato, onion and Oxo vegetable stock to balance out the flavours. If you like parsnips this recipe is for you. If you have lots left over from Christmas dinner this is for you. Parsnips are packed with Vitamin C, and folic acid, which is a B vitamin and is mainly responsible for human growth and development, so its good for mums to be too. Parsnips are in season over winter so are at their best flavours and prices too. Serve with crusty bread as per!!

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How to make Oven Roast Vegetables with Basil, Garlic and Olive Oil (Vegan friendly)

 To make the best roast vegetables you need plenty of garlic to balance out the flavours, and a good addition of ground black pepper. Here we have used five good sized cloves of garlic crushed. Always use red onion for the sweeter taste, aubergine which is traditionally bitter to taste, roasts really well with the olive oil too and makes it taste delicious. Courgette tastes good this way, and so do all the coloured bell peppers. Topped with the torn Basil leaves at the end tastes just divine.  I would stick with this veg combination, don't use sweet potato or anything else here.  We usually serve this with either pasta or mash, chips, new potatoes, or even just on its own as a larger portion. There is never any left over!! Healthwise garlic is anti-bacterial, anti-septic, anti-viral, a blood thinner and good for skin complaints, phew. Coupled with the other vegetables makes for a really tasty and super healthy meal.

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How to make Sultana Scones

 If you have never done any baking before this recipe is for you. It's really easy and tastes good too. With plain flour, sultanas, butter, baking powder, pinch of salt and semi skimmed milk. Just over 20 mins baking time and they are ready. These taste so good warm too, when they are still cooling down and the butter just melts into them then, when you butter them. You can put jam on them as well if you have a sweet tooth! Or you could stick some thick cream and jam into them for "Tea and Scones!!" Always store them in an airtight container afterwards to keep them fresh and moist.

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How to make Lemony Lentil Soup (Vegan friendly)

 Here is a simple red lentil soup with lemon and this is a really tasty soup! Easy to make too - with just red lentils, celery, onion, oxo vegetable stock, carrots and half a lemon. This is another thick Winter soup perfect to serve in a cup too. Red lentils are high in protein and fibre to keep you regular! Carrots are  good for the eyes with it's Vitamin A, and Celery is anti-inflammatory for arthritic conditions, and also flushes out toxins, and is good for digestion. Thick soups like this keep you feeling fuller  for longer too. Grab the crusty rolls...

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How to make Lemon toffee.

 This is an old fashioned recipe for crunchy lemon toffee. The kind that breaks your teeth! It's quite simple to make, and tasty. Using just granulated sugar, soft brown sugar, butter, and half of a lemon the juice and the rind. You need greaseproof paper (which you can buy in the baking isle of the supermarkets), and this is to stop your layers of it from sticking together. Then just put it in an airtight plastic tub and eat as desired...

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How to make a One Pot Kale and Vegetable Broth (Vegan friendly)

 Broths - really great in Winter, warming comfort food. This one is made with Kale. Kale boasts three times as much Vitamin C than Spinach. It is also chock full of anti-oxidants. That teamed with the fresh thyme which is anti-viral, anti-bacterial and antiseptic should keep the winter colds away. Also containing celery, carrot, leek, swede and Oxo vegetable stock, this is a one pot powerhouse of nutrients. Serve it in a dish, serve it with mash, or fry up a portion with some mash and a little squirt of brown sauce - or ketchup depending on which you like best, for a day after meal. You can if you want, stick in some veg suet dumplings, the recipe for which is on the Vegetable Broth recipe further on this channel! 

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How to make Stilton Stuffed Mushrooms With A Hint Of Red Wine

 You know it is coming Christmas when the Stilton comes out, and any left over sits well on cream crackers afterwards - for me anyway! You have got to use the freshest breakfast (large) mushrooms for this recipe. You can make your own breadcrumbs or you can buy them, up to you. This is a very simple yet delicious recipe, using just stilton, mushrooms, butter, garlic, onion and wholemeal bread and a little red wine. If you find stilton cheese a little strong you could probably use blue cheese instead. You can serve these with a side salad as a main meal, or with chips and carrots say, or you can serve one as a starter with a small side salad. Mushrooms are fat free and low calorie too, for the health conscious out there!!

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