Nothing beats the warmth and taste of a wonderful pumpkin soup. But the preparation can be fiddly, particularly time taken over the peeling of the pumpkin. Not a problem says guest author Margaret Paton — freelance writer, teacher and organic gardener, who gives us a few ideas on how to cook this wonderful recipe easily and quickly, with definitely no compromise on flavour, and with a few time-saving tips thrown in!
Ever thought of cooking with Jerusalem artichokes? Guest author Margaret Paton — freelance writer, teacher and organic gardener — discusses the taste sensation of chips made from this relative of the sunflower and how easy and healthy it is to cook yourself up a batch. Continue reading “Jerusalem artichokes for chips like you’ve never tasted them before”
Believed to be one of the most ancient foods known to civilisation, hummus is both delicious and very healthy. It’s also not that difficult to make, though a special “touch” is required to make it taste superb. My mother-in-law Sally has that ability (more on Mum below), however it’s a fairly basic recipe that anyone can try and deliver great results. The fact that it can be made quickly and easily at home is important as much of the store-bought version of the dish is often blanded down, has preservatives and sugar added and is an inferior taste to the homemade version!