Baked oatmeal is a new thing for many Brits but it is the perfect meal prep for the week ahead – or even longer if you freeze in portions. And unlike most grab-and-go breakfasts this one has zero sugar. When I was tucking into some […]
I am always looking for different ways to cook the most seasonal vegetables. At the moment carrots and parsnips are so plentiful and cheap I’m incorporating them into lots of meals. Even when they are served as a side, you can ring the changes if you add some herbs or cook them in a slightly different way. These Garlic and Rosemary Roasted Carrots and Parsnips are great if you are making a roast as they can be popped in the oven with everything else. They are fab as a side to most dishes frankly!
You can use fresh rosemary if you have it, else scatter some dried over the vegetables before roasting. The five minute par-cook boil of the veg can be done the day before if necessary, it’s fine for the vegetables to go into the oven cold, they may just need another 5 minutes. You can also scale up or down the qualities accordingly – just make sure the vegetables aren’t overlapping on the baking tray too much so they can all get a tasty, roasty crust.
Garlic and Rosemary Roasted Carrots and Parsnips
- 350g carrots, peeled and trimmed
- 350g parsnips, peeled and trimmed
- 5 cloves of garlic, papery skin on
- Pinch of dried rosemary or 3 stems of fresh
- Tablespoon coconut oil or oil of your choice
- Step 1 Preheat the oven to 220°C / Fan 200 °C / 425°F / Gas 7.
- Step 2 Cut the carrots and parsnips lengthways so they are in similar size pieces, you may have to quarter them if they are large.
- Step 3 Boil the parsnips and carrots in a large pan of water water for 5mins.
- Step 4 Meanwhile place the roasting tin with the tablespoon of coconut oil into the oven.
- Step 5 Drain the cooked vegetables well and leave in a colander or the pan with the lid off so they steam dry.
- Step 6 Crush the whole garlic cloves with the back of a large knife.
- Step 7 When the oil in the roasting tin is hot, remove from the oven and toss in the vegetables, garlic and rosemary.
- Step 8 Cook for 15mins and give the veg a shake or turn to check it’s cooking evenly.
- Step 9 Roast for another 10 to 15mins until the edges are golden.
- Step 10 Season with fresh ground salt and pepper just before serving if you wish.
It’s no secret that we are a pancake loving household – and it’s so easy to be when there are just so many different ways of making them. These Chocolate Protein Pancakes tick a lot of boxes as not only are they utterly delicious but […]
I have to admit I’m not the biggest fan of a delivery pizza because I’ve discovered you can make a tastier version in the time it takes for the average delivery to come. And not only that the pizza dough and tomato sauce costs a fraction of the price and can be so much healthier too. This budget but authentic Italian pizza base and sauce makes four 9-11 inch pizzas for about £1 (yes, that’s for all four) so top this Perfect Pizza Crust exactly as you like it!
Lots of people are too worried that yeast cookery is hard work to give it a go but it’s not as complex as you think. Pizza dough is really straight forward and you can make this base and have it in the oven in an hour. And what’s time consuming about leaving it in a warm place while it’s doing its yeasty business? There’s no double proving with this recipe – it rises once and is then ready to shape and cook. I use a mixer with a dough hook so pop that on for the 5 minutes mix time while making the sauce, which takes basically the same amount of time. Then I can leave the sauce to cool a bit before blending and the dough to rise while I get on with other things. It’s also a very forgiving dough so if you need to leave it a little longer just make and leave in a room temperature rather than warm location for longer.
This is such a lovely recipe to make with kids. The dough is beautifully stretchy and pliable so you don’t really roll it out as such. In the traditional Italian way you gently pull and prise the dough into shape. This makes it brilliant if you have several children together as they can all make their own pizza without the need for lots of utensils. It’s certainly a fave for playdates at my house. The kids also love ripping up the mozzarella ball and choosing exactly what they like on their pizza top.
You can also make this healthier by using half wholemeal and half white flour. You will find the dough a little tighter and have to add a drop more water to the mix but it’s so delicious even fussy eaters won’t clock it. Also there is no added sugar in this pizza at all which considering the average take-out pizza more than 100pc of an adults recommended sugar allowance, that is a big difference. You can also add some chopped carrot and red, yellow or orange pepper to the sauce when you cook it to get a few more veggies in there too.
If you prefer a fatter base then just use more dough per pizza (this amount will then make less pizzas of course) or you could allow the base to rise again a second time. You will need to cook it for a little longer but the beauty is you won’t have a stodgy base like some bought bases can be.
Try this Perfect Pizza Crust and I reckon you will be a convert too!
Perfect Pizza Crust and Sauce
- For the crust:
- 600g strong white bread flour
- 1 teaspoon dried yeast
- 2 tablespoon olive oil
- 2 teaspoon salt
- 340ml warm (but not hot) water
- For the sauce:
- 400g tin of chopped tomatoes in their juice, do no drain
- 1 medium size white onion
- 1 teaspoon crushed garlic
- 1 teaspoon dried oregano
- Step 1 Place all the dough ingredients together in a bowl and mix with a dough hook for 5mins or knead for 10mins. After this time the dough should be smooth and elastic, you should be able to give it a good stretch before it breaks. If it’s not quite there then mix/knead for another few minutes.
- Step 2 When the dough Is ready place in an oiled bowl and smooth some oil over the top too. Cover with cling film and place in a warm place (like an airing cupboard, a warm window sill or near a radiator) for 45mins.
- Step 3 To make the sauce roughly chop the onion and place in a small saucepan with the rest of the ingredients. With the lid on bring to the boil and then simmer for 5mins. Check that the onion is cooked through and if so remove from the heat. Blend until smooth.
- Step 4 When you are ready to assemble the pizza preheat your oven to 220°C fan / 200°C / Gas 7 /400°F simple divide the dough into four balls and roll or ideally stretch the dough out until thin (it will puff up a little in the oven) . Lightly flour your baking sheet if it’s not non-stick and place your base on it. Top the a quarter of the sauce and then the toppings of your choice.
- Step 5 Place into the hot oven for around 15mins.
There are certain recipes which just kinda stick around for generations. They may get tweaked along the way but in essence they remain the same. That’s the future I predict for this ‘BBQ Bangers’ Sausage Casserole recipe which I enjoyed as a child and my […]
Winter and soup go together hand-in-hand and this Winter Vegetable Soup is a fantastic way of using some of the cheap and plentiful veggies which are so easy to pick up at this time of the year. This soup is absolutely packed with variety […]
When I was asked to sign up to the No Waste Within campaign I had no problem saying ‘yes!’ because it epitomizes not just the way I feel about food waste when blogging, but food waste completely.
No Waste Within is a campaign started within the food-blogging community to cut down on the amount of, and ultimately eliminate, food waste created by the development, cooking, styling and photographing of recipes. In the case of The Happy Food Kitchen I can assure you all the food you see on this blog and also my Instagram was completely eaten by my family or visiting friends. I only make and snap food which we really eat – in fact most of the time it’s hard to get a picture of it before someone tucks into it! I don’t employ any special techniques to make my photos such as hairsprays for shine and non-edible bulkers. I want you to make my recipe and end up with a same plate of food as you see on my site.
You may also notice me referring to freezing or using up leftovers – because that’s what I really do! If I have rice leftover from a meal I freeze it for a quick side next time or make vegetable fried rice for the kids with it. If there is mash spare then it will be used as a pie topper or in fish cakes. Either way it won’t go in the bin. Look out for more compilation posts from me detailing this.
I also make sure to check the contents of my fridge before shopping and meal planning. This way I can construct meals around what food is close to its use-by date or needs to eaten. Often this means throwing a lot of it together to make a soup or curry. Often these inventive meals are actually my favourites! Far from being a problem, I think approaching food which needs to be used is inspirational and forces you to think outside the box a little.
I am more than happy to sign up to the following pledge:
“I promise that no food waste was created by the development, cooking, styling and photographing of this recipe and that, where it wasn’t possible for me to enjoy it myself, I have redistributed, re-purposed, retained or recycled the food.”