Food Blog

Design Finds

Cookbook Reviews

Recipe Index

Absconding Veg

Absconding Veg

Today’s photoshoot was delayed for approximately ten minutes on account of a search for a missing onion. Yes, you read that correctly- my veg are running for their lives.

After coming home from the farmer’s market, I arranged my veg like so on the kitchen table, and walked into the living room to fetch my camera. Stopping to chat to Andrew, we both heard a thud as the onion in question hit the floor. No biggie- I walked back into the kitchen, expecting to pick it up, wipe it off and get on with my plan.

Only, I couldn’t find it. If you’ve seen my kitchen you’ll know that it’s not exactly big- and there are a minimum of places for an escaped vegetable to hide. But still, it took two adults ten minutes to finally locate this onion, wedged behind a shoe by the door. Goodness knows how it got there- it was certainly a feat of physics.

Anyway, moving on to the issue at hand- what I plan to make from these little felons! The potatoes are there for some baked potato dinners; I’m only a recent convert to this age-old meal, but I love its simplicity and warmth on a winter evening.

I’ve been experimenting with new ways of eating Brussels sprouts recently, and hashed is becoming a winner. Last night I made Orangette‘s Gourmet-inspired Pasta with Hashed Brussels Sprouts and Pine Nuts, and I’m thinking some Brussels Sprout Hash with Caramelized Shallots would make a nice side dish this week.

I haven’t got a plan for the pointed cabbage yet, but I’m sure I can come up with something yummy- it’s a favourite vegetable of mine. I like the idea of using it in an untraditional way, as in this Cabbage and Noodle Stir-Fry with Prawns from Gordon Ramsay.

The Jersusalem artichokes might end up in a soup- I love their rich flavour, and it goes wonderfully with crusty bread and a drizzle of olive oil. This recipe from Delia Smith, which also uses carrots, seems like a good bet.

Over to you- what’s happening in your kitchen this week?


  1. Dawn says:

    Currently there is a lemon meringue chilling in my fridge which is being served up to some friends at movie night today. There is also some Hungarian goulash bubbling on the hob now for dinner tonight and lunch for Monday and Tuesday.

    I think a vegetarian lasagne is on the cards for mid-week dinner as well.

  2. MH says:

    Who knew brussel sprouts even grew like that?? Apparently not me! Looks lovely as usual.
    As for me I will be defrosting my fridge one day this week so I expect take out will be in the cards (not that it isn’t usually anyways!) I have been making delicious oatmeal chocolate chip cookies of late so I suspect another batch will be in order because I can’t seem to eat them fast enough…

  3. Ele says:

    Dawn- Ooh, lemon meringue pie. I’ve never made it but it’s on my ever-increasing “to try” list. What recipe do you use?

    MH- Ha, I’m pretty sure you said the exact same thing last spring! Yes, sprouts are funny- Andrew loves buying them “on stalk” though it’s a bit more work- I have to cut them off before they’ll fit in the fridge! What recipe are your cookies?

  4. Hannah says:

    I have things disappear on me all the time, mostly kitchen gadgets, my large cookie scoop is no where to be found!

    That cabbage looks delicious, I’m going to have to run out and get some for my stir fry tonight.

  5. Ele says:

    Hannah- This onion was definitely a wayward one, completely trying to escape! He is now safely in some homemade baked beans. *evil laugh*

    Still haven’t used the cabbage yet- maybe tomorrow.

  6. Dawn says:

    This recipe:

    It’s one of those recipes that is really easy to make but always manages to impress everyone.

  7. Ele says:

    Oh, thanks Dawn. That recipe looks great- hopefully I’ll find the excuse to make this soon ;)

  8. [...] have noticed, I’ve been going a little pumpkin-crazy lately. Sure, the little £0.75 numbers I get from my local farmer’s market don’t seem that big, but just one makes a heck of a lot of pumpkin purée! I’ve been [...]