Add the lime leaves, curry leaves and spring onions and roast for a further 10 mins. The veg should have taken on a nice golden-brown colour and the onions should have softened. Gently fry the onion for 20-30 minutes until it has collapsed and become very soft. Allow it to take on a little golden colour but be careful not to let it burn. Add a dash of water every so often if it looks like doing so. The Essential Neil Diamond: The Essential Neil Diamond is a two-disc compilation album by Neil Diamond. It was released by Sony Music in 2001. Diamond and his collaborator Al Quaglieri ...

Swede Carrot Lime Funny Birthday Card Sweet Caroline Card Swede Carrot Lime Funny Birthday Card Sweet Caroline Card

Swede is strictly an autumn-winter veg; the season begins in late Sept and ebbs in late Feb/early March. The supermarkets seem to feel the need to bridge the summer gap with imports but I, for one, can’t fathom why. The comforting sweet, earthy and slightly bitter taste gives itself to the afternoon gloaming and chill nights between October and February. I’d say that, for the most part, it’s pointless to deny swede’s magnetism to dairy in one form or another; it really does bring out the flavour. You can roast it in generous chunks, bake it in rich buttery gratins or use it to fortify stews and casseroles, but the guise in which we know it best is simply mashed as part of a roast dinner. Cheap, countrywide and abundantly in season – fill your basket, whip up a simple batch of mash and give a swede a home this autumn. To make 2kg of mashed swedes In comparison, England are ranked at No8 in the world and as the 6th best nation at these European Championships. For a deeply aromatic approach to swede we recommend this roasted root veg recipe by Yotam Ottolenghi from his book Plenty More. Once you’ve got some fresh curry leaves and lime leaves, it’s dead simple. We’re a bit early for spring onions, so use a few chunks of regular onions if you need to – but pop them into the dish a little sooner than the last 10 mins of roasting.This week, the brief was swede: these hefty organic roots are a staple in the February veg boxes. Great as mash, either solo or in a root veg ensemble. Top a shepherd’s or cottage pie with a mixture of mashed swede and potato (and celeriac, if you have some). Swede works wonders with dark, rich meat. Beef, mutton and game will all allow the humble swede to assume the potato’s place, on occasion. If you can get mutton I would recommend it, I know it is oh-so-trendy at the moment but I can, hand on heart, say the best sheep I’ve ever tasted was 4-year-old mutton, from Langley Chase farm in Wiltshire. Melt the butter in a small pan. Add the swede and ground anise. Keep turning and beating the swede with a wooden spoon or spatula until it is warmed through. Remove from the heat. Beat in the creme fraiche. Season with a little salt and white pepper to taste.

swede, parsnips and carrots with lime | Regather Curry roasted swede, parsnips and carrots with lime | Regather

Cover the swede with cold water. Add the bay leaves and some salt. Gently bring to the boil. Simmer for about 20‑30 minutes, or until tender.Drain the slow cooked onions of any liquid and oil. Fold into the choux pastry along with the mashed swede. Cover the mix with cling film and refrigerate, for a few hours ideally.

Daft meme thread (merged) - Page 6 - The Shed - Jambos Kickback

While the soup is simmering, make the soy seeds. Put the sunflower seeds, oil, ginger and chilli in a small saucepan on a medium high heat. When they start to sizzle, turn down the heat to medium and fry gently for five minutes, until the ginger and seeds turn golden. Tip out into a small ramekin or bowl and stir in the soy. If you’ve already done that, your item hasn’t arrived, or it’s not as described, you can report that to Etsy by opening a case.Keep collections to yourself or inspire other shoppers! Keep in mind that anyone can view public collections - they may also appear in recommendations and other places.