Parsnip puree

Parsnip puree

I simply love cooking in the autumn so I will continue with the autumnal theme. This is a season when we can still enjoy fresh ingredients form the late harvest. At the same time new products are becoming available. Game season is about to begin for example. Also it is the time when it makes sense to cook fuller, more indulgent meals and recipe is one of them. Autumn is definitely a root vegetable season. I really like root vegetables,…

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French toast (aka eggy bread)

French toast (aka eggy bread)

If you follow me on Instagram, Facebook or Twitter you will know that I love baking bread. As a family we pretty much don’t buy commercial baked goods. Putting it simply once you tasted your own baked bread you would not want to go back to the shop bought imitation. So imagine my surprise when couple of weeks ago I found a loaf of sliced, mass produced, supermarket bought white bread. My wife explained that we were expecting her grandmother…

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Beef and mushrooms stew

Beef and mushrooms stew

Autumn… cold and rainy days, long evenings and stews! Stews are such an autumnal type of food. Rich, warming, comforting, with long cooked meat that almost melts away in your mouth. There is nothing better to eat on a cold November evening. This time of year there are not issues with having the oven on for long. As a matter of fact I love when the kitchen gets heated with the oven on and the lovely aroma from the dish…

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Sweet and hot crusted salmon fillets

Sweet and hot crusted salmon fillets

The salmon is the king of fish. It develops muscles as it swims upstream in search of its native in order to spawn, having spent the winter months in its ocean feeding grounds. A wild salmon has a firm-textured flesh with more flavour and less fat than that of a farmed salmon. Salmon gets its distinctive pink colour from pigments that accumulate as it feeds on a diet of krill, shrimp and other ocean crustaceans. Regardless whether you cook with…

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Maple roasted butternut squash with pine nuts.

Maple roasted butternut squash with pine nuts.

Pumpkin season is in a full swing and all kinds of pumpkins being marketed and sold around this time of year. Butternut squash may not be the most popular choice for Halloween carvings but is an excellent and versatile cooking ingredient. I already published a recipe for a butternut squash soup, it also works well in a risotto. But this time I used it in a try roast style dish that replaces potatoes in the usual role of the starch…

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