19 Dec DINNER RECIPE – Little Pink kitchen
Aly- I am so thrilled to have Sarah on the blog. I attended on of her little pink breakfasts recently and it was an incredible start to my Saturday with three courses of lush food amidst great company and other food lovers.
I also follow her on instagram and drool when she whizzes up an incredible meal on a Tuesday evening as I sit with the kids left over dough balls. I aspire to be able to cook effortlessly like Sarah! She knows her flavours.
Hi, I’m Sarah from the Little Pink Kitchen.
What started as a slightly twee blog has evolved into a way of life for me, and the Little Pink Kitchen now encompasses my website, www.littlepinkkkitchen.co.uk, a pop-up restaurant in my home and an outside catering business.
Occasionally I allow myself some sleep.
Like a lot of women, I have spent many an hour obsessing over what I should and shouldn’t eat. I have counted calories, tried to convince myself I really don’t need the bread that comes with my soup (I do) and spent far too long beating myself up over my prosecco and crisp habit.
Eventually, I came to realise that most dietary advice seems to have one common denominator.
Eat more vegetables.
Which I have made my own personal philosophy in the Little Pink Kitchen and strive to make tasty, fresh vegetables the centre of my diet. With recipes like the one below, I am trying to make vegetables interesting, to banish overboiled mushy veg to the past.
At the very least, it means I don’t really have to worry about that prosecco.
Or those crisps.
Warm winter salad
Serves 2 as a side. Cooking time: 50 minutes.
2 small eating apples
1 tablespoon olive oil
1 teaspoon honey
1 teaspoon Dijon mustard
1 teaspoon Apple cider vinegar
2 teaspoons extra virgin olive oil
1. Preheat the oven to 180 degrees.
2. Peel and chop the parsnip into large chunks.
3. Peel and thickly slice the onion.
4. In a baking tray, combine the onion and parsnip with the tablespoon of olive oil.
5. Roast for 20 minutes.
6. After twenty minutes, cut the apple into chunks, removing the core. Add to the baking tray.
7. Roast for a further 15 minutes.
8. Roughly chop the walnuts, and add to the tray after 15 minutes.
9. Roast for a final 5 minutes.
10. In a bowl, whisk together the honey, mustard, vinegar and oil. Use this to dress the rocket.
11. Place he rocket on a large serving platter, spooning over the roasted parsnip mix.