I’m still trying to get more veggies into my life! Some days are more successful than others and I’m learning to over estimate the amount of fresh produce I need to eat to feel satisfied and double up quantities. I made this coleslaw by magimixing a red onion, a hunk of white cabbage, 3 carrots and a beetroot. I’d forgotten that I had run out of mayonaise so reached for some yoghurt instead. It was actually rather delicious with this Rachel’s Greek Style Ginger Yoghurt.
Luca rather liked it too (and getting so messy of course).
Second babies eh, not afraid to try anything!
Come again
Top Posts & Pages
- making Delia's spiced damson chutney
- making Delia Smith's one pot Basque Chicken
- five ways with... a ton of damsons
- making Pam Corbin's River Cottage Preserves redcurrant jelly
- painted tyre garden planters
- pickling runner beans (inspired by Pam Corbin's River Cottage Preserves piccalilli)
- making sweet pickled crab apples
- making marrow cream (that tastes like lemon curd)
- making damson and orange jam
- making runner bean chutney
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