Kohlrabi

On our weekend market shop we found a vegetable called Kohlrabi or sometimes called the German turnip; although it is not considered a root vegetable. It is the same species as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage and Gai lan. Kohlrabi can be eaten raw or cooked. When eaten raw it is slightly crunchy and has a mildly spicy taste, like a radish. Also they have been know to taste like broccoli stems but milder and sweeter. Which makes it good for salads and coleslaws. Some prefer to eat them drizzled with olive oil and a light sprinkling of sea salt. It is a good source of dietary fibre, Vitamin C, Vitamin B6, potassium, copper and magnese along with many other vitamins and minerals.

If you happen to stumble across Kohlrabi in your grocery shop I do recommend trying it.

Hope everyone had a great weekend! - JD 

Savoy Hotel Special Cocktail No.1

Another cocktail similar to the classic cocktail, simple, dry and smooth. 

Savoy Hotel Special Cocktail No.1

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makes 1 cocktail

2 oz Gin

1 oz Dry Vermouth

2 dashes Grenadine

1 dash Absinthe

1 twist lemon zest

Fill a mixing glass with ice cubes. Add all the ingredients, except the lemon zest, into the mixing glass. Stir and strain into a cocktail glass. Garnish with a twist of lemon, if you wish. 

Have a great weekend everyone! - JD 

Gochujang Cauliflower Bites

I stumbled upon this recipe and oddly enough I had most of the ingredients so I thought it would be worth a try. A different way to enjoy cauliflower with a bit of spice.  

Gochujang Cauliflower Bites

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1 cup (250ml) all-purpose flour

1 cup (250ml) water

1/3 cup (75ml) Hellmann's® Spicy Gochujang Dipping Sauce 

1 teaspoon salt

1 medium head cauliflower, cut into florets, about 8 cups

Preheat oven to 450ºF (230ºC) 

Whisk flour, water, Hellmann's® Spicy Gochujang Dipping Sauce and salt in a large bowl until blended.

Arrange in single layer on parchment paper lined baking sheets(s). Bake 25 minutes or until golden brown and tender. Serve, if desired, with blue cheese dressing or additional dipping sauce. 

To find this recipe and other recipes using Hellmann's® click *here*

Hope the week is going well... warmer weather in the forecast today. Bring on the sunshine if only for a day or two. - JD 

Food Photo of the Day ~ Pumpkin Pie

Pumpkin pie, a holiday favourite and an flavour that sums up the autumnal season. My daughter helped create this classic dessert. She was truly pleased with her effort and we  all enjoyed her effort.   

Hope everyone had a lovely long weekend! - JD 

At The Market

Those fresh weekend market finds... rainbow tomatoes, creamy new potatoes, crisp peppers, tangy sweet coronation grapes, and a brimming mixed fruit box, filled with cherries, grapes, golden plums, peaches, nectarines and apples! 

Again, have a lovely long weekend! - JD  

Cranberry Champagne Cocktail

If you are looking for a different beverage this long holiday weekend then you may want to try this refreshingly tart cocktail. 

Cranberry Champagne Cocktail

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makes 1 cocktail

1 oz cranberry juice (sweetened)

1 lime wedge

Champagne or sparkling wine

frozen cranberries

In a chilled champagne flute add the cranberry juice and squeeze of lime. Top up with Champagne. Garnish with 3 to 4 cranberries, if you wish. 

Have a lovely long weekend everyone! -JD  

Food Photo of the Day ~ Blueberry Apple Galette

Two galettes are better than one! Perfect for a sharing and perfect as a dessert to top of a delicious Sunday roast. This easy French dessert is an effortless way to use up lingering fruit and add some comfort on a cool Autumn evening. 

- JD