The Everyday Kitchen

A blog about food, healthy eating, seasonal ingredients and how to eat well in a busy life.

Food advice for a busy life

Posts with Tag:autumn

20 May 2013 ,09:18 Learning to love Brussels sprouts

When I was little I hated Brussels sprouts. They always seemed to be boiled, a method of cooking which brings out all their smelly, horrible tasting qualities. As an adult however I've come to love Brussels and actually get excited when they come into season. Here's how I buy and use them:

I always look for small, tightly closed sprouts that are heavy for their size, as these little nuggets have a sweeter, milder flavour.
Brussels love cold weather, so I would never, never, never buy them in summer. While you can get them in Autumn, they're at their best in the depths of winter.
Before cooking trim a small amount off the base of the sprout. Remove a couple of outer leaves, until you reach the slightly lighter coloured leaves underneath.
The most important thing to remember with Brussels is don't over cook them. Over cooking brings out all the sulfur compounds, leading to a smelly, bitter tasting meal. They are much better slightly under-cooked.
While sprouts are lovely when lightly steamed, don't boil them.
My favourite ways of cooking Brussels is to cut them in half and then pan fry them with a bit of extra virgin olive oil and sea salt, until they are browned and crispy on the outside. A pinch of chilli flakes is a good addition, as is a squeeze of lemon juice.
My second favourite way of using Brussels is to add them to curries, where the spicy, liquid sauce infiltrates and softens the sprout, creating a wonderful flavour.

If you're yet to appreciate Brussels, then you might like to read about Sophie's Brussels "acceptance journey".

What do you think about Brussels sprouts?

I think my family and friends will be happy with that.

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04 June 2012 ,08:49 Baked sweet potato

By Kathryn Elliott

I've always loved a baked potato, in fact it's one of my favourite cold day meals. In the last year I've also discovered baked sweet potato, which has been quite a revelation. The photo shows a baked sweet potato I had for lunch one day last week. I'll admit it's a somewhat ugly meal, but it was absolutely delicious.

I scrubbed a small sweet potato and placed it in the oven, heated to 180C and baked for about 45 minutes, until it was super soft in the middle.

While the sweet potato was cooking I made a runny, tahini based dressing, using a bit of chilli oil. I tossed some chickpeas and fresh tomatoes through this. I would have like to add some herbs, baby spinach or rocket, but didn't have any in the house.

I then took the sweet potato out of the oven and cut it in half. I also scored the flesh. I poured the chickpea, tomato and tahini mixture over the top and sprinkled over some the sesame seed and herb mixture called za'atar.

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14 May 2012 ,08:08 How to buy, prepare & use fennel

By Kathryn Elliott

Another benefit of autumn is that fennel comes into season. It took me a while to embrace this odd looking vegetable. I don't like aniseed and so I assumed I wouldn't like fennel.

However I don't just like fennel, I absolutely love it.

How to buy fennel

When buying fennel look for white bulbs which are not split or discoloured. The fennel fronds or leaves are also a good guide to the freshness of the vegetable - they should be sprightly and green coloured. Think again if the fronds are yellowed and slimy, or the bulb is brown in places.

How to prepare fennel

Remove the fronds and most of the stalks. The fronds can be chopped up and sprinkled over your final dish or used in salads. I'd discard the stalks you've removed as they tend to be tough.

If you're going to use the fennel raw, then slice about 1cm off the base of the bulb and then remove the outer layer. It's going to feel like you're throwing away half the vegetable. However the outer layers of the bulb are tough as old shoe leather and will be horrid in your salad, so get rid of them.

If I'm cooking the fennel, I tend to leave the outer layer intact, as it softens when cooked.

How to use fennel

When used raw fennel has a wonderfully crunchy texture. Sliced thinly it's a great addition to coleslaws and can also be paired with strong flavours like in this Sardine, Fennel, Caper and Mint Salad.

Fennel can also be cooked in several different ways. For example it can be paired with other vegetables and cooked in the oven. I particularly love it in this Fe nnel, Potato and Mustard Casserole. Do make sure you cook the vegetables as instructed - until they're "golden brown and collapsing".

This Fennel, Citrus and Walnut Pie from Lucy at Nourish Me is out of this world. I cannot tell you how many times I've cooked it and each time I am reminded what a cracking recipe it is.

Fennel can also be used in a soup. In this version from Lucillian Delights it's paired with white beans and rosemary. Again I've made this soup lots of times, it has stacks of flavour and makes a filling meal. You can also freeze the leftovers - so make plenty.

Fennel can also be tossed in olive oil and roasted in the oven and is particularly fine... Read More...

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Recent Blog Posts

May 20, 2013, 9:24 am
Tiredness OR hunger - what causes your mid afternoon energy slump?
If you experience an energy slump mid afternoon have you considered that you may actually be hungry? Hunger doesn't always show itself as a rumbling stomach, instead for some people tiredness and feeling irritable are their version of hunger.Read More...

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May 20, 2013, 9:18 am
Learning to love Brussels sprouts
When I was little I hated Brussels sprouts. They always seemed to be boiled, a method of cooking which brings out all their smelly, horrible tasting qualities.Read More...

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May 13, 2013, 8:10 am
3 recipes for the timid fish eater
In my latest Reader's Digest column I've written a piece called Tips for the Timid Fish Eater. There are many, many reasons to include more fish in your weekly meals, however I find a lot of people are uncertain about how to cook fish or find the flavour and smell too strong.Read More...

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