Ginsugirl's

6

Recipes

Beer, Cheese 'n Onion Bread

Posted by Ginsugirl  

I like to make my bread dough a day ahead; the fridge slows but doesn't stop the yeast. This may look like a lot of work, but other than the first few steps, it's no more difficult than grabbing a drink from the fridge. Marmite isn't as scary... MORE»

Recipe #383676

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Parsnip and Celery Root Mash

Posted by Ginsugirl  

These are two vegetables that are usually dead cheap at the market, but not enough people know what to do with them. The parsnips can be peeled and cut just like carrots, but the tough skin and larger size of the celery root (aka celeraic)... MORE»

Recipe #380097

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Yorkshire Pudding (Yorkies!)

Posted by Ginsugirl  

Yorkies are an easy, awesome side dish. I use a heavy, oven-proof wok to make for one large pudding, and cut it in wedges to serve. But most people like theirs muffin-shaped, so I've included the lower cooking time to account for that. The... MORE»

Recipe #362270

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Wheatberry Salad

Posted by Ginsugirl  

Wheatberries can be used like barley, but take longer to cook. In fact, it seems near-impossible to overcook them, so they require far less attention than other grains. I make this frequently as a school lunch for my son, and it's dead easy to... MORE»

Recipe #362268

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Curried Parsnip Soup

Posted by Ginsugirl  

Parsnips are veggies that never get enough respect. Like squash or yams, parsnips are slightly sweet, so they take curry spices really well. This soup is a favourite at home and at the restaurant, and as a bonus, it's low-fat and vegetarian! MORE»

Recipe #292366

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Fresh Mango Salsa

Posted by Ginsugirl  

I like this fresh salsa cut julienne, but there's no reason not to chop the ingredients, if you prefer. This is great over fish, pork or chicken, but also could be doubled, with extra oil and vinegar, on top of greens as a salad. MORE»

Recipe #289886

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