FloorCookies

When it comes to baking, my first thought is to usually use walnuts, because I love them so much.  For me, I think they rank even higher than chocolate.

One of the quite often neglected root vegetables are white parsnips.  A lot of people don’t know them or don’t use them in their cooking.  For me, they are as essential as carrots – they are closely related to carrots and parsley roots – especially for vegetable or meat soups.

For this puréed soup use fresh shelled English peas when in season, otherwise frozen peas work well (you don’t need to thaw them).

When our bi-weekly fruit box full of pluots (a cross between a plum and apricot) arrived in the end of August, it was a perfect time to make a fruit dessert without too much trouble.

Quinoa is one of those whole grains with high protein content that cooks very quickly.  It’s actually a seed and has a nutty taste; its origins are in South America.  To make a tasty quinoa salad is just a matter of 25-30 minutes.  There are endless variations to this salad depending on what you like or what is available in your refrigerator.

These delicious little cookies are very easy to make, and they can be decorated for any occasion.  As Christmas cookies, a piece of walnut, a candy, or dried fruit could be pressed in the middle of them before baking.

From the moment I discovered Nigel Slater’s cookbooks, his TV-show on BBC, and his recipes in The Guardian, I was hooked.  I like his writing a lot.  I like his style of talking about food, but most importantly, the simplicity of his recipes.  I started creating and re-creating what I read, and what I watched online.

My friend Tricia is a vegetarian.  I had the good fortune to nourish her at our dining table a few times throughout the years, which has inspired me to focus more on vegetables and incorporate them into our diet more frequently.