I've been trying to keep it easy and (relatively) healthy these days. In cold weather there's something comforting about hot, homemade soup. This past week I tried out a "Spiced Roast Parsnip and Kumara Soup with Parsnip & Sumac Chips" from the July issue of NZ House & Garden magazine. It was definitely a success, although I think John could have just eaten the chips without the soup!
For dessert I made my old standby, "Baked Pears Elegante." This is a recipe I found on the internet; it's simple and good, takes less time than poaching pears. A mixture of red wine, sugar, thinly sliced lemon, cinnamon stick and cloves is poured on top of pears (halved, peeled and cored) which are then baked. The baked pears are served with a few spoonfuls of the aromatic sauce and a dollop of lightly whipped cream (this is where the "relatively" healthy comes in).
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