Real vegetarian food, served in an imaginary world...

Wednesday 13 June 2018


A lovely side dish to accompany hot or cold meals. 

Peel the potatoes and place in the pan.
Bring back to the boil and allow to cook for about  10-12 minutes. (You want them to remain just on the right side of 'hard'.)
Drain and rinse to cool. 
Then add mayonnaise and season well. 
Jazz it up as you will... I added parsley to the mayonnaise mix this time, but other herbs would work and chives are also good.

Tuesday 12 June 2018

Fantasy Veggie Dinner Guest - JAMES RUSSELL LOWELL

This is James Russell Lowell. 

I've known his words for many years, as on my 18th birthday, someone (I'm a 'June Baby') sent me a message which included this:
And what is so rare as a day in June?
Then, if ever, come perfect days. 

Birthdays aside, I have long since regarded June as being the best of all months, so considering those words this year, I have found out a bit more about him and would like to ask him to dinner, for a Summer Feast in his honour.

It might include: 
Orange Cous Cous Salad
Sausage Salsa Salad
Cheese and Chive Dip
Potato Salad
Minted Rice

Sunday 3 June 2018


New potatoes are gorgeous! 
(Remember that they are only 'new' when the skin flakes off them, so don't confuse them with older salad potatoes - still good but not the same.)
We got some this week to go with the Courgette Fritters made with courgettes fresh from the garden. 

Wash gently and cut  a few if necessary to make them all of uniform size.
Heat a pan of water and, when boiling, add the potatoes.

Bring back to the boil and cook for about 10 - 12 minutes until still firm but will fall off a knife you stick in them. 

Serve with parsley butter.