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Just made tonight – not yet eaten – a winter root coleslaw with a mustardy dressing. I used a green kohlrabi, carrots, white cabbage, golden beetroot and Chioggia (pink and white stripe) beetroot. All raw, just sliced thinly by hand and then cut into strips.
For the dressing I used up some creme fraiche and mixed it up with mayonnaise. Then I added wholegrain mustard to taste – I wanted it quite tangy as it gets diluted the moment you mix it with the vegetables. We’re having this for tea with a homemade lasagne – it smells delicious and I can barely wait!
I know I’ve been pretty terrible at posting recently – partly I have got the winter blues and partly I am exhausted by hectic workloads at both of my jobs. I am so looking forward to Christmas – I am craving that cosy Christmas feeling and a good break – and a chance to eat great food.
We have been eating a mixed bunch of food recently – some good, some crap. A couple of Friday’s ago we cooked a killer fish pie for friends…but we ate it before I had a chance to take a photo of its golden crusted gorgeousness.
We are majoring on sausage casseroles full of root veg, tinned beans, and other leftovers.
Last weekend we visited my family and cooked a pheasant casserole (my brother has become a beater and comes home with pheasants often at the moment).
I am just in the middle of cooking our dinner – Salami and Fennel Linguine – which I will endeavour to post tomorrow as I’m snapping pictures while I type – of course only if it tastes good – we’ve not made it before! I also promise to try and get the second part of our Italy holiday food posted asap. Watch this space.
Eat the Earth 
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