Root Vegetable Crisps

Root veg crisps

What should have been an easy recipe to try turned out to be the most challenging for me!  Either the oven was too hot or the root vegetables were too thick or too thin.  After many practice runs I finally nailed the recipe and to be honest it was worth all the trying.

You can use any root vegetables you have to hand.  I’ve tried carrot, parsnip, beetroot, sweet potato and celeriac and they are all good.  In the recipe below I’ve listed carrot and parsnip but by using the timings and temperature given, any root vegetable will work.

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Spiced Maple Cashew Nuts

Maple cashews

My go to snack is normally a handful of nuts.  Any type of nut will do.  In fact if you look in my fridge I have a shelf dedicated to nuts, I’ve containers of raw almonds, cashews, pecans, walnuts, macadamia and seeds too! If you look inside any of my handbags you’ll probably discover some nuts in a wee ziploc bag.  Sometimes though I need to add some flavours to the nuts to liven them up a wee bit.

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Popcorn

My friend came round the other evening for a catch up and brought some shop-bought popcorn with her.  It was nice but when I read the ingredients list I was quite shocked that it seemed so long.  I used to make stove top popcorn quite a bit and remembered how good it was so off I went to the shop to get some corn kernels and experimented with different flavours.

Popcorn

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Baked Peaches

Baked Peaches

I hardly ever eat peaches, not sure why, it’s just a fruit that I don’t tend to buy.  However, I bought some at the shops the other week and they are so good just now so I’ll be buying them regularly whilst they’re in season.

This recipe is simple to make (which I like most of my recipes to be!) and can easily be doubled.  I’ve had the peaches hot but they are also lovely cold too which would make them a nice breakfast option to have with granola and yoghurt.

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Minty Pea & Broad Bean Dip

Some of the readers of Four Candles Kitchen may be aware that I love hummus.  I have it every day as a snack or with a meal or just spooned right out of the blender and straight into my mouth!  Lately though I’ve been wanting a dip/spread that isn’t hummus and concocted this recipe.

This actually reminds me when we used to go for Sunday lunch to my Gran’s house.  She used to have mint growing in her garden and would put  in with the new potatoes and through the peas too….it makes the dip fresh and Summery in my opinion.

Minty Pea & Broad Bean Dip2

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Quick & Easy “Ice Cream” (Dairy Free)

When I  could eat dairy, I didn’t particularly like ice cream.  For as long as I can remember I never have.  People couldn’t understand how I could pass up on a scoop of mint-choc chip or creamy vanilla but I just didn’t enjoy it.  It was either too creamy – I never liked cream either, far too sweet or some ice creams would leave a strange after taste in my mouth, probably from weird ingredients!

Mango Ice cream

So now you’re probably wondering why on earth have I created a recipe for ice cream!  Well, this technically isn’t ice cream, it’s blended frozen fruit, yet it looks like and has the consistency of ice cream.  Luckily for me it tastes loads better than all the ice cream I’ve tried in the past.

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Cinnamon Apple Crisps (Gluten Free)

I had an abundance of apples which needed using up (I hate wasting food) and wanted to do something other than stewing them, I thought about making crisps with them and after a few attempts (thank goodness I had lots) this is the recipe I ended up with.

Cinnamon apple crisps

These are great as a snack or crumbled over yoghurt and berries.  Be warned though, if you’re like me, once you start eating them it’s hard to stop.

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