
When I browsed through a borrowed copy of the new Green Kitchen at Home cookbook (see below or click here), there were so many recipes I wanted to try that I ended up buying the book.
I’m not a fan of mint, but I always cook the first version of the recipe exactly as stated. It was so good, even with the mint, that I dare not do my usual tweaking.
If you haven’t come across the gorgeous website of this Swedish couple, please have a look at greenkitchenstories.com Beautiful photos, gorgeous healthy recipes, and probably interesting and useful info in the blog (which I usually skip and go straight to the recipe).
Thanks also to another of my favourite websites for providing great recipes such as this: recipes.28bysamwood.com. This website is the new custodian of the “I Quit Sugar” recipes.
I do strongly recommend Green Kitchen at Home. If you wish to purchase this book, please click here to find out more, click on the book above or click on “Buy Now” for the best price.






vegies, there was no steamer, so I chopped everything up, scattered them into the tray, and stuck them into a very hot oven for half an hour. What a revelation! Divine! And quick. And easy. And I’ve been eating this most evenings ever since – sometimes with some sausage or chops on top of the veggies, or a bit of fish, or a few eggs (in their shells). I vary the flavours a bit by sometimes drizzling oil, lemon juice and cumin over the veggies, or leaving them plain and sprinkling with sea salt after, or sprinkling over ras-el-hanout. Mostly I leave them plain and add a bit of salt. And the invariable left-overs are made into lunch the next day, a frittata, or just heated up, or turned into roast veggie soup. The ultimate ‘set and forget’ one-pot meal that’s flexible enough to allow for whatever you have in the fridge.
nd get home in time to cook dinner for us. I felt I had to earn my keep somehow, and I enjoyed being in someone else’s kitchen. This was her absolute favourite of all the meals I cooked over my two week stay. The following year, on another quick visit, I made a huge batch so she could freeze individual serves and take them with her to work for lunch. I’ve never made the cornbread muffins.