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Notting Hill Nonsense – what is point?
There isn’t one really. I’ve lived in Notting Hill for 25 years, and every so often, something so amuses, engages or enrages me that I feel the need to wite about it. Then it’s up to you; you can read it, or click away.
Get in touch
It's always a pleasure to hear from you, so drop me a line.
Recipes
I love to cook and some of my original recipes are here
Previously on Notting Hill Nonsense
Have a look at some of the older pieces on this site. They're here.
Join the email alert service to find out when this site is updated. Sign up here.
Please put ‘alert’ in the subject box.
Notting Hill Nonsense – what is point?
There isn’t one really. I’ve lived in Notting Hill for 25 years, and every so often, something so amuses, engages or enrages me that I feel the need to wite about it. Then it’s up to you; you can read it, or click away.
Get in touch
It's always a pleasure to hear from you, so drop me a line.
Recipes
I love to cook and some of my original recipes are here
Previously on Notting Hill Nonsense
Have a look at some of the older pieces on this site. They're here.
Roast parsnips and sweet potatoes with rosemary.
This is one of my favourite vegetarian recipes though it’s also good as an accompaniment to a chunk of charred meat. You can substitute, or add, just about any root vegetable you care to.
500g parsnips
500g sweet potatoes
300g tomatoes
Four fresh rosemary sprigs
Olive oil
Salt and pepper
Peel the root vegetables and cut them into chunky chip shapes.
Put a little olive oil in the bottom of a baking tray or open casserole. Half the tomatoes and place them skin down on the olive oil. Season them and put the sprigs of rosemary on top and dribble some olive oil over them.
Put the vegetables on top, season them and dribble more olive oil over them. Cook in a medium oven for about forty minutes or until the vegetables are done and beginning to brown on top.
Remove from the oven and eat.