boxxfreshAdmin's blog

Sensational Celery Soup

We’re celebrating celery! This amazing vegetable is one of the unsung heroes of the veg world so we’ve packed this soup with piles of it for a warming, delicious lunch or light dinner.

Ingredients:

1 head of celery, washed and roughly chopped
1-2 white onions, peeled and roughly chopped
2 cloves of garlic, peeled and roughly chopped
1 good quality vegetable stock cube, dissolved in 1 litre of boiling water
Sea salt
Freshly ground black pepper
Olive oil

Fruity Spiced Parcels

Fruity Spiced Parcels

These are lovely little bites to serve either mid morning with a lovely coffee or as an evening treat with a mulled wine!

Makes approx. 32

100g light olive oil
3 tablespoons of dark brown sugar
2 apples
2 pears
2 handfuls of mixed dried fruit or mixed vine fruit
1 tsp ground cinnamon
1/4 tsp ground clove
1 tsp mixed spice
1 pack of vegan filo pastry
Icing sugar for a snowy dusting

Roasted Parsnip & Cauliflower Soup

There are so many delicious ways to enjoy parsnips! We all love them roasted - it brings out there delicious sweet, nutty flavour! Paired with cauliflower and blitzed until silky smooth, this soup is delightfully creamy and super tasty.   

 

Ingredients:

2 - 3 medium sized parsnips, peeled and roughly chopped

1 cauliflower, broken into florettes

3 cloves of garlic, peeled & crushed with the side of a knife

2 white onions or 4 shallots, peeled & sliced

Roast Cauliflower With Rosemary & Garlic

We love this roast cauli served hot from the oven or slightly cooled and tumbled into a warm salad. Don’t leave behind the lovely crispy rosemary and jammy garlic cloves which are delicious to eat once they’re roasted! 

 

Serves 4 as a side dish:

Ingredients:

1 cauliflower

4 cloves of garlic

2 sprigs of rosemary, leaves only

Olive oil 

Sea salt 

Freshly ground black pepper

 

Method:

Get A Leek Of This!

It's a common misunderstanding that the dark green tops of leeks are only fit for stock or the worse - feeding compost heap (cringe!). No, no, no… not the case! Prep your leeks right and you’ll get more out of them than you could ever imagine!

 

1. Start by trimming off the root tip and the thinnest slither of the tops. These are the only bits you’re not going to cook with!

2. Lay your leek on a chopping board and you’ll see clearly that it naturally splits into 3 parts.

3. Slice your leek according to the following guide:

Garlic Prep Top Tips!

Garlic... a Boxxfresh flavour essential! We always rely on natural flavours at Boxxfresh and garlic is one of our favourite go-to's! From a slow cook, a roast dinner to a stir fry... here are the ways we love to prepare our garlic!

Whole Bulbs 
Wrap whole bulbs of garlic in tin foil with a drizzle of olive oil and bake for 45 minutes. Allow to cool then peel the super sticky-sweet cloves of garlic from their skins to serve with a picky board, blend into soups or jumble into warm salads.

Boxxfresh Parcel Pie

This is our luxuriously tasty but light twist on a pie. It’s super simple to make because there are basically no rules… you are free to create a gorgeous rustic, impressive looking pie however you like… make it your own by changing up the filling…

 

Ingredients:

300g mushrooms, finely sliced

2 cloves of garlic, finely minced

2 leeks, topped, tailed, finely sliced and washed thoroughly

3 sprigs of sage leaves, half finely chopped and half kept whole

Whole Baked Onions

Onions are incredibly sweet when they’re baked and make a delicious, fresh tasting companion to any dish or as part of a picky board or a Sunday roast!

To serve 2-3 side dish…

2 onions, red or white

4 sprigs of rosemary

8-10 sage leaves

2 tbsp olive oil

Sea salt

Freshly ground black pepper

Method:

1. Preheat the oven to 180c/ 350f/ gas mark 4.