My Name Is Spice

Meet the Fockers

Imogen Taylor - Saturday, January 14, 2017


I like my food to have Big Personality! These were great fun to make; I have roasted the fennel in the oven while pan-frying the felafels.

For the base we have herbed polenta. And on top of the felafel layer is cucumber, then shitake mushrooms, then fresh fennel.

Drizzle with a tasty dressing and you're all set! (Don't they look like little characters)?!


This second dish uses the exact same ingredients; but i have assembled them differently (the following day).

This assemblage would be lovely with a subtle but rich vegetable stock poured into the bowl just prior to serving. Eh oui?


Pear parsnip and carrot salad with toasted sesame seeds

Imogen Taylor - Sunday, July 24, 2016


Dishes like this make me fall in love with veggies all over again; I love plants!!!

I have shaved the parsnip and the carrot, and roasted them in the oven till crispy. Then served them with pear, radish, red onion and organic rocket on a bed of grains; quinoa, amaranth, buckwheat and lentils (actually an organic soup mix).. What a cocophony!! But it was outrageously good..


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