Monday, 25 October 2010

Radish Sprouts

These edible pieces of botanic beauty can provide a spicy hit to many different dishes.

Sprinkled on top of a salad sat next to a baked portobello mushroom stuffed with ricotta, basil, bacon, gruyère and walnuts...

Or liven up a warm soup on a cold day... (I always add some extras such as gorgonzola, spinach, walnuts and sweetcorn for a bit of variety and a bit of bite!)

Sometimes I just crave that short burst of spiciness so munch on them as they are!

1 comment:

  1. Not heard of radish before but, you do realise you can do your own, don't you? Very easy, Fenugreek is my favourite, but mustard, Alfalfa or mung bean, chickpea and many others, all work very well.


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