Quick Braised Cauliflower

 Comments Off on Quick Braised Cauliflower
Mar 172014
 

 

Quick Braised Cauliflower
Author: 
Recipe type: Cauliflower Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
In this recipe the cauliflower is cooked slowly in its own juices with saffron and paprika, so that the flavour and colour of the spices are absorbed into the vegetable. It’s best to use a pan large enough for the cauliflower to fit in one layer so the florets get equal exposure to the heat. A large sauté pan would be ideal.
Ingredients
  • pinch of saffron strands
  • 1 tablespoon raisins
  • 2 tablespoons olive oil
  • 1 cauliflower, cut into florets
  • 2 tablespoons flaked almonds
  • 1 garlic clove, crushed
  • ½ teaspoon paprika
  • sea salt and freshly ground black pepper
  • handful of chopped mint and parsley (optional)
  • 1 teaspoon sherry vinegar
Instructions
  1. Soak the saffron strands in 3 tablespoons boiling water. Soak the raisins in enough boiling water to cover. Heat the oil in a large saucepan, add the cauliflower, almonds and garlic and stir-fry for 5 minutes until browned. Add the saffron with its water and the paprika. Mix well. Cover and leave to cook gently for 10–15 minutes, or until the cauliflower is tender. Drain the raisins of any excess water, mix them into the cauliflower, season well and finish with the herbs (if using) and vinegar.

Orange Marmalade Cake

 Comments Off on Orange Marmalade Cake
Mar 132014
 

image

Orange Marmalade Cake
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A spicy fragrant Bundt cake with a hint of orange. This is delicious served with a hot cup of tea.
Ingredients
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ⅔ cup butter, melted
  • ⅔ cup white sugar
  • 3 eggs
  • ⅓ cup milk
  • 1 tablespoon lemon juice
  • ½ cup chopped walnuts
  • ½ cup orange marmalade
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
  2. Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves, set aside. In a medium bowl, stir together the sugar, melted butter, eggs, milk and lemon juice. Add dry ingredients to the egg mixture, mix until well blended. Finally, stir in the walnuts and marmalade. Pour batter into the prepared Bundt cake pan.
  3. Bake for 45 to 60 minutes, until cake springs back when lightly touched. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.

 

 

Roast Garlic Soup

 Comments Off on Roast Garlic Soup
Mar 082014
 

Roast Garlic Soup

Roast Garlic Soup
Recipe type: Soup
 
Four entire bulbs of garlic, roasted to sweetness, and incorporated in a creamy soup. You can stop at the puree stage, and refrigerate for up to one day before adding the cream and lemon juice.
Ingredients
  • 4 bulbs garlic
  • 3 tablespoons olive oil
  • 6 tablespoons unsalted butter
  • 2 leeks, washed and chopped
  • 1 onion, chopped
  • 6 tablespoons plain flour
  • 1 litre chicken stock
  • 5 tablespoons sherry
  • 225ml single cream
  • 1 tablespoon lemon juice, or to taste
  • salt to taste
  • freshly ground pepper
  • 2 tablespoons chopped fresh chives
Instructions
  1. Cut off top ¼ inch of each garlic head. Place in a small, shallow baking dish. Drizzle olive oil over. Bake at 350 degrees F (175 degrees C) until golden, about 1 hour. Cool slightly. Press individual garlic cloves between thumb and finger to release. Chop garlic.
  2. Melt butter or margarine in heavy large saucepan over medium heat. Add garlic, leeks, and onion; saute until onion is translucent, about 8 minutes. Add flour and cook 10 minutes, stirring occasionally. Stir in hot broth and sherry. Simmer 20 minutes, stirring occasionally. Cool slightly.
  3. Puree soup in batches in a blender or food processor.
  4. Return soup to saucepan, and add cream. Simmer until thickened, about 10 minutes. Add lemon juice to taste. Season with salt and white pepper. Ladle into bowls. Garnish with chives.

Castilian Garlic Soup Recipe – Sopa de Ajo

 Comments Off on Castilian Garlic Soup Recipe – Sopa de Ajo
Mar 072014
 

Spanish Garlic Soup

Castilian Garlic Soup Recipe - Sopa de Ajo
Recipe type: Soup
Cuisine: Spanish
Serves: 6
 
Sopa de ajo is a very old, peasant-style dish and is typical of the Castilla-Leon soups are popular, due to the long, cold winters in the region.
Ingredients
  • ⅓ cup olive oil
  • 3 cloves garlic, sliced
  • 3½ ounces Spanish cured ham, (subsitute cured ham like Virginia ham) cut into ¼” cubes
  • 2-3 slices of day-old French-style bread, medium size - 4" x 2-1/2" x 1"
  • 1 tbsp sweet paprika
  • 1 quart water
  • salt to taste
  • 6 eggs
Instructions
  1. Heat the oil in a heavy frying pan. Add not-too-thinly sliced garlic. Before the garlic turns brown, add the cubed ham and the slices of bread. Sauté for a few minutes on medium heat.
  2. Add the sweet paprika, followed by the water and salt. Bring to a slow boil. Boil for 5-10 minutes.
  3. To poach the eggs, break them into the soup, and carefully add to the soup one at a time.
  4. Scoop out poached eggs one at a time into soup bowls. Then, slowly ladle the soup into each bowl.

Rocket Pesto

 Comments Off on Rocket Pesto
Feb 122014
 
Rocket Pesto
 
A peppery alternative to Basil Pesto. It can an be used on pasta, in a mayonnaise for a dip or in a soup for added flavour.
Ingredients
  • 1 Garlic Clove (small)
  • Pinch of sea salt
  • 25 g pine nuts, lightly toasted
  • 50 g Wild Rocket
  • 25 g Parmesan, finely grated
  • Juice of ½ lemon
  • 125 ml extra-virgin olive oil
Instructions
  1. Put the garlic and salt into the bowl of a small food processor and pulse or a pestle and mortar and pound
  2. Add the pine nuts and pulse until roughly chopped (be careful not to over-process). Add the rocket and pulse carefully until it is well mixed, but still very textured.
  3. Turn out into a bowl and stir through the Parmesan and lemon juice. Pour in the olive oil and mix well until you have a juicy paste, seasoning to taste as you go.
  4. Keep in a tight lidded jar