Category Archives: Side Dishes

Whole roasted spicy Cauliflower

Forget florets, whole roast Cauliflower is what it’s all about now!

There is something so spectacular about serving a roast Cauliflower whole. It looks amazing, it has a beautiful golden crust that makes you hungry just by looking at it.

The Yoghurt sauce is full of spices and goes very well with any kind of meat or fish. I serve mine just with some rustic oven fries with the skin still on. Give it a go at you next dinner party, it will be a hit!

Ingredients:

1 head of Cauliflower, washed and leafs removed

1 C. thick Yoghurt, regular or soy

1 Garlic clove, peeled and grated

1 tsp. Cajun seasoning

1 tsp. Salt

2 tsp. Onion powder

1 tsp. Curry powder

1 tsp. Cumin

Method:

Preheat the oven to 400° F.

Bring a large pot with water and salt to a boil. Add the whole Cauliflower head and simmer for 15 – 20 min. You should be able insert a wooden skewer but still feel some firmness.

While the Cauliflower is boiling combine the Yoghurt with the spices and seasoning, set aside.

Using 2 slotted spoons, transfer cauliflower to a rack and let it steam off a bit.

When it has cooled a little bit put the Cauliflower head on a baking tray covered with parchment paper and rub all the Yoghurt marinade evenly over its surface. If it is too hot you can use a spoon.

Place into the hot oven and cook for about 20 minutes until a crust has formed.

Pierce with a wooden skewer again to check for doneness. It should pierce thru easily.

Serve straight away. Leftovers are great for lunch the next day, cold or warm.

Light Mash with semi sun dried Tomatoes and Zucchini

2 Replies

The sour cream gives the mash lightness and freshness. With added zucchini you’ve got your veggies covered too.

Ingredients;

Serves 4

2 lbs. Yukon potatoes, peeled and quartered
1 tsp. salt
1/4 C. milk of choice
1 tbsp. olive oil
1/4 C. Sour cream
2 tbsp. Semi sun-dried tomatoes, diced
2 tbsp. chopped chives
2 tbsp. chopped dill
1 large Zucchini, diced in 1/2″ cubes.

Method;

Put the potatoes in a pan and add cold water and half way the potatoes with the salt. Bring to a boil, turn the heat lower and boil for about 15 min, or until soft when pierced with a fork. Drain. Return to the pan and let them steam off. Add the milk and mash the potatoes. Check seasoning and add more salt if needed.

Keep warm.

Meanwhile wash the Zucchini and dice. Heat a frying pan and add the olive oil. Sautée the Zucchini for 5 minutes. Add the garlic and continue to fry for two more minutes. Remove from the heat. Add the Zucchini to the mashed potatoes, together with the sour cream, the herbs and chopped semi sun-dried tomatoes. Carefully stir together, do not over mix. (you don’t want to end up with glue). Serve straight away.

Fried Coconut rice with Pineapple, Coriander and Lime

1 Reply

The first time I tried rice with Pineapple was in London. My mom had invited me to go away for the weekend and we ended up going to London. I had never been there before and was fascinated by the amount of restaurants and different cuisines. We went to a very small Thai restaurant that we stumbled upon by accident and they served this dish. It was so good as was everything else they served. I bought a Thai cook book straight away and could hardly wait to get home and start cooking from it. We even went to several markets to get all the ingredients, because I knew I wouldn’t be able to buy them in Spain where I was living at the time. I have tweeked the recipe over the years to a quick version.

It is just such a tropical dish, and whenever I make it, my mind wonders off to a tropical island. It is really quick to make, and it looks as though you have spent hours in the kitchen. This is a great accompaniment to simple grilled fish or chicken.It is best if you cook the rice in the morning and let it cool completely before frying and adding the other ingredients. Or even make it the night before.

It will make any simple meal look spectacular. If you want to go the extra mile. Cut the pineapple in half, hollow it out and use it to serve the rice. I had already peeled mine when I thought of this, but it’s not to late for you. I’m just thinking that this is probably very good with grilled shrimp too. How about using leftovers as a salad the next day?

Ingredients;

2 cups Jasmine rice

1 C. Water

1 12 oz. Can unsweetened coconut milk

1 teaspoon Himalayan salt

1/2 C. fresh Pineapple, cut in to bite size pieces

1/4 C. fresh chopped coriander

1 red chili, deseeded and chopped fine, stalk removed.

1 tbsp. coconut oil

juice of half a lime

Method;

Rinse and drain rice in cold water. Place in a saucepan with water, coconut milk, and salt. Place the pot over high heat and, bring the liquid to a boil.

Stir and reduce the heat to the lowest possible setting and cover the pot tightly with the lid. Continue cooking for 15 minutes.

Remove the pot from the heat and let stand 10 minutes, covered. Fluff with fork and let it cool.

Put a large frying pan on the heat and add the coconut oil. Add the chopped chili and stir it for about for 30 seconds and add the rice. You don’t want the chili to burn. Stir fry the rice for 5 minutes. Add the Pineapple chunks, and heat through for another 5 minutes. Just before serving add the chopped coriander, reserve some to sprinkle on top. Add the juice of half a lime. Check the seasoning and adjust if necessary. Serve piping hot.

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