RECIPE: Spinach and Roasted Cauliflower Curry

Although not a vegetarian, I occasionally like to eat vegetarian food. I love to experiment with different variations of curry, including this spinach and roasted cauliflower curry which is entirely of my own creation. It’s easy to make and totally delicious. Here is a simple recipe for spinach and roasted cauliflower curry. 

Ingredients for Spinach and Roasted Cauliflower Curry

• 1 head of cauliflower
• 4 handfuls of spinach
• 1 onion
• 1 tin chopped tomatoes
• 2 chillies
• 2-inch piece of ginger
• 4 cloves of garlic
• 5 tsp curry powder
• 1 tsp dried cumin powder
• 2 tbsp tomato puree
• 1 tsp mixed spice
• 4 tbsp olive oil
• Salt and Pepper

How to Make Spinach and Roasted Cauliflower Curry

1. Preheat the oven to 220C.
2. Remove the leaves from the cauliflower and break into florets. Cut any larger florets in half.
3. Put the florets on a baking tray, drizzle with 2 tbsp of olive oil and season with salt and black pepper.
4. Put in the oven and cook for 15 minutes or until cauliflower is beginning to turn golden.
5. Roughly chop the chillies, ginger, garlic cloves and onion before putting in a food processor with the dried spices and a little water. 
6. Blitz in the food processor until a paste is created.
7. Heat the remaining olive oil in a large frying pan on a medium heat. 
8. Add the paste and cook for five minutes. 
9. Add the chopped tomatoes and tomato puree.
10. Stir and turn down the heat of the pan so the mixture simmers.
11. Remove the cauliflower from the oven and add to the pan.
12. Add the spinach and stir through to ensure the cauliflower is completely coated in the curry sauce and the spinach is wilted. 
13. Serve with pilau rice, raita, and flatbreads.

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WATCH: Fun Food Hacks for Vegans

Although I am not a vegan, I am a fan of eating plenty of fruit and vegetables in my diet and trying new things. I also make a couple of meals per week that are plant-based meals and am always on the lookout for new ideas. Today, I came across this interesting video of food hacks for vegans. I thought it may interest not only vegans but also people who enjoy vegetarian food and those who are trying to reduce the amount of meat they include in their diet. 

RECIPE: Bubble and Squeak

The other day I posted a recipe for loaded potato skins and mentioned ways that you can then use up the leftover potato. Next, I posted a recipe for tuna fishcakes that I made using my own leftover potatoes. I planned to write a few more recipes for ways to use up leftovers, including one for bubble and squeak. It is like the people over at the Daily Post read my mind with today’s prompt which is ‘bubble‘. 

Bubble and squeak is a British dish that is traditionally made using leftover mashed potatoes and cabbage. However, you can make it using any leftover vegetables and will taste different depending on which vegetables you use. I have written this differently to my other recipes in the sense that it does not have specific quantities, it is just what you have leftover. It is really easy to make and ideal for those on a budget. It is also suitable for vegetarians. Here is a recipe for bubble and squeak.

Ingredients for Bubble and Squeak

• Leftover mashed potatoes
• Leftover cabbage and any other leftover vegetables
• 1 onion, finely chopped
• 2 tbsp olive oil
• Salt and black pepper

How to Make Bubble and Squeak

1. Combine the mashed potatoes and leftover vegetables in a mixing bowl.
2. Season with salt and black pepper.
3. Heat the oil in a frying pan over a medium heat.
4. Fry the onions for five minutes until softened.
5. Spoon the onions from the pan into the mixing bowl with the vegetables and stir in well.
6. Transfer the mixture to the frying pan and press down with the back of a spoon.
7. Cook for 7-10 minutes until the bubble and squeak is golden brown and crispy.
8. Flip it over in the pan using a flatfish lift and repeat so both sides are golden.
9. Transfer to a plate and cut into slices to serve.

RECIPE: Whole Roasted Cauliflower with Lemon and Garlic Butter

Over the past couple of months, I have heard several celebrity chefs raving about whole roasted cauliflowers on various television series. As my family loves cauliflower, it is something I have been meaning to try for a while. I did a bit of recipe research on the Internet and then developed my own idea for a recipe last night. This is now tried and tested and was a big hit with my clan. It also smells amazing while it is cooking. Here is a simple recipe for a whole roasted cauliflower with lemon and garlic butter.

Ingredients for Whole Roasted Cauliflower with Lemon and Garlic Butter

• 1 head of cauliflower
• 50g butter
• 2 cloves of garlic, crushed
• Juice and zest of 1 lemon
• Salt and freshly ground black pepper

 

How to Make Whole Roasted Lemon and Garlic Butter

1. Preheat oven to 180C/gas mark 4.
2. Remove the leaves and the base of the stalk from the cauliflower and sit in an ovenproof dish.
3. Put the butter in a dish and melt in the microwave on a medium setting for one minute.
4. Add the crushed garlic, lemon zest, and lemon juice to the butter.
5. Drizzle the mixture over the top of the cauliflower.
6. Season with salt and freshly ground black pepper.
7. Cover the ovenproof dish in kitchen foil and put in the oven for 30 minutes.
8. Take the dish out of the oven and remove the kitchen foil.
9. Using oven gloves, tip the dish slightly so the butter pools in the lower section of the dish.
10. Use a spoon to scoop up the juices and drizzle over the top of the cauliflower. 
11. Return to the oven without the foil for a further 15 minutes or until the top of the cauliflower is beginning to brown.
12. Serve either whole on a plate for people to help themselves or broken into florets and added to their plates. 
13. Drizzle over any remaining lemon and garlic butter.

 

10 Great Dips and Accompaniments to Try This Summer

 

As the warmer months are approaching, you will probably want some lighter meals to enjoy and may even consider eating outdoors as a family or inviting guests around to your home. If so, dips and accompaniments are ideal for serving along with crudites, homemade flatbreads, breadsticks, and snacks. Here are ten great dips and accompaniments to try this summer. 

1. Bean Dip
2. Spicy Tomato Dip
3. Baba Ganoush
4. Salsa
5. Mango Salsa
6. Raita
7. Guacamole
8. Blue Cheese Dip
9. Humous
10. Funky red cabbage slaw

RECIPE: Bloody Mary Tomato Soup

One of the most popular varieties of soup is tomato and there are many variations on this classic. Some which offer levels of spice and other variations that are rich and creamy. A bloody Mary tomato soup is an interesting twist on the traditional soup as it includes the flavors of the alcoholic drink the Bloody Mary. This soup is delicious served either hot or cold, so it is perfect no matter what the time of year. Here is an easy recipe for Bloody Mary tomato soup. 

Ingredients for Bloody Mary Tomato Soup

• 1 kg ripe tomatoes, halved
• 1 onion, chopped
• 3 cloves of garlic, crushed
• 2 sticks of celery, chopped
• 1 miniature vodka
• 2 tbsp Worcestershire sauce
• Juice of 1 lemon
• 250 ml vegetable stock
• 3 tbsp olive oil
• Salt and black pepper

How to Make Bloody Mary Tomato Soup

1. Preheat the oven to 180C.
2. Put the halved tomatoes on a baking tray. Season with salt and black pepper, drizzle over 2 tbsp of olive and cook in the oven for 20 minutes, turning once halfway through cooking.
3. Meanwhile, heat the other tbsp of olive oil in a large pan on the hob. 
4. Add the celery, onion, and garlic to the pan. Cook for 10 minutes until softened. 
5. Remove the tomatoes from the oven and put in a food processor with the onion, garlic, and celery. 
6. Add a little of the stock and blitz. 
7. Repeat, adding a little more of the stock at a time until you have used all the vegetable stock.
8. Transfer back to the pan and add the Worcestershire sauce, vodka, and lemon juice. 
9. Season with salt and freshly ground black pepper.
10. Cook for ten minutes and serve immediately if eating hot.
11. If serving cold or saving for later, allow the soup to cool before transferring to a container and storing in the refrigerator. 

 

RECIPE: Easy Tomato and Basil Pasta Sauce

Italian food is a favourite in my house and I enjoy cooking this cuisine because it consists of simple ingredients and flavours. Italian food is also usually really quick and easy to make and well-suited to those who are cooking on a budget. One of the easiest things to make is pasta in a tomato and basil sauce. This is something that you can also liven up by adding a vast range of ingredients to this basic dish. Making your own sauce for the pasta is simple and far more delicious than anything you can buy out of a jar. Here is an easy recipe for tomato and basil pasta sauce.

Ingredients for Tomato and Basil Pasta Sauce

• 400g tin of chopped tomatoes
• 2 cloves of garlic, crushed
• 1 tbsp olive oil
• 1 tbsp tomato puree
• 1 tsp sugar
• A handful of fresh basil, torn
• Salt and pepper

How to Make Tomato and Basil Pasta Sauce

1. Heat the oil in a pan over a medium heat.
2. Add the crushed garlic and cook for one minute.
3. Add the chopped tomatoes, tomato puree, and sugar to the pan. 
4. Increase the heat to bring the tomato sauce to the boil.
5. Reduce the heat and simmer for five minutes.
6. Add the torn basil and season with salt and black pepper.
7. Cook for another two minutes and then stir into cooked, drained pasta.