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
- Preheat the oven to 220C.
- Remove the leaves from the cauliflower and break into florets. Cut any larger florets in half.
- Put the florets on a baking tray, drizzle with 2 tbsp of olive oil and season with salt and black pepper.
- Put in the oven and cook for 15 minutes or until cauliflower is beginning to turn golden.
- Roughly chop the chillies, ginger, garlic cloves and onion before putting in a food processor with the dried spices and a little water.
- Blitz in the food processor until a paste is created.
- Heat the remaining olive oil in a large frying pan on a medium heat.
- Add the paste and cook for five minutes.
- Add the chopped tomatoes and tomato puree.
- Stir and turn down the heat of the pan so the mixture simmers.
- Remove the cauliflower from the oven and add to the pan.
- Add the spinach and stir through to ensure the cauliflower is completely coated in the curry sauce and the spinach is wilted.
- Serve with pilau rice, raita, and flatbreads.
My children love eating fruit and I am always looking for interesting ways to include fruit in their diet other than simply allowing them to help themselves out of the fruit bowl. They also love to help out in the kitchen and I believe that it is important that children learn how to cook. One simple snack that we have been making together recently is cinnamon apple crisps. Not only is this a really simple recipe, it is also a healthy and delicious snack. I have really enjoyed eating these while I have been trying to lose weight. Here is how to make cinnamon apple crisps.
Ingredients for Cinnamon Apple Crisps
- 4 apples
- 2 tsp cinnamon
- (Optional sugar if you do not want a healthy snack)
How to Make Cinnamon Apple Crisps
- Preheat the oven to 110C.
- Decore the apples- see tips’
- Thinly slice the apples so the slices measure approximately 5mm thickness.
- Lie the slices of apples on baking trays.
- Sprinkle over the cinnamon. If you prefer the apples sweeter and you are not concerned about this being a healthy snack, you can also sprinkle over a little sugar.
- Bake in the oven for 45 minutes.
- Remove from the oven and leave to cool before eating.
The easiest way to core an apple is to use an apple corer. However, if you do not have one of these, it is not the only option. You can carefully remove the core with a sharp knife. If you are not confident about your knife skills, then you can slice the apples first and then cut the core section out of the individual slices.
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.
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
- Combine the mashed potatoes and leftover vegetables in a mixing bowl.
- Season with salt and black pepper.
- Heat the oil in a frying pan over a medium heat.
- Fry the onions for five minutes until softened.
- Spoon the onions from the pan into the mixing bowl with the vegetables and stir in well.
- Transfer the mixture to the frying pan and press down with the back of a spoon.
- Cook for 7-10 minutes until the bubble and squeak is golden brown and crispy.
- Flip it over in the pan using a flatfish lift and repeat so both sides are golden.
- Transfer to a plate and cut into slices to serve.
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
- Preheat oven to 180C/gas mark 4.
- Remove the leaves and the base of the stalk from the cauliflower and sit in an ovenproof dish.
- Put the butter in a dish and melt in the microwave on a medium setting for one minute.
- Add the crushed garlic, lemon zest, and lemon juice to the butter.
- Drizzle the mixture over the top of the cauliflower.
- Season with salt and freshly ground black pepper.
- Cover the ovenproof dish in kitchen foil and put in the oven for 30 minutes.
- Take the dish out of the oven and remove the kitchen foil.
- Using oven gloves, tip the dish slightly so the butter pools in the lower section of the dish.
- Use a spoon to scoop up the juices and drizzle over the top of the cauliflower.
- Return to the oven without the foil for a further 15 minutes or until the top of the cauliflower is beginning to brown.
- Serve either whole on a plate for people to help themselves or broken into florets and added to their plates.
- Drizzle over any remaining lemon and garlic butter.
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.
- Bean Dip
- Spicy Tomato Dip
- Baba Ganoush
- Mango Salsa
- Blue Cheese Dip
- Funky red cabbage slaw
If you are having people around to your home, one of the easiest things to serve is a selection of dips with other tasty morsels, such as crudites and flatbreads for dipping. A spicy tomato dip is a delicious option that is easy to make in advance and keep chilled until you are ready to serve. Here is an easy recipe for spicy tomato dip.
Ingredients for Spicy Tomato Dip
- 400g tin of chopped tomatoes
- 1/2 red onion, finely chopped
- 2 chillies, finely chopped
- 2 cloves of garlic, crushed
- 2 tbsp olive oil
- 1 tsp chilli powder
- 1 tsp cayenne pepper
- 1 tsp paprika
- 3 tbsp tomato puree
How to Make Spicy Tomato Dip
- Heat the oil in a saucepan over a medium heat.
- Add the garlic, paprika, cayenne pepper, and chilli powder and cook for 3-4 minutes.
- Add the chopped onion and chilli and cook for a further 2 minutes.
- Add the tinned tomatoes and tomato puree and cook for 10 minutes.
- Blitz the mixture for a few seconds for a chunky dip or a little longer for a smooth dip using either a hand blender or a food processor.
- Transfer to a container and leave to cool.
- Cover and put in the refrigerator until ready to serve.
Other Dips You Might Like to Try
Blue Cheese Dip
You can try these with flatbreads or wholemeal flatbreads.