Jamie's Roasted Cauliflower

 Ingredients

1 whole Cauliflower

Olive oil

Red Wine Vinegar

S&P

1 jar Roasted Peppers 

pack of plain smoked Almonds

2 slices of Bread

2 fat cloves of Garlic

Method

Trim off the outside leaves, leaving the others on. Cut off the outside part of the stem.

Halve cauli and make 3 cm wedges with the stalk holding it all together.

Pour olive oil into a roasting tray, a bit of red wine vinegar, salt and pepper - mix.
(Jamie does it with his hands but I prefer not to!)

Put the wedges in the roasting pan and toss.

Roast for 30 min at 180ºC/356ºF.

Take a jar of roasted peppers and smoked and/or plain almonds. He uses a pack of plain or what seems to be a small plateful of the smoked ones... (whatever)

To thicken the romesco sauce, take two slices of bread and two fat cloves of garlic. Cut garlic in half lengthwise and again through the width and place on top of the bread. Pop the bread into the oven.

Put half the nuts and the jar of peppers into your blender together with 1 1/2 slice of the bread and all the garlic. Add a little bit of salt and pepper, a thimble full of red wine vinegar (about half a tablespoon) and olive oil (pbly a few Tbls). Whizz the whole thing up.

Chop the half of bread and the remaining nuts and chop to make sprinkles.

Pour the sauce onto a platter. 

The cauliflower will be crispy (the leaves burnt around the edges).

Stack the cauliflower on top of the sauce. Sprinkle nuts and bread and enjoy!

see link:

https://www.facebook.com/watch/?extid=CL-UNK-UNK-UNK-IOS_GK0T-GK1C&v=24080963144883556

 

Southwest Quinoa Skillet

 

From "Ready Set Eat" [readyseteat.com]

INGREDIENTS

1 Tbl olive oil [I used rapeseed]

1/2 cup chopped onion

1 cup corn kernels (fresh or frozen)

1 Tbl chopped garlic [I used more]

1 cup white quinoa, uncooked

1 can Ro*Tel® [?] diced tomatoes and green chilies, undrained [I used tinned chopped toms and a chili pepper]

1 cup water [I added more when cooking]

1 can Rosarita ® whole black beans, drained and rinsed [I omitted]

1 tsp chili powder [and the rest!]

1 tsp ground cumin [I prefer the seeds, which I fry]

1 tsp Mexican [?] oregano

1/4 tsp salt [and the rest]

1/8 tsp ground black pepper [ditto]

2 Tbls lime juice

1/2 Lg avocado [omitted because it wasn't ripe - or necessary]

2 Tbl chopped fresh cilantro [from the freezer; I suppose you can omit it!]

DIRECTIONS

Heat oil in large skillet over medium het. Add onion and corn until onion is soft and corn is lightly browned, about 5-7 mins.

Add garic and cook, stirring frequently until fragrant, abt 1 min.

Stir in quinoa, tomatoes, water, beans, chili powder, cumin, oregano, S&P. Bring to a boil then simmer, covered, for about 20 mins until quinoa is cooked through.

Stir in lime juice and serve [if desired] with avocado and cilantro.

I served this alongside some grilled salmon and it was very nice indeed. 

Recommended!

The Better than Store Bought Hummus

 

from the "Inspired Taste" website. I kow you know how to make hummus so this is mainly so that I can find it again, as I loved it.

1 (15-ounce) can chickpeas or 1 ½ cups (250 grams) cooked chickpeas

1/4 cup (60 ml) fresh lemon juice or 1 large lemon

1/4 cup (60 ml) well-stirred tahini, see our homemade tahini recipe

1 small garlic clove, minced

2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving

1/2 teaspoon ground cumin [seeds work ok too]

Salt to taste

2 to 3 tablespoons (30 to 45 ml) water or aquafaba

Dash ground paprika or sumac, for serving. [Sumac was nice, the tiniest bit!]

Directions

"In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.

Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended. Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.

Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.

Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week."

[Note: after making the hummus, the taste improves if you put it in the fridge for a while.]