CHEESE!!!!!! Lots and lots of glorious CHEESE!!! If you love cheese you’ll love the latest episode of my podcast out today! I’m talking to the very brilliant Roger Longman from White Lake Cheese and learning all about his story, how they make their award winning cheese, walking and talking through each step of the process, meeting his wonderful goats, and of course, trying lots of amazingly fabulous cheese!!!
I am SO excited about our new podcast episode, I hope you smile whilst listening as much I did whilst recording it. I this episode, I visit the fabulous Cherie Denham at home in her kitchen to discuss her food influences, hear her Top Tips and get some recommendations for leftovers while Cherie bakes traditional Irish Soda Farls and regales us with stories from her Northern Irish childhood. There’s also a recipe for a delicious vegetarian tart with roast aubergines, basil and caramelised cherry tomatoes served with rocket and parmesan shavings, AND you can watch it all as it was filmed on YouTube.
So join us for a taste and sensory overload as ‘Cherie Denham Cooks’, find it all here:
I am very excited to share that I have launched a brand new food based podcast, The Foodbod Pod, a total celebration of food, by food lovers, for food lovers. Focussed on celebrating home cooks and bakers, I’d love it if you fancied tuning in and having a listen, and let me know what you think.
Find the full details and how to listen on my new website Foodbod Pod, click to visit and hear all about it…
We will be bringing you monthly podcast episodes – click over to listen to our very first episode, available NOW, worldwide, and hear us tell you all about it and what’s coming up. I am so excited about this, I truly hope you love it, and that you’ll join us for the ride – let me know what you think!
🎄🎄 And now, my very own brand new aprons! These are the exact make and style of apron that I always wear, and now you can have the same…You can find them via this link – it will take you to the website of the company that produces them where you can order direct. Use code FOODBOD15 for a 15% discount
I have followed Hanady’s food blog for many years and have loved everything about it, every dish and creation, the flavours, the colours, the stories, the endlessly fabulous inspiration. And now, I’m so excited for Hanady as she has had a book published to celebrate all of this! And which is why you’ll find a quote from me on the back…
Please do check it out, the book is full of flavoursome recipes, but also tips on processes, pantry staples and ingredients. And threaded with Hanady’s love of beautiful food made from the heart, drawing on her heritage and travels.
Visit Hanady’s blog for more details and where to find the book where you are.
Enjoy! And once again, huge congratulations to Hanady for this wonderful achievement xx
The brilliant Sally from Bewitching Kitchen made one of my favourite recipes from my new book…see what she thought, and find the recipe in her post…thank you, Sally xx
I am absolutely thrilled to share this recipe, fresh from the press, part of the second cookbook of my dear friend Elaine (click here for her …
This is one of my all time favourite dishes of mine, the flavours are phenomenal and the textures are perfect, the crunchy bits on the cauliflower, and the sticky cloves of garlic and the pop of the chickpeas…I can wax lyrical about this one for hours….!
The marinade/sauce is sharp and spicy. If you need to take the edge of the sourness, or to add some sweet stickiness, add a spoonful or two of honey to the mix.
I love it freshly cooked, cold the next day, reheated, or whizzed up into a dip if there’s any left (it’s a rarity!). If you try it, I hope you love it too…
Ingredients
1 whole head of a medium cauliflower
1 can/jar chickpeas, drained
3-5 lemons, squeezed for the juice
16 cloves garlic, peeled
150ml olive oil
3 tsp mayonnaise/natural yoghurt
1 tsp Harissa paste/spice mix
1 tbsp tomato purée
Salt and pepper
Method
Separate the cauliflower florets and cut them into similar small/medium sized pieces.
Mix all of the ingredients except the cauliflower and chickpeas together in a large dish to marinate in (I sometimes use a large oven proof dish that I can then put straight into the oven, but not always) then add the cauliflower florets and chickpeas and mix it all together well.
Put a lid on it and put it in the fridge for 24 hours.
The next day, preheat the oven to 200C/390F fan/convection.
EDIT: if you read this post previously, after making this again I have amended the way to cook it for greater ease and simplicity:
Either remove the cover and cook it all in the dish you marinated the ingredients in, or tip it all out onto an oven tray/cookie sheet/open wide baking vessel, using a spatula to scrape out every last fabulous drop of the marinade, all onto the tray.
Cook, uncovered for 45-60 minutes until the cauliflower is roasted, with some crunchy edges and cooked through. Give it all a stir or move it all around halfway through to mix the flavours up again and get the cauliflower pieces evenly roasted.
Leave it for as long as it takes for the cauliflower to get charred crunchy edges, and the chickpeas to darken and get crunchy too, and the garlic to get really sticky!
Eat on it’s own straight from the pan like I end up doing, or serve on its own, or with salad leaves or as a side dish with whatever you’re eating.
This was another big bowl of salad, made with whatever I found in my fridge and cupboards. I ate it warm once it was made, then finished it off cold the next day.
As always with my salads, the bowl is full of layers of flavours and textures, this one is made up of the following, listed in the layers as I added them to the bowl. No exact measurements I’m afraid but hopefully it provides some inspiration for a lovely salad:
Cracked siyez, cooked my way (if you don’t have siyez, use any grain of your choice)
Roasted sliced courgettes and garlic
Chopped fresh parsley and coriander
Dukkah (see below)
Toasted pine nuts
Dried barberries
My dukkah was made up of the following, nothing was measured, but I’ve listed the ingredients from the biggest amount to the smallest:
The following photos show the step by step way that I often make myself meals, keeping it simple, fast, healthy and always tasty! I took these photos as I was cooking it, so they may not be beautiful photos, but I promise the process creates a tasty dish…
The tomatoes and peanut powder + water create a sauce, and the peanut powder works as a perfect thickener, and adds protein to this vegetarian dish.
You can use the vegetables and spices of your choice. I often use a Cajun spice mix and add cacoa powder as well as the peanut powder for a chilli feel. You could add chickpeas, beans, grains, whatever you fancy!
foodbod 