Category Archives: Dinner

Twice cooked cauliflower steaks..

Roasted cauliflower is not new on this blog, I’d just like to share with you something that I do in my kitchen…

Whenever I roast cauliflower, I always roast the whole thing so that I have leftovers; this way whatever is left is easy to reheat for the next day’s lunch. Once it’s already been roasted, reheating the cauliflower in an oven takes no time at all and it gets really nice and crunchy really quickly. You can eat it cold, or heat it in a microwave, but you won’t then get that lovely crunchiness. 

Then it can be topped with whatever you’ve got to hand, like I do…

You can consider it an alternative to bread if you like?

This is a perfect idea to share with this Corina’s Cook Once Eat Twice collection this month. I hope you like my ideas…

Above are roasted cauliflower steaks, reheated until crispy, topped with leftovers of my bulgur wheat salad with chopped parsley & coriander, garlic, spring onion, chilli, olive oil & lemon juice, and my salad of roasted aubergines, chopped and mashed, skin and all, with finely chopped garlic, spring onions & chillies, olive oil & lemon juice, and roughly chopped parsley and coriander, with some avocado on the side.

Seriously crunchy roasted cauliflower (on the edge of being burnt but not quite!), butternut squash wedges, and a mix of grains, aubergine, chopped herbs, spices, olive oil & ACV, all drizzled with tahini.

Roasted cauliflower topped with a mixed herb and freeze dried pineapple salsa, and crumbled goats cheese.

Lunch of roasted cauliflower topped with my roasted carrot & aubergine sauce creation from my last post, here pimped with added yoghurt to create something completely new and lovely – and toasted pumpkin seeds.

Re-roasted cauliflower toppe with stuffed roasted peppers and homous.

I do think that cauliflower is a beautiful thing, I love trees and cauliflower really is like a baby tree – although probably a lot tastier..;) 

The butternut squash wedges files…

In my last post I shared a butternut squash kibbeh, and I casually stated how I threw together my kibbeh mixture and that I used roasted butternut squash. I thought I’d clarify something about that point: I usually have a ready stock of roasted butternut squash to hand, hence how it was easy enough to throw the dish together…I shall explain…

I routinely buy large butternut squashes (Costco is good for them in the U.K.) and I cut them into wedges (or in half if they’re smaller), remove the seeds, and roast them. I don’t peel them, I don’t use oil, just put them in a hot oven, usually when I’m cooking something else too, and leave them until I’m happy with them. 

Before

After

Usually I’ll eat some of the freshly roasted squash at the time of cooking, and then I leave the rest of it to cool down and store it in the fridge. This way, I can pull a couple of wedges out and reheat them for lunches, or scrape the flesh from the skin and use them in recipes, like the kibbeh or thick soups. Having them already roasted means that the wedges can be reheated really quickly in the oven and the edges crisp up nicely and they make a great base for all sorts of toppings…

This is basically my alternative to a baked potato I guess – but with more flavour as far as I’m concerned. Or they can be loaded up like nachos or tacos, or spread with goats cheese instead of bread, or just drizzled with tahini. Or chopped up to be part of a salad, warm or cold, or added to cooked grains…I could happily go on and on….

Or used to throw together an easy kibbeh, as I did again this weekend…

So I’m not sharing a recipe today, but more a kitchen habit that I find useful and that I thought I would share. I like having a fridge full of things made and ready to go, because when I get hungry I need to eat right then! So along with endless dips and sauces and middle eastern style ‘salad’ concoctions, you’ll often find a tub of butternut squash wedges in my fridge 🙂 

I think I’ll add this to my ‘pimp your veg‘ collection…have a good week! 

Butternut squash kibbeh…

A typical middle eastern ‘kibbeh’ dish would include meat; this being my blog, and me being wholeheartedly vegetarian, this version does not…it is however, a really simple dish to make, eminently useful if you have any vegetarian guests at any time, and great for leftovers and weekday lunches. 

Of course, I threw mine together, but for more detail, you could refer to this recipe for a sweet potato version. 

In essence, this is a bake, almost a cake, utilising the grains to draw moisture from the vegetable of choice as it cooks, to create a finished article that holds together when you cut into it. 

I made my kibbeh in the photos using butternut squash that I had previously baked, mashed with a bulgur wheat and red and white quinoa mix, ground cumin, ground coriander, finely chopped red onion, olive oil and a pinch of salt. 

This was spooned over a bed of sliced red onions drizzled with olive oil, and baked for 25-30 minutes. 

And it’s done! 

You could easily add other spices and/or herbs to create your own flavours, I think some ras el hanout or baharat would be good. You could also play with using other vegetables and grains; I’ve made very similar dishes using a spiced tomato base and quinoa, I think it’s an easy basis to experiment with.

This was another one I’ve made recently using only bulgur wheat, and you can see how it keeps its shape when cut. 

It’s easy to cut into pieces and serve slices, when it’s hot or cold. And very tasty with any array of homous, dips, salsas, chimichurri…

I had some leftovers with extra caramelised onions and a dressing of buttermilk, tahini, garlic and lemon juice. The sweetness of the butternut squash/sweet potato, however you make it, works well with slightly tart of acidic flavours. Goats cheese would be perfect! 

I hope you like my offering for the week, I’ll be bringing it over to Fiesta Friday to see who I can tempt 🙂 

Have a great weekend, and happy Easter! 

Luscious lunches…

It’s been a little while since I shared some of my lunches, so here’s a few to tempt your tastebuds…and maybe your eyes…

To start, here’s some roasted butternut squash wedges, drizzled with a sauce of chickpeas, kefir yoghurt, tahini & garlic; with a green sauce of avocado, parsley, coriander, kefir yoghurt, mixed roasted seeds (pumpkin, sunflower & linseeds), garlic, chilli, lemon juice & salt; and with a salsa of parsley, coriander, garlic, spring onions, chilli, roast cumin, olive oil & apple cider vinegar; with toasted pine nuts…

Or…baked aubergines loaded with my Mexican chilli sauce, topped with grated cheese, spring onions, chillies, soured cream and lovely, soft avocado…

A quick pan full of flavour made from a can of chopped tomatoes + several tablespoons of my own harissa plus a teaspoon or two of ras el hanout, an egg in the middle, a sprinkle of leftover Parmesan and a sprinkle of home roasted seeds…

Salad of roasted aubergines, chopped and mashed, skin and all, with finely chopped garlic, spring onions & chillies, olive oil & lemon juice, and roughly chopped parsley and coriander…

Plus I’ve been whizzing up various sauces and dips and pastes as usual…

I do like mixing up leftovers and concocting something completely new…this began life as homemade chermoula (fresh parsley, fresh coriander, garlic, sweet paprika, ground cumin, pul biber chilli flakes, olive oil & lemon juice), to which I added some defrosted peas and spinach; and then mixed with my leftover mutabal (aubergine, tahini, lemon juice, yoghurt, cumin & garlic), and it’s now a whole new level of GOOD!

Below is a preserved lemon and olive harissa…
Lunch anyone?

Loaded sweet potato wedges…

This dish was part of a Mexican feast that I served for lunch last weekend, and it was so good, I’m still salivating about it!!!! 

So although it’s not ground breaking in any way, I’m sharing it for the sheer joy of it 🙂 

It’s basically loaded nachos, but with sweet potato wedges instead of nacho chips. 

I roasted some sweet potato wedges and laid them in a single layer on a large plate; I covered them with some of my mixed bean chilli, made with one of my homemade Mexican chilli sauces; then covered it all with a mixture of grated cheddar and Red Leicester cheeses. That went in the oven for the cheese to melt, then I topped it all with jalapeños, chopped mild green chillies, chopped spring onion and soured cream. 

I can tell you, it didn’t last very long at all!!!! 

Need I say anymore?! 🙂 

I hope you’ve all had a great week and have a great weekend ahead. Now, it’s  Fiesta Friday time…! 

Cauliflower and chickpeas ❤

There are some dishes that stay in your heart, that you never tire of…my marinated cauliflower is one of them…I made it again last week, and this time made my version with added chickpeas, and fell in love all over again!!! (I have to make it in small batches because I know I will eat the whole thing!)

Heavenly!

I’ve learnt from each time I’ve cooked this dish, and I now know to cook it for longer than I did originally. I can’t tell you exactly how long though, I just keep a watch on it. If you can be patience and take it right to the edge, it will reward you with crunchy cauliflower and gorgeous chickpeas 🙂 

My BBQ spice mix: all the flavour, none of the sugar…

If you buy any barbecue spice mixes or rubs or seasonings, they will include a smoky element, maybe a spicy element, usually a lot of salt, and pretty much always a HUGE amount of sugar. That mix of flavours epitomises BBQ seasonings, and aids the caramelisation of whatever is being cooked with it. 

If you search up recipes to make your own, you will find a similar story. But by choosing to make your own, you can amend the recipe to suit your tastes and preferences. If I make a barbecue based sauce or marinade for my boys, I will typically use honey or maple syrup, and I use a lot less than recipes suggest…I’ve never made a barbecue spice rub because I just couldn’t get my head round all that sugar, until now…

If you have seen my previous two posts, for my chilli cause and my salsa, you will have seen that I used ground freeze dried pineapple as the sweetnener. It intrigued me whether this could be used in a spice mix in the same way, or would it just burn when cooked? Pineapple caramelises if you grill it, so what would the freeze dried version do?

Well, I’m here to tell you it works very well. So, I introduce MY BBQ spice mix…

The photo above shows the freeze dried pineapple as it comes, plus some that I’ve broken down, as well as the finished mix 

I have so far used this spice mix to flavour a dip (very nice!), I used it as a rub on chicken which I grilled for the boys (thumbs up from both), and today I used it to roast some cauliflower…

I cut the florets into halves and quarters, drizzled with a bit of olive oil, sprinkled with a couple of teaspoons of the spice mix and mixed it all well. I then roasted it at 200C (fan) until it was all nicely cooked and bit crunchy…

And served it on a bed of homous…

What looks like burnt bits isn’t, it didn’t taste burnt, merely crunchy and tasty. I think if I’d cooked it any longer, it would have taken it too far. 
But the fact is, it works! I’m so chuffed 🙂

This is what I mixed..

4 tbsp ground freeze dried pineapple (for my tastes, I could happily use only 2 tablespoons, so you need to experiment)

2 tbsp smoked paprika

1 tsp salt

1 tbsp ground roasted cumin

1 tbsp Aleppo chilli flakes

1/2 tbsp ground black pepper

1-2 tsp cayenne pepper (to taste)

1 tbsp onion powder

1 tbsp garlic powder 

1 tsp dried oregano 

I mixed it all and ground it to a fine mix, but you could keep it more textured if you wish. 

The mix stores well in a sealed glass jar. If it clumps together just break it up before you use it – any mix using garlic powder tends to clump as it’s quite moist. 

The mix of flavours is so good, it’s still not as sweet as store bought mixes would be, because that’s my choice, but you could play with that. Do keep in mind that the pineapple is very sweet, so you may not need as much as you think. 

So, success, I think? What do you reckon…?

I hope that everyone at this week’s Fiesta Friday like my creation 🙂 this week, the lovely Petra and Ai are co hosting, pop over and have a visit…happy weekend!