Cauliflower, coconut and lentil curry

One thing that you could be almost guaranteed of never getting in Scotland was consistent, warm weather. Moving to Europe, specifically a part lower in latitude than Scotland, means that I should see a summer at long last. Today the temperature crept to over 20 degrees and the sun beating down was very welcome. It introduces a time when I can make a variety of salads utilising all the very best, fresh vegetables form this area. Tonight though, I looked into the fridge and saw a cauliflower looking lonely so I decided that as it was Friday, and as it really wasn't too hot just yet, a Friday night curry was in order.

This recipe comes from an old edition of the UK Delicious. magazine and is still available on their website. I began by frying cumin seeds in oil and then adding small florets of a medium sized cauliflower until they were golden brown. These were removed from the pan, more oil and cumin seeds added and also, after a minute, chopped onions. These were cooked for around ten minutes until softened and then chopped garlic, ginger and chillies were added. After two minutes there were the spices - cumin, turmeric, curry powder and coriander seeds - which were cooked off for another two minutes. The cauliflower was then returned to the pan along with a tin of coconut milk and two large skinned, chopped tomatoes. This mixture was cooked until the cauliflower was softened, about ten minutes. Meanwhile 150g of lentils were cooked until thick and pureed for around twenty minutes. When the cauliflower was softened, I added the lentils to the pan and stirred them through. A bunch of chopped coriander with salt to taste was the finishing touch.

Unfortunately in my haste to eat this delicious concoction I neglected to take a photo to show you. Maybe next time.

Enjoy.

Tomato, Spinach and Mascarpone Gnocchi

This recipe is an old favourite of mine, first published in Olive Magazine in August 2007. It is warming, satisfying and utilising a good quantity of spinach and tomatoes while limiting the mascarpone is quite healthy.

Click on here to see the recipe on BBCGoodFood.com

Even though I have made this recipe several times over the years, I have only made one change and that is I make my own tomato sauce by frying 2-3 crushed cloves of garlic in some olive oil, add a tin of chopped tomatoes, salt and sugar and cooking for 20 minutes.After 20 minutes or so, fill the pan with spinach and wilt down completely. Add cooked gnocchi and mix well. Turn into an ovenproof dish and dot with Mascarpone and scatter finely grated Parmesan. Grill until the cheese is melted.




Enjoy.

May day.....and a hangover

I forgot what hangovers felt like....arrgghhh.

I woke up today with a sore head and feeling so sluggish that I did not want to move. However, I had a lunch date so I had to drag myself out of bed, shower and drive over the border to Germany for 12pm. Unfortunately, what neither of us planned was that May day is a holiday in Germany and therefore everything was shut. We had planned a light lunch at a German bakery - Landbakerei Stinges. You can choose your type of bread roll, and then cheese, ham, salad, remoulade etc. however you want it. The bread rolls they have really are superior to what you get in a standard, national bakery in the UK. And the best part is the price. All for around 2 euros 50. But, today was not the day for a sandwich.

As luck would have it, we quickly found a small Turkish restaurant which was open. I had aubergines and cheese for starters and a lamb kebab for a main course. It really was too much food, especially as I was feeling a bit delicate, but it was very tasty. The starter was a definite yes, but the lamb/doner meat was fatty and had been fried or cooked rather too well. I would try the place again but go for real lamb or beef next time.

Feeling replenished, I went stopped at one of the many farms in this region to buy spargles - white asparagus. I also replenished the fridge with lots of vegetables and fruit, bearing in mind my so far unsuccessful promise to myself earlier in the week to eat more vegetables.

Spargles

By the evening though, I felt completely drained and nearly contemplated a frozen pizza for dinner. This is what excessive alcohol does to my system. I spent 3 weeks without any alcohol in April and I had energy spilling out of me. Now, I couldn't even contemplate getting up off the settee. The thought of that afternoon's shopping spurred me on though and instead of waiting 20-30 minutes to heat up the oven and cook pizza, I devised a Mediterranean flavours asparagus recipe.

Mediterranean Tomatoes and Asparagus

Slice three or four tomatoes and place in a roasting tin which has been sprayed with oil. Thinly slice one or two garlic gloves and press these slices into the sliced tomatoes. Drizzle over olive oil and seat salt and roast for 30-40 minutes at 200 degrees C.
20 minutes before the tomatoes are ready, peel the white asparagus and cut off 1-2 inches. If using green asparagus, snap the woody end off. There is no need to peel green asparagus.
Rub the spears in olive oil and place on a heated grill pan or frying pan and cook for 10-15 minutes until soft.
To serve, place the tomatoes on a plate, top with the asparagus spears and then sprinkle with chopped olives and capers. Drizzle over the juice from the roasting pan and a good balsamic vinegar.

Enjoy.