Tandoori Spice Roasted Cauliflower and Chickpea Quiche

I saw a recipe for a whole head of cauliflower marinated and then roasted in Tandoori spices on Pinterest. Okay I am a bit obsessed with Pinterest but I get a lot of inspiration there and keep it all in one place without having to print things out and leave bits of paper piling up on every surface. The Washer Up is happier anyway. He hates mess and this way I leave less stuff on his art installation which is actually our kitchen table.

I’m not allowed to cook the pumpkin by the way. It’s a study in time and space apparently. Which means he is waiting to see how long it takes for me to mess up the space with my stuff. I love the new light though. Industrial, elegant and huge. It’s beautiful, not everyone’s cup of tea I’m sure. Pinterest made me do it.

So back to the cauliflower, I didn’t have a whole one so I mixed the tandoori spices with some goat’s yoghurt to make the marinade that I tipped over some florets that I had and added some chickpeas for protein and texture. I roasted these and left them to cool and dry out a bit because I wanted to use them as a samosa filling. The samosas were fabulous but we only had enough filo pastry for four, which we ate for dinner, so no photos I’m afraid. The technique is the same as for my recipe for Sweet Potato Samosas if you want to go down that route.

Because I could only make four samosas I had lots of filling left so I decided to throw them into a quiche for lunch the next day. Tandoori Cauliflower Quiche, that is Franglo Indian in case you were wondering where to file it.

The pastry is my olive oil spelt flour favourite that is quick, simple and delicious with anything.

Just writing out the recipe title below I had a brain wave that I had seen this recipe before somewhere. A little research brought me to Food To Glow who made practically the same thing a few months ago. It just goes to show that nothing is original even Franglo-Indian leftovers quiche. We do have very similar taste in food so I suppose it is inevitable, subliminal serendipity or something!! Thanks Kellie ;D

Tandoori Roasted Cauliflower & Chickpea Quiche Recipe

Makes 1 large quiche, Vegetarian

Tandoori Spice Mix Adapted from My New Roots

You only need 1 Tbsp for this recipe

• 1 tsp chilli powder
• 1 1/2 tsp ground cardamom
• 2 Tbsp cumin seeds
• 1 Tbsp coriander seeds
• 1/4 whole nutmeg grated
• 1 tsp whole cloves
• 1 1/2 sticks cinnamon, broken
• 1 Tbsp turmeric
• 1 Tbsp paprika

Grind everything except last 2 ingredients in a mortar & pestle or spice grinder to a powder then mix with the turmeric & paprika. Store in an airtight container in a cool dry place.

• 350-400 g cauliflower florets
• 200 g cooked chickpeas, rinsed & drained
• 1 Tbsp tandoori spice mix (recipe above)
• 4 cloves garlic, minced
• 1 tbsp minced ginger
• 1 tsp salt
• 1/4 tsp black pepper
• juice of 1 lemon
• 1 pot (125 ml) goats or Greek yoghurt
• 50 gr toasted almonds or cashews
• a handful of fresh coriander

Tip all the ingredients except the nuts into a plastic freezer bag, seal and mix together well by smushing it about in the bag with your hands. Leave to marinate in the fridge for 1 hour minimum.

Preheat the oven to 180C and line a baking tray with baking paper. Tip the contents of the freezer bag onto the tray and spread out evenly. Roast for 25-30 minutes until dried and slightly browned then leave to cool. Stir through the toasted almonds/cashews and chopped coriander. Taste and add more salt & lemon juice as required.

You can use the cooled mixture as a filling for samosas, see recipe here or continue on to make the quiche.

Makes a 28-30 cm quiche. Vegetarian. Pastry recipe from Chocolate & Zucchini

• 250 g spelt or wholemeal flour
• 1 tsp salt
• 1 tsp tandoori spice mix (see above)
• 4 Tbsp (1/4 cup) olive oil
• up to 120 ml (1/2 cup) cold water
• 3 eggs
• 1 pot (125 gr) goat’s yoghurt (or greek yoghurt)
• milk ( I used oat milk)
• salt & black pepper
• a handful of grated manchego/cheddar (optional)

Lightly oil & flour your tart tin. In a large bowl, mix together the flour, salt and spices, drizzle in the olive oil mixing/mashing it in with a fork until well combined (a bit like crumble mix). Measure out the water then drizzle slowly into the flour a bit at a time and mix it in with the fork until just absorbed then bring it together with one hand kneading a little just until it forms a cohesive ball. you may not need all the water. Do not over work or it will be tough. You can refrigerate it now if it is warm.

Preheat the oven to 190C. Roll it out on a lightly floured surface, turning it quarter turns as you go to stop it sticking, to the correct size about 2-3 mm thick. Flour your rolling-pin and roll the pastry onto it lifting it gently over to the tart tin and unroll the pastry onto the tin. Push the pastry into the tin (do not stretch it) and trim off the excess. Keep it to make a little tart if you have enough.

Prick the base of the tart all over with a fork. Separate one of the eggs and use the white to brush all over the base of the pastry and the sides. Bake for about 8 -10 minutes until the egg white is cooked and the pastry is starting to dry out. This creates a barrier and stops the bottom from becoming soggy when you add the liquidy filling.

Spread the roasted cauliflower chickpea mix over the base of the pastry in an evenish layer, you will probably not need all of it. In a measuring jug whisk together the two remaining whole eggs and the extra yolk then add the goat’s yoghurt and whisk again. Add enough milk to take it to the 450 ml mark, season well with salt & black pepper and mix again.

Open the oven, put the tart on the middle oven shelf, pull it out and then pour the egg mixture into the tart, top with the grated cheese (if using), gently push the shelf in and close the door. This stops the mixture slopping everywhere hopefully.

Bake until the quiche is just set and nicely browned about 30-40 minutes. Leave to cool slightly and serve warm (not hot) or at room temperature.

Serve the quiche or samosas with a green salad and a yoghurt, lemon & mint dipping sauce.

Enjoy!!

Savoury Cherry Tomato Clafoutis with Basil, Goat’s Cheese and Courgette Blossom

I have been wanting to make a clafoutis for a while now. The traditionally sweet French dessert is made with fruit, usually cherries, cooked in a batter made with eggs, ground almonds, sugar and flour. Cherries are in season here now and are very cheap but it is impossible to find a cherry pitter/pipper/stoner or whatever it’s called, in this town. Apparently you can make it with the stones left in the cherries but I live with the most accident prone man in Andalucia and can’t be doing with the Heimlich manoeuver in this heat.

Thankfully our cherry tomato plant has just decided to produce a large amount of ripe fruit at the same time that the basil plants (purple and green) are growing like weeds. I say thankfully because I found a recipe for a savoury clafoutis in  The Little Paris Kitchen by Rachel Khoo that my friend Rhian bought me for my birthday. There are lots of lovely things in the book but the savoury clafoutis was top of my list of things to try especially with our little baby tomatoes.

I saw these courgette blossoms still with the little courgettes attached at the market and bought a load of them. I used some as a topping with some portobello mushrooms on a pizza but still had a few left so I sliced the mini courgettes into the clafoutis filling and topped them with a flower.

I made two individual clafoutis in mini loaf tins with this recipe but you can double it and make a big one in a baking dish or tin that should serve 4-6 as part of a lunch or picnic. Or use little ramekins.

You could change the cheese to a Manchego, Cheddar or Gruyère, switch up the herbs and use leftover roasted vegetables as an alternative filling. I served it with this French Potato Salad.

Cherry Tomato Clafoutis with Goat’s Cheese, Basil & Courgette Blossom

Serves 2-3 (easily doubled), Vegetarian. Adapted from The Little Paris Kitchen

Prep time: 10 mins Cooking time: 15-20 mins (small) 30-40 mins (large)

• 50g goat’s cheese/feta
• 50g cherry tomatoes, halved or quartered
• 2 or 3 courgette blossoms (stamens removed) baby courgettes finely sliced (optional)
• a handful of fresh basil leaves, finely chopped
• a few sprigs of fresh oregano leaves, finely chopped
• 2 eggs
• salt & black pepper
• 25g ground almonds
• 1 tbsp flour
• 50g goat’s yoghurt (or greek yoghurt)
• 50 ml milk (I used oat milk)

Preheat oven to 180C and lightly oil and flour your dishes. Scatter the tomatoes, crumbled/torn goat’s cheese and sliced baby courgettes, if using, evenly over the base(s).

Whisk the eggs well with the salt & pepper then gently fold in the ground almonds and flour until just combined. Stir in the yoghurt, milk and fresh herbs.

Pour the batter over the filling and top each one with a courgette flower. Bake until golden brown and set. 15-20 minutes for small, 30 -40 minutes for larger. Tip them out of the moulds or serve from the large dish, warm or at room temperature.

Things That Made Me Smile Today………

Our new lavender plant, a beautiful magenta colour.

Huge, bright and blousy squash and pumpkin flowers, the first sign that autumn will arrive and along with it relief from the unbearable heat.

Enjoy your weekend..

Spiced Cauliflower and Red Onion Savoury Picnic Cake

Gourmet picnics are big news in Cape Town, espsecially in the winelands. Well it makes sense doesn’t it? Most of the wine estates have beautiful grounds, so why not make use of them. While we  were in South Africa we enjoyed three picnics. The first at The Roundhouse overlooking the stunning coastline around Camps Bay. The second at Bramon Wine Estate just outside Plettenberg Bay where our table sat amongst the Sauvignon Blanc vines. And the third at Boschendal, one of the oldest traditional Cape Dutch wine estates in Franschhoek, dating back to 1685.

We sat under ancient trees enjoying the view, while our picnic was prepared.

Ordered the wine, one of my favourites: the Boschendal Chardonnay Pinot Noir blend a lovely wine with a slight apricot blush.

They actually offer a Vegetarian Picnic option which is a first. It included a duo of potato salads, quiche, salad, sweet chilli vinaigrette, sundried tomato & spinach wraps, red pepper pate, caramelised onion pate, chocolate & macadamia nut brownies, cheese & biscuits, red onion maramalade and a french stick. We had trouble finishing it all.

Le Pique Nique, as it is called, is very good value, you get a lot of food and can enjoy their fine wines surrounded by Agapanthus, my favourite plants. I am a little obsessed with them actually.

So, inspired by the picnic food idea and eating outside. I came across an Yotam Ottolenghi recipe for a Cauliflower Cake. Ottolenghi is another one of my obsessions, I love his food and find it endlessly inspiring. See this post and this one for proof of his influence over my recipes.

He makes a big round cake in a 24 cm cake tin, I halved the recipe and cooked mine in a loaf tin. I also added some more spices because I can’t help myself. It’s kind of like a quiche without the pastry.

Spiced Cauliflower & Red Onion Savoury Picnic Cake

Makes 1 loaf, vegetarian. Can be doubled to fill a 24 cm cake tin.

Adapted from Yotam Ottolenghi Prep time: 20 mins Cooking time 45 mins

• about 400 gr cauliflower broken into medium florets 
• 1/2 large red onion, peeled
• 1 or 2 tbsp olive oil
• ½ tsp finely chopped rosemary
• 5 medium eggs
• a handful of fresh chopped coriander
• 90g spelt flour (or plain)
• 1½ tsp baking powder
• ½ tsp ground turmeric
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp red chilli powder
• 80-100g grated manchego or vegetarian parmesan
• salt and black pepper
• 1 tbsp sesame seeds

Heat the oven to 180C. Put the cauliflower florets in a large saucepan, cover with water, add a teaspoon of salt, bring to the boil then lower the heat and and simmer for 10 -15 minutes, until quite soft. Strain, and leave to drain in the colander.

Meanwhile prepare the batter. Cut a few 1/2 cm rings off one end of the onion, set aside to decorate the top of the cake and roughly chop the rest. Heat the oil in a pan and on a medium heat sauté the chopped onion and rosemary for about 6 minutes, until softened and slightly caramelised. Remove from the heat and leave to cool down.

Sift the flour, baking powder and spices into a large bowl, and add the parmesan, one teaspoon of salt and plenty of black pepper.

Add the eggs and coriander to the cooled onions and whisk. Then add the egg mix to the flour mix and whisk to eliminate lumps. Add the cauliflower and fold in gently, trying to keep some florets whole.

Use baking paper to line the inside of the loaf tin. Brush any visible sides of the tin with oil and dust with flour. Tip in the cauliflower mix, even out the top with a spatula and arrange the onion rings on top. Sprinkle with sesame seeds.

Bake the cake in the centre of the oven for 40-45 minutes (for both sizes of cake), until golden brown and set. Serve warm or at room temperature.

The reason I called this a picnic cake is because it is equally good served warm with a lemon & olive oil dressed cucumber salad with fresh mint as a light evening meal or served room temperature the next day as part of a picnic lunch, wherever you happen to be, office, lawn or beach.  Just cut yourself a slice and relax.

A very nice glass of wine always helps too….

For more information about Boschendal Wine Estate visit their website here.

Chocolate and Lavender Easter Cupcakes

Lavender is the colour of the moment. Everywhere I look when we are out walking the dog I see wild lavender growing out of rocks.

Or the beautiful wisteria that has decided to bloom all at once. Just in time for Easter.

I wanted to make something sweet for Easter and that for me that means chocolate. I had an idea in my head of chocolate cupcakes with chocolate frosting, sprinkled with crumbled up Flake (to look like a nest) and little mini eggs inside the nest.

The thing is that tidy, delicate and uniform is not my forte. Also, if it doesn’t work the first time, it’s never going to happen. So when my first attempt at a mini egg chocolate flake nest looked like a six year old had been let loose in the chocolate cupboard, I actually considered inventing some children and blaming them.

Already bored of the chocolate nest idea I started playing around with the icing and some of the lavender I had picked that morning. It turns out that the lavender ones looked the best, so I spent the next few minutes picking out all of the lavender coloured mini eggs. I don’t know what happened to the other colours, must of been those pesky kids again…

These cupcakes are actually vegan and made with spelt flour. The frosting is also vegan, made with an olive oil spread instead of butter which is why it is a bit softer than proper buttercream icing. As I didn’t know beforehand that I was making lavender chocolate cupcakes I didn’t add any lavender to the cake mix. I have added it into the recipe below but it is up to you whether you do or not.

Chocolate Lavender Easter Cupcakes

Makes 10-12, vegan (without toppings), wheat-free. Adapted fron Oh She Glows

Prep time: 10 mins Cooking time: 25 mins

• 1 cup oat milk (or any non dairy milk)
• 1 tbsp apple cider vinegar
• 1 cup sugar (raw cane if possible)
• 1/3 cup olive oil
• 1 tbsp vanilla extract
• 1 1/2 cups spelt (or wholemeal) flour
• 1/3 cup pure cocoa powder
• 1 tsp baking soda
• 1/4 tsp cinnamon
• 3/4 tsp salt
• 1-2 tsp dried edible lavender (optional)

Preheat the oven to 170 C and line a cupcake tin with cupcake liners.

In a large bowl, beat together the  milk, vinegar, sugar, oil and vanilla with an electric whisk/mixer for a minute ot two.

Sieve the dry ingredients (except the lavender) into the wet and stir well to get rid of any lumps. Then stir through the lavender.

Transfer the mix to a jug and pour it into the cupcake liners about two thirds to three quarters full for each. Bake for about 25 minutes until the top springs back slowly when pressed with a finger. Transfer to a cooling rack to cool completely before adding the frosting.

Vegan Chocolate Buttercream Frosting

• 6 tbsp olive oil spread (or equivalent)
• 3/4 cup pure cocoa powder
• 2+2/3 cups icing sugar
• 1/3 cup oat milk (or other non dairy milk)
• 1 tsp vanilla extract

Cream the spread and vanilla together with an electric whisk until light and fluffy. Add 2 tbsp of the milk and whisk again.

Alternate adding the sugar, cocoa and milk a bit at a time until it is all mixed. Scrape down the sides of the bowl to get all of it combined well.

Store in the fridge until ready to use. Don’t start icing until the cupcakes are completely cool. Use a palette knife or piping bag to ice the cakes and decorate as you wish.

If it stops raining long enough I should be able to get about and photograph some of the spectacular processions and plays that take place here for Semana Santa. I remember saying the same thing last year and there was a huge electrical storm which blew up my modem and motherboard as well as cancelling all the processions and the crucifixion.

So, fingers crossed!

Happy Easter everyone!!

Asparagus and Spring Garlic Custard Tart

These pretty little hairy bulbs are spring garlic. Also known as young garlic, green garlic or garlic shoots. They look a lot like spring onions but have a sweet, mild, fresh garlicky flavour. They can be used in place of garlic in any dish and because they have a more delicate flavour can also be used raw in salads as you would a spring onion. In Spain they are called ajos tiernos or ajetes and are used frequently in cooking. One of the most popular dishes is revuelto de ajos tiernos which is eggs scrambled with spring garlic.

This is actually a combination of two recipes put together. The first for an Asparagus Tart from The Art of the Tart and the second for Wild Garlic Custards with Cheddar & Mustard Straws from Terre a Terre. I changed the puff pastry cheese straws for a puff pastry tart and mixed the asparagus into the garlic custard. I wanted a savoury version of a Portuguese Custard Tart type thing.

If I was to do it again I would probably use a blind baked short crust pastry case instead of puff as the base of my tart was undercooked even though I part baked the tart shell before filling it with the custard. Either that or part bake it for longer, say 15- 20 minutes instead of the 10 minutes I gave it. If you are buying a part baked tart case you can miss out the mustard seeds & grated cheese as I don’t think they will stick to the cooked pastry.

Asparagus & Spring Garlic Custard Tart Recipe

serves 4-6, vegetarian

• a 9 or 10 inch shortcrust pastry case (bought or homemade)
• 1 tsp mustard seeds (optional)
• a sprinkling of grated manchego, cheddar or parmesan (optional)
• 1 egg, beaten with a little milk
• 50 gr spring garlic, finely chopped
• a handful of chives, finely chopped
• 50 ml whole milk. I used goat’s milk
• 2 eggs
• 2 egg yolks
• 150-200 gr cream cheese (depending on the depth of your tart)
• salt & black pepper
• freshly grated nutmeg
• a bundle of asparagus, snapped and woody ends removed
• a handful of grated manchego, cheddar or parmesan

Preheat the oven to 200 C. If you have made your own pastry case, bake the pastry blind (by putting some greaseproof paper in the case and filling it with a layer of dried beans) for 15 minutes. Then remove the beans & paper and brush the base with the egg wash and sprinkle over the mustard seeds, grated cheese. Prick all over the base with a fork and return to the oven for 5 minutes. Remove the pastry case from the oven to cool and turn the oven down to 180 C.

Cook the asparagus in salted boiling water for 3 minutes, drain, run under cold water and set aside to cool. Put the finely chopped spring garlic, chives and milk in a bowl or food processor and blend on high until smooth.  Mix the eggs & egg yolks with a fork and stir them into the cream cheese, then add the garlicky milk mix and beat together until smooth. Season with salt, pepper and a little grated nutmeg.

Spoon or tong the cooked asparagus into the tart case evenly then pour over the garlic custard. Sprinkle over a little grated cheese and cook for 25 – 30 minutes until just set and slightly browned. Leave to cool for 10 minutes before serving.

Serve with a green salad for lunch or with some buttery baby new potatoes for a more substantial dinner. Garnish with some more chopped chives and enjoy this celebration of spring flavours!!

Cauliflower Souffle with Brie and Rosemary

This is all part of my cauliflower education. I used to hate it. A hideous, watery, childhood cauliflower cheese is the culprit I think. Thanks to The Washer Up, who persuaded me to reaquaint myself with it, I now love its delicate flavour, texture and versatility. With the addition of a little rosemary it takes on a very grown up and elegant disguise quite unlike any childhood packet cheese sauce memories…..

You start by making a cauliflower puree which can also be used as a base for soups, stirred into a risotto, as a sauce for pasta with spice toasted breadcrumbs or as a side dish. Scallops with bacon & cauliflower puree is a classic combination. The puree works really well with curry flavours added to it as well as the more traditional nutmeg & rosemary I am using for this recipe.

Cauliflower Souffle with Brie & Rosemary

makes 4 small individual souffles, vegetarian

• 1 head cauliflower, cut into florets. This makes more puree than you need for this recipe but you can use it for other things (see above)
• 1 or 2 tbsp milk
• salt & pepper 1/2 tsp each
• freshly grated nutmeg ( about 1/4 tsp)
• 1/2 tsp finely chopped fresh rosemary leaves
• a pinch of cayenne pepper
• about 125 gr brie, cubed
• 3 or 4 tbsp finely grated parmesan
• 25 gr butter
• 40 gr plain flour
• about 165 ml milk (I used goat’s milk)
• 3 eggs, separated
• butter & flour for greasing dishes/ramekins

Put the cauliflower florets in a large pan of boiling, salted water and cook until very tender about 10-12 minutes. Drain, transfer to a large bowl or food processor, add 1 or 2 tbsp milk, the nutmeg, rosemary, salt & pepper and blend with a stick blender (or process) until very smooth. Leave to cool slightly.

Preheat the oven to 200 degrees. Butter 4 small souffle dishes/ramekins and put in the fridge. Heat the butter, over a medium heat until melted and cook  gently until slightly brown(not burnt). Dump in all of the flour and whisk it into the butter, it will go into a sandy paste. Whisk and cook out the flour for another minute or so then gradually start adding the milk, bit by bit, whisking all the time and cook until it thickens. Remove from the heat and stir in the cheeses, egg yolks & pinch of cayenne pepper. Take about 220ml (1 cup) of the cauliflower puree and put it in a large bowl then stir in the cheese/egg mixture combining everything well. Butter the souffle dishes a second time and put back in the fridge. (This ensures they don’t stick when rising).  Whisk the egg whites in a cold bowl to stiff peaks, take 1 large spoonful of the whites and mix it into the cheese mixture to loosen it. Check for seasoning, add more salt if necessary. Then, carefully & gently, fold in the rest of the egg whites with a spatula a bit at a time until just incorporated. (Don’t over mix). Take the souffle dishes out of the fridge, flour the insides and gently scrape the souffle mix into the dishes, just to the top. Run you thumb all around the inside of the rim to take the mix away from the edge. (This helps it rise evenly).

Bake in the preheated oven for 15-17 minutes until well risen & golden on top. Do not open the oven before then!

Have your serving plates dressed with a green salad, ready to go, before you get the souffles out of the oven so you can serve them immediately, to a standing ovation…..!

Please don’t be scared about making souffles. If you follow this recipe it is a really simple, impressive and delicious starter or lunch dish. By double buttering and flouring the dishes they will not stick and running your thumb around the inside of the rim lets them rise evenly and beautifully. You just have to be organised, confident and ready to serve straight away.

Such an elegant dish, a million miles away from watery cauliflower cheese!

You can also serve these as a Twice Baked Souffle. I made four so we had two for lunch and the other two I cooked at the same time and left to cool. When they were cool I easily removed them from the souffle dishes wrapped them in cling film and put them in the fridge. To serve just preheat the oven to 200 degrees and cook for about 15 minutes to heat them through.

They don’t puff up as much but this may be an easier option for entertaining. You can make them beforehand and just heat them up when you need to, they are just as delicious and moist inside. I kept mine in the fridge for two days before reheating them again and they were still fantastic.

New Year’s Day Brunch: Eggs Tex Mex with chilli cheese sauce

This is a Tex Mex twist on Eggs Florentine, my favourite brunch dish, which is a toasted english muffin topped with wilted spinach, two eggs and a hollandaise sauce. In this recipe the hollandaise is replaced by an amazing chilli cheese sauce I made last night as a dip for nachos. Hot cheese & chilli- it doesn’t get better than that. Forget those scary, bright orange, chemical cheese dips you can buy, this is made with real cheese and real chilli and it’s really addictive….

Chilli Cheese Dip/Sauce

adapted from a recipe by The Homesick Texan

makes a big soup bowl full, vegetarian

• 2 tbsp olive oil
• 1/2 onion chopped finely
• 4 cloves garlic, minced
• 1 red chilli, finely chopped (you should use Jalapenos adjust quantities to suit your taste)
• 2 tbsp cornflour
• 1 cup milk (I used goat’s milk)
• about 300 gr grated cheese (I used a cured Manchego. Monterey Jack, Cheddar & Red Leicester would be good or a mix)
• a small handful of chopped coriander
• 1 plum tomato, chopped
• 150 ml sour cream or creme fraiche
• the juice of half a lime
• salt & balck pepper

Heat the oil in a medium saucepan over a medium low heat, add the onions & chillis and cook for about 5 minutes until the onions are translucent. Add the garlic and cook for 1 minute. Whisk the cornflour into the milk and then whisk it into the onions. Cook for a few minutes until it thickens, whisking all the time. Then stir in the coriander & tomatoes.

Turn the heat down to low and slowly add the cheese a heaped tablespoon at a time, stirring to melt the cheese before adding the next spoonful. When all the cheese has been added & melted in, add the sour cream, season with salt & pepper and stir in the lime juice.

Pour it into a bowl and serve with nachos, tortilla chips or raw veggie crudites for dipping.Try to resist eating straight from the bowl with a spoon!

 If you have any left you will definitely find loads of uses for it. In fact you will be designing  dishes especially for it. When I woke up this morning I already knew what we were having for brunch today. I think I must have been dreaming about it, it really is that good….

 Eggs Tex Mex Recipe

serves 2, vegetarian

• 2 english muffins, sliced in half through the middle
• 1 bag fresh spinach (about 25ogr) picked and washed
• 1 clove garlic, minced
• a knob of butter & 2 tbsp of olive oil
• salt & black pepper
• freshly grated nutmeg
• 4 eggs
• some chilli cheese sauce (see recipe above) about 200 ml maybe more!

Melt the butter and a splash of olive oil in a large pan over a medium heat, add the garlic, cook for 1 minute then add the spinach, season with salt, pepper & nutmeg and put the lid on. Meanwhile reheat (if cold) the cheese sauce over a low heat in a small pan stirring occasionally. Toast/grill the muffins. In a large frying pan heat 1 or 2 tbsp olive oil over a medium heat then carefully crack in the eggs (1 in each corner) and cover with a lid. Stir the spinach, when it has wilted, remove from the heat and replace the lid to keep warm. Cook the eggs until just set, about 3 minutes.

Butter the muffins halves, top with the wilted spinach and the 2 eggs then pour over the chilli cheese sauce…

Garnish with coriander or parsley leaves and devour greedily…..

Shakshuka – eggs poached in a spicy tomato sauce

Shakshuka is an Israeli dish perfect for a spicy Sunday Brunch. It is all cooked in one pan so less washing up and you don’t have to worry about poaching the eggs because they cook in the tomato sauce. This dish is really simple and shouldn’t be as delicious as it is…

Shakshuka Recipe

serves 2 vegetarian

• 2 tbsp olive oil
• 1 chilli chopped
•  1/2 red onion chopped
• 2 cloves garlic, chopped
• 1/2 tsp ground cumin
• 1 & 1/2 tsp paprika
• 1/2- 3/4 tin chopped tomatoes
• 75 ml veg stock or water
•  salt & black pepper
•  4 eggs
• 5o gr feta cheese
•  a handful of chopped coriander or parsley plus some leaves for garnish
• warm bread (I used a rustic baguette but pita or flatbread would be nice)

Heat the oil in a large- ish frying pan over a medium high heat and cook the onions & chilli for about 5 minutes stirring occasionally until softened. Add the garlic, cumin & paprika and cook & stir for 2 more minutes. Add the chopped tomatoes and stock/water, reduce the heat slightly and simmer, stirring occasionally until thickened and reduced.(About 8 – 10 minutes). Season with salt and pepper.

Crack the eggs into the sauce, try to do one in each corner. Put the lid on and cook for about 5 – 6 minutes until the yolks are just set. Baste the whites with the tomato mixture but don’t break the yolks. Replace the lid for another minute if you need to cook  the whites more. Sprinkle with the fresh herbs and crumble over the feta cheese.

 If you’re really lazy you can eat it straight out of the pan with some crusty bread. If not serve it on warmed plates with extra coriander leaves and the bread on the side.

I think this brunch could be the perfect  “hangover cure” for the holiday season. Bloody Mary anyone?!!

Pretty In Pink Beetroot Souffles

We went to see The Psychedelic Furs in Malaga on Friday night, they were really good live even though I had only heard of one song (Pretty in Pink obviously). Most of it was before my time………ha! The Washer Up enjoyed himself though, something about reliving his youth I think.

Any way the whole Pretty In Pink thing got me thinking about doing a pink souffle with the beetroot I have in the fridge,what could be prettier than a bright pink souffle…

I decided to roast the beetroot instead of boiling it to intensify the flavour and keep as much of the colour as possible. I added the feta cheese for that classic flavour combination (sweet beetroot & sour cheese) and also because adding white to red should make a fantastic deep pink colour.

Roasted Beetroot & Feta Souffle Recipe

Makes 2 or 3 individual souffles Vegetarian

•  2 small beetroot cut the roots off and quarter
• a few sprigs of thyme leaves
• olive oil, salt & pepper
• 2 tbsp veg stock
• 25 gr butter
• 40 gr flour
• 110 ml milk (I use goat’s milk)
• freshly grated nutmeg, salt & black pepper
• 75 gr feta cheese
• 2 tbsp grated parmesan
•  3 eggs separated

First roast the beets, preheat the oven to 190 degrees, then put the quartered beets in a roasting tin drizzle with the olive oil, salt, pepper & thyme leaves and toss to coat evenly. Roast for 45 – 50 minutes until slightly charred and tender.

Leave the beets to cool slightly and remove any tough skin before blitzing them in a blender with the veg stock.  (I didn’t use all the beetroot, I saved a handful for lunch tomorrow).Meanwhile melt the butter in a sauce pan over a medium heat before adding the flour. Stir to cook flour for about a minute then remove from the heat and add the milk gradually. Stir over a medium high heat until thickened. Add grated nutmeg, salt & pepper. Preheat oven to 180 degrees.

Transfer the butter/flour/milk mixture to a large bowl with the beetroot, beaten egg yolks, crumbled feta & grated parmesan. Stir well to combine. Butter your (1 cup) ramekins, dust with flour and shake out the excess. Now whisk the egg whites until they form soft peaks and gently fold them into the beetroot mixture in 2 or 3 batches.

You should end up with this fabulous bright magenta pink colour. Now pour the mixture into the prepared ramekins, trying not to get any around the rim, and bake for 25 minutes. Do not open the oven door while they are cooking.

 Serve immediately with a sprig of thyme and some broccoli which goes really well both as a flavour combination and colour contrast. These souffles look amazing, there’s something really exciting and maybe childish about eating bright pink food, but they also taste fantastic the feta works really well with the beetroot.

With the leftover roasted beetroot I made a salad for lunch with tomatoes, mozzarella, parmesan & basil oil

The colour combinations of the beetroot & tomato juices in the bottom of the dish where beautiful and seemed to compliment my view on our terrace..

Through the staircase I could see the two-tone bouganvilla matching my two-tone salad perfectly. Or is it just me…

Pretty in Pink ………