Cumin Roasted Cauliflower

Nam nam nam.  Need I say more?

Cumin Roasted Cauliflower

1 large head of cauliflower, cut into florets

1 heaped tablespoon ghee or 2 tblspn vegetable oil

1 tablespoon cumin seeds, ground roughly with a mortar and pestle

1/4 tablespoon coriander seeds, ground roughly with a mortar and pestle

Salt and pepper

  • Add the cauliflower to a pan of boiling water and cook for 1 minute.  Drain well.
  • Heat the ghee in a small pan over a low heat.  Add the spices and cook gently for a minute or two being careful not to burn the spices. 
  • Add seasoning to the oil then toss with the parboiled cauliflower.
  • Roast in a 200 oC oven for approximately 15 minutes or until the cauliflower is golden brown.

Baked Halloumi

Though I can’t say I’ve got over my term  one  fatigue just yet, I feel I have my cooking mojo back at long last.  Thank heavens.  I’ve been staring at the same squash and the same block of halloumi for weeks now and have had absolutely no idea what to do with them at all. 

Then yesterday (my 32nd birthday – not 33rd as I’d thought!) I got Nigel Slater’s new book, Tender, and ideas/inspiration came flooding back.  Haven’t actually made anything from Tender yet but I’m very thankful Mr S for getting me out of the rut with his consistently gorgeous recipes and ever soothing chat.

Love ya, Nigel!

Baked Halloumi with Honey and Thyme (Adapted from Real Fast Food)

(serves  4 as a starter or 3 as part of a main salad)

250g block of halloumi

1 tspn honey

1 tblspn olive oil

Palmful of fresh thyme leaves

Pinch of ground pepper

  • Pre-heat oven to 200 oC.
  • Cut the halloumi into 1 cm thick slices and place on a piece of tinfoil which has been shaped into a tray (edges folded over and up).
  • Whisk the honey, oil, thyme and pepper together and brush thickly onto the slices.
  • Bake for 10-15 minutes until the cheese has just began to colour.

Tattie Holidays

The “tattie holidays” are a week or fortnight long break for Scottish schools in mid-October so-called because they were the period of time that pupils that pupils left the classroom and went out in the fields to help pick the annual potato crop.  There’s not much need for child tuber picking these days, as you can imagine, and I often feel like the tattie holidays are a bonus break rather than a much needed time to regain energy and enthusiasm. 

Well, not so this year.  I’m shattered already.  Though I’ve got some studying to do before term starts again and though I’ve planned a few days down in the Borders, I fully intend the next few weeks to be mostly filled with walks like this:

Apple Crumble

Saw this recipe on Orangette recently and thought “Ooooooooh, I haven’t had crumble for aaaages.”  Plums are past their best up here already so I decided to use some of the many, many apples that are sitting in baskets outside my back door.  Very glad I did too.  This was the nicest crumble I’ve ever had and, trust me, I’ve had a few.  😉

Apple Crumble (adapted from Orangette)

7 tennis-ball sized tart dessert apples, cox perhaps

50g sultanas

2 tblspn brown sugar

1 1/2 tbspn

1/4 tspn ground ginger

1/4 tspn cinnamon

For the topping –

150g plain flour

100g brown sugar

1 tspn baking powder

Pinch of salt

Pinch of cinnamon

1 egg

Splash of milk

30g cold unsalted butter cut into 5mm cubes

  • Peel and core the apples.  Cut into 3cm chunks.
  • Toss the apples and sultanas with the flour, sugar, ginger and cinnamon.  Pour into a shallow ceramic dish that snuggly fits the apples in one layer.
  • To make the topping, sift the flour, sugar, baking powder and cinnamon into a bowl.  Beat the egg briefly then add to the dry ingredients.  Use your fingers to rub the mixture together into little nubbles.  Add a splash of milk if it’s not nubbly enough.
  • Sprinkle topping over the apples.  Scatter the butter cubes over the topping reasonably evenly spaced.
  • Bake in a 180 oC oven for 40 minutes. 
  • Leave to cool for 30 minutes.  This is definitely best eaten when not piping hot.