Cauliflower Soup with Saffron and Cinnamon
3-4
servings20
minutes15
minutesIngredients
1 tbsp butter
1/4 cup finely diced white onion
1/4 tsp ground cinnamon
1/4 cup white wine
3 cups diced cauliflower
pinch of saffron
1 bay leaf
3 1/2 cups of chicken or vegetable stock
1/4 tsp of salt or to taste
1 tbsp roasted caulifower florets for garnish
Directions
- In a saucepan over medium heat, melt butter.
- Once butter starts to foam, add the onions and cinnamon.
- Cook for about 5 minutes.
- Add the wine, cauliflower, saffron and bay leaf.
- Cook until the wine is reduced by two-thirds.
- Add the stock and bring to a boil.
- Reduce heat to a simmer and cook for about 15 minutes.
- Add the salt.
- Remove from the heat, cool slightly.
- Puree the soup in a blender or use an immersion blender.
- Pass the soup through a strainer if needed.
- Taste and adjust salt, if needed and garnish with the roasted florets.
Osso Buco
6
servings30
minutes2
hours30
minutesIngredients
Beef or Veal
Directions
- Preheat oven to 350 F.
- Season flour with the salt and pepper and coat the beef or veal with the flour.
- Heat half the oil to medium/high heat and brown the veal or beef for about 3 to 4 minutes per side.
- Put aside on a tray for later.
- Heat remaining oil, add the garlic, onion and celery and cook until the onion has softened.
- Put into the oven safe dish used for the meat and also add the bay leaf and thyme.
- Mix the stock and tomato paste in a bowl and add to the pan.
- Pour the wine also into the pan. Cover the pan tightly with aluminum foil and put into the preheated oven to cook for about 2 to 2 1/2 hours or until the meat is soft and the sauce has thickened.
Notes
Rhubarb and Pomegranate Cobbler
4
servings30
minutes45
minutesIngredients
2 cups(300gms) self rising flour, sifted
200gms unsalted butter
1/2 cup sugar
2/3 cup buttermilk
2 teaspoons vanilla extract
3 pomegranates, seeds removed
750 gms, trimmed and chopped into 5cm lengths
2/3 cup sugar(for the filling)
2 vanilla beans split and scraped
1/3 cups flaked almonds
Icing sugar and vanilla ice cream to serve
Directions
- Preheat oven to 350F.
- Place the flour, butter and sugar in a food processor and process until the mixture resembles fine breadcrumbs.
- Gradually add the buttermilk and vanilla extract and process until the mixture comes together.
- Add 1/3 of the pomegranate seeds and stir to combine. Set aside.
- Place the rhubarb, sugar, remaining pomegranate seeds and vanilla in a bowl and toss.
- Divide the mixture among mini skillets, or ramekins or 1 large cast iron skillet.
- Top with the cobbler mixture and sprinkle with the almonds.
- Bake for 35-40 minutes or until golden and cooked through.
- If using the large skillet, cook time may be up to an hour.
- Dust with icing sugar and serve with ice cream if desired.
Asparagus & Artichoke Fritters w/Olive Relish
15
servings30
minutes10
minutesIngredients
- Asparagus & Artichoke Fritters
1/2 pound asparagus, trimmed, finely chopped
1 can (4 ounces) artichokes in brine, drained finely chopped
2 eggs
2 tablespoons finely chopped fresh mint
1/2 cup grated Parmesan cheese
1/4 cup self-rising flour
vegetable oil, for shallow frying
- Olive Relish
1/2 cup pitted green olives, finely chopped
1/2 cup pitted black olives, finely chopped
1/4 cup finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh chives
1 tablespoon olive oil
1 tablespoon lemon juice
Directions
- Asparagus & Artichoke Fritters
- Make olive relish
- Combine asparagus, artichoke, eggs, mint, cheese and flour into a medium bowl.
- Heat oil in part deep skillet or wok
- Shallow-fry heaped tablespoons of fritter mixture in batches
- Fry until browner all over and cooked through.
- Drain fritters on paper towels
- Serve hot with olive relish
- Olive Relish
- Combine ingredients into a small bowl
- Mix