Monthly Archives: September 2018

Good Food

Cauliflower soup with chorizo crust.

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Cauliflower used to be my food hell when I was a child.  I remember my Mum having to mash it into tiniest pieces not to be spotted on the surface of the soup, otherwise I would not go anywhere near it. Cooked pieces of cauliflower as a side dish made me sick just looking at it.  But that was a long time ago. Now I am a huge fan of cauli. Particularly love it as a side to meats, feed lots of it to my family and this lunch time gave them a soup, the recipe from latest Good Food.

A shallot fried on olive oil, small cauli cut in florets in, 3 small spuds,chicken stock, lid on and it cooked for about 12-15 minutes.  In the meantime I chopped some chorizo and some sourdough and quickly panfried it with a little bit of garlic.

When the cauliflower was nice and soft, I blitzed it all into a creamy goodness, improved the greyish colour with a splash of double cream, seasoned generously, added some chopped parsley and that was that. Izzie scoffed down a bowl of it minus chorizo, we enjoyed the whole lot. Yum.

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Vanilla gallore.

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Ron, my dad in law recently vacationed on the island of Reunion, where vanilla is grown and produced. He bought 2 packages for me and sent them over.

I’ve tested the lovely, moist pod first in a panna cotta, fantastic flavour and then this evening in a custard, that accompanied apple and plum crumble. We had a lovely lunch in Brasserie Blanc earlier on, so we didn’t feel like dinner, but my crumble suggestion was received enthusiastically.

I haven’t really measured ingredients for a custard in a long time, I just take 2 egg yolks and whip them with sugar, maybe 3-4 tbsps, but I do add a tsp of corn starch to be sure the consistency is good. Milk gets heated up with that scraped out vanilla pod, then slowly added to the eggs, whisking all the time, returned to the heat and gently stirred till thickened. Very good custard. Very good crumble. Creme brulee next.