What I'm cooking and eating

Monday, 6 March 2017

"Indian" cauliflower cheese

Well I was bored of our usual cauliflower cheese bake and I had half a packet of paneer that wanted using, left over from last week's mattar paneer. So, I thought, well, why not?

Spice mix:
Roughly 1 teaspoon each of
coriander seeds
cumin seeds
asafoetida
garam marsala
turmeric
fenugreek
ground ginger
ground chillis
mustard seeds


Or you could just use curry powder, of course

½ large cauliflower, cut into florets
3 potatoes, peeled and cut into chunks
1 chilli pepper, deseeded and chopped
1 tin tomatoes + 2/3 tin of water (rinse out the tin!)
1 small tin sweetcorn
1 tablespoonful coconut milk powder
½ packet paneer, diced
2 tsp coconut oil

Grind the coriander and cumin seeds in a pestle and mortar, and then add the rest of the spices, except the mustard seeds.  Melt the coconut oil in a large sauté pan or casserole dish, and add the mustard seeds.  When they start to pop, add the rest of the spices, stir well, cover, lower the heat and allow to fry for a minute or two while you chop the potatoes into bite-sized chunks.  Add these and stir well, cover and allow to cook for a few minutes while you chop the cauliflower and chilli.  Add these, then add the rest of the ingredients.  Bring to the boil and allow to simmer for about 25-30 minutes, until the vegetables are cooked, stirring occasionally.  Taste, and adjust the salt if necessary.

This made enough for 4, although I'd only intended it to serve 2!



Wednesday, 1 March 2017

Ash Wednesday Casserole, revisited

Some years ago now, I posted my recipe for what I call Ash Wednesday Casserole, or Ash Wednesday Stew.  I have always made it in my slow cooker, as if there was an Ash Wednesday service in the evening, one could go, and it would be ready to eat on one's return.  However, this year, the services were in the morning, and what with one thing and another, I didn't have time to put it in the slow cooker.  And we reckon we like this version even better! 

1/2 cup of your favourite beans, soaked for at least 1 hour in boiling water, or overnight in cold
1 onion
1-2 cloves garlic
1 large leek (it is St David's Day, after all!)
1 chilli pepper
1 sweet red pepper
1-2 sweet potatoes, depending on size
1 tin chopped tomatoes
1/2 tinful water (rinse out the tin so you don't waste any tomato juice)
Seasoning to taste - I used salt, pepper, a little soya sauce and some chilli-garlic sauce.  You could use a vegetable stock cube of some kind, but I forgot!

To serve: 1 tbs peanut butter; peanuts or cashew nuts to sprinkle (apologies if you have a peanut allergy - either use some other kind of nut butter, or tahini, or I expect you could use grated cheese, but this is essentially a vegan dish).

Rinse the beans and cook in fresh water - if you use red kidney beans, make sure they boil hard for at least ten minutes.  Or you could use a tin of beans, drained and rinsed, but I prefer dried.  Traditionally the recipe uses red beans, but you could use any kind you like.

Chop onions and leeks and fry very gently in a little oil until they don't look raw.  Add the chopped chilli, red pepper and sweet potatoes (which you will have peeled and cut into chunks).  Stir well, then add the beans, tomatoes and water, and season to taste.  Bring to a simmer and cook for about 45 minutes.  Stir in the peanut butter and serve with nuts sprinkled on the top.