I just have to say what a lifesaver it has been to have the guest posts. I have been so extremely busy I really haven’t cooked much of anything and most of what I have cooked is not noteworthy enough to blog about. Thank you so much to everyone who has submitted guest posts, you truly are amazing. I also have been delinquent in reading and commenting on your blogs. I will not be able to catch up there are just too many, once Halloween is done I should be able to breathe and get back to my routine.
Searching through the hundreds of cookbooks I have (and rarely use) I happened upon this recipe from “Plenty More” by Yotam Ottolenghi. Since my latests obsession is cauliflower this immediately grabbed my attention, the list of ingredients sounds delicious, I decided this is a recipe I have to try. It does contain some flour, one cup of all purpose flour but I subbed spelt flour making it lower in carbs and more healthful. It’s a simple recipe, easy to put together and with my current crazy busy schedule this was a must. I really do love Ottolenghi’s cookbooks, the photo’s are drool worthy and recipes are not complex they use simple ingredients but how they put it all together is genius.
from Plenty More- Yotam Ottolenghi
1 small head cauliflower broken into 1 1/2 inch florets
1 medium onion (recipe calls for a red onion)
5 tbs olive oil (I didn’t measure)
1/2 tsp chopped fresh rosemary
7 large eggs
1/2 cup chopped fresh basil
1 cup all purpose flour (I used spelt flour)
1 1/2 tsp baking powder
1/3 tsp turmeric
1 1/2 cups grated parmesan or your favorite grating cheese
melted butter for brushing – about 1 tbs
1 tbs white sesame seeds
1 tsp nigella seeds (I misplaced them so just used sesame)
salt and pepper to taste
Pre heat oven to 400 degree’s
Place cauliflower florets in saucepan filled with salted water, simmer for 15 minutes until the florets are quite soft, they should break when pressed with a spoon. Drain and set aside in a colander.
Cut 4 round slices approximately 1/4 inch thick from one end of the onion and set aside. Coursely chop the rest of the onion and place in a pan with some olive oil and the rosemary. Cook for 1o minutes over medium heat, stirring from time to time until soft. Remove from the heat and set aside to cool. Transfer the onions to a large mixing bowl, add the eggs and basil and whisk well, then add the flour, baking powder, turmeric, cheese and 1 tsp salt (I used less salt) and plenty of ground pepper stir to combine and add the cauliflower stirring gently so as not to break up the florets.
Line the base and sides of a 9 1/2 inch springform pan with parchment paper. Brush the sides with melted butter then mix together the sesame and nigella seeds and toss them in the pan and swirl the pan around so that the seeds stick to the buttered sides. Pour the cauliflower mixture in the pan smooth the top and arrange the onion rings on top ( I sprinkled some of the grated cheese on top as well). Place in the center of the oven and bake for 45 minutes until golden brown and set. A knife inserted into the center of the cake should come out clean. Remove from the oven and leave for at least 20 minutes before serving. It should be served warm or at room temperature rather than hot.
For Dessert was an apple Pear crumble using no refined sugar and almost no flour. To sweeten the fruit and crumble I used a little bit of maple syrup and served it with a creamy cider reduction, again made completely without sugar. The natural sweetness of the cider when cooked down into a syrup is intensely sweet, I softened it with a little heavy cream (to make even more decadent you could add a little butter also) and the end product was amazing on this simple crumble. The cider syrup would be great on oatmeal, pancakes or waffles also, instead of adding cream just add a little butter.
This dessert is great and you don’t feel badly eating it, you could even use a little less maple syrup because the cider syrup is sweet enough that you would never know that this is not loaded with sugar.
Apple Pear Crumble
1/4 cup whole oats
1/4 cup spelt flour
2 tbs toasted hazelnut flour (or any nut flour)
pinch of salt
2 tbs softened (not melted) coconut oil
1 tbs cold butter
2 tbs maple syrup
Mix everything together with your fingers until it is blended completely (it will look more like a cookie dough). Pre heat oven to 375 degree’s
2 -3 apples (if you don’t have pear use 3 apples)
1 ripe pear
1 tbs maple syrup
pinch of cinnamon, nutmeg and salt
Peel and slice the apples and pears. Oil or butter the baking dish, mix the fruit with the maple syrup, spices and salt, lay the fruit in the pan. Add the crumble topping and pour a little apple cider over it. Bake for 30-40 minutes until crumble is browned and fruit is soft. Note: The crumble topping was patted into place rather than dropping in crumbles, after baking I broke it up kind of like a cookie crust.
Creamy Cider Syrup
Pour about 1 cup cider in saucepan over medium high heat until reduced to a very thick syrup, it took about 20 minutes. One cup of cider reduced to about 1/4 cup of syrup. The more cider you use the longer it will take to reduce of course. One cup of cider in a saucepan took a little over 20 minutes on medium high heat.
Reduces to almost nothing you can see my hand reflected in the pan, LOL.
Add some heavy cream about 2 tbs and continue to cook another 30 seconds approximately. The sauce will be thick.
Spoon over the crumble and enjoy.