Cauliflower fritters and a bread and butter pudding with pears and chocolate chips!!!
February 26, 2010
This week all the selections have cauliflower and I made fritters with cumin and was rather pleased with the results. I also added a green chilli and some coriander then had them with a yogurt dip. Very tasty!! You could also serve them on a bed of salad and have them as a starter or light lunch. I reckon they are perfect as a kind of casual nibble to have with beers before dinner.
Cauliflower fritters (enough for 6 as nibbles/ 4 as a starter)
1 small head of cauliflower (about 280gr) broken into florets
100gr plain flour
1 teaspoon baking powder
1 1/2 teaspoon ground cumin
1 teaspoon cumin seeds
A handful coriander chopped
1 green chili finely chopped (take some of the seeds out if you don’t like things too hot)
1 clove garlic minced
1 teaspoon fine salt
Vegetable oil for frying
Greek yogurt or
Lemon or Lime Juice
To begin, cook the cauliflower until very tender. This should take about 15 minutes over a medium heat. Drain it and set aside to cool while you get all the other ingredients ready. When the cauliflower has cooled down break it up by either chopping or mashing it. I put mine in a plastic bag and bashed it with a rolling-pin which also worked very well and made me feel much more relaxed (there are days that just cry out for some bashing with a rolling-pin I find). Mix the ground cumin, baking powder and salt with the flour and have to hand while you give the eggs a quick whisk before adding first the flour mix and then all the other ingredients. Finally throw in the cauliflower, mix well then begin heating about an inch of vegetable oil in a pan. When the oil is hot begin making the fritters by gently dropping a tablespoon of the mixture into the oil. Don’t overcrowd the pan or it’ll be hard to manoeuvre the fritters. Turn them after about 2 minutes. When both sides are golden brown remove from the pan to some kitchen paper then eat immediately.
Don’t fancy fritters? Follow this link for more cauliflower dishes I’ve made :http://wp.me/p7YZu-3m
And now for dessert. This week I’ve included pears in all our selections with fruit. These guys are tricky but so worth it. They can sit in your fruit bowl for days even weeks maddeningly rockhard and then you turn your back and they’ve ripened and begun to go off. All in a day!!! You need to keep a close eye and when you reckon they’re ready to go(they should be firm but with a little give) give yourself a few minutes to sit down and appreciate why a good pear is hard to beat. With some good crusty bread and fine cheese they make the perfect lunch or supper. Or have one for dessert. Add some vanilla ice-cream and chocolate sauce and you’ve got a very easy dessert that will fill any gaps left after a light meal.
I’ve been playing around with a bread and butter puddings for a while because it’s a great way to use up old bits of stale bread (or pastries although they don’t really hang around long enough to go stale at ours). You just throw them in the freezer before they start to go mouldy and when your stash is big enough (about 8-10 slices) it’s time to make bread and butter pudding (yay!!).Our local bakery sells day old bread for 50 cents and I do occasionally resort to them. After that, it’s just eggs, cream and milk. There’s usually some sultanas and cinnamon and this traditional version is wonderful but I’ve been making one with pears and chocolate chips and as you all have those pears I thought it could be the week to share..
Rich Bread and Butter Pudding with Pears and Dark Chocolate Chips
8 slices of bread
2 Pears – a little underripe is fine
A modest handful of dark chocolate chips or about 30 gr dark chocolate roughly chopped
2 Egg yolks
250 ml double cream
350 ml full fat milk
2 heaped tablespoons sugar
Butter the slices of bread then peel and slice the pears. Layer these in an ovenproof dish sprinkling with the chocolate chips as you go ending with a layer of bread (butter side up). Depending on the dish I usually 3 layers of bread including the final one with 2 layers of fruit. In a bowl beat the eggs, cream, milk and sugar together then pour this over the bread. Allow everything to sit for about 10 minutes so the bread has a chance to soak in the liquid. Press down on the top layer of bread to ensure it gets properly soggy. Bake in a medium over Gas mark 5 for about 40 minutes until the top is golden brown. Serve with a little vanilla ice-cream and make sure you go for a long walk in the park to avoid paying the price for all that cream!!!
Have a fantastic weekend (only a few hours to go now!!),
Ps don’t forget that we can supply eggs with your weekly delivery. A half dozen box of large freerange organic eggs costs 2.50E. Chuck normally carries a few extra boxes so nab him if you’re short