Cauliflower Cous Cous

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Thought Catalogue is something I read when I am extremely bored of studying though some of the articles there are quite gross while most of them repeat themselves but when you are bored, you don’t really have an option right? Anyway, I came across this title “Why It’s Essential To Marry A Woman Who Cooks From A Man’s Perspective” and I just had to click it. Don’t judge, hahahaha. It said,

Cooking requires heart. It demands that you give a damn about someone else, the person or person(s) you are cooking for, whether they’re your own hungry kids or someone you’ve just met and are trying to impress in the hope that they might want to spend a little more time with you.

And I completely agree with that part, though I don’t really agree with the rest of the article (read it and I hope you don’t get pissed off if you can’t cook). I love cooking for the people I love, for my family and friends, and just to see the blissful smile on their face when they eat my food makes all my hard work in the kitchen worth it. Cooking is going to be a part of my life and I can’t wait for the day when I can bake cookies for my little kids and tuck them into bed with warm cookies and milk. But first I need to find the love of my life HAHAHAHAH.

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Anyway! This post is about this amazing blended cauliflower dish that I made while I was still doing my Pseudo-Atkins diet. I would recommend this to anyone, dieter or non-dieter because just eating one plate of this cauliflower cous cous can make you so full. And it tastes delicious! My father loved it so much that he asked, “No one wants anymore right? I’m eating it all up.” and before we could say anything, the whole plate got wiped clean.

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I love the flavours of this dish, it’s very mediterranean-like and at the same time, there’s a local twist to it, with a side of curry yogurt to add some kick to this otherwise mundane dish. The best part of this dish was how the nuts and raisins blended so well with the blended cauliflower (oooh punny). I actually loved the crunch and nutty texture to this dish even though I absolutely hate nuts. If this dish can make me love nuts, it is a damn good dish.

My mother made this for my birthday party and it got wiped out too, with everyone only having compliments for it. All in all, it only takes less than 20 minutes to make. I swear. Cooking everything just takes 5 minutes. This dish deserves to appear on Jamie’s 15 Minute Meals.

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Ingredients
3 cups of blended cauliflower florets
2 tbsp of raisins
2 tbsp of hazelnuts
2 tbsp of pine nuts
Bunch of chopped coriander

1/2 cup of greek yogurt
1 tsp curry powder or to taste, depending on how spicy you want it to be
1/4 tsp tumeric powder

Directions
1. Wash and dry cauliflower.
2. Blend cauliflower florets, a few pulses will do. Do not blend it till it’s mushy.
3. Brown hazelnuts and pine nuts in a pan, takes a few minutes.
4. Adding olive oil into a pan, fry the blended cauliflower until it is tender, brown but not mushy.
5. Add the nuts and raisins in for 30 seconds before switching off the fire.
6. Toss the chopped coriander in.
7. Mix the yogurt with the curry powder and turmeric powder.
8. Serve the cauliflower with a side of yogurt sauce and enjoy! 🙂

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Lemon Madeleines

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Lemon Madeleines

When I feel like whipping up afternoon tea really quick (in 15 minutes), I’d always make madeleines using the recipe adapted from my trusty Marie Claire cookbook, Marie Claire Cuisine. I love this cookbook for its simplicity and variety. It covers the basics for all meals and most of the time, the recipes can be trusted. I found my cookbook in a bookstore in the Australian suburbs of Bendigo for $20 and literally jumped for joy because the only alternative to buying this book is going online and it is probably second-hand.

Lemon Madeleines

Anyway, I’m sure you would want to buy this cookbook from amazon once you try this recipe. It produces Madeleines so light and fluffy that you just can’t stop popping one into your mouth. I don’t like my madeleines browned with a harder outer covering but if you do, then just lengthen the baking time. Also, I got bored with plain old lemon madeleines, so I decided to make it prettier by adding a few drops of raspberry juice and swirling it around, just for fun 🙂

Lemon Madeleines

Ingredients
2 tbsp caster sugar
2 large eggs
Zest of 1 lemon
60g of all purpose flour, sifted
1.5 tsp of lemon juice
50g of melted butter

Directions
1. Preheat oven to 200 degrees Celsius.
2. Using electric whisk, whisk eggs, sugar and lemon zest until pale and thick.
3. Fold in flour.
4. Gradually fold in lemon juice and melted butter.
(*Remember not to over mix!)
5. Place in madeleine moulds and bake for 5 minutes.

Enjoy! 🙂

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Fluffy Pancakes

Pancakes

The search for a recipe for fluffy soft pancakes is over!!! After trying many different pancake recipes, including one from Nigella Lawson, and failing, I was convinced that I could not make pancakes. Until I found this. I am more than pleased with this recipe I found on La Fuji Mama because they have reached the standard of Mcdonalds’ hotcakes. The bar which I have set myself because I love Mcdonalds’ hotcakes even though the batter is probably chemical laden.

Pancakes

The best part is that this recipe does not need any butter (except the butter on top). Talk about healthy. The ingredients are also found in my pantry which makes these pancakes easy to whip up at the last minute for breakfast or brunch. The catch though is that you have to let the batter rest for at least an hour for the gluten to relax so that you don’t end up with chewy pancakes!

A tip to getting perfectly browned pancakes is not to grease your griddle. Also, never turn your pancake twice. Only turn the pancake when bubbles appear on the surface, approx. after 1 minute. Most importantly, ensure that your pan is not too hot because no one wants a burnt uncooked pancake.

So here’s the idiot proof recipe for soft, fluffy pancakes. There’s no way you can go wrong with this!!!

Even the duck loves it

Ingredients
200 ml milk
2 large eggs
1 tsp vanilla essence
200g plain flour
40g sugar
8g baking powder

Directions
1. Whisk milk, eggs and vanilla essence with an electric beater for 3 minutes, until foamy.
2. Mix flour, baking powder and sugar together.
3. Fold dry ingredients into wet ingredients. Do not over mix. It is okay to have lumps.
4. Let the batter rest for at least an hour in the fridge.
5. Heat pan.
6. Ladle batter onto the pan according to how big you want your pancake to be.
7. Flip when bubbles appear on surface of pancake.
8. Stack pancakes up after frying to keep them warm.

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