Very easy parev ice cream

Parev chocolate chip ice cream with grate chocolate garnish

Years ago, not long after I got married, my late mother arrived on a visit to Israel with a pile of yellow A4 pages on which she had hand written some of her favorite recipes. The truth is that not all her favorites were my favorites, but I kept them anyway. Some I used and referred to; others I ignored. Needless to say, after she passed away, these aging pieces of paper with my mother’s distinctive handwriting because priceless to me and even if I wasn’t going to use all the recipes, I certainly wasn’t planning on disposing of them.

So while I had resigned myself to the fact that some of these recipes weren’t every going to be made, one day not long ago I did take a quick glance at one that looked like, in spite of my initial misgiving, could be OK. It was a recipe for a parev coffee ice cream. I always remember the parev desserts of my childhood tasting like the parev cream they were made of, in other words, fake. In South Africa it was Orly Whip that gave parev desserts their artificial taste. Nevertheless, in need of a new parev dessert for my repertoire, I decided to give this one a go. Not only did it turn out well, but when I had finished serving dessert, the teenagers at my Shabbat dinner table grabbed the bowl and licked last remnants of the ice cream. Now that’s what I call success.

This recipe makes a large amount of ice cream, so I split the basic mixture in half and made one half with the coffee ingredients and the other half with grated dark chocolate. Both were wonderful, and the non-adults loved the chocolate chip version the best. You can also opt for just one flavor (if you’re having kids, go for the chocolate chip).

This can be made several days ahead of time and kept in the freezer.

PAREV COFFEE AND CHOCOLATE CHIP ICE CREAM

Ingredients

500 ml (1 pint) non-dairy cream

1½ cups sugar

5 eggs separated

2 teaspoons vanilla

2 tablespoons coffee liqueur

3 tablespoon instant coffee granules

50g (2 oz) grated dark or semi-sweet chocolate (parev)

How to do it

1. In a large bowl, beat the non-dairy cream until it’s stiff.

Instead of grating the chocolate, you can also use a large, sharp knife to roughly slice it

2. Add the egg yolks, vanilla and sugar and beat well.

3. Divide the mixture in two (if you decided to only make one flavor, then don’t divide the mixture, and double the quantities of the flavoring in step 4 below that you choose)

4. In one bowl, add the coffee liqueur and the coffee granules and mix well till combined. In the other bowl, add the grated chocolate and mix well.

5. In a mixer, beat the egg whites until they are very stiff. Fold into each of the flavors (half and half) until the whites are combined and you have a creamy consistency.

6. Pour each flavor into a serving bowl, cover with plastic wrap and freeze.

A very summery salad: baby potato, tomato, asparagus

Roasted Baby Potato, Cherry Tomato and Asparagus Salad

Oh, summer! It’s the season where creative salads can take the place of hot vegetables as side dishes, and make a table look wonderfully colorful and bright.

At the start of the summer, I glanced at a recipe for a potato salad with a difference in a newspaper or magazine, and then I promptly forgot where I read it. So I decided to put together my own version and include some of my favorite summer additions. My salad is a roasted baby potato and cherry tomato salad with blanched asparagus in a red onion vinaigrette. It’s a wonderful salad that raises the level of the old fashioned potato salad and adds lots of color and flavor. My recipe is for the full version, where you oven roast the potatoes and the cherry tomatoes. But you can also boil the potatoes instead (although I highly recommend the roasted version as the potatoes emerge form the oven with a sweetness you can never achieve in a pot of boiling water), and you can use sun dried tomatoes in olive oil (again, I recommend the home made version which is a little more work but the flavor is just wonderful).

The oven roasted/dried tomatoes are a really wonderful ingredient, and so versatile. You can use them standalone as a great addition to a brunch table, with cheeses and breads – they’re delicious on fresh bread with any kind of cream cheese. You can also add some cubed feta or Bulgarian cheese and thinly sliced red onion and serve them as a salad. This is also a great way to generate amazing flavor out of cherry or small vine tomatoes that have no taste (it happens sometimes.) When I buy tomatoes that are tasteless I always oven dried them. This draws out their flavor and it’s really amazing to taste the difference.

ROASTED BABY POTATO, CHERRY TOMATO AND ASPARAGUS SALAD IN RED ONION VINAIGRETTE

Ingredients

Salad

Olive oil

About 1 kg (2 lb) baby/new potatoes unpeeled and washed

About 500g (1 lb) cherry or small vine tomatoes sliced in half

Salt and pepper

1 bunch fresh asparagus (about 20 spears) with the ends snapped off*

A handful of chopped fresh parsley

Dressing

1 whole head of garlic (roasted)

1 small red onion or half a red onion

½ cup olive oil

2 tablespoons balsamic vinegar

2 tablespoons red wine vinegar

2 teaspoons grainy Dijon mustard

1 teaspoon sugar

Salt and pepper to taste

How to do it

Potatoes all roasted and sweet with garlic for company

1. Pre-heat the oven to 180°C (350°F)

2. Place a sheet of baking paper on a baking tray and sprinkle it with olive oil. Place the potatoes on the tray along with the head of garlic. Roast in the oven for about an hour, stirring after about half an hour. When the potatoes have browned a little and a fork slides very easily through one, they are ready. Remove from oven and allow to cool. Cut into bite sized chunks – not too small.

3. Turn the heat up to 220°C (430°F).

4. Place a sheet of baking paper on a baking tray and sprinkle it with olive oil. Place the tomatoes, cut side up, on the paper. Sprinkle them with some salt and pepper and roast them for 15 minutes in the middle of the oven.

Oven roasted/dried tomatoes

5. Lower the temperature of the oven to 150°C (300°F) and continue to roast them for another 30-45 minutes or until they have shriveled to about half their size (don’t et them burn – when they start turning a brown color, it’s time to take them out). Allow to cool.

6. Bring water to a boil in a large pot (make sure the pot is wide enough for the asparagus to lie in fully submerged. Add some salt when the water starts boiling. Add the asparagus to the boiling water. Boil for no more than 2 minutes from the time the asparagus hit the water. Remove the asparagus and plunge them into a bowl of ice water (this keeps the green color from fading and stops the cooking process immediately so the asparagus remain crunchy). Drain. Cut into bite sized pieces.

Asparagus snapped to get rid of the hard bits

Now you have all the components of the salad cooked, it’s time to make the dressing.

7. Place the red onion, cut into smaller chunks, in a food processor, and process it using the large chopping blade. Then add the rest of the dressing ingredients and the roasted garlic cloves and blend till combined. Mix together will all the salad ingredients and serve.

Waiting for the dressing

Note: You can easily adjust the quantities in this recipe for a larger salad. Double the dressing quantities and keep the leftovers for another day.

*The way to remove the hard ends of fresh asparagus is simply to take the spear of asparagus in both hands and bend until it snaps. Where it breaks is the point where the spear becomes hard. Discard the hard ends. (You can snap a few at a time).

Minty Salmon: A Perfect Summer Main Course

Serve the salmon hot or cold

Here’s a tip for busy people who also entertain: Always keep a fillet of salmon in the freezer for those last minute dinner guests. Yesterday I retrieved my “emergency” salmon from my freezer when my sister-in-law called in the morning to say they were coming over for dinner. What I love about fish is that it takes no more than 20 minutes to cook. And if you are really short of time, there’s no need to marinade it either as the delicate flesh of the fish absorbs flavors quickly and easily, unlike meat.

But yesterday I had the time to make a quick marinade, and I was glad I did. I found a recipe in the newspaper a few months ago that caught my eye, and I’d been wanting to try it for a while. The fillet is marinaded in a mint and honey mixture. I wasn’t sure about the combination of salmon and mint, but it works beautifully. It adds a fresh taste to the fish, and the flavor of the mint is strong enough that it doesn’t get cooked away in the oven. The key is not to overcook the salmon – 20 minutes is plenty. I served this with pasta and a green salad for a delicious and light quick meal that didn’t keep me in the kitchen all day.

MINTY SALMON WITH HONEY AND GARLIC

Ingredients

1 whole salmon fillet of about 1½ kg (3 lbs) with the skin

The juice of one lemon

1 cup of chopped fresh mint leaves

Mint, honey and garlic marinade – smells magnificent

10-15 cloves of garlic crushed or chopped

4 tablespoons honey

½ cup olive oil

Salt and ground black pepper

How to do it

1. Line a baking pan with two layers of baking paper. Drain extra liquid off the salmon and lay it on the paper.

Salmon in mint, honey and garlic

2. Mix all remaining ingredients in a small bowl to make the marinade. Pour the marinade evenly over the salmon. Cover with foil and place it in the refrigerator for four hours.

3. Pre-heat the oven to 180°C (350°F). Uncover the salmon and bake for 18-20 minutes or until it’s just cooked (do not dry it out – the flesh can still be a little raw inside when you take it out of the oven as it will continue to cook on the very hot baking pan after you remove it from the heat).

Serves about 8. Can be served hot or cold.

Cheesecake!

Cheesecake!

Who needs to come up with a catchy headline for a cheesecake blog two days before Shavuot? Clearly I don’t think I do!

Cheesecake has become as synonymous with Shavuot as donuts have with Hanukkah. I find this a little odd seeing as there are so many dairy desserts that are just as delicious, if not more, waiting in the culinary Jewish wings, wishing they were the automatic Shavuot meal ender. But it’s the humble cheesecake that’s slipped into the top spot, so that’s what we do.

My husband isn’t a big cheesecake fan, so I only make cheesecake on Shavuot. And don’t tell anyone, but I am not crazy about cheesecake either. I’m always on the lookout for the perfect cheesecake, and rarely find it. I don’t enjoy them when they’re too sweet, as baked cheesecakes often are. But then if they’re not sweet enough, they often taste chalky. So with my fussiness about cheesecake, I find that the non-baked version suits me and family far better.

This is a recipe I’ve been making for years for a no-bake cheesecake that’s made with…gelatin. Now I may have just lost a whole lot of you, but please don’t go! Gelatin is not as scary as it seems.

I use the Kosher pure gelatin that comes in sachets (28g boxes in Israel). I dissolve it in water on the lowest flame on the stove. It’s as simple as dissolving sugar in water – you keep stirring until all the granules are dissolved, which takes about 3-5 minutes. Once that’s done, you let the mixture cool a little and add it to whatever needs jellifying! It’s really that simple. Note: Gelatin works really effectively. When you first pour it into your mixture, you will barely notice it’s there – it won’t start setting immediately. But don’t worry, it will. Have patience.

Once this cake is set, you can top it with a variety of toppings, for example, you can spread cherry pie pilling over the top. I sometimes drain a can of apricot halves, and when the cake has been in the fridge for about half an hour, I arrange them on the top of the cake, pushing them into the semi-set cheese mixture. You can do the same with any fresh or canned fruit you like – try it with fresh strawberries or kiwi, or both.

I love this cake because it’s light, uses 9% cheese, and is just the right amount of sweet for me. It’s also a nice cold dessert for those warm late spring Shavuot days.

Chag sameach!

NO-BAKE CHEESE CAKE

Ingredients

About 170g (6 oz) Petit Beurre cookies crushed

100g (3½ oz) melted butter

(Optional) ½ cup walnuts or pecans finely crushed

150g (5 oz) softened butter

1 cup sugar

2 eggs

500g (1 lb) 9% smooth white cheese (Ski in Israel)

1 tablespoon vanilla

1 tablespoon finely grated lemon rind

1 tablespoon lemon juice

14g (½oz) Kosher pure gelatin (this is one sachet out of a two sachet package)

¾ cup cold water

Using the bottom of a one-cup measure, smooth the cookie base out evenly

How to do it

1. Mix the cookies and melted butter together well until all the crumbs are coated. If you are adding nuts, reduce the cookie amount accordingly. Press onto the bottom of a 26cm (10 inch) springform pan. Tip: to get an even surface, use the back of a one-cup measure to press the crumbs down and all the way to the sides. Place in the refrigerator while you make the filling.

2. Pour the water into a small saucepan. Add the gelatin and stir. Place on a very low flame.  Keep stirring until all the granules are dissolved, which takes about 3-4 minutes. Set the mixture aside while you make the rest of the filling.

Keep stirring till all the gelatin is dissolved and the liquid is clear

3. In a mixer, add the softened butter, sugar, vanilla, lemon juice and rind. Beat well until combined. Stop the mixer now and again to scrape the bottom of the bowl – this mixture tends to stick to the bottom, so you need to avoid this by scraping with a spatula once or twice.

4. Add the cheese and eggs to the butter mixture and mix until well combined and creamy.

Gelatin is ready to come off the heat – a few small granules at the bottom of the pot won’t be a problem.

5. Slowly pour the gelatin into the mixture while beating slowly. When it’s all combined, pour into the cooled cookie base, cover and refrigerate for at least 3 hours. You can add any topping of your choice.

Serves 12-14.

Ready for Shavuot? Fish goes well with dairy

Shavuot is just round the corner, and with it, the dairy meals we are accustomed to eating. There are several explanations for how this tradition came about. One is that when Bnei Yisrael received the Torah and they were bound for the first time by the the laws of kashrut. But they didn’t have the proper slaughtering knives they would need to prepare kosher meat, so they had to eat a dairy meal after receiving the Torah. One of my favorite explanations is that  the Torah is equated with milk, as it is written in Song of Songs 4:11, “Like honey and milk (the Torah) lies under your tongue”. So like milk, the Torah sustains us and therefore a dairy meal on Shavuot celebrates the nourishing quality of the Torah. For additional explanations, please see Aish.com.

But let’s take the Shavuot meal one step at a time…While this a great opportunity to break out the cheesy lasagnas, delicious quichesand of course, the cheesecake for dessert (recipe later this week), let’s not forget about a protein to tie it all together. There’s nothing like fish to make a dairy meal complete.

Oven steamed fish ready to eat

One of my favorite reasons for making fish is that it’s so quick to prepare and to cook. This recipe is the simplest way to cook a large fillet of fish – I use this for salmon or any large white fish fillet. Preferably it should be one large piece, but you can also use the same recipe for two or three smaller pieces (see the pictures where I was using very delicious frozen Sun Fish fillets, which are now available in Israel and claim to be South African hake).

The principle is the same for all fish – seal the fillet in foil with light seasoning and bake for about 20-25 minutes, and you can’t go wrong with this fish that steams in its own liquid. It’s light, low fat and the added benefit  is that the house doesn’t smell fishy afterwards.

OVEN STEAMED FISH FILLET

Ingredients

1-1½ kg (2½-3½lb) fish fillet – salmon, or any other firm white fish.

A little olive oil

About ¼ cup of white wine

Juice of half a lemon

2-3 cloves of garlic sliced

Salt and pepper

How to do it

1. Pre-heat the oven to 180°C (350°F)

Prepare the fish on the foil

2. Place your fillet in the center of  a large piece of foil on a baking tray – the foil needs to be big enough to cover the entire fillet loosely.

3. Rub a little olive oil into the fish on both sides. Season with the salt and pepper. Sprinkle the garlic slices evenly over the fish and squeeze the lemon. Drizzle the wine over the fish – don’t drench it.

4. Gather the foil up and seal it over the fish, making sure there is space between the foil and the fish – this enables the fish to steam cook.

Seal the foil really well leaving space for steaming

5. Place the baking tray on the middle rack of the oven and cook for 20 minutes. Check to see if the fish is cooked – insert a fork into the fattest part of the fish – if you feel resistance, let the fish cook for another 5 minutes. If the fish flakes with little resistance, then it is ready. Don’t overcook…

6. Remove the fish and serve hot or cold.

Serves about 8.

Serve with home made tartar sauce: Finely chop 2-3 dill pickles, half a small onion and about a quarter cup of capers. Crush one small clove of garlic. Mix all into about 3/4 cup of mayonnaise seasoned with salt and pepper.

Parev dessert can be yummy – try trifle

Parev Trifle

Parev desserts are often the sticking point of  a Jewish hostess. After serving a gorgeous meat meal, there’s nothing more disappointing to you guests than a few dry parev yeast cakes to end the evening. A good meal deserves a fitting ending. Over the years, I have come up with quite a few parev desserts that taste really good and allow you to end the meal with a flourish.

One of my standby parev desserts takes me way back to my childhood. My late mother was well known for her trifle. We would often have dairy meals when guests came over as the fish in South Africa was so good that it rivaled the meat for taste. At the end those meals, my mother would often bring out her large trifle, topped with whipped cream, glace cherries and crushed Cadbury’s Flake chocolate. The decoration was always the same, and the desserts was always delicious, with it’s custard and jelly base with fruit and cake.

After making it a few times in Israel, using vanilla pudding instead of custard (you can get custard powder here, but it’s a pain to make), I developed a parev version. It’s so easy to make and looks great on the table. I always serve mine in a glass bowl on a long foot, and it never fails to elicit wolf whistles. This is a dessert that’s far more about assembly than baking, so it’s good for all kitchen skill levels. If there are lots of kids at the table, I leave out the alcohol, but if the average age is over 25, I merrily add sherry or sweet wine to the dessert for that extra kick. Another tip: Used bought cake – it’s not worth baking cake for this as after you’ve added all the liquids, no-one will taste the difference.

PAREV TRIFLE

Ingredients

1 Elite or Osem plain packaged cake – ugat habayit (I use marble, but you can use chocolate or a plain white cake if you can find it. Don’t use cakes with bits in them)

About ½ cup sweet sherry or dessert wine (enough to drizzle over all the pieces of cake)

1 packet strawberry jelly (80g/2.8 oz)

1 800g (28 oz) can mixed fruit cocktail drained

1 packet instant vanilla pudding (80g/2.8 oz)

400ml (13.5 fl oz) soy milk

250 ml (8.5 fl oz) non-dairy cream

Parev dark chocolate for decoration

How to do it

1. Cut the cake into 2cm/1 inch slices and lay at the bottom of a medium-sized glass bowl, trying not to leave any spaces between them.

2. Drizzle the sherry or dessert wine over each piece of cake evenly.

3. Pour the drained fruit cocktail over the cake pieces evenly (try to arrange the red fruits near the glass to make the desert look most colorful when it’s done)

A trifle too close

4. Prepare the jelly according to the directions on the packet. Pour over the fruit. Refrigerate until the jelly is set (about an hour)

5. Prepare the vanilla pudding according to the directions on the packet, using the soy milk instead of regular milk. Pour over the jelly. Refrigerate until the pudding is set (about half an hour)

6. Whip the cream and spread over the set vanilla pudding. Using the fine part of a grater, grate parev dark chocolate over the cream as decoration. You can also add other decorations to taste – if you have lots of kids, you can use gummy sweets to decorate as well.

7. Refrigerate until you serve.

Serves about 10-12.

Outdoor cooking – for vegetarians too

When we think of outdoor cooking, thick steaks and juicy hamburgers on the BBQ usually come to mind. But what about the vegetarians? In my family, we have a few, and I always like to make sure that when I have them over, they don’t feel that they have been left out with a few salads and some bread as their main course.

At a recent BBQ, I made these vegetable skewers that not only made the vegetarians happy, but also had the carnivores dipping their fingers into the veggie dish when they thought no-one was looking. The prep took me about 10 minutes, and they were really delicious. I used eggplant, peppers and zucchini, but you can also add tofu, mushrooms or onions if you wish. I usually avoid putting raw onions on skewers as they usually aren’t cooked enough when everything else is done (including meat). So if you want onions on your skewers, I suggest par boiling them for a few minutes before you marinade them.

BBQ vegetables skewers

VEGETARIAN BBQ SKEWERS

Ingredients

1 medium-sized eggplant, peeled

2 large zucchinis

2 red peppers

For the marinade

½ cup soy sauce

2 tablespoons sweet chili sauce

3 tablespoons silan (date honey) or 2 tablespoons honey

2 tablespoons rice wine vinegar

A few drops sesame oil

2 cloves of garlic crushed

About 1 tablespoon freshly grated ginger

How to do it

1. Cut the vegetables into similar-sized cubes.

2. Mix all marinade ingredients together in a bowl. Add the vegetables and mix around so they get coated with the marinade. Allow to sit for about half an hour, but if you’re in a hurry, you can leave them for about 15 minutes, and they will soak up the marinade too. (If you don’t have enough liquid, then add a little extra soy sauce)

3. Soak wooden skewers in water for about half and hour (this stops them from burning on the BBQ).

4. Thread the pieces of vegetable on the skewers, alternating the different vegetables for a cheerful look (I put 6 pieces per skewer)

5. Cook on the BBQ until the pepper starts softening – make sure the eggplant doesn’t burn.

Makes about 20 skewers.

Make your own ice cream sandwiches

Summer’s almost here, and it’s time to start making those fun summer desserts. Years ago I was watching “The Barefoot Contessa” and she made ice cream sandwiches from home-made chocolate white chocolate chip cookies. I loved the idea and quickly jotted down her cookie recipe and made them. The cookies and the sandwiches came out perfectly. I knew the kids would love them but I was amazed by how excited the grownups got when they saw the ice cream sandwiches coming out on a tray.

Who can resist a tray of ice cream sandwiches on a hot day?

These are great to serve after a BBQ, and can be easily made parev. The cookies themselves are delicious. You can also make a batch, forget the ice cream and just eat them as is, because they are really good.

I know that you can very easily buy a box of ice cream sandwiches in the supermarket, but the upgrade you get when you make your own isn’t something money can buy, so try these next time you’re looking for a fun, unique and tasty summer dessert.

CHOCOLATE COOKIE ICE CREAM SANDWICHES

Ingredients

250g (9oz) butter or margarine softened

1 cup white sugar

1 cup brown sugar

2 eggs

2 teaspoons vanilla

2/3 cups cocoa powder

2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

2 cups white chocolate chips

1.3 liters (2.75 pints) vanilla and/or chocolate ice cream (you can also use other flavors that you like, but try to avoid flavors with chunks in them.)

How to do it

1. Pre-heat the oven to 180°C (350°F)

Leave space between the cookie dough blobs for the cookies to spread

2. In a mixer, cream the butter/margarine and the sugars until they are fluffy. Add the eggs one at a time, beating until they are combined. Add the vanilla. Slowly beat in all the dry ingredients until just combined. Stir in the chocolate chips.

3. Line cookie sheets with baking paper. Drop heaped teaspoons of cookie dough about 5 cm (2 inches) apart on the tray – try to be consistent with this quantity and the shape so the cookies are uniform in size. Bake for 15 minutes, turning the trays around in the oven mid-way if necessary. (I always find that with cookies, ovens are never sensitive enough and tend to be hotter in some areas, even with the turbo, so I always turn my trays around.)

Making the sandwiches

4. Remove from the oven and allow the cookies to rest for a few minutes on the tray before using a spatula to remove them from the trays and allow to cool on a wire rack. Keep going until all your batter is used up. Tip: To save paper, after I have baked one batch, I turn the baking paper over and use the other side. It works just fine because you don’t have to grease the paper and it doesn’t get soggy.

5. Once they are cooled, store the cookies in an air tight container, and place in the freezer when you are done for at least 4 hours. I try to pair up the cookies according to shape so they make even sized sandwiches.

Ice cream sandwiches ready to eat

6. Once the cookies are frozen, take out the ice cream and let it stand for a few minutes to very slightly soften up. Scoop about one large dessert spoon full of ice cream and spread it onto the flat side of a cookie. Take a second cookie, and place its flat side on top of the ice cream and squeeze the ice cream between the cookies so it reaches the edges. You can fill in some extra ice cream with a teaspoon if you haven’t used enough to fill the sandwich out to the sides. You can smooth the sides with a teaspoon, but don’t worry about making them too perfect – they will taste great no matter what!

7. Work quickly to make sure the ice cream doesn’t melt. After making 6-8 sandwiches, start storing them in the freezer so they don’t melt. If your ice cream starts to get too soft, put it back into the freezer for a while and continue making the sandwiches once the ice cream is no longer too soft. You can keep the sandwiches in the freezer, covered for 2-3 days.

Makes about 70 cookies/35 sandwiches.

Cauliflower can be Delicious

I love cauliflower. It’s one of those vegetables that I am happy to eat steamed with no seasoning – I just love the flavor and the texture, and I don’t care that cooking it means stinking up the house. But for those of you who don’t share my strange love of smelly vegetables (I also loved plain cooked cabbage and I adore brussel sprouts) here’s a recipe that takes cauliflower to a whole new level, infusing it with some amazing Indian flavors that will have the biggest anti-cauliflowerites coming back for seconds.

The original recipe is from Marlena Spieler’s “Complete Guide to Traditional Jewish Cooking”, and the recipe originates with the Bene Israel Jewish community of Mumbai. I have made some adjustments so that you can easily find all the ingredients – the original has some obscure ingredients that aren’t readily available in supermarkets.

After I made this for the first time, I realized that the sauce would be just as delicious with potatoes. So the next time I prepared this dish, I added cubed, roasted potatoes, and it worked beautifully. It’s a yummy optional extra if you want the dish to stretch a little further.

CAULIFLOWER IN INDIAN SPICED COCONUT SAUCE

Ingredients 

Cauliflower in Indian Spiced Coconut Sauce

1 head cauliflower, broken up into small florets

1 tablespoon flour

½ cup water

½ teaspoon chili powder or 1 small green chili finely chopped (adjust the chili according to your taste – use 1 teaspoon chili powder if you like things hot!)

1 tablespoon chopped coriander

1 teaspoon ground cumin

1 teaspoon mustard powder or mustard seeds or Dijon mustard (smooth)

1 teaspoon ground turmeric

4 tablespoons oil

1 tablespoon curry powder

1 can coconut cream

Juice of 2 lemons

Salt

(Optional) 2 medium potatoes cut into small cubes and oil for roasting

How to do it

1. (Optional – potatoes) Pre-heat the oven to 180°C (350°F). Place the cubed potatoes in a roasting pan lined with baking paper. Toss the potatoes with oil, and sprinkle salt over them. Roast for about 45 minutes or until they are cooked through and starting to get golden, tossing them occasionally. Set aside.

2. Mix the flour with a little water until you get a smooth paste. Add the chili, coriander, cumin, mustard, turmeric, curry powder, salt and the rest of the water, and mix well to create a spice paste.

3. Heat the oil in a large wok or skillet. Add the spice paste and fry for a couple of minutes, stirring constantly. Add the cauliflower, and stir, letting the spices coat all the florets. Add the coconut cream, mix  and bring to the boil. Reduce the flame and simmer until the cauliflower is tender but not overcooked (about 10 minutes). Optional – add the potatoes, and stir the mixture thoroughly so they are coated with the sauce. Allow to simmer for a few minutes more.

4. Remove from heat and add the juice of the lemons. Serve hot.