finds or our own creations. Enjoy.
Paddy's Carrot, Ginger & Honey Soup ( August 2011)
(While living in Glasgow, Scotland, I worked for a deli in the west end. It was really cold and glumy and i was quite frost-bitten most of the time.
This recipe is one of the few things that put a smile on my face and the colour back in my cheeks - thanks Paddy (the chef) for sharing it with me.)
Ingredients
1 Onion, chopped
1 Celery Stick, chopped
1 Leek, chopped
10 Carrots, Peeled and Chopped
Knob of Ginger, peeled and chopped
Vegetable Soup Powder
Honey
Water
Salt and Pepper
Method
In a large pot fry onion, celery, leek and carrots. Add the ginger and then the water. Bring to a gentle boil and cook until soft.
Flavour the soup with the vegetable soup powder, salt and pepper and then blitz to a smooth consistency.
Add the honey and mix through.
The soup should be sweet but also spicy hot from the ginger.
Yotam Ottolenghi's cauliflower cake ( June 2011)
(We just had to start off this tradition with our very favourite chef, the fantastic Yotam Ottolenghi. Stepping into the Ottolenghi Deli in London is definitely a 'Food Adventure' and we highly recommended a visit the next time you are in the area.)
Yotam Ottolenghi's cauliflower cake recipe
'Cauliflower deserves a moment in the spotlight.
Let's hear it for a vegetable that's almost as versatile as the potato.
This recipe is part of my ongoing campaign to give cauliflower some well-earned glory. It's one of the most magnificent of all vegetables and, to me, is as versatile as the treasured potato.
Serve as a light supper alongside a makeshift salad of sliced cucumber, dill, mint, a little sugar, cider vinegar and rapeseed oil. Kept chilled, the cake will taste even better the next day. Serves four to six.
Ingredients
1 medium cauliflower, 650g-700g
1 large red onion, peeled
100g olive oil
½ tsp finely chopped rosemary
10 medium free-range eggs
20g chopped basil
180g plain flour
2½ tsp baking powder
½ tsp ground turmeric
220g grated parmesan, or other mature cheese
Salt and black pepper
Melted butter, for greasing
2 tbsp black sesame seeds (or black onion seeds or plain sesame seeds)
Method
Heat the oven to 180C/350F/gas mark 4. Break the cauliflower into medium florets, put them in a pot with a teaspoon of salt, cover with water and simmer for 15 minutes, until quite soft. Strain, and leave in the colander for a few minutes to get rid of all the water.
While the cauliflower's cooking, prepare the batter. Cut a few 0.5cm rings off one end of the onion and set aside (these will go on top of the cake); coarsely chop the rest. Heat the oil in a pan and on a low heat sauté the chopped onion and rosemary for eight minutes. Remove from the heat, leave to cool down, add the eggs and basil, and whisk.
Sift the flour, baking powder and turmeric into a large bowl, and add the parmesan, one and a half teaspoons of salt and plenty of black pepper. Add the egg mix and whisk to eliminate lumps. Add the cauliflower and stir gently, trying to keep some florets whole.
Use baking parchment to line the bottom of a 24cm round cake tin with a loose base. Brush the sides with butter, put in the sesame seeds and toss them around so they stick to the sides. Tip in the cauliflower mix and arrange the onion rings on top.
Bake the cake in the centre of the oven for 45 minutes, until golden brown and set.
Serve just warm or at room temperature.
