Cauliflower Rice with Cheese (V)

This is a great way to cook cauliflower. Its great for people who are trying to cut carbohydrates from their diet and there are so many different flavours you can add to it. Simply par boil the cauliflower florets and crush with a fork. They don't go to a mash or a puree, but stay in pieces that gives it the texture and look of rice.

In this version I used the old fashioned cauliflower cheese and have just added cheese, shallots and garlic which is just delicious as a side dish. But as the vegetable stands up well by itself - you can add chicken, ham, spices.. let your imagination go wild. You could have it cold and dress with a vinaigrette, with maybe added bacon bits. Try it and you'll find yourself using this again and again.

Here I have hot cauliflower rice topped with crispy shallots with sausages and a tomato salad.

Ingredients:     (Serves 4)

1 head cauliflower   
2 shallots, chopped
1 tsp. garlic powder
2 tbsp. soft cheese (like Philadelphia)
handful grated cheese (like gruyere or cheddar)
salt & pepper

Method:

Cut the stalks off the cauliflower so you are just left with the florets. Par boil for about 6-87minutes in boiling water and drain. Mash with a fork to make the cauliflower 'rice'.

In a separate large pan, fry the shallots until beginning to brown and then add the cauliflower and stir. Add the garlic powder, the cheeses and season with salt & pepper. Heat through to melt the cheese and you are ready to serve, Its that simple.

For the crispy shallots:

Peel and slice two shallots into rings. Put into a bowl and cover with a little milk to soak for 5 minutes. Drain off the milk and add a tbsp. flour and mix with your fingers. Heat about 1-2 inches of vegetable oil in a heavy based pan and drop in the shallots. Cook until brown and crispy and drain on kitchen paper. These can be done hours ahead of the meal if liked. They don't need to be hot, but add a lovely texture to the dish.

I really want to try this as a salad next with crispy pancetta, thinly sliced cherry tomatoes and a vinaigrette! Delicious!

Banana & Oat Cookies

I woke up this morning and decided it was definitely a day for making cookies. Whilst having my morning cup of tea, I noticed three sad looking, just about to be over ripe bananas, sitting in the bowl. Banana cookies it had to be!

I have actually had this recipe for about twenty five years, and I think it was given to me by a friend. I tweaked it a bit at the time to make them a bit lighter, but they have stayed the same for years. This recipes makes about 30 cookies.

Ingredients:

180g butter, softened
200g packed brown sugar
100g caster sugar
3 bananas, mashed roughly
1 egg
1 tsp. vanilla extract
200g plain flour
1 tsp. baking powder
1 1/2 tsp. cinnamon
2 tsp. cornflour
255g oats (I used Quakers)

Method:

Prepare a couple of baking sheets with greaseproof paper and set the oven to 170 C.

In a mixing bowl, incorporate both the sugars into the softened butter. Mix in the egg, vanilla and bananas.

Add the remaining ingredients, ending with the oats and mix well to make a dough.

Spoon a heaped dessert spoon of the dough onto the baking sheet and using the back of the spoon, press down lightly and shape into a thick 'ish circle (they spread a little, but not much). Repeat until mixture used up and pop in the oven for 10-12 minutes until you see the edges are a turning golden. Remove from the oven and leave to cool on the baking sheet for 5 minutes.

Then transfer to a wire rack to cool completely. Or eat one hot like I just did, if you really can't wait!

Happy Baking!