Tag Archives: Roasted garlic

Roasted cauliflower, fennel and walnut soup

17 Dec

Roasted cauliflower, fennel and walnut soup

I don’t like sweet soups.

But then again I don’t like much sweet stuff in my savoury food and so raisins and apricots appearing in my dinner make me queasy.  It just feels odd to me, when there are gentle and definitely pleasant savoury flavours in a warm and spicy dish, out pops a raisin to ruin it. And this is also why I can’t cope with butternut squash curry.  My tongue is furring up in repulsed resistance as I type. I know, I know, I understand that the balance of sweet and heat works but I can’t make a meal of it. I may enjoy a forkful or two but I cannot make a meal of a sweet food. Years ago, before twitter became as massive as it is, I said something of this tune when flicking through foodie magazines and watching Saturday kitchen in bed. This was obviously back in the day before my boy and when I could work during sociable hours and I was still acquainted with free time. Anyway, I said something like, ‘oh no not another butternut squash curry’ and I have to say, it wasn’t a popular comment.

Roasted cauliflower, fennel and walnut soup by Deena Kakaya

Now that it is just ridiculously cold I am getting cosy with soup again, and this one is my current favourite. Roasted cauliflower is mildly sweet, but not in a sugary sort of way and that, I love. There are also lightly, suggestively sweet onions and delicately aromatic and tenderly sweet garlic and oh, creamy dreamy walnuts. The fennel seeds bestow this soup with generous aroma and lovely warmth. It’s a calming and soothing sort of soup this one, even the colours are neutral and I am finding myself in need of some calm. But you have to make sure that it isn’t lumpy…especially the walnuts.  I used my Optimum 9400 froothie and I got a superbly smooth and creamy result.

My head spins just looking at the queues at the supermarkets these days. I am thinking calm and warm thoughts, of an unquestionably savoury kind.

Ingredients to serve 4

One medium to large head of cauliflower, cut into florets

One large red onion, cut into thick chunks

Rapeseed oil to coat the onion and cauliflower

1 ½ tsp. fennel seeds, toasted and crushed

5 tbsp. walnuts

Whole milk to soak the walnuts in

6 cloves of garlic, lightly smashed

6 cups of vegetable stock

One medium potato, cut into chunks

1 tsp. cumin seeds

A pinch of garam masala

Method

  1. Coat the onion and cauliflower in the rapeseed oil and roast them in the oven, with the garlic at 180degrees until they are lightly golden and releasing their aroma.
  2. Soak the walnuts in the warm milk (enough to cover them)
  3. Heat the butter in a deep pan and add the cumin seeds. Allow the seeds to sizzle and add the potato, coating it in the butter.
  4. Pour in the vegetable stock and simmer for about 8-10 minutes, before introducing the cauliflower, onion, and garlic and garam masala.
  5. Blitz the walnuts smooth (there should be no lumps or chunks) and then add them to the soup.
  6. Simmer the soup for 5 minutes before blending it smooth. Add more water if you need to loosen it up.

 

Roasted garlic, spinach and coriander rice with feta and cashews

13 Mar

It is the season of escapism

I have always relished having, ‘hiding places’, especially in the warmer weather.

Roasted garlic, spinach and coriander rice with feta and cashews

 

As a child I would wander up and down the garden path, at the back of the garden and which was tucked away by arches of oversize rose bushes bearing pink, white and yellow roses.  Along the path grew spring onions on one side and strawberries on the other. There was other stuff, but I that’s what I remember. I would shuffle past the ivy on the back wall and pleat myself between long strands of grass, blackberries and more grass so that I stand on a discarded on a discarded flower pot and swing around on it, with my thoughts for company.

As a teenager I was part of a cosily demonstrative and animated crowd of friends.  We were together always, sometimes creating and sharing belly-laughs, occasionally sharing dramatic tears and sentiments with declarations of love. Vivacious, ambitious, boisterous and revelling in it… most of the time. Sometimes I would take a walk past the university which was down the road, through to the small, immaculately kept yet unfrequented park and just sit. My mind echoed with the shrill laughter, the ‘baaabe’ coos and the multiple hugs. My eyes rested on the wafting flowers in their tidy beds or over to elderly couples, sitting peacefully and easily in each other’s company.

I really loved the offices where I worked for almost a decade. I felt proud of the six buildings that stood tall in a semi-circle splendidly. We even had a few flags in the front near the fountains and I would always listen to the echo of my little feet as I would enter the light-flushed reception with the subliminal brand-tune playing in the background. High ceilings revealed the three floors and their balconies where important and discreet conversations happened. I would pick up my porridge from the restaurant, a green tea from the Starbucks and prepare for the deluge. When it got too much and I needed to breathe in order to later demonstrate professional calm, I would grab my phone and speed along on my heels past the smokers, through the car-park and over to the far side of the building where there was a quiet fountain. It was in a very pointless position.

Happy spring my friends. The grass will smell nicer, the flowers bloom and I hope that your smiles will too.

Roasted garlic, spinach and coriander rice with feta and cashews

On the subject of green, meet my rice. It’s bright with spinach and coriander and sweet with roasted garlic. Roasted garlic and salt are perfect together and the feta hits the spot perfectly. I served this rice with a roasted pepper and tomato chutney and some corn flour tortilla. It was utterly fabulous.

green rice 3

 

Ingredients

200g basmati rice

2 tbsp. cooking oil

150g spinach leaves, washed

100g coriander, washed and coarsely chopped

One bulb of garlic

One onion, half sliced and the other half diced

100g feta cheese, cut into bite sized cubes

A handful of cashew nuts

¾ tsp. fennel seeds

One lemon, half for the juice and half for slices

Method

  1. Rest the bulb of garlic, in all its skin and layers, on a sheet of baking paper. Remove the head off the garlic to expose the bubs and then drizzle the garlic with a splash of oil and some salt and roast it in the oven at 200 degrees until for approximately 30minutes.
  2. Boil the rice for approximately 8 minutes before draining and cooling it.
  3. In a food processor (you could finely chop by hand), blitz the spinach and coriander until it is finely chopped.
  4. Heat the oil on a non-stick pan and then add the fennel seeds and onion with some salt. Remember that the feta cheese is salty, so go easy. Sauté the onions enough to lightly brown them
  5. Mix in the spinach and coriander and sauté gently for a minute before adding the garlic.  You simply squeeze the base of the bulb and they will pop out. Add half the head of garlic and lightly mash them in. don’t worry about the lumps. Taste the rice, if it feels garlicky enough then stop, if not add more.
  6. Squeeze in the juice of half a lemon, sprinkle in the cashew nuts and mix well before turning the heat off.
  7. Mix in the rice, gently folding the green mixture through, cover and cook for a couple of minutes on a very low flame.
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