Around two weeks ago I had a knee reconstruction. It hurt. A lot. Pictures here. Nothing too gory and includes hospital food.
Because of that I’ve been restricted to my homebase, mostly on my backside.
Luckily for me, the lovely Katie & Beau from The Farmgate and Nashdale Fruit Company, dropped round some fruit and veg for me yesterday. One of the goodies in the box was a big beautiful cauliflower. I’ve never really eaten cauliflower. I’ve always tended to avoid it. Wasn’t keen on the smell when my mum or others cooked it. So I was kinda stumped about what to do with it.
Fried Spiced Cauliflower
So, of course, I put it out to the twitterverse and got an avalanche of responses. But it was @hannah_is who tweeted me a recipe that I didn’t have to leave the house to collect ingredients for. The other big deal with this, apart from not being a cauli fan, is the fact that I DO NOT FRY THINGS. Always been scared of it. Completely irrational, of course. So I did it. I fried them in about 2cm of oil, drained them then sprinkled them liberally with a mix of coriander, cumin, pepper, salt and fennel which I had bashed in the mortar. I then squeezed some lime over it, and gobbled it down. It literally ZING’d in the mouth. Thank god I’ve got the rest of the head of cauli to devour!
Brandied Prune and Chocolate Chunk Cookies
I also had some left over Lindt 70% cooking chocolate, which we had already got into to make Chocolate Mug cakes. I wanted to use it up and remove the temptation from the household, when I remembered that I also had prunes and Brandy. I love the combination of prunes and Armagnac and will order a dessert with these ingredients, the last being a prune and Armagnac crème brûlée from La Grande Bouffe. So I got to googling and found another recipe I didn’t need to leave the house for.
By the time I finished making the dough, I knew it was a winner. Rich, alcoholic and chocolatey, these are very grown up biscuits.
They just take about 10-12 minutes in the oven and they’re done!
This recipe is a real winner, get to it.