Easy to make and suitable for fish and meat, both summer and winter.
- 1 cauliflower incl stalk
- 1 chopped onion
- 1 finely chopped bell pepper
- 1 tbsp ghee
- 1 handful of raisins or chopped apricots
- 1 handful chopped fresh mint
- 1 handful of fresh chopped parsley
- juice from 1 lemon
- salt & pepper
Rinse the cauliflower and cut it into smaller chunks, including the stalk. Blend it into grains in a food processor. Heat the ghee in a sauté pan and fry the chopped onion. Add the bell pepper and let it sear for 5 minutes, stir occasionally. Then add the cauliflower grains and mix well. Stir constantly and add the rest of the ingredients. Season and let it cool down.
This recipe is perfect for getting rid of left-over vegetables such as cherry tomatoes, carrots, spring onions and fresh herbs or fruits like apple and fresh apricot.
Do you also love french fries but have to live without them? After trying almost all vegetables, then these will stay my favorite ones – even if I could choose regular fries ..
For one oven plate:
- 1 celeriac
- good olive oil
- sea salt
- chili – optional
Remove the jacket from the celeriac and cut it into appropriate sizes for fries. Put them into a large clear freezer bag, pour the olive oil, thyme and chili in the bag and shake well.. Place the fries on an oven plate, covered with baking paper and bake at 175c until they are very tender and have a nice color. The baking time depends on the structure of the celeriac as well as the sizes of the fries. Remember to turn the fries occasionally. When done, sprinkle with salt. Enjoy them with a good steak and mayo on the side …
– well, close to rice…
There are several ways of making cauliflower rice, and after a couple of experiments, I think I have now made my basic recipe that I will base my future developments on.
- 1 cauliflower
- some stock or bouillon
- coconut oil
- sea salt + pepper
Grate the cauliflower on the holes of the large grater. Tip – hold on to the stalk and grate the flowers first and finish with the stalk. This way it doesn’t fall apart. Leave the rice in boiling water with some stock or bouillon for approx. 5-7mins, until they are al dente. Drain the cauliflower for water. Put some coconut oil on a pan and sauté the rice, together with salt, pepper, cumin and nutmeg. The amount of spices depends on you and the size of the the cauliflower.
The cauliflower rice can be served with anything, today I chose stuffed courgettes..