One of the things I have really enjoyed with the move and having a lot of time (perhaps more than I had planned) is that I am really getting back into cooking. In London the commute and maybe just a cooking fatigue meant I hadn’t really played around with cooking for a while.
We are being quite sociable here and been going to people’s houses and having friends come over so that has been a push factor. But also just having the time to experiment a bit. At the same time there is some frustration at not being able to find ingredients that were easily available in London. I am working at moving towards a different way of cooking though I think visits to London will have me coming back with a bag full of ingredients.
Anyway, I thought I would share some recipes from around the internet that I had tried recently as well as a soup recipe I came up with myself. A lot of these recipes are great for pot-luck festive celebrations you might be attending.
- Mushroom and chickpea ragout from The First Mess. I’ve made this with some variations on two occasions already. It is delicious on polenta – like supreme comfort food.
- Butternut squash potato salad from The Minimalist Kitchen. I took this to a Thanksgiving pot-luck but think it would be great for a Christmas one too. Seasonal vegetables, pumpkin flavour, easy to throw together and super delicious. I just used yoghurt with no mayonnaise and would definitely make again.
- One occasion I made a heap of dips as the group coming over had mentioned they were really missing them. I made some babaganoush, this easy salsa (although without peppers to hand I just threw in some chilli flakes) and hummus (which I still need to work on with my blender – I like mine a bit more easy to dip and I didn’t quite get the right consistency)
The cauliflower soup was inspired by this but I wanted something diary free and after a brief search didn’t find any alternatives so just made up my own thing. It is simple but always nice to have another soup option in the winter. I am pretty sure cauliflower tastes different here than it does in England. It is much sweeter and doesn’t have a bitter taste that I always associated it with in England. As a bonus it is low in calories and I figure if you made it a bit thicker you could use it as a ‘carb’ replacement (polenta, rice, mash potatoes).
Cauliflower Chickpea Soup
- 1 head of cauliflower
- 4-5 garlic cloves
- 500 ml vegetable stock
- approx 200g chickpeas (I had some prepared from dry chickpeas but you could use canned)
- tsp mustard
- salt and pepper to taste
- roast the chopped cauliflower and garlic cloves until tender – mine took about 40 minutes because I am still trying to understand how a gas oven works
- Once cooked throw in pot with chickpeas and cover with stock (I had to defrost frozen chickpeas so I left it for a few minutes but this isn’t totally necessary)
- Blend until smooth
- Add mustard and stir through
- Garnish with some extra chickpeas and oil if desired
- Serve with crusty bread
Have you tried any new recipes lately? I’m on the prowl for tasty new dishes. You can also visit my pinterest eat board if you want to see what else I am interested in eating.