Warm Cauliflower With Green Olives, Feta and Preserved Lemon

This is a delicious Autumn dish that you might like to try.

Serves 2-4

4 tbspn olive oil

1 cauliflower, broken into florets

1/2 – 1 tspn cumin seeds

1 tbspn preserved lemon dressing or about 1/4 of a preserved lemon chopped finely (or a squeaze of lemon juice)

60 g green olives

small pinch of cayenne pepper

sea salt

30 g feta cheese

Heat a little less than half the oil in a large sauté pan. Add the cauliflower and sauté until evenly browned and softened but still with a little crunch. This will take 8 – 10 mins.

Add the cumin seeds and sauté for a further 30 seconds or so. Transfer to a bowl and mix with the preserved lemon, olives, cayenne pepper and salt.

Pour over the remaining oil and crumble the cheese on top. Serve as quickly as possible.

I have also made it without the olives, using a squeaze of lemon juice instead of the preserved lemon and some crumbled chevre cheese instead of the feta. It was still delicious.

 

 

Lemon and Hazlenut Loaf Cake

Here is another one of my favourite cake recipes:

150 g butter or margarine

175 g sugar

1 lemon, rind and 1 tablespoon juice

2 large eggs

100 g flour

75 g ground hazelnuts

a pinch of salt

Heat oven to 170° C.

 

Cream together the butter or margarine, sugar and lemon rind. Beat in the eggs, one by one. Sift in the flour and stir in the nuts, lemon juice and salt. Spoon the mixture into a buttered and lined 450g loaf tin and smooth the top.

Bake for 35 to 40 minutes until golden and cooked through. Leave in tin to cool completely. Remove from tin.

 

Make icing by mixing the icing sugar with enough lemon juice to make it smooth, then spread over the cake and allow to drizzle over the sides. Sprinkle with lemon rind.

 

Enjoy.

Honey Curry Chicken

Creative cooking at its most fun, this time with chicken breast: 

75 g butter

175 g clear honey

one and a half teaspoons curry powder

6 tablespoons mustard

salt and pepper

4 chicken  breasts

Heat oven to 220º C

Mix all the ingredients together. Arrange chicken pieces in a roasting tin and pour over the honey mixture. Coat the  meat and roast in the oven for about 1 hour or until cooked.

Serve with rice or potatoes and veg.