I got this recipe from one of my colleagues at an event, this is so delicious I just had to try myself at home. It is really easy to make and healthy. I used a steam assisted method to cook so this was lovely and moist.
Served with some Houmous and toasted almonds it was the perfect little dish, either as a snack, tapas style dish or an accompaniment dish.
1 whole cauliflower – outer leaves removed
2 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
2 tsp smoked paprika
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground coriander
1 clove garlic minced
1 lemon juice & (Zest for serving)
30-40g Toasted Almond Flakes
1 tbsp fresh chopped mint to serve.
- Mix oil, salt, pepper, spices, garlic and lemon juice in a bowl. Rub this mixture into the cauliflower.
- Pre heat your oven on fan to 200 deg. Place a deep tray with water on level 2 and place a wire rack over the top, don’t allow the rack to touch the water. (the water is to create steam for more moisture)
- Place cauliflower onto the rack and cook for about 45 minutes.
- Place the houmous onto a plate, top with toasted almonds, the slice the cauliflower on top and sprinkle with lemon zest and mint. Serve.
I started watching Jamie Oliver’s new 5 Ingredient TV Show and liked the sound of the Almond Puff Pastry. Using my little magic Crisper Plate, thought I would give this a go.
All butter puff pastry
100g ground almonds or whole and blitz
2 eggs (1 for wash)
1 tbsp double cream
- Roll out puff pastry into 2 circles
- Blitz almonds in a processor, or if using ground add to a mixing bowl, add 1 spoon icing sugar, 1 tbsp cream and egg and mix together until blended
- Place 1 circle onto preheated crisper plate and fill the centre with the mixture leaving approx 1 inch all round
- Place the other pastry circle on top and seal the edges with a fork
- Brush will egg wash and put small knife hole in the middle
- Cook on Dynamic Crisp setting for about 10 minutes.
- Remove and dust with some icing sugar then serve with some fresh cream……oh so yummy!
It’s starting to get chilly in the mornings now here in Bonnie Scotland, the Autumn has certainly arrived. I do love the Autumn though, apple pies, warm pumpkin soup, warming hearty stews and lovely hot breakfasts! Feeling cold and tired, I decided to colour up my porridge this morning and add some energy boosting foods, it certainly perked me up and put a smile on my face, great way to start the working day. Total calories:- 318
1 portion Scotts porridge oats (I used the so easy version for quickness)
1 banana – sliced
8g almonds – grinded to powder
7g pistachios – grinded to powder
5g chia seeds
pink food colouring
- Cook porridge oats as per normal but adding in the pink colouring
- Place the other ingredients in any way you choose. Make a different design and colour every day! Have fun with your food!