Tag Archives: olives

Recipe: Cauliflower, Carrot, Crouton and Beetroot Thing of Great Yumminess (Vegan!!)

As you might have discerned, I have no idea what to call this recipe.  It’s sort of technically a main course salad, though a salad with absolutely nothing green in it doesn’t seem quite salad-y to me.  I know that ‘Bowls’ are the current big thing, but calling it a Bowl just seems pretentious to me.  Mélange sounds right to me, but probably sounds pretentious to everyone who isn’t me, so that’s no good.

The important thing to know about this meal is that it is *delicious*.  Picture this scenario: it’s the end of a long day at work.  The grants have just opened on RGMS.  I’ve gotten home late, because I was running choir after work.  I haven’t had a proper night’s sleep in about a week.  I’m tired and I am cranky and I am sulking because basically I want fish and chips or takeaway, preferably something with lots of creamy cheese in it like four cheese pasta, or alternatively all the chocolate in the world, and here I am with stale bread, leftover beetroot dip, a cauliflower and a bunch of slightly elderly carrots.

This is not the stuff of which comfort food is made.

And yet… honestly, I feel like this is the best thing I’ve eaten all week.  It was sooo good.  Warm and earthy and crunchy and soft and squidgy and aromatic and sweet and savoury and probably nowhere near as good for me as I’d like to pretend, though better than fish and chips, eh, and actually not too much of a pain to make.

So here I am, desperately wanting an early night but unable to rest without writing down just what I did, because I will need to do it again sometime.  Sometime soon.  And maybe so will you.

(I apologise for the slightly vague quantities and the terrible photos – this is what happens when you are making dinner from the fridge and don’t really have plans to write it up because you are sulking at having to eat vegetables when all you want is cheesy cheesy pasta or maybe cheesy cheesy chips.)

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Your Shopping (or leftovers) list

1 cauliflower – fairly large, I’d say
1 red onion
olive oil
1 tbsp ras el hanout or other moroccan spice mix
salt
6-8 smallish carrots (no idea how many really, more or fewer will be fine, and colourful is good)
1 tbsp balsamic vinegar
about half a baguette’s worth of sourdough olive bread, or any other good chewy bread
a tablespoon of parmesan (optional)
400g tin of chickpeas
about 100 – 150g of beetroot dip – I had about half a pot of beautiful beetroot and hazelnut dip with dukkah from Shouki and Louise, which is what I used here.

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Not a proper recipe for not entirely Greek Salad

I think I may have to start a section of this journal for recipes that aren’t proper recipes but which people ask me for. You know, for recipes like pasta bolognese or fruit crumble, which are a handful of this, and one of those, and a sprinkle of that, and a whole tin of the other, and actually, maybe we need another handful of this after allThese kind of recipes are only ever going to be recordable by weighing all the ingredients you might possible want to use before you start cooking, and then weighing the packets again after you finish and calculating the difference.  Which is something I never think of until it’s too late. 

Inevitably, recipes like this are also the ones people ask for.  And this is very sad, because I have so many recipes I can describe, but when it comes to these ones, all I can do is wail “I don’t know what I put in there!”.  Because it changes every time.

Anyway, my mother in law asked for this recipe, so here it is.  Sort of.   I’m totally guessing at the quantities, especially for the dressing, so use your best judgment.  On the bright side, it’s a salad, so it’s pretty hard to go wrong on.  And sometime soon I really will figure out what I put in my fruit crumbles, too.  Promise.

Your shopping list

100g persian feta (the soft creamy kind that usually comes marinated)
100g marinated green olives (inauthentic, but I like them more than the black ones), stoned and halved
half a small red onion, sliced
2 tablespoons extra virgin olive oil infused with blood orange, or plain extra virgin olive oil and a little blood orange juice or lemon juice
1 tablespoon white wine vinegar
salt, black pepper
250g of good cherry or mini Roma tomatoes, or whatever little tomatoes you have in your garden that have not been eaten by the very hungry caterpillar, cut in half
one largeish lebanese cucumber, peeled, quartered lengthways, and chopped into thick chunks
one red or yellow or orange capsicum, cut into thick slices and the slices halved
leaves from about half a small lettuce (I like butter lettuce for this), gently torn
a handful each of fresh mint and fresh oregano or marjoram leaves, gently shredded, and if you have some nasturtium petals or other herb flowers, why not add them too?
 

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