Shoots #53: Avenue Q Off to see Avenue Q tonight - super excited! I will update this post later with my verdict… Update Avenue Q was absolutely awesome! The performers deserve a standing ovation. Funniest show I’ve ever seen!
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Shoots #53: Avenue Q

Off to see Avenue Q tonight - super excited!

I will update this post later with my verdict…

Update

Avenue Q was absolutely awesome! The performers deserve a standing ovation. Funniest show I’ve ever seen!

Shoots #52: Happy Pancake Day My favourite pancakes are with golden syrup, lemon, fruit and nuts. What’s your favourite recipe?
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Shoots #52: Happy Pancake Day

My favourite pancakes are with golden syrup, lemon, fruit and nuts. What’s your favourite recipe?

Eats #8: Spinach and Goat’s Cheese Risotto

This weeks number is 129, Spinach and goat’s cheese risotto.

I love risotto and already make a mighty fine tomato or mushroom risotto so I’m looking forward to learning how Jamie Oliver makes his.

I must admit thought I’m not a massive fan of spinach and the green colour of the risotto does put me off slightly but as they say… “the proof is in the pudding” (or in this case risotto).

Shoots #51: Shop Done! Trip to Morrisons done and ingredients for pancake day bought… Why isn’t it pancake day today?
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Shoots #51: Shop Done!

Trip to Morrisons done and ingredients for pancake day bought… Why isn’t it pancake day today?

Eats #7: Cauliflower Cover Up

Ingredients: head of cauliflower, sea salt, olive oil, knob of butter, 2 teaspoons cumin seeds, 2 teaspoons coriander seeds, 1-2 dried chillies, handful blanched almonds, lemon.

Difficulty: 1/5
Rating: 1/5

This weeks last weeks recipe was “Roasted cauliflower with cumin, coriander and almonds” (page 342, Cook with Jamie)

Remove the outer leaves of the cauliflower and cut into florets - pop into boiling salted water for a few minutes, drain and allow to steam dry.

Crush the cumin and coriander seeds in a pestle and mortar, add the chili, almonds and a pinch of salt. Heat a dry pan until hot and pour in the spice mixture and toast for a few minutes. Toss the cauliflower in olive oil and a knob of butter and add to the pan, fry until slightly golden and add the zest and juice of a lemon.

Roast in the oven for 15 minutes and you’re done.

Summary

What can I say about last weeks recipe… Not a lot to be honest! It was always going to be a challenge to make what’s essentially a boring vegetable exciting and this recipe failed to wow my taste buds.

The chili, lemon, cumin and coriander gave the cauliflower an extra dimension in terms of flavour but the combination was a little odd for my liking. The lemon was too tangy and dominated the other flavours and the almonds gave each mouthful a weird texture.

I have to admit that there were a couple of diversions from the recipe - I used fresh chili instead of dried and I could only find almond flakes instead of whole almonds but I don’t think either would of changed the outcome.

Perhaps nothing could make cauliflower exciting for me or perhaps the recipe just isn’t to my liking… one things for sure, I won’t be cooking this dish again in a hurry.