Tag: cauliflower

Veal Braised in Soymilk, Cauliflower Puree and Blackberries Sauteed in Butter Recipe

Ingredients (4 servings):

  • 1 kg veal loin
  • 1 l soy milk
  • 1 garlic head
  • 2 sprigs of rosemary
  • 1 medium cauliflower
  • 100 g butter
  • 50-100 ml double cream
  • 1/2 kg blackberries
  • salt and pepper to taste

Preparation method:

  1. Chop the garlic.
  2. Cut the veal loin into 2 cm slices.
  3. Add into a pot the veal and chopped garlic, cover with the soy milk, salt and pepper to taste.
  4. Bring to boil and simmer on low fire for about one and a half hour.
  5. Clean the cauliflower and cut into pieces to fit into a second pot.
  6. Fill the pot with water and add salt to taste.
  7. Cook over medium heat for about 40-60 minutes until the cauliflower softens.
  8. Remove the cauliflower pieces from the liquid and add them to a bowl.
  9. Add half of the butter and double cream, add some extra salt if needed, blend it into a puree.
  10. Wash the blackberries.
  11. Melt the other half of the butter in a frying pan and toss in the blackberries.
  12. Sprinkle (only) a bit of salt and saute them for circa 2 minutes.
  13. Serve the cauliflower puree with the braised veal and top it with the sauteed blackberries.

Roasted Cauliflower Soup Recipe

Roasted Cauliflower Soup

As I mentioned before, Saturdays I like to go to the farmers market and browse the freshest produces, inspiring myself at the very moment after the eye-catching goods I find and so I was drawn by cauliflower.

If you love nothing more than baking a pie and letting the mouth-watering smells fill the house as you relax on the sofa reading your cooking magazine, then you might be keen to read my roasted cauliflower soup recipe below.

Cauliflowers are in season right and their nutty taste after roasting is awesome. Plus this hot creamy soup is a great way to warm up your body in the late autumn cold days.

Ingredients (4 servings):

  • 1 head large cauliflower, about 1.5-2 kgCauliflower for roasting
  • 2 tablespoons olive oil
  • 2-3 cups vegetable stock (or chicken stock, or water if no stock available)
  • salt and pepper to taste
  • 3 tablespoons grated smoked scamorza cheese (or mozzarella)
  • fresh thyme leaves
  • croutons

Preparation method:

  1. Preheat the oven to 170 C.
  2. Wash thoroughly the cauliflower and cut/break them into about 2 cm florets.Cauliflower florest for roasting
  3. Place the florets in a bowl. Drizzle some olive oil over and season with salt and pepper. Toss them a bit until coated evenly.Cauliflower florest for roasting
  4. Arrange the florets into a single layer in roasting trays and place them in the oven.
  5. Roast the cauliflower florets for about 30 minutes stirring them once to get an even roast.Roasted Cauliflower for the soup
  6. Reserve a quarter of the cauliflower florets, the best looking and roasted ones ;).
  7. Add the rest 3/4 of florets to a blender together with about 2 cups of vegetable stock. Blend them together until smooth. Add some more stock until it gets to the desired thickness.Cauliflower in the Blender for Roasted Cauliflower Soup
  8. Place the pureed cauliflower into a pot and bring it to boil on low heat, stirring continuously.
  9. Add some grated scamorza cheese or other melting cheese at hand and simmer for 2 minutes, continuing the stirring.
  10. Serve in saucers, and garnish on top with a few of the reserved cauliflower floret, some thyme leaves and croutons. Sprinkle over some more grated scamorza cheese.Roasted Cauliflower Soup

Roasted Hogget with Lemon and Olives Recipe

Hogget is a lamb between 1 and 2 years. Therefore it has a very subtle taste in-between lamb and mutton, if you like it rarer (and I cooked it more so) leave it roast less if the liking is more well done roast half an hour plus.

This is also a meat the I bought from the farmers market, I had another get-together with friends and got to the market to see what the fresh and eye charming meat we found. Therefore hogget was the choice of this time.

Ingredients (6-8 servings)

  • 1 hogget leg, the behind one is quite bigger and meatier 😉
  • 200 g olives stuffed with anchovies
  • 4 tablespoons honey
  • 2 lemons
  • 1/2 teaspoon Xerxes vinegar (or else you have more at hand)
  • 1-2 tablespoons wine
  • 4 cloves of garlic
  • salt and pepper to taste
  • about 6-8 branches of thyme
  • 100 ml wine, white or otherwise
  • salt and pepper to taste
For the roasted vegetables:
  • a medium (wild) green zucchini
  • 1/2 kg potatoes
  • 1 head of cauliflower
  • about 8 small white eggplants
  • 4 medium yellow onions

Preparation method:

  1. Wash and clean thoroughly the hogget leg.
  2. In a food processor blend together the olives filled with anchovies, honey, garlic, wine, vinegar and 1 lemon’s zest.
  3. Blend it until it forms a smooth paste thick/thin enough to be spread, if needed add some more wine. Season with salt and pepper to taste.
  4. Preheat the oven to 220 C.
  5. Place the hogget leg into an oven tray.
  6.  Brush the paste over the hogget leg carefully so the whole covered.
  7. Put some more thyme branches and the other lemon cut into eight.
  8. f you have a gas oven, baste with some more wine while roasting. In an electric oven, you can still baste it but it’s optional.
  9. Roast for about 2-2 1/2 hours depending on the size of the hogget and how you like it – rare / medium / well done. Check with a steak fork to sea the meat’s consistency.
  10. While roasting the meat prepare the vegetables to roast, I had some cauliflower, small white aubergines, wild green zucchinis, yellow onions and potatoes.
  11. Cut the zucchinis in two then slice them more into quarters or so.
  12. Separate the cauliflower into smaller florets.
  13. Cut the onions into quarters.
  14. Crest the potatoes (in their skins) and place them in the oven first since they need the most time to cook. Spread some salt and pepper and drizzles of olive oil over the vegetables.
  15. After some 20 minutes place the other vegetables on the roasting trays an lay them into the oven, below the hogget. Let them roast for another 20 minutes.
  16. Remove the hogget from the oven and let it rest for about 10 minutes to cool a bit down.
  17. Carve meat pieces and serve with the roasted vegetables.