Creamy Cauliflower Soup

When myself and Mr K were on our adventures we had to live a slightly feral existence. We didn’t want for anything and of course we still insisted that everything we cooked was freshly made, tasty and gourmet, sometimes helped by the fact that we often bought our veggies straight from the farmer and had the freedom to visit local producers and design entire menus on the day. We were however restricted by what we could fit in the boot of the car and by the cooking facilities available (often just the camp fire!).

One time we had this crazy craving for bangers and mash despite the impending monsoon tropical heat of The Kimberly, so I once found myself making mashed potato by pushing potatoes through a very fine sieve.

The box of goodies-sieve included

The first time I made this soup I used a very similar fine sieve to make it super creamy. It worked a treat (for the potatoes too) but a quick blast in the liquidiser does the job just the same and is much faster. Trust me this soup is so moreish you won’t want to waste a drop or time pushing it through a sieve, unless of course you are living out of the back of a station wagon and don’t have any choice.

Other than decisions around how you’ll get the lumps out this is a super easy recipe with only 5 ingredients. The cauliflower is the star so make this when they are in season and look deliciously creamy.

So tell me, have you ever gone to crazy lengths just to satisfy a craving for food even for something as simple as bangers and mash?

Creamy Cauliflower Soup

Ingredients

Makes about 6 serves depending on the size of cauliflower

·         1 Cauliflower, broken into florets

·         1 onion

·         2 cloves garlic

·         1 TBSP Olive Oil

·         1-2L of vegetable stock (depends on how much cauliflower you have)

1.   Chop the onion and garlic roughly then add to a large saucepan with the olive oil. Cook gently to soften.

2.   Add the cauliflower and enough stock to cover. (I needed 2L to cover the huge cauliflower Mr K insisted on buying).

3.   Bring to the boil then simmer gently until the cauliflower is soft. Keep covered so that it doesn't reduce too much.

4.   Allow to cool.

5.   Liquidise (or sieveJ) to obtain a beautiful creamy consistency. Add more stock if too thick.

6.   Reheat and serve with crusty bread.

To make it super tasty, and a little naughty, you can throw in a handful of grated cheese (cheddar or blue is best) and allow to melt. The soup also freezes really well.



Chocolate Raspberry Brownies

Everyone agrees that Clevedon is full of Poms. I’ve heard conflicting information as to why. Some suggest it’s the wetter than average Auckland climate reminding them of home, others that it has something to do with horses and hunting, although there aren’t any foxes in New Zealand so who knows what they are hunting.

One thing is for sure, I love Clevedon and I too am a pom!

The wet climate and huge hills put me off moving there but I do like to go of a weekend, buy some veggies at the Farmers market then swank around in the village coffee in hand.

Now I think about it this practice probably makes me closer to being a Jafa than a pom but either way we had a lovely day out in Clevedon last Sunday.

The market is just outside the village and wonderfully chilled out with music playing in the background as people browse for vegetables, chilli sauce, fresh pasta and of course the famous buffalo mozzarella.

After stocking up on the vegetables for the week we headed straight to the brownie stand. I make a pretty mean brownie and Mr K often says I only buy other peoples brownies to say they are not as good as mine. NOT TRUE! I do buy other peoples brownies but its research, I want the ultimate brownie and if someone has a better brownie I want to know about it. I’ve so far found two which are better than or at least as good as mine-Auckland Domestic Airport and Clevedon market. The range at Clevedon is fantastic and the value of 4 for $10 unbeatable.

After stocking up with the brownies we head into the village to grab a coffee and enjoy our spoils.

So tell me, what is your signature dish and do you try others just to make sure yours is still better?

Chocolate Raspberry Brownies

(or if you want ones just as good J head to Clevedon Market)

Ingredients

Makes about 20, depending on how big you cut them

·         200g Dark Chocolate (I use Whittaker’s 62% Dark Cacao)

·         200g unsalted butter

·         5 eggs

·         2 cups of caster sugar

·         1 tsp. vanilla extract

·         1 1/3 cups plain flour

·         1 tsp. baking powder

·         ½ cup cocoa powder

·         ½ cup raspberry jam

·          

1.   Melt the chocolate and butter in a bowl. I use the microwave for this. I just do it one minute at a time and it usually takes three minutes but you need to keep a careful eye on it or you’ll ruin it. Otherwise you can do this in a bowl over simmering water (about 15mins). Once melted set aside to cool slightly.

2.   Gently whisk the eggs, sugar and vanilla in another bowl. Don’t put too much air in this.

3.   Thoroughly mix the chocolate mixture into the egg mixture.

4.   Sieve (a must here because of the cocoa) the flour, baking powder and cocoa on top then gently fold this in. Don’t over work it but make sure there are no lumps of flour remaining.

5.   Pour this into a tin, which is already lined and greased (or I use a silicone tray to save all this hassle). 24 x 24cm.

6.   Dollop the raspberry jam over the top. Swirl the jam through the mixture with a wooden skewer.

7.   Bake in the oven for about 35mins at 160°C. The top should have formed a crust and an inserted skewer comes out with some moist crumbs still attached.

8.   Let the cake cool in the tin (very important or else you end up with half the cake still in the tin).

9.   Now just slice and serve with fresh berries and yoghurt.

It keeps for a few days and actually seems to get better with age!

You could make this orange chocolate cake by changing the raspberry jam for marmalade.

Malaysian Style Noodles

In my mid-twenties I decided to quit my job and move to South Korea as an English Teacher.  I was hoping for an adventure and heaps of money, or at least that’s how it was sold to me by my friend who had decided he wanted a life less ordinary. I think I was a little in love with my friend too so the idea of heading off on an exotic adventure together seemed romantic and exciting.

Of course it didn’t work out exactly as I hoped but I did have an adventure and learned some big life lessons on the way.

What does unrequited love and South Korea have to do with Malaysian style noodles? Well nothing really except one of those life lessons learned, courtesy of my friend less ordinary, plays a part in the following recipe.

My approach to cooking is the same as my approach to life- it involves minimal preparation, romantic ideas and an uncertain outcome.

Not for my friend less ordinary, for him cooking was all about the preparation.

There were times when the preparation of a meal took so long I would go out for a snack, take a nap and then get up only to find the cooking had still not started. It wasn’t so much the time taken, although often this was quite extreme, but the number of dishes used in the process that drove me crazy. Every item would be meretriciously sliced, cubed, peeled, washed etc. and placed on its own individual plate and all his recipes seemed to include a ridiculously large number of components, often leading to the use of every plate, bowl, and saucer we owned.

I will never be able to go to the same extremes as my friend less ordinary but for some recipes I try to restrain myself and prepare all the elements before I start cooking. I think my Malaysian noodles taste better for it.

So tell me, do you prepare everything before you start cooking or does it all just happen as it happens? And have you ever quit your job and moved half way round the world for love? did it work out?

Ingredients

Serves 4

Sauce

·         2 tbsp. Chilli Jam or sweet chilli sauce

·         2 tbsp. fish sauce

·         1 tbsp. tomato ketchup

·         2 tbsp. soy sauce

·         2 tbsp. peanut oil

·         2 tsp. curry powder (ready prepared or make your own)

Stir fry

·         2 tbsp. peanut oil

·         Tofu (firm)

·         2 shallots

·         2 cloves of garlic

·         500g fresh egg noodles (and size is ok but I like the thick ones best)

·         Bok Choy

·         Handful of bean sprouts

Garnish

·         2 spring onions

·         2 red chillies

·         lime wedges

·         hard boiled eggs

1.   First prepare the sauce by mixing all the ingredients together in a bowl and set aside.

 

2.   Next prepare all the vegetables and tofu (my friend less ordinary would be so proud).

·         Finely chop the shallots and garlic

·         Cut the tofu into bite sized cubes

·         Rinse the bok choy and separate the leaves

·         Slice the spring onion and chilli for the garnish

3.   Prepare the noodles. If fresh these should only need a quick rinse with boiling water to remove the oil they always seem to be coated in. If using dry then these should be cooked as per the instructions.

4.   Boil the eggs.

5.   Once everything is ready heat the oil in the wok to begin stir frying.

6.   Start with the tofu and stir fry until it begins to crisp.

7.   Next add the shallots and garlic. Stir fry for a minute or two before adding the sauce.

8. Allow the sauce to bubble for a minute or so before adding the noodles. Toss to coat.

9.   Continue to cook for a further 2 min or until the sauce has mostly been absorbed by the tofu and noodles before adding the bean sprouts and bok choy.

10.            Toss gently and once the bok choy has just wilted it’s ready to serve.

11.            Sprinkle the spring onion and chilli slices on top and serve with boiled egg quarters and a wedge of lime.

To make this vegetarian just substitute extra soy sauce for the fish sauce. To make it more substantial you can add prawns, squid or extra veggies such as runner beans.

Guinness Brownies

I must confess to never having tried Guinness before but I recently attended a food and beer matching course which ended with a dark stout and chocolate cake combination. These together are a match made in heaven. Later the next day whilst doing the laundry I was flicking through an old Woman's Day Magazine when I came across a recipe for a sort of Black & White Brownie and I was struck by inspiration-Guinness brownies, but not just brownies with Guinness but black and white brownies like a pint of Guinness.

Guinness Brownies

Makes about 24

DARK LAYER
100g butter
100g dark chocolate
2/3cup sugar
2 eggs
2/3 cup plain flour
1/3 cup Guinness

1.   Melt the chocolate and butter in the microwave (be careful with the white chocolate as it burns easily).

2.   Allow to cool slightly before mixing in the eggs and then the sugar. Add the Guinness then fold in the flour.

3.   Pour the mixture into the tin (I use a square silicone tray or a lined tray for ease of removal) and cooked it for about 5 mins at 160°C just to allow the top to dry slightly before adding the white layer.

WHITE (HEAD) LAYER

100g butter

100g white chocolate

2/3cup sugar

2 eggs

2/3 cup plain flour
1/3 cup sour cream

4.   Make the white layer in the same way as the dark layer. Just be careful with the white chocolate as it has a tendency to burn.

5.   Pour the white layer over the dark layer and return to the oven.

6.   Cook for approx. 30mins at 160°C

7.   Allow to cool in the tin before cutting into squares

Once the cake had cooled I topped it with melted white chocolate just to make it extra naughty and give it a definite white ‘head’.

So tell me, what do you think of matching food with beer and have you ever tried cooking with beer?

Treats from Little & Friday Cookbook

I am supposed to be studying for an exam but I was in Mount Eden today (having a cheese scone from Fraser's-why are they so good!) and I popped into Dymock's, just for a quick browse...left 1/2hour later with a new cookbook tucked under my arm and a big grin.
Mr K thinks it's madness and possibly old age that makes me so easily amused but you cannot beat a good coffee, cheese scone and finding a new delicious cookbook.

The one in question is the new cookbook from Little & Friday cafe owner Kim Evans.
The cafe itself is still on my to do list. Mr K and I have made two big pilgrimages over to the shore to experience the Little & Friday baking and both times come away empty handed. First time it was a late idea on a quiet Sunday afternoon and upon arriving were greeted with a cheerful 'we are closed' from the barista and a very sparse cabinet. He did rustle up a couple of takeaway coffees and chocolate dipped biscotti which was better than nothing but I want to go back and give it a proper go.
A few weeks later we were more prepared and headed out early intending to get the pick of the baking-we were not prepared for the crowds and made a hasty retreat before 'spoiling' it for ourselves as Mr K likes his coffee in a relaxed manner and squawking kids are not relaxing.
So on the 'to do' list it remains.
Finding the cookbook today was an unexpected treat. Mr K was particularly keen for me to purchase-perhaps he's hoping that I may not drag him back to "a random neighbourhood somewhere between Takapuna and Devonport-Are you sure there is a cafe up here?". Bad luck Mr K I just found out there is a Little & Friday outlet in Newmarket! Tomorrow's treat if I can just put this cookbook down and pick the study notes back up but who wants to know about brewing beer when I can drool over Lemon and Coconut cakes.

Taro Milk Tea @J's Tea

 

I  first discovered the joy of Pearl Milk Tea in Brunei when doing a crazy walk across town to a market in tropical Borneo jungle heat. Mr K. and I stumbled under an awing for some shade and ended up sucking giant starchy pearls up an over sized straw. It was heaven.

Since then I have obsessed over it and a few months back we discovered J's Tea in Dominion road.
It's a good stop on our weekend Urban hikes and is seriously refreshing.
Although it is so busy that twice we have had to give up on trying to get a seat and get take out.

After a few visits I noticed that quite a few of the customers were drinking a purple milky drink which I was sure was the Taro Milk Tea so next time I ordered the Taro Milk Tea with Pearls and it was divine. Since then Mr K. has had this every time.

Usually once I have discovered something new and yummy I set about finding a recipe and making my own version. I had already acquired the starchy balls that make the pearls months ago when I was concentrating on making my own pearl milk tea so now I have to find out how to make the taro flavour.

A few streets from where we live there is a predominately Pacific Islander neighbourhood where the gardens are planted with taro. Mr. K. has become fascinated with taro now so mentioned to a friend at work that he'd like to grow some in the garden. The friend promptly dug up her garden and provided him with a dozen plants which I sowed in the veggie plot at the weekend.

Not sure whether these will ever make it to the Pearl Milk Tea but with J's within walking distance it won't matter.

Waitangi Day Coffee

With today being a public holiday I was faced with a problem-the public holiday surcharge!
As far as I am concerned there is no price you can put on a good coffee and cake but Mr. K hates it and has started to refuse to go to any place with public holiday surcharges.
So today I was faced with the dilemma of either going to the Hardware cafe our regular haunt in Titrangi which I knew didn't have a surcharge or take a chance on a new place. Mr. K. can be a reluctant cafe dweller at times since he thinks if he does it too often he will turn into a Jafa but holiday's are an exception. Holiday's make cafe going okay in Mr. K's eyes so I took the opportunity of the long weekend to drag Mr. K to Onehunga in search of a new cafe.

The first cafe on my list was closed for the holiday so we headed up Onehunga Mall in search of an alternative. We past a few good options but headed right to the top of the hill to Brick by Brick.

It was serving Allpress coffee which is always a good start and seemed clean and friendly. The cake selection wasn't huge but I had a blueberry muffin and Mr. K. had an almond croissant with our flat whites.
Unfortunately the coffee was awful. Usually Allpress is consistently good but this was too string and burnt. Turns out a bad barista can ruin even an Allpress. The muffin was good but nothing has touched the blueberry muffin from Napier.
Mr. K complained that the croissant had been over blasted in the microwave.
What a shame but it was a cute place, which seemed to have a Japanese twist. There were lovely looking stuffed tofu pockets and home-made Teriyaki sauce for sale. Next time I'll skip the coffee and go for something else I think.