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Baked cauliflower with turmeric

Baked cauliflower with turmeric

Baked cauliflower with turmeric, not your standard cauliflower cheese, but a really good match for your roast lamb this Easter weekend. It will also complement any vegetarian option beautifully. So what's not to like!

image with a baking tray filled with baked yellow cauliflower and cheese, you can find the recipe on the blog of cooking school, gourmandises academie, cottenham

Ingredients:

 

To serve 4 people  

Two cauliflowers

Salt and pepper to season

5 TBSP of vegetable oil 

4 TBSP of creme fraiche

150 g grated cheddar (gruyere, or a good Italian cheese works well too). 

2 TBSP of turmeric

A baking tray 

Pre-heat your oven at 180º C

Method:

Cut your cauliflower into florets and place them in your baking tray. Drizzle your florets with vegetable oil and add your turmeric. Season with salt and pepper, mix well, I suggest wearing surgical gloves for this, as it is best to mix everything by hand, but you’ll end-up with yellow hands if you don’t wear gloves. Once your cauliflower is coated with turmeric and oil, place your tray in the oven. Bake for 15 minutes then mix again with a spoon and place back in the oven for another 15 minutes. Then add your creme fraiche and mix and add your cheese on top. Place back in the oven for another 10 minutes. And that is it! So a very easy recipe indeed. Serve hot with your roast lamb or whatever vegetarian option you are serving.

Note: don’t use frozen cauliflower for this dish as it would release too much moisture. Also don’t throw away the green leaves, chop them up and place them in a tupperware box in your fridge. They will keep for a week and can be used in stir fries, curries or cooked like any other greens. 

 

Bon appétit!

Corinne

You might also want to try my passion fruit crême brulée for dessert

 

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recipe

A summer time favourite: courgettes souffle

A summer time favourite: courgettes souffle

What a summer! 38.7 º C was the temperature recorded here in Cambridge. My vegetable garden has been enjoying this weather though, especially my courgettes. As usual, I got a bit carried away when I planted them and now have a bit too many of them. As well as giving many away, I've had to find different ways of cooking them. So, here is my summer time favourite: courgettes souffle. Warning, this is a recipe you can't rush or rustle-up in minutes, you need a bit of patience. But if you do give it a go, trust me it is worth the effort.

Ingredients:

120 g of cheddar grated

350 ml of milk

4 small courgettes grated (they will cook quicker if you do so)

one table spoon of olive oil

1 small onion finely chopped

2 cloves of garlic finely grated

4 large eggs

60 g of butter,

60 g of plain flour

6 ramekins buttered and floured

Step one: cook the courgettes

In a pan add the olive oil and the onion finely chopped, cook the onions until soft, then add the garlic and stir for a minute or so. Then add your grated courgettes, a bit of salt and pepper and stir, lid on, let them cook on a low heat for 10 to 15 minutes until they are soft.

Step two: make a bechamel sauce

In a pan melt your butter, once melted add the flour and stir constantly for a good minute or so. Off the heat, using a whisk, slowly add your milk and stir until all the milk is incorporated. Then put it back on the heat and stir constantly until your bechamel thickens. Off  the heat add your cheese and your cooked courgettes and stir. Separate the egg yolks, keep the whites. Add the yolks to the mixture and stir.

Step three: the final stage

Pre-heat your oven at 180° C

Whisk your egg whites into stiff peaks. Gently fold your whites into your bechamel, courgettes sauce, one spoonful at a time. It is very important to take time to do this correctly. Once all your whites are incorporated fill your ramekins to the top. Pop them in the oven for 15 to 20 minutes.

Bon appétit!⠀

Corrine x

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recipe

Radishes with spring onions and chillies

Radishes with spring onions and chillies

I don't know about you but in my house Barbecue season started in February. Yes, you heard it February, that beautiful, super unusual half term week with its amazing sunshine. Barbecue is a rather big thing in our house. And, I always like to have little side dishes to complement the whole thing. So here's one that's so simple to make and super tasty: radishes with spring onions and chillies. I demonstrated this recipe during Burwash Spring Feast last week and people loved it. In Reunion Island where I come from, side dishes like this are a must. Not with radishes but other vegetables. My mum invented this one when we were living in the South of France. We had an allotment and so many radishes, so she kind of had to find a way of using them. It's been a staple of mine since.

Radishes with spring onions and chillies

Ingredients:

One bunch of radishes

Rock  salt (you can use normal salt, but rock salt is best)

2 spring onions finely chopped

Depending on your chilli tolerance, as many as you want

One TBSP of vegetable oil (don’t use olive oil for this, as it will over power the radishes taste)

Half a lime

Method:

Slice the radishes. In a bowl, mix them with the chopped onions and chillies. Add the oil and the juice of the lime, season with rock salt and mix. And that’s it! It is as simple as that.

This dish is also super tasty in pitta bread with a bit of fish or any strong cheese. I personally serve it as a side dish with a traditional “cari” from Reunion Island. You can do the same with any curry.

P.S: I regularly run a supper club about Reunion Island food, check it out here

Bon appétit!⠀

Corrine x

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recipe

Padrón peppers, chorizo and poached eggs

Padrón peppers, chorizo and poached eggs

This is a recipe you could easily have at lunch time or even as part of a brunch: padrón peppers, chorizo and poached eggs. As some of you may know, I spent my childhood in the South of France. My dad used to have an allotment. He grew all kinds of peppers, padrón, being his favourite. I remember spending a lot of time with him, picking them. My mum used to make this at lunch time quite a lot. She didn't actually use chorizo but anchovies instead. I didn't have any in my cupboard, so went for chorizo and it tasted great. It's super easy to do. So what's not to like?

Ingredients:

Padrón peppers (about 4 to 6 per person)

Chorizo ( you don’t need a lot, about 50 g or so cut into cubes)

1 or 2 poached eggs per person

Your favourite slice of bread

A non stick pan

One tbsp of olive oil

Method:

Start by poaching your eggs. While they are poaching, in a pan, fry the padrón peppers until they become soft and a bit char on top. Then, add your chorizo and lightly fry for a minute or so.

For this recipe I like to use either a piece of sourdough or a chunky piece of multi-seed loaf that I toast.

I don’t butter my toast, that’s just me but please feel free to do so. Place your padrón peppers on top first then the poached eggs and the pieces of chorizo.

P.S: you can replace the chorizo with cottage cheese or even a beautiful goat cheese, if you are vegetarian. Also, if you don’t have padrón, you can use normal peppers sliced in quarters.

Bakeries: Cambridge is lucky to have a good variety of bakeries, here are some that I use, Balzano’s, Stir and Burwash Larder.

Bon appétit!⠀

Corrine x

Categories
recipe

Quick lunch of cannellini beans and spinach

Quick Lunch of Cannellini beans and spinach

January, the start of a new year, but also the start of "diet craze". I personally believe in balance. As far as I'm concerned it's about eating a bit of everything with moderation. By that I mean, no snacking in between meals and the one and only religious three meals a day breakfast, lunch and dinner. Oh! And I forgot, none of this fizzy drink craziness either. I also believe in taking time to enjoy your meal, whether it's a moment to yourself or one spent with your family or friends. Switch off your phone for example or turn off those notifications. You don't need to spend hours in the kitchen to have a healthy, tasty and balance meal. My quick lunch of cannellini beans and spinach does exactly that. Try it, it's delicious.

Ingredients:

A tin of cannellini beans in water

A bag of fresh spinach

A table spoon of your favourite chilli sauce or paste

An Egg

A frying pan (I prefer to use a frying pan instead of a normal pan, as it allows the egg to spread and cook evenly)

Method:

This is so simple to make I tell you. Pour your tin of cannellini beans into your pan, bring to the boil and add a table spoon of your favourite chilli sauce, then add the bag of spinach. When the spinach have wilted add an egg on top, and let everything simmer until your egg is cooked.

Et voilà! Serve with a piece of your favourite bread. 

Bon appétit!⠀

Corrine x