Tuesday, January 31, 2012
Thursday, January 26, 2012
Tuesday, January 24, 2012
Favourite Cookbook
Roasted cauliflower and hazelnut salad (V)
1 head of cauliflower, broken into small florets (660g)
3 tbsp olive oil
Salt and black pepper
30g hazelnuts
1 large stick of celery, cut on an angle into ½cm slices (70g)
10g small flat-leaf parsley leaves
50g pomegranate seeds
¼ tsp ground cinnamon
¼ tsp ground allspice
2 tsp sherry vinegar
1 tsp maple syrup
Heat the oven to 200C. Mix the cauliflower with two tablespoons of oil, half a teaspoon of salt and some black pepper. Spread out on a baking tray and roast on the top shelf of the oven for about 20 minutes, until the cauliflower is crisp and parts of it turn golden-brown. Transfer to a large bowl and set aside to cool down.
Reduce the oven temperature to 150C. Spread out the hazelnuts on a lined baking tray and roast for 15 minutes. Leave the nuts to cool a little, then roughly chop and add to the cauliflower, along with the remaining oil and the other ingredients. Stir, taste and season accordingly. Serve within a couple of hours.
Wednesday, January 18, 2012
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJFKBV_6vnQB8CjH0TzPbyVBkbCMLZiLpFGKIuXi_EBEg0AhSPhGsG_THLndHvq4bhVw7bYuKNjIPGNL7Oi9_iDQcjnwx8Xx5NVHiXMDki4-qskJrPH8vMcFns2UikJZ3lZ48LM889jLAx/s400/mld105716_0610_watermelon_vert.jpg)
Tuesday, January 3, 2012
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1RDmwU7XRsHT8FadAfE9_YizEvnlLG1tOMe0boGN-01g2ltwymPMc4E2oxuTKhLddT-XZIMzRx0KidhpM-M3ilsPv80KFILdeV9Vm5IZbu_MYYgpRrHQkVe2au93j2PdRDTo7DroIf4mF/s400/champagne.jpg)
Now that you've had copious amounts of it, here are 10 things you probably didn't know about champagne: