We arrived and although the sun was not out, it stayed dry throughout our visit. Here are some snaps of our Sunday morning.
Donkeys getting ready to work.
A beach shack.
Entrance to the Grand Pier.
A leisurely stroll on the pier.
On the way out...
Of course, we had to have some chips, heavily salted and soaked in vinegar.Followed by plain vanilla ice-cream.
When we returned home, we enjoyed the last few slices of the 'Cauliflower and Cheddar Cake' I made a few days ago. I've had Ottolenghi's 'Cauliflower Cake' bookmarked for a while, but the quantity of using 10 free range eggs made me hesitant. Other than making frittata's or Spanish style tortilla's I have never ever used such a large amount of eggs for one recipe. Well that changed when I decided to go ahead and make this to share with family.
It reminded me of lots of different recipes, but combined into one hearty compact savoury cake. First it reminded me of one of my own recipes for a Cauliflower Terrine. Then the Italian Cauliflower Sformato, the Afghanistan Egg Torte known as Khagina, the Algerian Markode, the Kookoo in Iran, and of course a Quiche. My nephew even described it a little of cauliflower pakora's, even the Gujrati dhokla. I can see what he means.
I am linking this recipe with Jacqueline at Tinned Tomatoes. Jacqueline is hosting May's edition #12 of Bookmarked Recipes: a monthly blog event initiated by Ruth of Ruth's Kitchen Experiments. I have seen the recipe reproduced on a number of blogs, so as well as providing a link to the original recipe, I have decided to go ahead and share it out here, with my very slightly adapted variation.
Savoury Cauliflower and Cheddar Cake
Serves 8 - 10 depending on slices and appetite
1 cauliflower, weighing around 700g, stalks included
1 red onion, sliced
100g olive oil
½ teaspoon fresh rosemary, minced
10 medium free-range eggs
20g basil, minced
180g plain flour
2½ teaspoons baking powder
½ teaspoon ground turmeric
200g mature cheddar cheese, grated
Salt and black pepper to taste
Butter, for greasing baking tin
1 tablespoon black sesame seeds or black onion/nigella seeds
Heat the oven to 180c/gas mark 4. Steam the cauliflower florets and stalks if using, and steam until soft. Allow the excess water to strain and allow to cool.
For the batter
Set aside some of the onion slices and then finely mince the remaining slices.. Heat the oil in a wide pan and sauté the onion and rosemary until soft. Remove from the heat and allow to cool, add the eggs and basil, and whisk to combine.
Sift the flour, baking powder and turmeric into a large bowl, and add the cheddar cheese. Season with salt and pepper to taste. Gently add in the egg mixture and whisk to remove any lumpy bits. Finally, stir in the cauliflower to combine well.
Use a baking parchment to line the bottom of a 24cm round cake tin with a loose base. Grease the the sides of the baking tin with the butter, put in the seeds and toss them around so they stick to the bottom and sides. Gently pour in the cauliflower egg mixture and arrange the onion rings on top. Bake in the centre of the oven for 45 - 50 minutes, until golden and firm on top. Serve warm or at room temperature. Original recipe can be found here.