I've just come back from one of the most fantastic jam packed holidays in my life; and its not even been a full day back home and and my feeling of elation have been burst with a virtual needle at the blase attitude of some people towards something that matters to me seriously.
On another note, I have left my keys at my parents, so I am locked indoors as D is at work. So I have been unable to step outside of the house or into the garden. The day gets better...not.
I share with you a light dish that I made before I went on holiday - Saffron Spiced Cauliflower. I had found some saffron in the kitchen cupboards and that was the reason I decided to make this recipe. It was perfect for the warm weather we were having, not too heavy.
I also chucked in some spinach left over from the Green Pate and red peppers as without these I thought the dish looked monotone.
Serve as part of a summer buffet.
Saffron Spiced Cauliflower with Spinach
50g dates or golden or green sultanas
Juice of 1 orange
4 tablespoons olive oil
Pinch of saffron strands
1 medium cauliflower florets
1 onion, sliced
3 cloves garlic, crushed
1 teaspoon white wine vinegar
1 teaspoon sweet paprika
Handful of spinach
Salt and pepper
Put the dried fruit in the orange juice, set aside and leave to soak.
Put 2 tablespoons of olive oil into a small bowl with the saffron and leave to infuse.
Blanch the cauliflower in a pan of boiling water, drain and set aside.
In a wide pan, heat the oil and fry the onion , then stir in the garlic and cauliflower.
Stir in the paprika and pour in the saffron and the oil.
Stir well to coat the vegetables, then add the vinegar and cook for a few minutes.
Finally stir in the dried fruit and orange juice and spinach leave and cook until the liquid is reduced.
Season to taste with salt and pepper.
Adapted from The Vegetarian Year by Jane Hughes