Garlic-Chilli-Spiked Cauliflower Pasta

This simple, swift and frugal pasta dish is not that different from the Red Chilli Spiced Brussels Sprouts I made last month.  The main difference with this one is the vegetable - cauliflower.  

As a person who does not enjoy cauliflower (and Brussels sprouts) I actually enjoyed this.  I liked how the garlicky-chilli oil infused the cauliflower.  This Cauliflower Pasta is also good cold for lunch, but at this time of year I think I'd prefer it warm.   

If you click on the picture above, you will note amongst the fussili pasta and the florets that I also like to use the core of the cauliflower. Its actually my favourite part of the cauliflower. It never ever goes into the compost bin. I often chop it into cubes and add it into whatever I am cooking. 

I am sharing this simple pasta dish with Presto Pasta Nights . PPN was founded by Ruth Daniels of Once Upon a Feast and this week PPN #244 is being hosted by Rachel of The Crispy Cook.
Garlic Chilli Spiked Cauliflower Pasta
Serves 2
Ingredients
Cook penne or fusilli pasta for 2 people.

Par-cook about 1/2 cauliflower: florets:  either boil or steam, then set aside.
Meanwhile, heat 2 tablespoons olive oil in a wide pan, then add in about 1-2 minced garlic along with chilli flakes to taste (or 2 fresh red chillies, minced) and saute slowly stirring occasionally.  Then add in par-cooked florets. Cook on medium-low heat until the flavours have infused and just beginning to turn  golden brown. Season with salt and pepper.
Stir in the drained, cooked pasta, drizzle with extra olive oil.  Garnish with optional minced parsley and serve immediately.

Crafty Friends

When December arrives, one of my yearly rituals was to buy a new ornament for the Christmas tree.  Sadly last year this did not happen.  This year did not start well for us either for a number of reasons, including my redundancy and unfortunately this dark gloomy cloud continues to hover over us.  As much as we have tried to remain upbeat and optimistic about future opportunities, we have stumbled that it has now beginning to impact on our interactions and moods.  The Christmas tree is still stuck in the attic along with the seasonal decorations, the tinsel and the baubles.  It seems very unlikely that any of it will be coming out to see the light of day. 

However, I do have two lovely pieces that are bringing warmth and a smile to my sad face.  Early this year, I was kindly sent this tiny handmade knitted sweater with hanger by The Hobbit.  I think it is absolutely adorable and will look absolutely charming hanging from the Christmas tree next year.  Thank you so much Hobbit.

Something else I recently acquired: cute little felted gingerbread men tree decorations which came courtesy of Sian Lile Makes.  When Sian wrote  she 'had a few spare, and if would anyone like one?'   Of course, I jumped at the opportunity for something new for my Christmas tree.  She is so kind.  She couldn't decide who to give the gingerbread men too, so all those who left a comment, all seven of us, including me, were lucky to receive our own gingerbread men.  Thank you so much Sian. 
Both the groovy knitted sweater and these gingerbread men are presently happily swinging off my door handles - bringing a little Christmas cheer in my home.

Taking of small homely crafts, I'd like to introduce you to some old and new fellow bloggers whom astound me in small yet wonderful ways.  Veronica of Queiero Pura Lana. Veronica is based in Argentina and specialises making things by handloom/weaving, crochet and embroidery.  Veronica writes her blog in Spanish, but I am able to use 'google translate' and read her blog entries and learn more about her and her family.  Here is an example of some of her work.  Another talented fellow blogger is Toru.  Toru is based in Australia, though her roots are both in Britain and New Zealand.  She makes beautiful things such as quilts, baby clothing and what attracted me to her blog was her Doily Tree blog post.  Toru isn't blogging much these days and she's not apologising for it either - good for her as she's enjoying motherhood.   I would also like to mention Sooz at The Last Biscuit.  Sooz love for life is really infectious.  I wish she lived near as I need some of her positive energy to rub on me.  I often joke with her, that she can teach me to crochet and I'll bring the cake.  Good deal I think.  Yesterday, albeit through blogging, I also met a new upcoming crafter and young entrepreneur: Little Craft Boy who makes things from coloured cla/fimo such as key rings and tree ornaments.  I was delighted to learn that he is Scented Sweet Peas little boy.  I know where he gets his crafty skills from.  Scented Sweetpea also has a heart warming blog, and she also has a shop selling some of her home-made crafts.  And finally, but not least Jee at Jee and Me who does lots of crafty things, she paints, draws, knits, and makes the cutest baby booties and baby bonnets. Jee recently broke an arm, but gladly now on the road to recovery.

Please do go by and pay a visit - maybe leave a comment, I know they will appreciate it.

Coconut Date Bars

I’ve been doing a pretty good job of using up what we have in our store cupboards, including tinned and dried goods, but with the good comes a little not so good.  I am also out of honey, maple syrup and golden syrup - so this means that no flapjacks were made this weekend. 

Instead I made use of some other ingredients to go with my oats: dessicated coconut and dates. 

The dessicated coconut seems quite perfect for this time of the year, looking like snow flakes, thankfully the subtle-sweet edible kind.  The chocolate coloured Kimia dates are imported from Iran. They were neatly packed in the box like dominoes. On the side of the box there was lots of interesting information, including the health property benefits of consuming dates such as Vitamin A - good for the skin, Vitamin B1 - regulating the digestive system, and Vitamin B2 to help the absorption of food (metabolism). Well regardless of the health benefits, I found them quite tasty, fleshy and juicy. Unlike other dates that can be a bit on the dry side plus you have to chew them to extract the flavour, these are soft and almost melt in your mouth like date syrup.

These 'Coconut Date Bars' are a little crumbly on top and not overly sweet.  The sweetness comes namely from the date-coconut filling.  I actually think they make a lovely change from the flapjacks.  Do try them if you get the chance.

I am sharing some of these 'Coconut Date Bars' with Raksha at Raksha's Kitchen who is hosting Cook Eat Delicious - Desserts this month.  The theme for December is Coconuts.  This food series was founded by Raven at  Cook Eat Delicious. 

Coconut Date Bars

Makes 6 - 9

Ingredients

275g pitted and chopped dates

75g vegan margarine or butter
60g brown sugar
180g plain flour
½ teaspoon cinnamon
½ teaspoon baking powder
90g rolled oats
50g dessicated coconut
Method
Combine the dates and 200ml water in a small saucepan and simmer for about 15 minutes, stirring occasionally, until the dates are soft.
While the dates cook, melt the margarine or butter with the sugar, then pour into a mixing bowl.  Sift the flour, cinnamon and baking powder into the bowl, add the oat and mix until blended.  The dough will be crumbly.  Firmly pat about two thirds of the dough into a baking pan measuring 8 inch square. 
Preheat oven to gas mark 6.
Stir the coconut into the cooked dates.  Spread the date mixture evenly over the crust.  Then scatter the remaining dough over the date layers as a topping.  Bake for about 30 minutes, until the topping is golden and dark brown around the edges.  Cool for 30 minutes before cutting into 6 to 9 squares.  In a sealed contained, they will keep for up to 2 weeks.  Adapted from Moosewood Restaurant Celebrates.