Mustardy Cauliflower with Herbed Sour Cream

Mustardy Cauliflower with Sour Cream Fortunately now I’m almost back to normal and my appetite is back but when my mother came over last Friday, I was coming down with a cold and didn’t feel too hungry so I made something light for the two of us on our weekly lunch. Continue reading

First, like always, we had a little smoked salmon and then I made this Mustardy Cauliflower with Herbed Sour Cream that we ate with a couple grilled chicken thighs she bought at the local butcher. I prepared the cauliflower; the seasoning and the sour cream earlier in the morning so that when she arrived I only had pop it in the oven at the right time. I liked the mustardy taste the seasoning brought to the lightly charred cauliflower; the sour cream added an additional layer of freshness which I enjoyed and craved for (maybe because I wasn’t feeling too well).

Mustardy Cauliflower with Sour Cream

 

Mustardy Cauliflower with Herbed Sour Cream

 

Recipe for 4 as a side dish

Prep time: 8 min

Cook time: 15-20 min

 

Ingredients

For the cauliflower:

450 g cauliflower florets

2 tsp. mustard powder

1 tbsp. lemon juice

1.5 tbsp. olive oil

½ bag saffron

1 tsp. water

2 tsp. sugar

Salt and pepper

 

For the sour cream:

100 g sour cream (I used ½ fat)

1 small or ½ garlic clove

1 tbsp. chopped parsley

2 tsp. walnut oil

Salt and pepper

 

Recipe:

Heat the oven on the highest setting of your oven.

In a bowl mix all the ingredients for the cauliflower (except for the cauliflower florets).

Place the cauliflower in a baking tin and pour oven the paste you have just prepared; toss well until all the vegetables are coated. Bake in the oven for 15-20 min, until the cauliflower is lightly charred. Toss 1-2 times during cooking process.

Meanwhile prepare the sour cream. Pass the garlic through a garlic crusher and mix it in the sour cream with the rest of the ingredients. Serve with the warm cauliflower.

 

 

Walnut Breaded Aubergine with Sour Cream Dip

Walnut Breaded Aubergine with Sour Cream Dip

I am an absolute fan of breaded and/or battered vegetables. Continue reading

So a couple of days ago I was doing my groceries  found some Swiss grown aubergines. Since I knew I wouldn’t see my boyfriend in the evening, I decided I’d enjoy them with a nice glass of wine and while watching the film Milk. Stefano (my boyfriend) doesn’t eat aubergines and usually when we eat together I often make something with meat. This was an evening to enjoy with and by myself. After consulting The Flavour Thesaurus (fortunately it’s in e-book version or the ink would have faded from the pages). I liked the idea of Aubergines and walnuts, so I decided to go with this. Instead of frying it in a pan like I did last year with my breaded zucchini, I decided to bake them in the oven and followed the directions I found here.

Walnut Breaded Aubergine with Sour Cream Dip

Walnut Breaded Aubergine with Sour Cream Dip

Walnut Breaded Aubergine with Sour Cream Dip

Recipe for 3-4 as an appetizer.

Prep time: 15-20 min

Cook time: 12-16 min

 

Ingredients

For the aubergines:

1 medium aubergine

4 tbsp breadcrumbs

3 tbsp finely chopped roasted walnuts

¼ tsp chili powder

Zest of 1 small lemon finely chopped

Salt and pepper

1 egg

1-2 tbsp water

2 tbsp flour

(optional: a drizzle of oil on the slices before baking)

 

For the dip:

150 ml sour cream

1 tbsp chopped parsley

1 small crushed garlic clove

1 tbsp chopped spring onion

 

Recipe

Switch the oven on at 230°C.

For the dip, in a bowl, mix all the ingredients together and set aside.

In a bowl place the flour. In another mix the egg with the water and in the third the combine breadcrumbs, walnuts, chili pepper and lemon zest.

Remove the top and bottom of the aubergine and two extremities on the side. Cut lengthways making slices of about 1 cm thick. Cut each slice into four parts.

Season the aubergine pieces with salt and pepper. Take one piece and coat it with the flour, then with the egg and finally in with the breadcrumb mix. Place on a parchment lined baking tray. Repeat with the rest of the aubergine pieces.

Now you can eventually drizzle with the olive oil. Place in the oven and leave to cook for 6-8 min. Turn the slices and cook for another four minutes. Remove from the oven and serve warm with the sour cream dip.

This recipe could also work as a side dish topped with a little tomato sauce.