Soup - Roasted Cauliflower Soup
This cauliflower soup has a subtle sweetness thanks to the roasted cauliflower and garlic. Serve with salad and bread for a comforting dinner.
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was gonna do homework before i started making dinner. but fuck it i’m cooking now, if i procrastinate any longer neither the dinner nor the homework will get done
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ok lol here she is, the lab child (donno what her name will be)
the child *jazz hands* hope you like her!
If it was up to Cali to pick a name..
Shitass
Very cute tho love how ya mixed their features 👌👌👌👌
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Sunday Roast…beef, carrots, potatoes, cauliflower cheese, cabbage, broccoli, carrot and swede mash, Yorkshire pudding, gravy…..
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Roasted Cauliflower and Leek Quiche (Vegetarian)
Leftover Roasted Cauliflower and Garden Leeks make a hearty, fragrant and vibrant Roasted Cauliflower and Leek Quiche, a tasty picnic if you're on your way home from a long weekend! Happy Monday!
Ingredients (serves 4 to 8)
2 large Garden Leeks
1 tablespoon unsalted butter
½ tablespoon olive oil
450 grams/1 pound chilled Pâte Brisée
6 large eggs
¾ cup crème fraîche or sour cream
¼ cup semi-skimmed milk
¼ teaspoon salt
½ teaspoon freshly cracked black pepper
1/4 teaspoon Garam Masala
1/4 teaspoon ground turmeric
3/4 cup to a cup leftover Turmeric and Cumin Roasted Cauliflower
Thoroughly rinse Garden Leeks under cold water, removing any dirt.
Melt butter with olive oil in a nonstick skillet over medium heat. Cut Leeks into thick slices and add them to the skillet. Cover with the lid, and cook, 5 minutes. Flip leek slices on the other side, cover with the lid, reduce heat to medium-low, and cook, a further 5 minutes. Remove from heat, and let cool completely.
Preheat oven to 200°C/395°F.
Roll Pâte Brisée out thinly onto a lightly floured surface. Fit into a buttered 26cm/10.25″ tart pan, letting the pastry overhang on the edges. Prick the base with a fork. Place a sheet of baking paper onto the Pâte Brisée and fill with dried beans or rice. Blind bake the Pâte Brisée crust at 200°C/395°F, 10 minutes. Carefully remove the beans and baking paper, and bake another 5 minutes, at the same temperature. Remove from the oven. Let cool slightly before trimming the edges.
In a medium bowl, whisk eggs together with crème fraîche. Whisk in milk, salt and black pepper. Stir in Garam Masala and turmeric.
Arrange cooled Leeks onto the tart crust. Cut Roasted Cauliflower into chunks, and scatter them liberally on top. Pour egg and cream mixture evenly all over.
Place in the warm oven, and bake, at 200°C/395°F, 25 to 30 minutes, until cooked through and crust is beautifully golden brown.
Serve Roasted Cauliflower and Leek Quiche warm or cold, with dressed lettuce.
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