Wednesday, 20 February 2019

Rach Eats Lunch: Fried Cauliflower Rice

Cauliflower fried rice recipe

Today it all started off really beautifully - the weather outside was stunning. The sky was red, which was obviously a shepherd's warning. But it was gorgeous to witness, for those few moments, which were ironically soundtracked by some really dramatic and appropriate music. It was a mood. A big mood. But yeah - it was a lovely blue-red-purple sky which suddenly descended into dark clouds and an absolute ton of rain. Good job I didn't put the washing out, eh? I'm also thankful for radiators too, while we're at it. I've dried three tops so far. I hate being so damned good at housework, sometimes. I've also got to pop downstairs and start today's lunch, too, while I'm at it.

So before I do, let's tell you all about it. I did my Simple Stir Fry the other month and thoroughly enjoyed it, so I decided to follow the same rhythm and make it with cauliflower rice instead - it becomes less carby that way, although the taste is sweeter and nuttier and might take some getting used to. I'm just going to load the whole lot with veggies and see where the mood takes me...


(Don't be melan-Cauli, eat some rice!)

Serves 1

You'll need:
1/3 head cauliflower, leaves removed
1 large handful diced mixed peppers
1/2 red onion, diced
50g buter beans, drained
1 small handful peas, defrosted
1 small carrot peeled and cut into batons
1 tablespoon olive oil
1/2 teaspoon salt and pepper, to season

2 tablespoons dark soy sauce
1 teaspoon runny honey
1/2 teaspoon each garlic and ginger

1. Start off by getting a large pan and the blender out of the cupboard. Rip all the leaves off your cauliflower, wash off any dirt under the tap and pat dry with a tea towel. Cut it down the middle, and again into florets. Pop the cauliflower straight in the blender and pulse it down into breadcrumbs. This is our rice. Tip it out into a bowl and set aside.

2. Prep your veg - get your peas and peppers out (ooh-er) to defrost, peel and baton your carrot, and blitz the red onion in the blender (it's just so much easier this way.)

3. When you're ready to cook, heat up your pan and add the oil. Let it sizzle, then pour in the rice and veggies. Turn the heat down to medium low and continually stir the rice for about 7-10 minutes until it's piping hot. If you're using the sauce, mix the soy sauce, honey, garlic and ginger together and throw it into the rice. Stir it all up and give it another minute.

4. Finish by pouring into a bowl and seasoning with salt and pepper to taste. Grab a spoon... and... devour!

I thoroughly enjoyed that - it tasted brilliant! It does need the sauce to give it a flavour, however it will sit perfectly along chicken and other proteins. It was fabulous - do give it a go!

Monday, 18 February 2019

Rach Eats Lunch: Full English Shakshuka

Full English shakshuka recipe

(Guess who opened the wrong end of the parsley? That would be me.)

Oooooooooh 'eck, I had a busy weekend. We went out both days and god am I feeling the tiredness today. But I did manage to get a lot of stuff done. On the Saturday we went for a roadtrip to the nearest big town to find a rollerskating rink, then we did some shopping in Asda. I really wanted to get some Christmas shopping sorted, but it didn't quite work out. Damn. I did, however, meet the cutest baby ever who was concentrating so hard on everything and everyone. Everything was absolutely fascinating to him, which made him even cuter! What is it with babies making everybody smile? I swear they are the absolute best tonic for when you feel sad. (See also: Dogs) On the Sunday we went out proper Christmas shopping - part one - where I found a brilliant Secret Santa present and we went into the local outlet shopping centre and I almost died because of the crowds. It was like swimming against a very strong current, that's how packed it was. Crikey.

Today's recipe is a simple, brunchy recipe that has all the makings of a Full English breakfast - beans, sausage, egg, tomatoes - so there's no bacon here, but so what. I suppose you could add it if you feel like it, but I think it would change the texture a bit. It's easy and it can almost be done on the stove, aside from the sausages which need some time in the oven. If you feel like eating breakfast for dinner, this one is for you.


(Shak your shuka)

Serves 1

You'll need:
150g chopped tinned tomatoes plus juice
100g drained butter beans
1 tablespoon each brown sugar, lemon juice, brown vinegar, garlic
1 teaspoon paprika
1/2 teaspoon each salt and pepper
2 vegetarian sausages
1 egg, broken clean into a mug
Toast to serve, optional

1. Double whammy of stuff going on - start off by lining a baking tray and adding the sausages to the tray. Preheat the oven to 180℃, and whack it straight in the oven for half an hour.

2. While that's going on... add the rest of the ingredients, bar the egg, to a saucepan. Stir it up and bring to the boil, before letting it simmer on medium-low temperature. Do all that while it's cooking which gives the ingredients chance to mix together and go all delicious and flavoursome.

3. When the sausages are cooked, remove them from the oven and slice them into bitesized pieces. Drop them straight in the pan and stir it up. Cook for a further five minutes.

4. Crack an egg into a mug, making sure the yolk isn't broken. Grab a spoon and give the mixture a very good stir. Then make a well in the middle of the beans. Pour the egg straight in that well and pop the lid on. Allow it to cook for 5-10 minutes until the egg white is set and not runny, but the yolk looks just set.

5. Gently spoon the shakshuka into a bowl, taking care not to break the yolk, although if you do that that's okay too... and devour immediately, possibly with some toast if you feel like it! Delicious.

And with that, you have lunch! It had a bit of everything in it - veggies and pulses, a nice bit of sausage, and it felt healthy yet completely treat-y, which I like. Try it!