Roasted cauliflower and fennel soup recipe
Subtle aniseed and nutty notes make this roasted cauliflower and fennel soup recipe a little mysterious. The unexpected sweetness of the black garlic crumbs on top adds to that mystery.
Subtle aniseed and nutty notes make this roasted cauliflower and fennel soup recipe a little mysterious. The unexpected sweetness of the black garlic crumbs on top adds to that mystery.
A “bowl” filled with sweet, nutty succulent umami-packed mouthfuls of flavour. Finish with a satisfying crunch when eating the bowl that the beetroot chickpea mushroom salad is served in.
Just made some gnocchi or potato pancakes? Use the leftover potato skins in this delicious and nutritious baked potato skins and arugula salad.
Great colour here, visual and flavour. The pickled cherry tomatoes, infused with garlic and dill, bring some “zing” to balance the creaminess of the baked halloumi cheese. The red quinoa and red pepper puree “risotto” has a sweet nuttiness, enhanced by the umami from the parmesan.
You may like your scrambled eggs runny, firm, or somewhere in between. If you haven’t tried them infused with truffle, then put that on your to-do list. Truffles and scrambled eggs are two ingredients that are made for each other.
Came across some giant shiitake mushrooms from Dalat in an organic vegetable shop. It turns out they make a divine cream of shiitake mushroom soup.
This Asian inspired dish layers creamy tofu encased in crispy tempura batter on top of fresh crunchy smashed cucumber that has been smothered in zingy ginger and sesame oil salad dressing.
What sets this dish beet gnocchi apart is the way the ricotta and beetroot gnocchi is so perfectly complemented by the Roquefort cheese, walnuts, and brown butter sauce.
This cauliflower cashew soup will be nothing like what you are expecting. It’s a rich, sumptuous soup that really doesn’t taste anything like cauliflower. The smoked paprika infused garnish adds a colourful dimension both visually and to the flavour.
A classic dish with a couple of twists – it’s a vegetarian Cannelloni di Manzo – and it has a blue cheese pasta sauce, a besciamella (bechamel) sauce enhanced with some blue cheese.
This vegetarian mini lasagna is light, airy, and full of exciting and unexpected tastes and textures, including roasted vegetables, fresh tomato sauce, and creamy ricotta.
There is something comforting about pie and gravy. These vegetarian puff pastry turnovers and mushroom gravy made meat irrelevant. Big rich complex flavours. Truly delicious.
A ubiquitous Middle Eastern street food made from ground chickpeas, these herb-infused falafel with pita bread and chilli jam are the equal of a great burger but without the calories.
Vietnamese curries are quite distinct from those of Thailand. They have more in common with South Indian curries, thanks, interestingly enough, to the French. This roast vegetable and chickpea curry is a great example of using Vietnamese curry powder.
Cauliflower is a versatile vegetable. Here, it used two ways: a panko-crumbed cauliflower fillet, and second, it was combined with ricotta as a creamy topping. Your guests will ask, what is this?