cauliflower and roast almond soup

cauliflower and almond soup

½ head cauliflower, florets
1 leek, white, chopped
1-2 potatoes, peeled and chopped
½ tbsp butter and/or 1 tbsp oil
about 700 ml water
1 tsp vegetable stock (use a light one or less than usual, you don’t want it to over power)
1 cup blanched almonds, dry roasted
salt and pepper, to taste

Dry roast almonds in the oven for about 10 mins at about 180c or until just turning golden brown.

In a soup pot, add the chopped leek and saute with butter and/or oil.
Add cauliflower florets, potatoes, stock, almonds and water.
Simmer for about 25 mins or until cauliflower and potatoes are soft, then (carefully, if hot and transferring liquids to a blender) blend to smooth.

Portion into approx. 250 ml capacity containers and freeze ready for work lunches.
At lunchtime, reheat in the office microwave.

Add chunks of leek to bowl, chop on speed 5/5 sec. Scrape down sides, add butter/oil and saute 3 mins/speed 1/100c. Add cauliflower florets, potatoes, stock, roast almonds and water.
Set to 20 mins/speed 1/100c. Check cauliflower is soft buy pressing a floret against the side of the bowl (cook for 10 more mins if needed to ensure potatoes are soft), then puree on speed 6, gradually moving to speed 9, for about 40 sec or until smooth.


tofu pork and eggplant hotpot

This Chinese inspired dish is a quick alternative to take away. It took me 20 minutes to make this meal.

tofu pork and eggplant hotpot1 eggplant, sliced to large batons
1 tbsp olive oil
1 tbsp sesame oil
1 tbsp ginger, finely grated
1 tbsp garlic, crushed
250 g pork mince
3 tbsp soy sauce
1 tbsp sugar
1 tbsp rice wine vinegar
1 tbsp shou shing wine
1 tsp sambal / chili paste
1 tsp cornflour
250 g firm tofu, drained, cubed
¼ cup shallots (green onion), thinly sliced
rice to serve
coriander leaves to garnish

Put your rice on to cook in your preferred method.
In your wok, add the oils over medium-high heat.
When the oil is becoming hot, add eggplant and stir frequently until soft when pierced and lightly browned, or about 5 minutes. Use tongs to remove the eggplant and place on paper towel.
In the remaining oil in the wok, add ginger and garlic and stir frequently until fragrant.
Add pork mince and stir until crumbled and browned.
In a jug, mix soy sauce, sugar, vinegar, chili paste, cornflour and ¼ cup water.
Pour the sauce mix into the wok and stir until mixture is simmering and beginning to thicken (for about 1-2 minutes).
Gently stir in tofu, eggplant and green onions to heat (for about 1 minute).
Serve with rice and a garnish of coriander.