It’s been a week for flowers and dresses. I couldn’t resist getting some beautiful tulips from the market and we have small branches of apple blossom dotted around our flat. Lexie likes shaking them and making the blossom “snow” on her head.
Inspired by the new season I’m finding myself wearing dresses, drawn to anything floral or white and crocheted. Two ebay finds that have delighted us this week are this little Laura Ashley number for Lexie (99p!) and a Whistles dress that I will probably wear at my wedding – I love it!
Continuing on the white theme, I also made the most delicious scallops with cauliflower the other day. The recipe is, as always, by the beautiful Mimi Thorisson whose book: ‘A kitchen in France – a year of cooking in my farmhouse’ is now available to preorder – hurrah!! This was wonderful, light and fresh despite the copious use of butter. The cauliflower was probably my favourite element – I adore cauliflower. As there are only two of us and there is only so much cauliflower one can eat at a time – even for an aficionado like me – I used less than half of it for this recipe. I needed to make something else with the rest… hmm decisions decisions.
I thought about cauliflower cheese but didn’t really fancy it. I love Lewis’ Indian spiced cauliflower he serves as part of a ‘Rice and Three’ vegetarian curries – the other two are usually sag aloo and dal. But I don’t know how to make this (there is still some cauliflower left so his recipe will probably be on the blog next week). As it’s still quite chilly despite the blue skies I decided on my mum’s cauliflower soup. This is a delicious and simple creamy soup that we ate with cheese toasties and, in Lexie’s case, a sombrero.
I should add that my mum is the worst person in the world to ask for a recipe. For example: “Mum how did you roast this amazing pheasant?” (which includes brandy and flambeing in the cooking)… Mum: “I put it in the oven.” When I asked her how to make this soup, she replied: “Like every other soup.” Lewis and I think it’s hilarious to do ‘my mum’ impressions when cooking. Me: “Lewis what are you doing?” Lewis: “Cooking hmmmpfh!” etc etc.
The pic above is us out in our new dresses and old denim jackets. Lexie turned to me aghast that day and said: “Mummy where our coats!!!!” She was right, it was far too cold to be out without proper coats.
Prep time: 5 mins
Cooking time: 30 mins
Budget: Under £5 (£1.50 cauliflower, 20p potato, £1 milk, 20p onion)
- 1/2 cauliflower head, cut into florets
- 1 potato, peeled and cubed
- 1 small sliced white onion
- Chicken stock cube
- 1 cup milk
- Olive oil
- Salt and pepper
Gently fry the onion in a little olive oil or olive oil and butter for 10 mins. Add the potato, cauliflower and stock cube, cover with water. Cook for 20-30 mins then blitz in a blender. Put the soup back in the pan and gently heat. Add a cup of milk and a little knob of butter and stir in. Season to taste and serve.