My my how is it Thursday again?
We don’t know about you but we are getting a tad fed up of this wet weather and in terms of food are getting a little stew / roasted root vegetabled out! So after a busy morning sorting out paperwork and drawers whilst Lizzie stuck stickers and was let loose with felt tips Becksie decided that tonight’s dinner must have at the very least a hint of the lighter warmer days to come.
Only slight issue was that the ingredients sat waiting to be used had winter dinner written all over them. However Becksie likes a challenge and even decided to put some washing outside even though it was quite chilly.
So root vegetables at the ready……………………..
We proudly present ‘A hint of things to come supper with cauliflower rice and homemade coleslaw’.
(this recipe would feed four adults, we did 2 adults and a small person and we have lunch for tomorrow)
Add a good sprinkling of cumin seeds.
Turn off the heat and add a crumbled stock cube and a good glug of this AMAZING sauce.
Next add a small can of butter beans and a small tin of kidney beans (don’t forget to drain them).
Then add a small tin of drained swetcorn and…… mix it up.
It will now look a little like this:
Take a sprig of Rosemary and some left over bread and blizt to form breadcrumbs. We also added a tiny block of frozen cornish yarg (we often freeze the very end of cheese for occasions such as this – it’s a really good little tip).
Sprinkle on the bean / carrot mix and add a glug of oil – we mixed it up and used some of this amazing salad dressing from the lovely people at Stainswick Farm.
Bake in the oven (170c) for about 35 mins. Whilst this is happening make the coleslaw (we used one of our chickens’ rare eggs to make mayonnaise).
Then whizz up some cauliflower until it is rice size and when the main dish is about 5 minutes from ready microwave it for 3 – 4 mins. Add salt and pepper and serve as a rice replacement.