Have you ever made pasta with garlic breadcrumbs before? Or even Aglio Olio? If you have, then you’d understand how simple this dish is. There are times when I want full, robust flavors but there are times when I just want a simple dish, taking stock of yet another week rapidly coming to an end.
The weather is slowly staying on the 30s, heat wave is announced, rain come and go in a blink of an eye. The mosquitoes aren’t shy to visit either so we’ve been burning citronella on all corners of the apartment. I get woken up from time to time in the middle of the night just because it is so warm. I miss having air-con!
Finally we are settled, I feel settled. For the next 9 months or so. As part of integration process with la vie en France, I had to attend civic course, complete with national anthem, history lesson and learn my rights as a resident and a woman. I had to do a CV in french and attend a professional competence evaluation. Luckily, they left me alone when it comes to french language. And no, it’s not for citizenship. In total, I had 4 certifications that are extremely precious to renew my carte sejour next year.
This weekend would be the first that we don’t need to go out and hunt something for the apartment, which is a relief. And we’re going to celebrate our anniversary too.
Anyway, I’ll stop yabbing. Here’s the recipe.. (more…)
The nicest thing for a foodie living in Singapore is the ability to eat all sorts of cuisine, without needing to enter the kitchen nor breaking the bank. One could have Thai for lunch then a sumptuous burger for dinner. Then the next day, Swedish for lunch and Moroccan for dinner. My social life was built over food and trying different kind of cuisines. There is this small Moroccan cafe along Arab Street that I used to frequent at least once a month. I don’t remember how many friends, visitors & colleagues I have brought there. It was also a place where I used to bring H when he was in town.
I was rather disappointed for not returning to this place when we were in town last May. I have been craving for a Tagine for a long time but only now I get to appease the cravings. It is not difficult at all to cook, in fact a little like one pot wonder.
It would be nice if I can have the Tajine claypot. Staub and Le Creuset offer them now, but boy oh boy.. step by step.
I seldom repeat what I’ve cooked in the past. For no reason other than trying out as many recipes that caught my eyes. Well almost no repeat, except dessert and butter chicken and few other things, including this cauliflower. My favourite way of eating cauliflower.
ROAST CAULIFLOWER CURRY
serve 2 as side dish
300 gr cauliflower head, cut into bite size pieces
1/4 medium onion, diced
1 clove garlic, minced
a pinch of fennel seeds, crushed/ pounded
1.5 tsp curry powder mix, your favourite
3-4 tbsp EVOO
a touch of lemon juice
chopped cilantro, to garnish
- Preheat oven to 180 C.
- In a baking tray, add in the cauliflower, onion and garlic. Stir so they mix a little bit.
- In a bowl, mix the crushed fennel seeds, curry powder mix, salt, pepper and olive oil. Pour over the cauliflower mixture. Stir and make sure the seasoning coat the cauliflower evenly. Add a little bit more of olive oil, if needed.
- Bake for 25 mins or till the onions have turned brown and caramelized a little bit.
- Squeeze the lemon juice over it, stir and transfer to serving plate. Garnish with cilantro.
From time to time, I roast my potatoes (wedges) this way. We love it. If your curry powder is on the strong/spicy side, reduce the quantity. If it’s on the mild side, power up. The key is taste it. If more seasoning is needed, just sprinkle right on top and mix well before serving.
Truly, home is where the curry is.