I start a blog and then I go missing for weeks! I have an explanation… I was traveling to the US. What a ride! I go back after having lived there for years and arrive bang in the middle of a superstorm! Completely oblivious of any storm, I traveled to New York literally 2 days before. Result, we had to leave New York in a hurry. And, just in time too. I do wish everyone still effected, oodles of strength and patience in the aftermath of the storm. It was scary!
We did manage to go see the Statue of Liberty, which is still such a trip even after having seen it so many times. It was an ominously overcast day, just hours away from destructive Sandy.
Back in Holland and it all seems so far away. It has been raining non-stop with fall in full swing. It’s the perfect weather to bake something savory and to celebrate something too. And since my body clock still won’t reset to Europe time, it was also fairly easy to stay up for the US elections. As much as it doesn’t really effect me, I still chewed my nails through the night hoping, hoping that Obama would win.
Finally went to sleep, too nervous to watch it all. Woke up to the thrilling news that Obama had won!
So this is for you Mr. President. You shone just a little happiness my way on a cold dark grey day. 🙂
Cauliflower Tartlets With Olives and Parmesan
I think I’m going to go enjoy my piece with a glass of chilled Pinot Grigio…
- 1 small cauliflower
- 4 squares of puff pastry
- ½ tsp cumin seeds
- 4 tbsp black olives
- 1 tbsp fresh rosemary
- 1 egg yolk
- 1 tbsp heavy cream
- 50 gms parmesan cheese
- Preheat oven to 225°C or 435°F.
- Clean the cauliflower and cut into small flowerlets. Cook the cauliflower in water and salt for about 4 minutes. Drain well after done. Let the puff pastry defrost while you cook the cauliflower.
- Line the puff pastry on a sheet of baking paper and arrange your cooked cauliflower evenly on. Leave about 1 cm free around the edges to fold over in a bit. Sprinkle some sea salt, pepper and cumin seeds. Distribute the black olives next and the rosemary leaves. (They already look so pretty!) Once you're happy with how it looks aesthetically fold over the edges just a tad bit to avoid ingredients falling out. It also makes it look like little trays... which is so nice. Don't forget to prick your pastry with your fork, randomly.
- Mix the egg yolk with the cream and brush the pastry edges. This is going to make our pastry extra crunchy! Last but not least, cover your tarts with freshly grated parmesan.
- Throw into the oven for 20 minutes and you're done.
Masala Beetroot Soup
Benarasi Dum Aloo / Potato Curry
Tamatar ki Chutney (Tomato Chutney)
