Romanesco (Roman cauliflower), a cross between cauliflower and broccoli, is a tasty side dish that has bizarre spiraling points. The whole roasted romanesco makes a beautiful presentation as well as being really delicious with ajvar sauce.
Whole Baked Romanesco with Ajvar Sauceadapted from Jamie Oliver
- Preheat the oven to 180C/350F. Trim the outer romanesco leaves. Trim away and discard the stalk so the cauliflower can sit flat.
- Add the chopped onion and a tablespoon of olive oil in a skillet and and slowly fry for 10 minutes until softened and with a little colour. Add the olives, ajvar sauce and vegetable stock. Stir everything together and bring to the boil.
- Transfer the sauce in a baking dish. Take the romanesco and gently push it down into the sauce. Spray the romanesco with a little olive oil and bake for around 1 hour 20 minutes, or until golden and tender. Garnish with chopped spring onions.
Found this recipe on Ricardo Cuisine, but I tweaked it a bit using what I have on hand and making it even healthier with ground whole-grain einkorn, oat bran, banana, coconut oil and liquid stevia. This makes a good snack, breakfast, or even dessert with a chocolate glaze or lemon icing.
- Preheat the oven to 180C/350F. Grease a small loaf pan (21cmx10cm) and line with parchment paper.
- In a mixing bowl, combine the wholegrain einkorn flour, oatbran, baking powder, baking soda and sea salt. Set aside.
- In another bowl, combine the buttermilk, liquid stevia, mashed bananas, egg and melted coconut oil with a whisk.
- Stir in the dry ingredients until the flour is just moistened. Set aside 1tbsp of raisins for garnish and add the remaining ones to the batter.
- Pour the batter into the prepared loaf pan. Sprinkle with the reserved raisins and bake for 40 minutes or until a toothpick inserted into the centre of the bread comes out clean. Let cool completely before unmoulding. Slice and serve.
Hearty, moist and dense – this isn't your average everyday bread! This bread is a unique blend of German Quark cheese, eggs, nuts, seeds and spices with wonderful taste and texture.
I would like to take this opportunity to wish you a very Happy Lunar New Year and a prosperous Year of the Monkey! !! GONG XI FAT CAI!!
Chia Protein Breadinspired by this
- Place everything in a large mixing bowl and mix until well combined. Transfer the mixture in a standard loaf pan lined with parchment paper and smooth the surface.
- Preheat the oven to 180C/350F. Bake the bread in the middle of hot oven for about an hour. Cool completely before slicing.
Vegetarian, naturally gluten-free, these baked sweet potato patties are so easy to make and healthily delicious. They have a great texture and they hold up very well in the oven. You can easily veganize them by leaving out the feta.
Linseed Sweet Potato Burgersadapted from Taste
- Preheat oven to 200C/400F. Place sweet potato on a lined baking tray. Spray with a little olive oil. Season with pepper. Roast for 25 minutes or until tender. Transfer to a large bowl. Mash. Set aside to cool.
- Reduce oven to 180C/350F. Heat a non-stick frying pan over medium heat. Spray with a little oil. Cook onion, stirring, for 3-4 minutes or until soft. Stir in minced garlic for 1 minute or until aromatic. Cool.
- Stir onion mixture, grated zucchini, crumbled Feta and oat bran into the mashed sweet potato. Mix and shape into 4-5 patties. Place linseeds on a plate. Add patties and press to coat. Cover and chill for 20 minutes or until firm.
- Spray patties with oil. Bake on a lined baking tray for 15-20 minutes or until golden. Serve on bread roll with avocado kale sauce, salad greens and sliced tomato.