Thursday, 11 March 2010

cauliflower and peas

At the cooking class yesterday, Jamie taught me how to make minted peas under oil and roasted cauliflower with cumin, coriander and almonds. Delicious! served with lamb steaks and couscous.

The recipe for the minted peas calls for 4 to 6 handfuls of peas and 200 ml olive oil. At first that doesn't sound right because the peas will be drowning in oil, but Jamie told me to just go with him; and I did. The result: Yum. Though next time I think I need to put a little bit more mint leaves.

Roasted cauliflower with cumin, coriander and almonds
is self-explanatory. Crunchy, salty, spice-y coating... just delish.

That's for now, until my next meal...