Curried cauliflower soup and a tasty baguette

Curried cauliflower soup

A creamy cauliflower soup makes a great winter warmer, and the addition of a few Indian spices gives it a real kick, too. You can add your own favourite curry spices to this, or simply use a good curry powder.

1 medium onion, roughly chopped The white of 1 medium leek, roughly chopped and washed 2-3 good knobs of butter 1 small-to-medium-size cauliflower, roughly chopped, with the dark outer leaves and stems 1l vegetable stock (a good cube will do) 500ml milk Salt and freshly ground white pepper

For the curry cream: ½tbs vegetable or corn oil 1 large shallot, peeled, halved and finely chopped 1 small red chilli, finely chopped ½tsp ground cumin ½tsp cumin seeds 1/3tsp turmeric ½tsp black mustard seeds 2tbs crème fraîche or yoghurt Melt the butter in a heavybased saucepan and with the lid on gently cook the onion and leek, without colouring, for 2-3 minutes, until they are soft. Add the cauliflower, stock and milk. Season, bring to the boil and simmer for 35 minutes, or until the cauliflower is soft. Blend in a liquidiser until smooth and strain through a fine-meshed sieve; season again if necessary.

Meanwhile, heat the oil in a pan and cook the shallot and spices on a very low heat for 2-3 minutes, stirring every so often so they don’t burn. Transfer to a small bowl to cool.

Once cool, stir in the yoghurt or crème fraîche.

Serve the soup in warm bowls with the curry cream spooned on top.

BREAKFAST BAGUETTE

Ingredients:

1 Food Lover’s Market baguette Food Lover’s Market cheddar cheese – grated 5 eggs Salt and pepper Mushrooms Food Lover’s Market streaky bacon Cherry tomatoes 1 tin of Food Lover’s baked beans Food Lover’s Market olive oil Avo

Method:

1. Using a knife, cut 5 holes in the centre of the baguette.

2. Grate cheddar cheese and sprinkle cheese into each hole.

3. Crack an egg into each hole. Top with an extra sprinkling of grated cheese. Season with salt and pepper.

4. Place the mushrooms, streaky bacon, cherry tomatoes, 1 tin of baked beans and the breakfast baguette on to a baking tray.

5. Drizzle Food Lover’s Market olive oil over ingredients and bake at 180ºC for 8-10 minutes or until golden brown. 6. Slice the baguette and serve with the baked sides and avo slices and enjoy.