Thank Feck It’s Friday.

Walked home from work.  The weather is unusually warm for this slice of September, and humid.  Berries and blazing, turning leaves.  Thunderstorms don’t so much happen, as hit-and-run, clutching your handbag and your necklace as they flee.   Craneflies lurch drunkenly across my path, too lethargic for flight.  Slugs the size of white transit vans steam along the pavement at a gear-crunching 0.001 miles a hour.  If I listen closely I can hear the “WHOORRAHAAAWAHAA NICE EYE-STALKS DARLIN’ BEEP BEEEEEPPPPP”.

Eventually got round to cooking dinner.  Original here from Jack Monroe:


Cauliflower Pasandra

 2/3s of a cauliflower, broken up into small florets
Groundnut oil
Vegetable oil
2/300g of low fat yogurt
Ginger, turmeric, cinnamon, cumin, garam masala, chilli
2 cloves garlic, minced
Half a medium white onion, chopped


Heat the oven to 180c.

Layer the cauliflower florets in a baking dish.  Splash over some groundnut oil, ginger and turmeric.  Set the timer for 20 minutes.

At 20 minutes stir them and return to the oven for another 20 minutes.

Heat vegetable oil in a wok.  Remember that you were supposed to use groundnut oil and chuck in a bit of that.  Heat.

Add the garlic and onion, stirfry for a minute or so.

Plan to add chilli, cumin and garam masala.  Open spice cupboard.  Can’t find masala.  Check twice.  Run to Wikipedia for basic garam masala recipe.  Throw large amounts of cumin, cinnamon, chilli and turmeric onto the onion/garlic mix.

Realise the reason you couldn’t find the masala was because you’d already taken it out and put it on the sideboard.  Add some for luck.

Gently heat through the onion/garlic/spice mix for 15 minutes.

Take off the heat for a few minutes, and rescue the cauliflower from the oven.

Mix the cauliflower, yogurt and onion mix, reheat gently for a few minutes on a low heat.





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