Gobi Manchurian is just about the best thing you can do with a cauliflower. Soft, bite-sized florets of cauliflower, coated in a light and crispy tempura batter, deep fried and served in a sweet, spicy and sticky sauce. What’s not to like?
One of our favourite ways to eat during the summer months is very much in the Spanish style of tapas. Though not always Spanish in origin, the food that fills our table at this time of year is varied and plentiful. And of course, every spread of tapas must feature a salsa; this recipe for Tomato and Olive Salsa is one of our favourites.
Not something I indulged in for many years, muesli has in recent months made itself a permanent fixture of my mornings. Muesli can certainly be described as one of the healthy breakfasts, easy to separate from most sugar-laden cereals. But some ingredients in commercial muesli can be sneaky and coming up with a Homemade Muesli Recipe can give you back control.
For me, the most enjoyable aspect of Indian food – something we indulge in twice weekly – is the sheer variety it presents. You could go for weeks on end and never eat the same dish twice. A recipe for Onion and Carrot Bhajis may not be what you were expecting, but it makes a tempting change from the usual accompaniments.
Growing up, tempura batter always seemed like something almost mystical. Whenever a chef on Ready Steady Cook (British cooking television programme) had no idea what to do he or she would whip up a tempura batter. In reality, tempura is a quick and easy way to prepare any number of ingredients, keeping them fresh and relatively healthy. Tempura Cauliflower? A vegetarian classic.