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Carb free pizza – cauliflower base

My exploration into cauliflower cheats just got serious! I have perfected a cauliflower pizza base – creating a pizza that looks and tastes great!

Pizza (1)

Ingredients

Base

  • 1 cauliflower
  • 1 courgette
  • 2 eggs
  • 100g mature cheddar cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon mixed herbs
  • salt and pepper

Sauce

  • 1 can chopped tomatoes
  • good quirt of tomato puree
  • 1/2 teaspoon chilli powder (optional)
  • 1 teaspoon garlic salt
  • sale and pepper

Topping

  • mushrooms
  • mozzarella
  • basil

Instructions 

 


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Plaited Wholemeal Bread

Homemade bread … fresh, yummy, healthy! Free from the preservatives that you may find in some pre-packaged loaves and makes your house smell like a bakery – you are on to a winner. It is actually really easy to make bread – you just need the right ingredients, some manpower and time! For a dinner party we like to show off a bit with a Plaited Loaf that looks really special and more importantly, tastes superb!

Plaited bread Main
Ingredients

  • 550g Organic wholemeal bread flour, plus a little extra for kneading
  • 2 level teaspoons salt
  • 1 level teaspoon sugar
  • 1 sachet easy bake yeast (7g)
  • 400 ml hand-hot water (100ml boiling, 300ml cold)
  • 15ml Olive Oil

 Method

  1. Pre-heat the oven to its lowest setting, measure out the flour and place it on an ovenproof plate and warm for 10 mins (Delia’s trick)
  2. Turn the oven off and tip the warm flour into a large mixing bowl, with the salt, sugar and easy-blend yeast and mix together. Make a well in the centre and pour in the water. Mix with a wooden spoon to form a dough. Finish off by mixing with your hands until you have a smooth dough that leaves the bowl clean.
  3. Sprinkle the work surface with flour and tip out the dough. Knead for 10 minutes. I use less flour than other recipes – as I knead I work with the texture of the dough, adding more flour as required until the dough has a smooth texture.
  4. Put it back into the mixing bowl, cover with olive-oiled-cling-film and find a warm place to leave the dough for 1hr.
  5. When the dough has risen, place it on a clean work surface and with floured hands, knead for around 5 minutes to ‘knock it back’ – the dough will become smooth and elastic.
  6. Roll into one long sausage, visualise the middle of the roll and with a knife cut half of the brad into three long strands.  Plait the three dough ‘sausages’ together and fold over the top of the other half to create a whole loaf with a plait on the top.
  7. Preheat the oven to 220C.
  8. Cover the loaf and return to a warm place for 30 minutes until it has risen to about one-and-a-half times its size.
  9. Bake the loaf in the oven for 10 minutes at 220C.
  10. Reduce the heat to 190C and bake for a further 30 minutes.
  11. The loaf is cooked when it is risen and golden and sounds hollow when tapped underneath.


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Warm up with our homemade Minestrone “ris acce’ e patan” (con verza) soup!

It is that time of the year… we are all eating a little bit more than normal, having that extra treat and feeling the need for comfort food to get us through the dark mornings and the cold nights! It has been a while since we last posted, since then we have between us; devoured a large goose with all the trimmings, been on a sushi course, fallen in love with French cuisine and yes, baked more cakes! However, this post is dedicated to a warm, tasty, healthy meal that should be on everyone’s menu at this time of the year, the simple and yet wonderful Minestrone “ris acce’ e patan” (con verza) soup!

Minestrone

Ingredients

  • 1 ½ medium onion
  • 3 medium carrots
  • 3 medium potatoes
  • 2 celery sticks
  • 1 small pointed cabbage
  • 1 can of good quality tomatoes
  • 180g risotto rice
  • 2 garlic cloves
  • 10 basil leaves
  • Olive oil (frying and adding to soup)
  • Parmesan cheese

Instructions

  1. Chop the onions, carrots and potatoes into cubes and fry in 2 tbsp of olive oil.
  2. Roughly chop the cabbage and add to the vegetables after 4 minutes. Continue to fry for 5 further minutes.
  3. Add the can of tomatoes and cover with boiling water. Cook for 15 – 20 minutes.
  4. Add the Risotto rice and cook for a further 18 minutes.
  5. Add parmesan cheese to taste and season.
  6. Add chopped garlic, basil and 1 tbsp oil (mixed into a pesto).
  7. Rest for 10 minutes.

Super yummy, super healthy and super easy!

Enjoy…


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Halloween Vegetable (Pumpkin) Curry

Halloween is here, autumn has truly settled in, everything is made up of beautiful oranges, reds and browns and the winter clothes are making an appearance. We all need warming up and what better way to do it than with healthy veggie curry with pumpkin chunks to get in the spirit of things? You can use whatever vegetables you like – just keep the spices in the cupboard and see what you find in the fridge!

Ingredients (serves 6):

  • Olive Oil for frying
  • 1 x Large white Onion
  • A few Garlic cloves to taste
  • 1 x large Chili
  • 3 x small potatoes
  • 1 x pepper (any colour)
  • 3-4 x carrots
  • 1 x can of tomatoes,
  • 1 x can of beans drained,
  • 1 x pumpkin (peel, scoop out seeds, cut into chunks)
  • Some red lentils
  • A few florets of broccoli and Cauliflower
  • ½ tbsp garam masala
  • 1 tbsp curry powder
  • 1 ½ tbsp paprika
  • Soy sauce
  • Dried chili – if you like it hot!

Instructions:

Heat the oil in a large pot over a high heat. Add a large chopped white onion, sliced garlic cloves and diced chili. Fry for a few minutes then add cubed potatoes, chunky chopped pepper and carrot and cook until vegetables begin to brown.

Turn down the heat and add the spices. Cook for a few minutes to release the flavors. Add a can of tomatoes and drained beans and add boiling water to cover the vegetables. Dice the pumpkin into chunky cubes and sprinkle some lentil (they really thicken up the sauce).

Add a good dollop of soy sauce and season to taste  (note: soy sauce is salty so taste before). At this point add some dried chili – if you like it hot! Bring to the boil and let bubble covered for 40mins string occasionally.

Add broccoli and cauliflower towards the end so that they cook but do not dissolve into the curry! Cook for a further 10-15 minutes and serve with some rice!

You can freeze the curry for your lunches