Food Minia

Cauliflower pakoras are something I'd never made before until recently, but as part of my 7 a day challenge I made some vegetable pakoras using peas and loved them.  When I moved house a few days back and restocked my cupboards (including buying some gram flour), the helpful assistant in the shop suggested cauliflower was pretty good and, in fact her favourite.  She also said that fresh spinach was, in her opinion much better in Indian food than frozen. I always like a bit of advice when it comes to cooking so I gave it a go.  The jury is out in the spinach.  In my opinion frozen is just as good but the great thing about baby spinach is you can use it as a salad vegetable or cook with it and it just so happened I had some in my fridge so I went with it. Traditionally I don't think the cauliflower is precooked but although I don't like soggy cauliflower, I'm not overly keen on cauliflower which bites back either so I partially precooked mine.   Caulflower p...

Weetabix cake?  Am I serious?  Well I'd been trying different ways of using cereals quite a bit recently what with rice krispies with mackerel but I'd never found a way of using them in cakes like I had with bran loaf .  Shreddies seemed promising but were a bit of a failure when I gave them a go.  Who knew Weetabix would work? This tastes similar to my bran loaf , loads of fibre, sweet whilst being low in added sugar, dairy free fat free and lovely with a pot of tea! Weetabix Cake Ingredients 2 Weetabix (or own brand equivalent) 350ml, 12 fl oz Decaffeinated tea (just make with one decaf teabag) 110g, 4oz Muscovado or soft brown sugar 280g, 10oz Sultanas (golden raisins) 1 egg 225g, 8oz Self Raising Flour (or all purpose / plain flour plus 2 tsp baking powder) 1 tsp mixed spice Method Crush up the weetabix, mix with the sugar and dried fruit.  Soak in the tea for about an hour. Preheat the oven to 160oC.  Mix in the spice, flour and egg and pour into a gr...