Tag: ottolenghi

Broccoli Cauliflower Cake

This recipe is a riff on Yotam Ottolenghi‘s cauliflower cake from his book Plenty (available in the US and UK). The first time I made it it felt a little bland to me, so I spruced it up with some broccoli. I still wanted to spruce it up a little more, so I changed the herbs Yotam uses and switched them out for Korean gochugaru and gochujang.

Variations on broccoli cauliflower cake

In the recipe below I’ve given you both options. I think switching up the cheese, to a nice blue for example, would also be good. I do recommend mixing cauliflower and broccoli, because just cauliflower makes for a pretty bland cake in my opinion.

An orange background sprinkled with sesame and nigella seeeds, in the left front there is a white plate with a blue rim and a piece of broccoli cauliflower cake on top, a little further back to the right there is a teal plate with cake on top and then at the back center there is a white and blue plate with more cake on it.

Broccoli Cauliflower Cake

Dorothy Porker
A riff on Yotam Ottlenghi's cauliflower cake, spruced up with broccoli and Korean gochugaru and gochujang.
Prep Time 15 mins
Cook Time 1 hr
Course Dinner, Lunch, Main course
Cuisine Vegetarian
Servings 4

Equipment

  • Oven
  • Collander
  • Pan for boiling broccoli and cauliflower
  • Frying pan
  • Large bowl
  • Springform ⌀ 9.5" - 24 cm
  • Parchment
  • Small bowl

Ingredients
  

  • 1/2 head cauliflower roughly 1/2 lb - 225 g, cut into florets
  • 1/2 head broccoli roughly 1/2 lb - 225 g, cut into florets
  • 1 t - 5 g salt
  • 1 medium red onion see instructions
  • olive oil for frying
  • 1 t - 5 g gochugaru Korean chili flakes
  • 7 medium eggs
  • 1 T - 15 g gochujang Korean chili paste
  • 1/2 t - 2.5 g salt
  • 1 c - 125 g flour
  • 1 1/2 t - 7.5 g baking powder
  • 5 oz - 150 g Parmesan coarsely grated
  • black pepper freshly ground
  • butter for coating the springform
  • 3 T - 45 g sesame seeds untoasted
  • 3 t - 15 g nigella seeds

Instructions
 

  • Preheat your oven to 400º F - 200º C.

Prepare the vegetables

  • Place 1 lb - 450 g of broccoli and cauliflower florets in a pan, add 1 t - 5 g of salt, cover with water, bring to a boil, turn down the heat and leave to simmer for 15 minutes or until you can push a fork through with ease. Drain in a collander so the vegetables can completely dry out before the next step.
  • Slice 3 'rings' off 1 medium red onion and set aside to place on top of the cake, coarsely chop the remaining onion and fry in some oil in a frying pan with 1 t - 5 g of gochugaru until soft, take off the heat and set aside for the next step.

Make the broccoli and cauliflower cake

  • In a large bowl, mix 7 eggs with 1 T - 15 g of gochujang and 1/2 t - 2.5 g of salt until the gochujang has been completely incorporated.
  • Now mix in 1 c - 125 g of flour, 1 1/2 t - 7 g of baking powder, 5 oz - 150 g of coarsely grated parmesan and some freshly ground black pepper until everything is fully combined.
  • Now gently scoop in the precooked cauliflower and broccoli florets so you don't break them apart, along with the pre-cooked red onion.
  • Mix 3 T - 45 g of sesame seeds with 3 t - 15 g of nigella seeds. Coat the bottom of your springform with some parchment and brush the sides with butter (oil should work too). Nw toss the sesame/ nigella seed mixture along the rim of the springform so the sides are coated.
  • Pour the broccoli, cauliflower, egg mixture into the springform and spread out the mixture in a semi even layer. Top with the 3 remaining sliced of red onion and bake in your pre-heated oven for 45 minutes until done. Serve with a simple green side salad and maybe some bread.

To make cauliflower cake Yotam Ottolenghi's way

  • Use all cauliflower instead of broccoli and add 1/2 c - 75 g of sea asparagus (optional). Use plain chili flakes and 1/2 t - 2/5 g of finely chopped rosemary instead of gochugaru with the onions and switch out the gochujang for 1/2 c - 15 g of chopped basil.

Notes

This cake keeps well for a couple of days in an airtight container in the fridge. Reheat in a microwave or hot oven.
Keyword broccoli, cauliflower, gochugaru, gochujang, ottolenghi, vegetarian

Zoek je dit recept in het Nederlands? Ga dan naar Vette Sletten voor broccoli bloemkool cake.

Caramelized Fennel with Feta

It’s been a while since I’ve added a new recipe on here because I have been dealing with Stuff. I have a deadline for the clarification of said Stuff now and will hopefully be able to start sharing recipes again on a regular basis in the second half of the year, but for now, you’ll have to deal with patchy updates.

Feel free to follow me on Instagram for behind-the-scenes madness, cats and me growing my first tomatillos, or on Twitter where I passive aggressively like political tweets so they land in your feed without your being able to tell me you disagree with me.

There is also The Big Thing, which I don’t really want to talk about because everyone else is already talking about it. But I can share a simple recipe (and hopefully a few more) while we are all stuck indoors.

The cover of Yotam Ottolenghi's PlentyGoat cheese schmoat cheese

So here’s an old favorite of mine, adapted from a recipe from Yotam Ottolenghi’s Plenty, caramelized fennel with feta and pine nuts.

Ottolenghi makes his with goat quark or yogurt, but since I always have feta on hand I prefer to make it like this. I like to throw in some pine nuts for good measure, because pine nuts. Hazelnuts would probably also be very nice.

What do I eat with caramelized fennel with feta?

I eat this by myself for lunch or dinner as a main course with some pita or Turkish bread. You could probably also have it with some simply baked white fish or salmon but I don’t think it needs much more. If there are two of you you’ll probably went to get a bulb each or add another dish to ensure a satisfying meal.

An overhead shot of a small green plate with caramelized fennel topped with roast pine nuts and crumbled feta and fennel fronds scattered across with a bamboo fork sticking out at the top, next to it is a small tan bowl filled with crumbled feta on top of a light green backdrop.

Caramelized Fennel with Feta and Pine Nuts

Dorothy Porker
A vegetarian recipe for caramelized with feta and pine nuts, inspired by Ottolenghi. Perfect at all temperatures for spring, summer, fall and winter.
Prep Time 5 mins
Cook Time 15 mins
Course Dinner, Lunch, Main course
Cuisine Vegetarian
Servings 1 -2 people

Equipment

  • Large frying pan or skillet
  • Large plate

Ingredients
  

  • 1 large bulb fennel cut into 1 cm/ 5 inch slices, fronds set aside
  • 2 x 2 T - 20 gr butter
  • 3 T - 15 ml olive oil
  • 2 T - 25 gr sugar
  • 1 t - 5 gr fennel seeds ground works too in a pinch, but not as nicely
  • 4 oz - 120 gr feta crumbled, you can do this by stabbing it with a fork and then twisting the fork
  • salt
  • pepper
  • 1/4 c - 33 gr pine nuts dry roasted in a skillet or non-stick frying pan to bring out the flavor

Instructions
 

  • Melt 1 T - 20 gr of butter and 3 T - 45 ml of olive oil in a large skillet or frying pan.
  • Once the butter stops bubbling, place as many slices of fennel into the pan as it will comfortably hold (usually about half of the fennel) and roast for 3-6 minutes on each side to get a decent amount of color on them. This will go a lot quicker if you resist the urge to move them around.
  • When the first batch of fennel has browned nicely, set it aside on a large plate or in a bowl, add 1 T - 20 gr butter again and fry the second batch as before.
  • Remove the remainder of the fennel when ready, leave the pan on the heat and add 2 T - 30 gr sugar, 1 T - 15 gr fennel seeds and a good helping of salt and pepper. Shake the pan vigorously for 30 seconds or so to help the butter, oil, fennel seeds and sugar divide evenly across the bottom of the pan.
  • Now place all the pre-cooked fennel back into the pan and let sit on each side for 2-4 minutes until you get some REALLY good caramelisation going on.
  • Remove from the pan and back into your large bowl or plate and mix with the finely chopped clove of garlic while still hot.
  • Depending on the weather and the season, serve immediately or leave until cooled covered in a healthy dose of the crumbled feta, dry roasted pine nuts, chopped fennel fronds and more seasoning to taste.
Keyword fennel, feta, ottelenghi, pine nuts, pinenuts, Salad

Zoek je dit recept in het Nederlands? Ga dan naar vettesletten.nl voor gekarameliseerde venkel met feta en pijnboompitten