Cauliflower with paneer cheese and spiced Freekeh
I was so excited as it was market day. This was my first here and I could not wait to check it out. The sun was shining and I got a shopping bag and headed out. The first stop was Laura’s fine foods for breakfast, this was before I could even find anything to cook with. They had the irresistible offering of a waffle with bacon and maple syrup. The bacon was crispy and cooked to perfection and the meal was perfected by a lovely pot of tea. Laura’s also sell various foods and something called Freekeh caught my eve. I had never heard of it but it looked intriguing. It turned out that it is a highly nutritious grain, you can read more about it here. Happy with my breakfast and purchase it was time to set off for the market.
It was a mixed market with plenty of fruit and veg for sale.
Lots of beautiful flowers, sadly I hadn’t found my vases but next week for sure!
There were a lot of antiques and other things for sale. being so close to France perhaps someone had raided a charming looking street sign?
A cauliflower head looked so edible I had to get it and I thought it might go well with my newly purchased Freekeh for dinner. The Freekeh would take the longest to cook so I steamed the cauliflower and then started with the grain.
I have entered this to Angies great food fest, Fiesta Friday! You can see all the inspiring entries here and please join in!
Curry spiced Freekeh
preparation time 5 minutes
cooking time 30 minutes
- 1/2 dl or 1/4 cup coconut milk
- 1 1/2 dl or 3/4 cup Freekeh
- 1 tbsp curry powder
- 1 tsp mustard seeds
- 1 shallot onion
- salt & pepper to taste
- water to add if it looks dry
- 1 tbsp oil
Chop the onion fine and place in a pan with the oil, the Freekeh and the mustard seeds. Let cook for a little while whilst stirring. Open the coconut milk and set some of the thick “cream” aside. Add the rest to the Freekeh together with the curry powder, salt and pepper and cook. Don’t stir but make sure there is enough liquid for it not to boil dry, let cook on low heat under a lid until ready. It is ready when the grains are soft but not mushy
Cauliflower with a cheese bechamel, paneer cheese and toasted hazelnuts
preparation time 10 minutes
cooking time 15-20 minutes
- 1 small head of cauliflower
for the bechamel sauce
- 4 dl or 2 cups of milk, I used semi skimmed
- 3 heaped tsp of corn starch
- 1 dl or 1/2 cup grated cheese, use one you like, I used a cheddar
- salt & ground white pepper to taste
- 1 handful of fresh spinach
- 1/2 paneer cheese
- 1 handful of raw, unsalted hazelnuts
Roughly chop the hazelnuts and toast them in a dry pan. Rinse the spinach. When they start to color set them aside until you are ready to serve. Make the bechamel, add the milk to the pan and when it starts to heat up mix the corn starch with a little cold milk or water and add. Keep stirring until it has boiled a little. Add salt and pepper to taste. Once you are happy with the taste take the bechamel off the heat and add the cheese, stir until it is melted, then add the fresh spinach, place the lid on and let stand until you are ready, you can re heat the bechamel later if necessary.
Cut the paneer cheese in to cubes. Cut the cauliflower, I cut it in quarters and steamed it until just cooked through. Pan fry the paneer cheese until browned, add a little salt and pepper for flavor.
Place the cauliflower in a serving dish.
Pour over the bechamel, top with the paneer cheese and the toasted hazelnuts. I finished the dish with some watercress and served it with the Freekeh.
It was light and fresh and the Freekeh was delicious, if you find it try it but it needs spices to liven it up a little!