Cauliflower Couscous

Cauliflower. Cauliflower. Cauliflower.


Where to begin. Not to offend anyone or the cauliflower itself. There are so many uses of cauliflower, but still it lack the “personality” and the “character” of it’s harmanos such as kale, broccoli, cabbage and brussels sprouts. It is the shy cousin hiding behind the leaves and needs some help to pop out.

However with the much needed help from distant relatives it will pop and make a good addition to any meal. Cauliflower is one of those vegetables which seems to divide the public and there are probably many discussions around the dinner table trying to have the kids trying it out.

On the other hand kids seems to love couscous. Making food look familiar is a great way to try out new things and develop the taste buds.

Couscous will never bee cauliflower and cauliflower will never bee couscous. That’s they way nature intended it to be. However pretend to be couscous packed with flavor and the crunchy consistency of cauliflower is a way to make this vegetable shine.

Making cauliflower couscous is a fairly simple process. Clean and cut the cauliflower head in pieces leaving only the florets. Blitz them in a food processor until they are about cous cous size. Be careful as overdoing it will make it into a mash.


Prepare an onion and garlic. Chop it on to small and fine pieces. More or less the same size as the cauliflower couscous. Fry it on low heat with some olive oil and dried garlic. Stir around so it does not burn. When it starts to get transparent add some water and let it boil down. When the liquid just about still covers the frying pan add the cauliflower couscous. Let it fry and add salt, pepper and oregano to taste. Taste while it cooks and stop when it has the desired consistency.  Try to keep some crunch.

This works well with any dish that requires couscous. Its also great as a side such as chicken wings.

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Bon appetit.



Easy Pie Recipe

Today has been one of those days at work where I’ve been scratching my back and wondering what I’m doing with my life. At least my work life: wasting 10 hours a day on a job which gives no pleasure. TBH it’s like this every day, but some days are worse than others. 

It’s been really warm in Paris today and I had to run from work to pick up our three year old. No park today and straight home as I was soaking wet. 

As I opened the door I could notice the smell of nice homemade food. The best food is what someone else makes for you. Especially when it’s made with love and a great deal of skill. I’ve been dreaming and himting about wanting pies and I was suspecting it was in the making as I could see butter cubes on the kitchen bench last night.

I never used to like pies. Did not care for the pie crust itself, but after meeting my better half I cannot get enough of it. She makes it really thin. Full of delightful butter taste and crust which crumbles. I don’t know what’s been wrong with the pies I’ve eaten before, but it just shows what difference a pair of skilled hands can do. It’s all about the touch.

The pie itself was made with vegetables, cheese and ham. Lightly fried in the pan so they would be crisp and fresh after coming out of the oven. Eggs were cooked to perfection. I’m sharing the  pie recipe my girlfriend uses and the filling can easily be adjusted to taste, but try it out. Fresh, crispy and just warm enough to match a hot summer day. 

Take care and enjoy.

Pie Recipe:

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup butter, chilled and diced
  • 1/4 cup cold water

This recipe is for a 27 cm pie form.

Prepare the pie dough at least 6 hours in advance. 

Cut butter in dice sized squares. Mix all ingredients together until smooth. Leave in fridge for minimum 6 hours.

Take out the dough and let it rest for about 30 minutes in room temperature. Roll it out so it fits the pie form. Put back in fridge to cool down. This will prevent the dough from shrinking. 

Set the oven at 170 degrees Celsius.

When chilled take out and blind bake for 20 minutes. 

While blind baking prepare the filling. 

  • 4 egg
  • 1 onion
  • 4 chopped cherry tomatoes
  • Enough cheese to cover bottom of pie
  • 1/4 cup of chopped ham
  • 1 🥕
  • 2 stalks of celery
  • 1/3 cup bell pepper
  • 1/2 cup broccoli 
  • Cayenne, salt, paprika powder and white pepper to taste

In one bowl whisk 4 eggs without creating foam. Add the spices.

Prepare the vegetables in small bits. Fry them lightly in a pan.

Take out the pie and first add cheese to cover bottom of the pie. Then add ham and cherry tomatoes. Pour the eggs over and add the vegetables.

Cook in oven at 170 degrees for about 35 minutes. Put a knife in the filling. It should come out clean. 

Be patient. Let it rest a bit and dig in.

Some kind of Chowder

More often than not I find myself missing, or not having enough, ingredients to make certain dishes. Always wanted to make corn chowder and having one cob I went in with all my heart to make a light version of it. 

I added some fresh cherry tomatoes and parsley for garniture to give some freshness. And, voila, happy days.

Here’s my recipe:

  • 1 corn on the cob
  • Butter to taste (I like lots)
  • 5 medium sized potatoes
  • 1 onion
  • 10 cherry tomatoes
  • 1/2 clove of garlic
  • 5 cups water
  • 1 cup heavy cream
  • 1/2 tsp white pepper
  • Salt to taste
  • Pinch of cayenne

Clean the cob and reserve corns. Cook the cob with the water for about 15 minutes. Fry onions, tomatoes, potatoes and garlic over low heat until onion goes transparent. Remove cob from water and add the mixture. Boil until potatoes are soft. Add heavy cream and corn and simmer for 10 minutes. 

Here comes the part I do not like, but someone in our household doesn’t like chunks in soups. Blitz the mixture, I think blitzers are soups worst enemy, but that’s​ my opinion. Strain and serve. 
Inspiration from here:

Cocktail Sausage Corn Dogs

Corn dogs are a family favorite. Not particular healthy, but they make us feel good and the cost is low. 

Using cocktail sausages makes for bite size snacks​. It’s also easier to fry. Best of all is that they’re made in about 30 minutes which gives us plenty of time for other activities.

The batter we use is good for about 25 petits corn dogs. Here’s the link for the recipe. I add about another 1/4 cup of milk. Also make sure to dry the sausages well before coating. We cover them lightly in flour so it sticks better.

Today served with ketchup for the ketchup addicts, mustards for dad and fresh corn on the comb.