Crunchy Cauliflower Crumble

DSCF1615Oooh, use of alliteration there, folks! This is a dead quick and simple recipe – super healthy, really tasty and a good sunday roast alternative. I love apple crumble and cauliflower cheese and this is a strange fusion of the two – it tastes good though, promise! Crunchy broccoli and cauliflower and baked mushrooms covered with crunchy cheesy breadcrumbs – simple! Also if you’re vegan, leave out the cheese and add a bit of olive oil to the breadcrumb mix instead.

You will need: 1 small cauliflower, 1/2 broccoli, 2 slices of breads worth of breadcrumbs, 35g cheddar cheese, 150g mushrooms, salt, pepper, Aromat, teaspoon sunflower seeds/pumpkin seeds (optional)

Preheat your oven to 200 degrees. Chop your broccoli and cauliflower into chunks, and pop in a pan of boiling water. Boil for 10 minutes (make sure they aren’t too squishy) and drain in a colander. Grate the cheese and then mix the cheese, breadcumbs, a pinch salt, pinch of pepper, seeds and a pinch of Aromat in a bowl. Chop your mushrooms in half and wash them.

DSCF1604Place the broccoli, mushrooms and cauliflower chunks into a casserole dish and pour the cheesy mixture over the top, make sure everything is covered. Then put in the oven for 15 minutes and you’re done!

DSCF1609You don’t have to just use broccoli and cauliflower – I’ve used potatoes and carrots for this recipe. As I said, it’s a really simple meal, but nice and hearty. Serve with crispy roast potatoes and yorkshire puddings for a great sunday roast or have it with a nice salad for tea, like we did.

Love, Mrs Gardom

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Lazy Sunday Casserole

20140119_160112Sundays when me and Sam both have the day off are some of the best times. Yesterday we had bagels for breakfast, Sam went out and bought the paper, we stuck our favourite records on while I painted and Sam read The Observer. Before embarking on my art marathon, I decided to make a nice big healthy tea, which I could pop in the oven and leave to cook. This dish is perfect for a Sunday tea, with the lovely smells of cooking casserole wafting out of the oven while you listen to Led Zeppelin and paint.

You will need: half a yellow pepper, 1 red pepper, half a cauliflower, olive oil, 100g chickpeas (soaked), 1 tin green lentils, 2 tin tomatoes, 2 large carrots, 1 onion, 4 cloves garlic, coriander, tumeric, cumin, cayenne pepper, 500ml vegetable stock.

Pop your oven onto 120 degrees. Half your garlic cloves, dice the onion and fry in a little olive oil until soft. Chop all your veggies into big chunks. 20140119_115119Put your tin of tomatoes and 400ml stock into the casserole dish and season with 2 teaspoons of cumin (I love cumin!), 2 teaspoons coriander, 1 teaspoon tumeric, 1 teaspoon cayenne pepper. Add your lentils, chickpeas and vegetables to the casserole and stir everything together. Then just put your dish in the oven and leave to cook for about 2 hours. 20140119_124130After two hours add another tin of tomatoes, 100ml stock and a bit more seasoning if you wish and give it a good stir. Pop back into the oven and cook for another two hours.20140119_155900Serve in big bowls with some nice crusty bread – bliss. Because it had been cooked for so long, the gorgeous spices will have infused and the vegetables are nice and soft without being mushy. This is such a nice dish, you could even serve it with roast potatoes as a main. It’s also vegan and so very healthy!

Enjoy, Love Mrs Gardom

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