Here are a few easy recipes from our kitchen's crew. Simple, delicious morsels for your next gatherings as hors d'oeuvres!
Crisp Baked Cauliflower with Cheddar Cheese and Birds Eye Chile
1 medium size cauliflower
1/2 t sp turmeric
1/2 t sp paprika
1 bird eye chile (seeded) or serrano pepper (minced)
2 T milk or heavy cream
2 T butter
1/3 cup shredded cheddar
4 egg whites
salt and pepper
vegetable or peanut oil
Mix the trimmed cauliflower, butter, heavy cream/milk, steam till softened or microwave for 5 minutes.
Using food processors pressing pause button, add the cauliflower, cheese, paprika, turmeric, blend until chuncky.Put aside for half hour.
Take the egg whites and whip to a stiff peak.
Fold 1/3 of the egg whites into the cauliflower mixture, then fold the rest of the mixture and mix until combined.
Roll in a sushi mat and cut into small pieces, use a fork to flatten gently.
For best results, chill for another half hour.
(sprinkle some bread crumbs before baking is another option to retain the crispy top).
Bake in a 375degree oven for 12/15 minutes until it gets crispy and slightly brown.
Remove from the oven and serve immediately.
Pumpkin Spice Latte with Cardamoms
2 cups milk
2 tb sp fresh pureed pumpkin
1 tb sp pure vanilla extract
2 tb sp raw sugar or condense milk
1 cinnamon stick
3 bruised cardamoms
2 shots of espresso (about 1/4 cup)
or 1/2 cup of strong brewed coffee
Stir milk and pumpkin on medium heat until steaming
Stir in vanilla
and cinnamon stick, then transfer to a blender and whirl for 15 seconds until foamy,
then stir in espresso
Serve best with
light whipped cream.
Use 2 1/2 oz shot glasses to serve for an elegant twist.