- Whole cauliflower – 1
- Eggs – 2
- Olive oil – 1/4 cups
- Breadcrumbs – 3/4 cups
- Paprika – 2 tsp
- Garlic powder – 1 tsp
- Salt – 1 tsp
- Pepper – 1 tsp
- Preheat oven to 375 degrees F.
- Chop cauliflower into small bite size pieces and place in a large mixing bowl.
- In a small bowl, whisk together 2 eggs and 1/4 cup of olive oil.
- Pour the mixture over the cauliflower and stir well. Make sure the cauliflower pieces are well coated.
- In a separate bowl, combine 3/4 cup of bread crumbs, 2 tsp paprika, 1 tsp garlic powder, 1 tsp salt and 1 tsp of pepper.
- Take the cauliflower pieces and drop them into the dry mixture.
- Once the pieces are covered in the bread crumbs place them on a prepared baking sheet.
- Bake for approximately 30-40 minutes.
A love of mine smelled like
In the middle of fall.
Augustine April 2, 2014
A delectable beautiful piece of love packaged in individual little cheesecakes.
- Preheat oven to 160°C. Line 6 large muffin pans with paper cases. Place biscuits, flat-side up, in the cases.
- Heat a non-stick frying pan over medium heat. Add the strawberries and 155g (3/4 cup) sugar and cook, stirring, for 2-3 minutes or until the sugar dissolves. Drain, reserving syrup. Set aside to cool.
- Meanwhile, use an electric beater to beat the cream cheese and remaining sugar in a bowl until smooth. Beat in the flour and vanilla essence. Add the eggs, 1 at a time, beating until combined.
- Spoon half the strawberries over the biscuits. Top with the cream cheese mixture.
- Bake for 20-25 minutes or until just set. Set aside to cool completely. Place in the fridge to chill.
- Transfer to a serving platter. Serve with the remaining strawberries and reserved syrup.
First of all, Happy new year to everyone! Rolling into 2017 with a quick fix to your sweet cravings. This is a dish I like to make when I am in a hurry when having unexpected guests show up. It is not as rich as normal halua. But just as good. Try and indulge.
- Eggs – 4
- Sugar – 1 cup
- Ghee – 1/3 cup
- Oil – 1/3 cup
- Dry Milk – 1 cup
- Tobbok (Silver Leaf) – 3 Pieces
- Pistachios – 2 Tbs
- White raisins – 2 tbs
- Rose Water – 1 tsp
- Beat the Eggs and the sugar together.
- Combine the ghee and oil in a wok with the dry milk until it turns a slightly brown color. Remove the contents and cool off the mixture on a spreadable plate.
- Mix everything together with a whisk, adding the rose water. Pour it into a square container.
- Pop it in the oven for 6 minutes on high. Let it cool for half an hour.
- In the meantime, I like to roast the white raisins and pistachios in some ghee.
- Place a plate on top of the container and flip the halua on to the plate. Garnish it with the silver leaf, pistachios and white raisins.
- Cut it into the shape you desire and serve.
Sitting in her solitude, she cried and laughed looking for answers to unasked questions, as the life slips away from her gaze of anticipating riddles. A new day will arise with new answers and questions, to sit in sweet solitude and simmer in gratefulness of life. This is how it has been for me for the past few months. I had a lot to think and reflect on and still doing so. One morning I woke up and felt the gratitude of life in my heart. And wanted to have a huge breakfast. So this is what I came up with. The link below also provides four other ways of cooking with peaches. Enjoy!
- Peach – 1
- Pancake Batter
- Pat of Butter or Cooking spray
- Whipped Cream
- Cut peach in half and sliced into rings.
- Spray pan with cooking spray or melt a pat of butter.
- Pour pancake batter to fit peach ring. Once you see bubbles forming on the pancake add the peach ring and flip.
- Caramelize the peach side. Remove and stack.
- Drizzle with maple syrup and top with whipped cream!