healthy sides – My Whisk and I

1kg carrots, peeled
60ml butter, cubed
grated zest of one orange
2 + 2 oranges
125ml brown sugar
30ml thyme leaves
30ml pumpkin seeds

Fill a saucepan with water, add the carrots and bring to the boil.
Cook for 5-6 minutes until almost done – the cooking time will of course depend on the size of the carrots.
Drain and pat dry with a tea towel.
Place a pan on medium-high heat, add the butter and wait for it to melt.
Now add the orange zest, 60ml orange juice and the brown sugar.
Stir until most of the sugar has dissolved.
Add the carrots to the pan and season with salt and pepper.
Cook, stirring occasionally, until most of the liquid has evaporated and the glaze is shiny and thick enough to coat the carrots – between 5 and 10 minutes.
Watch the carrots in the glaze and regulate the heat – they burn easily.
Peel and slice the other two oranges and arrange the slices on a serving plate. Place the carrots on top of the orange.
Drizzle over any glaze in the pan, scatter the thyme leaves and pumpkin seeds over and serve with a smile.

1,3kg cauliflower (about 2 heads)
80g parmesan cheese, finely grated
90g cornstarch
2 eggs
200g smoked bacon, cut into 1cm pieces
200g mozzarella cheese, grated
60ml dried breadcrumbs

Preheat your oven to 180℃ and prepare a 22cm loose-bottom cake tin by spraying it with cooking spray and sprinkling the bottom and sides with breadcrumbs.
Set a large saucepan with salted water over high heat and add the cauliflower florets. Cook until very soft.
Drain the cauliflower, making sure that you get rid of as much moisture as possible and add it to a mixing bowl.
Add the parmesan cheese, cornstarch and eggs and season with salt and pepper. Mix well.
Fry the bacon pieces until slightly crispy on the edges.
Now spoon half the cauliflower mixture into the prepared cake tin and spread it evenly.
Add half the grated mozzarella, the bacon and the other half of the mozzarella.
Spoon in the rest of the cauliflower mixture and even it out.
Sprinkle the top with the dried breadcrumbs and drizzle some olive oil over the cake.
Bake for 30 minutes.
Stand the cauliflower cake for 15 minutes before unmoulding it to serve.

Tag: healthy sides

Orange Glazed Carrots

Cauliflower Cake