Sunday, 4 January 2015

A New Year - Time for Salads

Happy New Year to you all. A big THANK YOU, to everyone that has been so supportive over the last 12 months especially my family and friends and the many visitors and comments from people I do not know. 

Winners of the Birthday Celebration Cook Book Give Away are: -

Diana from Geelong, Victoria - the 'Organic Book' is on its way and Malcolm from Plympton, South Australia - just posted 'Spain,' to you - enjoy! Thanks to all of you that entered, it was fun selecting winners!

I hope you had a great Christmas, Hanukkah, festive holiday or just plain absence from work. Are you enjoying the sunny summer in the southern hemisphere or skiing, log fires and Gluhwein in the north? Either way I hope you have safe and happy holidays and a great 2015!

I spent a lovely Christmas with my family in the mountains near Sydney - it was hot, rainy, foggy and cold ,all in one day! Here's a few photos showing how lovely the area is. We stayed at this place, nice, comfortable and plenty of room to spread out.

 Foggy start to the morning, Blue Mountains

Echo Point, Katoomba at dawn

Dawn, Echo Point, Katoomba 

Sunlight on a Banksia

Planning 2015 things to do! Do you make a list every year, month, week? I love lists, they keep me focussed. I haven't yet got into lists of lists, but maybe one day I will get that crazy!

In 2015, I plan on spending more me time with my cameras. Time to play, explore and have fun.

The gym will also be seeing me a lot more - gosh, that sounds like a chore - but it isn't really!  Then there is food! Yes of course I will be spending more time testing out ideas and recipes. But I am back into a 5:2 fasting period, so I will be posting a few photos of what I eat on my 500 calorie days.

But enough about that. We needed a salad in a hurry over Christmas, this is what I came up with. - It has great flavour,  easy to prepare and very low in calories. A good salad to start off the New Year!

Roasted Cauliflower and Chick Pea Salad


1 head of cauliflower

2 cloves garlic crushed
1 brown onion, finely sliced
1 teaspoon ground cinnamon
handful of pine nuts
3 tbls basil, chopped
1 400g tin of chick peas
dash of olive oil
knob of butter
salt and pepper
juice of 1 lemon

Pre heat oven 180º fan forced/350º degrees.  

Take one cauliflower and slice across it into 4 or 5 slabs and place into a baking dish. I used about 3/4 of  large cauliflower. Add a sprinkling of olive oil, salt and pepper and cinnamon and roast until it has a nice golden colour, approximately 30 - 35 minutes.

Take out of the pan and let it cool.

While the cauliflower is roasting, dry fry the pine nuts until golden and set aside.

Add knob of butter and olive oil to fry pan and add onions and garlic and cook on a very low heat for around 20 -30 minutes or until the onions are golden and caramelised. Set aside.

In a large serving bowl, add drained chick peas, basil, onions and garlic, pine nuts. Break up the cauliflower and add this to the bowl. Adjust seasoning. Add lemon juice, so the cauliflower is pretty tangy.

Add a sprinkling of olive oil and toss thoroughly and you are ready to serve.

Serves 6 as a side salad.

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