They had me at croquette. And cheese. This recipe appeared in the May 2017 edition of delicious magazine and it immediately appealed to me. And boy was it good. The texture was perfect — crispy on the outside, soft, creamy, gooey on the inside. Sooo tasty. Serve with mayo or Greek yogurt dipping sauce. Serve with a side salad.
Here’s how to make them. This makes enough for 2 people for 2 meals, so quite a bit.
- Chop a head of cauliflower into florets. Preheat over to 200C, and roast florets with a bit of olive oil and seasoning, for 20 minutes.
- When the cauliflower is roasted, whizz half of them, with 150ml milk, using a food processor or stick blender. Roughly chop the remaining cauliflower and set aside.
- Make the sauce: melt 50g butter in a saucepan and stir in 75g plain flour [I found I needed a bit more better]. Gradually whisk in 350ml milk and stir to make a smooth, thick sauce.
- Add the following to a mixing bowl: the sauce, 100g grated cheddar, a pinch of nutmeg, 2 spring onions (chopped), and 2tbsp olive oil, and all of the cauliflower. Cool, and then chill for 2 hours. The magazine recommends using cling film and allowing it to touch the top of the mixture to prevent a skin forming.
- Get ready to form the croquettas: in bowl 1, beat 2 eggs; in bowl 2, mix 150g Panko breadcrumbs with 30g Parmesan. With floured hands, roll spoonfuls of the mixture into balls, flatten slightly, and then roll in egg and then breadcrumbs. I did this as I went, batch by batch.
- Time for frying: the recipe recommends 1L sunflower oil. I did not use that much (probably about half). You want the oil hot — 180C on a digital thermometer (or until a piece of bread turns golden in 30 seconds).
- Fry the croquettes for a couple of minutes on each side. Leave to dry on a paper-toweled plate.
When in Toronto for work at the end of May, I stocked up on snacks. Now that I have a “normal” 9-to-5 job, I need good desk snacks daily. Some of my favourites include fried corn and sesame sticks, but I also discovered a new (to me) company Barkthins. (Sidenote: snacks are way better in North America. UK, you could really do with upping the snack game!)
After devouring the bark in about two days at work, I decided I would try to recreate it. I used this recipe as a base. I experimented a bit with the ratio of seeds to chocolate: in the end I used 300g dark chocolate and about 200g sunflower seeds — you really do need quite a bit of chocolate if you’re going to make a big batch.
This is really easy to make. I only used sunflower seeds — make sure you lightly toast or roast them. I was a bit nervous that it wouldn’t set, but it did (make sure to refrigerate at least an hour). It is delicious, especially with the added sea salt. I’d encourage everyone to give this one a go! 🙂
Sorry, no photo this time!
Happy July, and happy belated 150th birthday to Canada! A lot has happened since my last favourites post: I turned 30, finished my first semester as a full-time lecturer, spent a week in Toronto. Now it’s summer and I am really looking forward to a slightly less chaotic two months. 🙂
◌ One of the best pieces on Canada’s 150.
◌ The best and worst ramen in London.
◌ Recommended reading: Another Day in the Death of America, The Sellout, My Life on the Road, The Break.
◌ Diving for sea cucumbers in Alaska.
◌ Is coffee actually good for you? (via Goop)
◌ 20 salad recipes — just what you need when it’s above 25 in sticky London.
◌ Virginia Woolf’s novels mapped.
◌ Enjoyed Bruce Springsteen and Stella McCartney on Desert Island Discs.
◌ Summer is the time for dips.
◌ Goop’s summer reads.
Hawdraw Force waterfall, Yorkshire, May