May 022012
 

What a long break!

Well, guess what?

I’m all up and about again. :)

For the next few weeks, i’m afraid i might just torture you with countless backlog posts and some random musings about this and that. I’ve tons of stuff to say actually but time is not on my side today because i’ve boy1 has got Math Paper tomorrow. Yeah, what has that gotta do with me right? I mean, it’s not even my exam! So, why am i all stressed up like this for the past few days? Like i’ve been told, “This is Singapore. What do you expect?”

Sigh.

To most, a child’s failure, be it personality, character or academically, equates/ reflects to our incompetency as parents, but of course, i beg to differ, to certain extent.

Anyway, for now, i’ll leave you with this new love of mine..

Super easy but super yummy too! Who says cauliflower is boring ah? And, all you need to make the meal complete is some lightly toasted kick-arse baguette or sour dough bread. ;)

Cauliflower Cheese Soup

serves 6-8

2 carrots, peeled and sliced
2 celery stalks – i omitted this
2 medium onions, chopped
2 cloves of garlic, chopped
8 cups of cauliflower florets, roughly chopped
olive oil
1 3/4 quarts chicken broth
sea salt & ground black pepper
8 oz Cheddar cheese
1 tsp English mustard

Method

1. Put a large saucepan on a medium heat and add 2 tbsp of olive oil. Add all chopped and sliced ingredients and mix together with a wooden spoon. Cook for 10 minutes with the lid askew, until the carrots have softened but are still holding their shape, and the onion is slightly golden.
2. Grate the Cheddar into a bowl and put to one side for later.
3. Add the boiling broth to the vegetables. Give the soup a good stir and bring to a boil. Reduce heat and simmer for 10 minutes with the lid on.

To serve

1. Remove the pan from the heat. Season with salt and pepper and add the cheese and mustard. Using an immersion blender, pulse the soup until silky smooth.

2. Divide between your serving bowls and top with some lightly fried crispy bacon, if you like.

(adapted from Jamie’s Food Revolution)

——————————————–

So what happens when you have little audiences around while you snap away?

Before you could say ‘OK’, the hand comes in and grab it is.

WHICH.

Isn’t too bad really. Because snapping too many photos over the same food but with 1-2 degree different in angle is really quite time wasting. It makes no difference most of the time! :P

And yes, we do eat it right there and then most of the time! :)

ps : nope, i didn’t cut beep’s hair fyi.

I’m pretty sure a handful of you have heard about Food Revolution by Jamie Oliver, an event to educate the masses about food; wholesome and healthy eating over processed packaged food.

I swear that i didn’t cook this soup just for the event. It just happened that i have this soup, using Jamie O’s Food Revolution’s recipe, in my backlog for sometime already! Talk about coincidence eh? ;)

So, what’s this Food Revolution again?

In short : -

.eat healthy, wholesome food
(say NO to processed food! Erm, maybe once in 6 months should be fine? I mean, i do cave in to that sinful luncheon meat once a while. HEE!)

. cook at home, using the fresh produce
(you know i’ve got 3 young & active boys and without a helper right? so, if i can do it, so can you! My recipes found on this blog are mostly easy, simple and well, fuss free! I mean, who wants to wash piles of dishes and spend hours preparing a meal right? Not me!)

Here in Singapore, we’ve got our own Food Revolution Day too, organized by a bunch of fun and very passionate food lovers. So, if you’re free on May 19th, come on down! :)

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