Monthly Archives: March 2016

Belgian beef stew with beer and spice bread

 

This week’s recipe combination of Belgian beef stew and spice bread

was a perfect choice.

The spice bread alone was absolutely delightful.

I prepared the Pain d’épices about two days ahead of the stew because

David suggests waiting a day before slicing into it.

The aroma in my kitchen was fantastic and we couldn’t wait for it to cool.DSCN5398

I finally used up  the last of the  Manuka honey from our trip to Seattle and I’m going to miss it, it was so good.

 

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I thought at first the flavors were too strong (I added too much of the clove spice)

but the next day it really came together and was even more delicious.

 

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Because the gravy was so thick and rich, I decided to make

homemade spaetzle to serve with it.

We both enjoyed this recipe and I will be making it again.

 

 

 

 

Dukkah-roasted cauliflower

Normally  when I prepare cauliflower I use one of two methods.

I usually like to add a little bit of Olive oil,  red pepper flakes and garlic to the

cooked vegetable, sort of like a stir fry, or I will dust the vegetable with bread

crumbs and fry it.

This week’s recipe was different and because  I didn’t think we

would care for the spice mixture,  I only prepared half of the recipe.

After  toasting and blending all the various spices, the aroma in the kitchen

was interesting.DSCN5419

I sliced the cauliflower and coated it with oil and baked it for 25 minutes.

Once I added the dukkah  and finished roasting it, it looked

wonderful.DSCN5413

We really enjoyed the flavors and  the vegetable was cooked perfectly.