Wednesday, 16 July 2014

Cauliflower Pizza Crust

After reading about cauliflower pizza crust all over the internet and food blogs....i had to try it out and now i know what the fuss is all about. The crust actually does taste like a normal pizza crust.

This new pizza crust has taken the food world by storm. And why would it not? Who could possibly say no to a gluten free and low calorie pizza... :)


So i thought why should i be left out and hence i finally tried my hands on making the cauliflower pizza crust yesterday night.

You will find many recipes online for the same but the recipe i tried is adapted from ifoodreal.com. Even though i have not tried any other versions yet, this recipe seems to be a fool proof one and is a must try for sure.

Recipe Source: iFOODreal.com

Ingredients:
1 head cauliflower medium sized - cleaned (remove all the leaves and stems like we normally do), washed and chopped
1/2 cup of grated parmesan cheese
1 large egg (at room temperature)
1/2 tsp of oregano (or any italian seasoning of your choice)
Salt and pepper for seasoning

Method:

1) Preheat the oven to 375 F.

2) Add the washed and chopped cauliflower in a food processor and blend until you get a "rice" like texture. The cauliflower will looks and feel like rice.

2) Spread the mixture onto a baking sheet lined with parchment paper. Press the mixture lightly with your hand. Cook the cauliflower rice in the oven for 15 mins.

3) Remove the cooked cauliflower onto a 2-3 layered cheesecloth/muslin cloth. Squeeze and remove water from the cauliflower as much as you can until there is no liquid coming off.

4) In a bowl add the cauliflower, beaten egg, parmesan cheese, oregano, salt and pepper and mix it nicely with your hand. The texture will not be like a pizza dough but don't worry it will hold.

5) Turn up the oven to 450 F.

6) Line the baking sheet with a new parchment paper. Spread the cauliflower mixture on the baking sheet. Spread the cauliflower mixture as this as you can into a square shape. It will not cover the baking sheet entirely but thats fine.

7) Bake the crust for 15-20 mins (you will see the edges of the crust turning brown) and remove from the oven.

8) Now comes the easy part. Top it off with your fav toppings and put it back into the oven until the cheese melts and turns golden brown.
Note: I brushed the pizza crust with garlic infused oil before adding the toppings. This was not in the original recipe. You may add or skip it as per your desire. 

I topped my pizza with whatever veggies i had, green bell peppers, caramelized onions, parmesan cheese and mozzarella cheese.

I had my pizza with a warm and hearty lentil soup. Yummmm





Friday, 11 July 2014

Orange and Cucumber Juice with Oregano.....Refreshing Moroccan Summer Drink

This has to be one of the most refreshing and vibrant summer drinks i had since a long time. I love trying different cuisines and this juice is something i will be making quite often from now on :).


I stumbled upon this delicious recipe on epicurious.com under traditional Moroccan iftar recipes by Jeff Koehler. Great thing about this drink is that, it is so easy to put together.


I have made little changes here and there to the recipe. Nothing major though.

Ingredients:

2 cups of fresh orange juice ( i used the organic no pulp orange juice from trader joe's).
2 small-medium cucumbers (try using the seedless ones, if you are unable to find one just try removing the seeds from the regular cucumbers before use. i used the sweet, seedless persian cucumber from trader joe's)
1/4 tsp of oregano
1/4 tsp of salt

The original recipe calls for superfine sugar. I didn't add any because the juice already had the right amount of sweetness. Also the original recipe doesn't include salt, but i added a bit as it brings all the flavors together.




Preparation:

1) Peel the cucumbers, trim the ends and grate them with the help of a grater. You can also cut the cucumber in small pieces.

2) Add the cucumber, orange juice, oregano and salt in a blender/food processor. Blend until the cumber is finely pureed and the juice becomes a little thick and foamy in consistency. Check for sweetness and seasoning. Add more if required.

3) Pour the juice in a pitcher and refrigerate.

Serve chilled for Iftar alongside yummy food or on a lazy summer day for entertaining.






Wednesday, 9 July 2014

Date n Nut Balls....Healthy Sweet Indulgence

Craving for something sweet but healthy?

Try this super easy, healthy and nutritious date and nut balls.




Ingredients:

1 cup of pitted Medjool dates or any other dates as per your preference
1/2 cup of walnuts (you can adjust as per your desire)
Dry coconut flakes for coating the balls
2- 3 tbsp of hot water (optional)

Method:

1) Remove the pits of the dates and roughly chop them. Medjool dates are really soft and moist. If the dates you are using is a bit on the hard side, then soak the dates in 2 - 3 tbsp of water for 15- 20 mins.

2) In a blender/food processor, add the walnuts and pulse it 2- 3 times until the walnuts are roughly chopped but are not in a powdered form. You should be able to bite into the walnuts along with the dates.

3) Add the dates and pulse until the dates and walnuts combine to form a dough.

4) Make small balls of the dough and roll it in dry coconut flakes. Refrigerate for half an hour to one hour until set.





You can also try another variation of date and almonds, rolled in crushed pistachios or you can also try date with pistachios coated with almond flakes.




 photo copyright.jpg
blogger template by envye