Cauliflower Cake From 'Plenty More'

I made mine with pesto instead of basil leaves, and left out the turmeric. I didn't use the nigella seeds, just sesame seeds (not really necessary). I was also thinking about using mushrooms (with manchego) and other vegetables, broccoli perhaps (with cheddar instead), and could be really interesting with a mix of leeks/onions/scallions/shallot. It is an interesting hybrid of frittata, quiche, souffle and cake. Thumbs up!!

Win a Copy of 'Baked Occasions'

Persimmon Pudding

Win a Copy of 'Plenty More'

I love the Tofu and Brussells sprouts recipe in Plenty!!!! It's awesome. Can't wait for this book.

Win a Copy of 'Plenty More'

I love the brussells sprouts recipe from Ottolenghi's Plenty cookbook; I love eggplant parm; I also love pan roasted parsnips cooked with butter and maple syrup.

Win a Copy of 'Huckleberry'

Butternut squash souffle!

Hummus Kawarma (Lamb) with Lemon Sauce from 'Jerusalem'

the link to the Basic Hummus recipe isn't working

Cook the Book: 'Susan Feniger's Street Food'

Som Tom!! YUM!!

Brussels Sprouts

If I cut brussels sprouts today, do I need to keep them in acidulated water? Or can I cut them and then put in a plastic bag and leave in the refrig until tomorrow? Thanks!!!

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