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| Recipe of the week... ... Prawn Fried Cauliflower Rice |
Ingredients: 200g fresh king prawns, 1 small cauliflower, 2 carrots, 1 tin of peas, 4 eggs, 1 bunch of spring onions, 2 cloves of garlic, 2 splashes of olive oil, 1 small root of fresh ginger, a big glug of soy sauce (or tamari), a small glug of sesame oil, salt and pepper.
Serves: 2 big portions or 3 modest ones.
Time taken: Half an hour veg prep and then 20 mins cooking.
Hi readers,
How are you all today, my lovelies? Are you doing okay? As I write, it’s a bright and sunny winters day in November. The weather may have been blowing a gale last night but, today, we’re enjoying the calm after the storm. And locating our outdoor furniture.
It’s Thursday, and we’re not on with advent yet.. but Christmas is creeping. Sheffield lit its Christmas tree on Sunday (I was along to see, with a tasty mulled wine in hand) and the shops are stocked with Christmas gifts. We’ve perfume ads on every TV break and they’ve sent some ‘celebs’ into the Australian jungle for I’m a Celebrity… I’ve tried a Starbucks eggnog latte and greatly enjoyed it. Go! Get one.
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| @seenamizu25 |
Whether you’re on-board or heavily resisting the looming prospect of Christmas, readers, it is on the approach. And that’s exciting, I think. I may not have donned a Christmas jumper mid-November, but I am looking forward to the fun of Christmas when we get a bit nearer. For now, though, at least until my work Christmas do kicks things off a week on Friday, I’m enjoying some last normal non-jingling non-carolling days of peace.
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| @bybuelow |
For now, I’m trying to eat relatively normally and keep up exercising and maintain regular yoga and book club and pub quiz attendance. Things can stay normal for just a bit longer, for my liking. The thing that has (so far) made my week? A body combat class! My first one. Which was loads of fun, with a bonkers instructor and rave music, and loads of enthusiastic punch and kick moves. Was great.
Also, some new music. I had a hunt around online and was – in general – vastly disappointed with the new music on offer. C’mon UK alternative music scene! But, I did find a few new songs to jazz up my playlists.
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| @bunnymama |
Here are the best, I reckon, of the bunch:
1. The Bay – Stereo Honey
2. Brooke Bentham – Losing, baby
3. Clean Bandit – I Miss You (ft. Julia Michaels)
4. Tove Lo – shedontknowbutsheknows
5. Major Lazer – Love Life (ft. Azaryah)
I recommend. And if you have any new tunes to recommend – please do! I’m suffering a musical drought, so that would make my day. And now – hopefully – I can make your day with a fantastic recipe to rock your socks. This week’s recipe, readers, comes from Instagram.
An account I’ve discovered, called Tipbuzz, posts fascinating recipe videos of the kind where the camera hovers over the pan and you watch them do the whole recipe super-fast. Once you start watching you can’t look away! I’ve adapted slightly, but here’s the original recipe written up on Tipbuzz and you can watch the video here on Youtube.
And here’s my take on the recipe in just 12 simple steps…
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Recipe: Prawn Fried Cauliflower Rice
1. Prepare yourself for some serious veg prep! Open a window for some air and set a little upbeat music playing in the background. Pour yourself a drink – whether soft or alcoholic – and dig out your choppiest kitchen knife.
2. First, use a grater to shred the cauliflower into coarse rice grain-size pieces.
ChefBeHere Top Tip: Persevere, even if your arm hurts. I hate food waste and for this recipe you can grate the whole cauliflower including its stalk – do so.
3. Then, slice and dice your carrots; top and tail your spring onions, and finely chop; peel your garlic and ginger, and finely chop both.
4. Open your tin of peas and drain. Then… ta-da! Veg prep complete. Heat a splash of cooking oil in a frying pan or wok, and pat your prawns dry using kitchen roll.
5. Once your pan has heated, add your prawns to the pan along with a pinch of salt and pepper. Let your prawns sizzle for a minute or two on one side, before turning over to cook on the other side.
6. After a minute or two, once your prawns are pink all over, remove the pan from the heat and spoon your prawns into a bowl for now. Set aside.
7. Wipe the pan clean and return to the heat with a fresh splash of cooking oil. Once heated, add the carrots, garlic and ginger to the pan and fry for five minutes to soften your carrot.
8. Next, add the peas, grated cauliflower and ¾ of your spring onion to the pan. Stir everything together and fry for a further five minutes. In the meanwhile, crack your eggs into a mug and whisk together using a fork.
9. Add a big glug of soy sauce (or tamari) and a small glug of sesame oil to the pan, stir into the veg until evenly mixed, and then spoon everything aside to make small well in the centre of the pan.
10. Turn the temperature under the pan down to a low heat. Pour your egg mix into the well in the centre of the pan, and then use your fork to scramble.
11. Once your egg mix is quite solid and scrambled, then you can mix everything together once more so your eggs spreads about the pan. Season with salt and pepper.
12. At last, remove the pan from the heat and spoon your fried cauliflower rice onto plates to serve. Top with king prawns and a scattering of spring onion. Tuck in!
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| What a plateful of tasty, healthy food! |
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What do you think, readers? Does this recipe tickle your fancy? Are you tempted by the tasty pic? Fancy an arm workout grating all that cauliflower?? I recommend! If you’re looking for a gluten-free, carb-free recipe to try out, in these last few days/weeks of healthiness before Christmas kicks off for real… then I say give it a go.
This recipe is a great way to get 4 of your 5-a-day all in one go, there are no complicated ingredients to go out and source, and the only costly ingredient really is your prawns. So, this isn’t a dish that will break the bank. It’s healthy and tasty and colourful food! It MIGHT give you wind. Just a little bit. If you’re maybe not used to such veg content in your diet.
So.. this recipe did maybe give me a little wind, readers. I will concede! But that’s the ONLY drawback about it, I so promise, and maybe that’s only me! Perhaps you can digest this no problem, you could eat it three meals a day and not bat an eye. I hope so, readers. I hope you try out this recipe, and you like the food, and you do not spend the whole night blowing your bedspread up in the air.
Let me know! If you give this recipe a try, readers, please do let me know how you get on, and send over any feedback or ideas for improvement. All will be greatly received. And have a wonderful rest of your week, everyone! Not long until the weekend now. Power on.
Sizzle safely,
Hayley
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