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May 3, 2013

Another beautiful day. I cycled to meet Sarah for coffee at the Venus cafe at Dartington (we sat outside!) and realised that I am now quite unfit and overweight. The ride that I used to do twice a day, and think it wasn’t real exercise, turns out to be more exercise than I thought. So I need to cycle more often, twice daily probably. Still I didn’t have any sugar in my cappuccino – that’s a start.

rhubarbThe beloved bought home some rhubarb which he and Chris had culled from the allotment. It looked pretty and inviting in an English summer kind of way so I made a crumble (which is really going to help my cause).

The beloved and Katrine had seen rhubarb on masterchef, and might have been hoping for something a little more elaborate, but if they were expecting lightly grilled rhubarb stems and rhubarb snow they were disappointed. Crumble is good.  I added some slivers of fresh ginger and some coconut to the fruit which lifted it to a different level. We still served it with clotted cream though – this is Devon.

I also made a cauliflower and chickpea dish. It doesn’t have a name – in fact most of the savoury things I cook don’t have names.  This is something that needs working on.

The dish is very simple and was inspired by a cheap local and organic cauliflower which said “buy me”. cauliflower-and--chickpeas

Chop two cloves of garlic up small and fry them gently in a little olive oil. Add a small cauliflower (washed and chopped into florets) to the pan and stir and cook for a few minutes, then add a heaped teaspoon of smoked paprika, a teaspoon of ground cumin, a teaspoon of turmeric, a teaspoon of cayenne pepper and a splash of water and mix. Put a lid on the pan and cook for 10 minutes on a lowish heat – stir every now and then. Add a tin of tomatoes in juice, a tin of chick peas (drained) and a teaspoon of oregano. If it’s dry add some water – or almond milk (on special offer) is good. Cook for 5 minutes, then add salt to taste.

Served with white rice and something green, it looks very pretty. Tastes good too. I think summer’s on its way…

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