When I’m wandering the internet or scrolling through Instagram or Pinterest, I’m constantly amazed by the abundance of delicious looking recipes out there. I sometimes end up almost drooling all over my screen. Can you relate? And isn’t it great, that we have so much goodness ready at the click of a fingertip? I still remember the times when I looked at badly photographed cook books or random pictures people snapped with their point-and-shoot camera to go with a recipe they shared. And I gotta say, I’m happy these times are in the past.
Also, it’s no secret, that I enjoy to take part in the occassional food photography challenge or collaboration. In fact, I just challenged myself to follow 9 photography prompts over the last 3 weeks in the #eatcaptureshare challenge hosted by Kimberly Espinel from The Little Plantation. And the picture below is actually one I shared in the challenge. If you wanna check out my other entries, head over to my Instagram account and scroll through my feed.
But why am I telling you all this? Well, I wanna let you in on my creative process. I want to let you look behind the surface, so to speak. Coming up with mouthwatering food photos these days is nothing than can be done in the instant of a second. It needs time, it needs planning and, above all, it needs inspiration. Other recipes, food pictures, challenges and collaborations get my creative juices flowing. They inspire me to take out my camera and shoot. And to create new dishes and recipes for you, me and the world.
Sometimes these recipes just end up on my own dinner table, sometimes they don’t even make it to be cooked at all. And sometimes I create something that I just need to share with you, even if I haven’t cooked it for numerous times (yet). Like this recipe. But before I tell you about the actual recipe, I want to give credit where credit is due. This exact recipe was inspired by one of the greatest recipe creators out there. Tieghan is a powerhouse when it comes to wholesome, delicious recipes, at least if you ask me. And while her catalogue is not vegetarian like mine, I sure enjoy all of her creations (even if I just end up looking at her appetizing pictures). I highly recommend checking her out.
But let’s dive into it and talk about this recipe. It is, in fact, super simple. There’s the base, which is the creamy whipped feta. Which is topped with a generous serving of fresh baby spinach. If you can’t find baby spinach atm, feel free to sub it with another leafy green like arugula or watercress. On top of that, there’s the roasted hokkaido and cauliflower. Still warm, yet not hot. All of this is showered with some fresh herbs, juicy pomegranate seeds and a generous drizzle of olive oil. Creating a luxurious mouthfeel and overall a dish that can easily be served at a dinner party. Yet it’s easy and quick enough to be your everyday lunch or light dinner.
I created the recipe as an appetizer. Thus, the portion size is for 4-6 people. However, if you serve it for lunch or dinner it’ll probably not feed more than two. I suggest you serve it with some crusty rustic bread to soak up all the creamy goodness. And I’m sure there will be nothing more left on your plate than some scattered crumbs. At least that is what happened here.
If you happen to make my recipe, it would honestly mean the world to me if you’d left me a comment below or on Instagram. And if you haven’t yet, why don’t we become friends on Instagram or how about you check out my boars on Pinterest.
Looking forward to see you again soon!
Lots of love,
Anna
Roasted Pumpkin & Cauliflower on Whipped Feta
Who’s for incredible flavor combinations? If you are, this is the dish you should cook tonight! It’s super easy, almost no prep nor cooking involved, and it’s complex enough to serve on any festive dinner occasion or your random weeknight. Facebook0TwitterPinterest0email
- Prep Time: 5m
- Cook Time: 35m
- Total Time: 40m
- Serves: 4
- Yield: 4-6 portions
- Category: all recipes, dinner, lunch, Starter/Appetizer, Vegetarian
Ingredients
Roasted Veggies
- 400 grams cauliflower
- 400 grams hokkaido pumpkin
- 1 tablespoon Ras-el-hanut or Garam Masala
- 2 tablespoons olive oil, extra-virgine
Whipped Feta
- 200 grams greek feta
- 6 tablespoons greek yoghurt
- 2 tablespoons olive oil, extra-virgine
To Assemble
- 75 grams fresh baby spinach
- 2 tablespoons olive oil, extra-virgine
- Juice of 1 small lemon
- 1 teaspoon honey
- 1/2 pomegranate
- 1 small hand fresh herbs (i.e. mint, parsley, dill or cilantro)
- Kosher salt & fresh ground black pepper
Instructions
- Preheat oven to 200°C. Prepare a baking tray with re-usable baking paper.
- Wash hokkaido and cauliflower. Cut hokkaido in half, deseed & cut into 1cm wedges. Remove leaves & cauliflower into bite-sized pieces (including the stem if you want to).
- Place vegetables on the prepared baking tray. Season with ras-el-hanout, salt & black pepper and toss veggies arround until covered. Drizzle 2 tablespoons olive oil over the veggies & roast in the preheated oven for 30-35mins, or until tender and golden.
- Meanwhile prepare the whipped feta. Crumble feta into a blender or food processor. Add greek yoghurt, 2 tablespoons olive oil and black pepper. Blend until creamy, but make sure not to over do. You want a creamy paste, not a runny sauce. Stop blender and scrape down from the sides if need be. Place in a bowl and cover. Set aside in the fridge (may be stored for 3 days).
- Remove the pomegranate seeds from the shell and set aside. Wash the spinach in cold water, rinse and set aside. Combine olive oil, lemon juice, honey and a pinch of salt in a small glass jar. Shake until well combined. Pour dressing over washed spinach and toss to combine.
- Once the veggies are cooked through, spread whipped feta onto a serving platter or individual plates. Top with spinach, veggies, herbs and pomegranate seeds. Drizzle with olive oil and ground pepper.
- Serve as is or with rustic bread on the side. Enjoy lukewarm!
Schreibe einen Kommentar