tag:blogger.com,1999:blog-7100882347408067241.post6375816289128674086..comments2024-03-28T20:37:29.571+00:00Comments on The English Kitchen: Pasta with Seared Cauliflower & Garlic (small batch)Marie Raynerhttp://www.blogger.com/profile/00407913432222377267noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7100882347408067241.post-67624969149225942392021-05-17T17:30:40.029+01:002021-05-17T17:30:40.029+01:00Anyone would think I've been looking over your...Anyone would think I've been looking over your shoulder and into your larder and refrigerator Marie! haha Funny how that goes! I strongly suspect I can get Anchovies at one of the larger grocery stores, but we are on lockdown at the moment and can only shop locally. So it will have to wait for another time. That risotto sounds lovely. I thought I had brought my Donna Hay books with me, but I think a whole box went missing because there is all sorts missing that I was sure I had packed! I hope you will cook this and enjoy it as much as I did! xoxoMarie Raynerhttps://www.blogger.com/profile/00407913432222377267noreply@blogger.comtag:blogger.com,1999:blog-7100882347408067241.post-68066638763007143512021-05-17T13:16:49.362+01:002021-05-17T13:16:49.362+01:00How freaky is this - tonight I had planned to make...How freaky is this - tonight I had planned to make Donna Hay's Cauliflower Cheat's Risotto! Are you tapping into my thoughts and spying in my pantry - LOL! I'll still do her risotto (made with orzo), but that willstill leave half the cauliflower, so I shall try this out later this week as it sounds delicious.<br /><br />I can get anchovies here, funnily enough, and I do really like them. When I first came here, I was excited to see big tins of "ansjovis" really cheap. I happily bought a tin and opened it later to make a puttanesca sauce, only to be confronted with these slimy pieces of some kind of fish in a pinkish, smelly brine. It turns out that what I'd bought was a tin of preserved sprats. Anchovies on the other hand are called "sardeller" here. Talk about confusing. <br /><br />I cook like you in that I prepare as much as I can in advance and then when I cook the dish, I have it all in place, measured out, prepped and ready to go. It makes the experience so much more enjoyable when you are organised.Mariehttps://www.blogger.com/profile/04088355577823930786noreply@blogger.com