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Penne With Cauliflower Recipe | Food Diaries | Zarnak Sidhwa | Food Court

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Penne with Cauliflower (Bake Parlor)

Ingredients:
Raisins 1/2 cup
Unsalted butter ½ cup
Onion, sliced 1
Salt 2 1/2 tsp
Black pepper to taste
Cauliflower, cut into florets 1
Boiled penne 2 cups
Fresh parsley, chopped ½ cup
Grated parmesan cheese 1 cup
Grated lemon zest 1 lemon
Lemon juice 1 tbsp
Garlic, minced 3 cloves
Crushed red chili flakes 1/4 tsp

Method:
Cover the raisins with 1 cup hot water in a bowl and let sit until plump, about 15 minutes. Drain and set aside. Meanwhile, melt 4 tablespoons butter in a pan. Add the onion, 1 teaspoon salt and a few grinds of pepper and cook, until the onion is golden. Remove from the pan and set aside. Melt the remaining 4 tablespoons butter in the same pan. Add the cauliflower, ¾ cup water, 1 teaspoon salt and a few grinds of pepper and cook until the water has evaporated and the cauliflower is tender and turning golden brown. Boil pasta until al dente. Reserve 1½ cups cooking water, then drain. Add the pasta, caramelized onion, parsley, parmesan, lemon zest, lemon juice, garlic, red chilli flakes, 1 cup reserved cooking water, the remaining ½ teaspoon salt and a few grinds of pepper to pan with the cauliflower. Cook until the cheese is melted and the ingredients are well combined. Gently fold in the raisins. Top the pasta with more parmesan.

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Toffee Cake

Ingredients:
Butter 125 gm
Dark brown sugar 225 gm
Eggs 2
Flour 225 gm
Baking powder 2 tsp
Apples, peeled and diced 200 gm
Soft toffees, chopped 100 gm

Frosting:
Butter 100 gm
Vanilla essence 1 tsp
Icing sugar 200 gm
Toffee or caramel sauce 3 tbsp

Method:
Beat the butter with the dark brown sugar, then beat in the eggs. Add the flour and baking powder and fold until combined. Stir in the apples and toffee pieces. Pour into a buttered and lined square tin and bake at 160 degrees C for 1 hour, or until risen and dark golden. Remove from the tin and cool. To make the frosting beat the butter, vanilla and icing sugar with 3 tbsp of the toffee sauce until smooth. Spread over the cake, then drizzle over more sauce to finish.

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