Knollshire Cauliwobblies in a Secret Sauce

Reading about The Solitary Walker and The-Grizzled-But-Still-Incorrigible-Scribe-Himself!'s delicious soda bread recipes has inspired me! As I mentioned in a previous post, my culinary efforts usually just extend to chutney. However, today I decided to make my Knollshire Cauliwobblies in a Secret Sauce, and to share the recipe with you, dear bloggy friends.

Fear not - I will not give away any giraffe secrets - the meaning of my 'Secret Sauce' is that it varies every time I cook it. The game is that the family have to guess what is in it each time!

The recipe for the version we have eaten today is as follows:

Ingredients:

1 cauliflower for each adult giraffe. (I leave you to judge the amount for humans).

Sauce: (I hazard a guess that this may serve 4 humans).

1 onion finely chopped

1 red pepper finely chopped

Garlic (we put a whole garlic bulb in - crushed, of course. You may prefer a little less).

1 banana medium sliced

Lots of mushrooms!

A pinch of curry powder, (your preferred style).

A little sunflower or other cooking oil

Half a mug of milk.

For the decoration:

2 large thin slices of cheese

Method:

Separate the cauliflower florets and boil in a large pan of water.

Saute the onion in the oil and add garlic, chopped pepper and mushrooms and saute some more.

Add the curry powder and sliced banana, and saute.

Stir in the milk, and boil up into a thick sauce. (You may wish to add more milk depending on how ferociouly you boil, and how runny you like your sauce).

Drain the cauliflower and arrange on plates in a circle. Pour the sauce into the middle and decorate with the cheese. We like to cut the cheese slices so that they melt into the shapes of giraffe markings!

Delicious served with a chilled glass of medium sweet white wine, or apple juice.

Littl' Nicky has his portion all mashed up.

I've put a blank speech bubble on this picture of him especially for you, my bloggy friends ... What fun for you to think up a caption to go in the bubble!

(And if you try the recipe, don't forget to let me know how you liked it!)

Hearty, Healthy Takeaway Meals!

All the seasonal talk about dieting is making me think about food constantly ...

It therefore seems like a good time to give you a little 'taste' of Girth's hearty healthy takeaway meals. There is not really a lot I need to say about them other than that they are delicious, highly nutritious and exceedingly popular. It would appear that the residents of Neckelchester hardly cook at all, so in demand are the Gleeful & Greedy meals!

Maybe one day Girth will let me post one or two of his secret recipes!

Feeding our World's Tallest Giraffe

The Weaver of Grass and The Solitary Walker both left such kind comments on my New Year's Day post, regarding the abundance of my food supply.

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This jogged something in my memory about an article in the Knollshire News a few years ago. I have managed to find it in our cuttings file.

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A nextraordinarily tall wild giraffe had appeared on the Neckmoors north of Raffsburgh. The Rangers were concerned that she couldn't comfortably bend her long neck sufficiently to reach down to the trees for food. After much discussion it was decided to charter a helicopter to fly up portions of fresh green shoots from the nearby Biomass Plantation.

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(We have a dual energy supply here in Knollshire, from Biomass and our AFF Gas).

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'Granny' as she was affectionately named, spent a year on the Neckmoors, before heading north towards the Far Mountains. It is believed that other Giraffa camelopardalis giganteum dwell there, so we hope she has found plenty of friends - and food!

The Best Food Grows On Trees!

Ambling around the blogosphere earlier today I came across a delicious-sounding recipe at Willow Manor. (I hope I've managed to put a link to it - we're quite new to the Interneck here in Neckelchester, and I've only just worked out how to enable Comments!) The recipe is called Blackstreet's Cabbage Roll Casserole, and I've asked Girth to try it out at the Gleeful & Greedy Restaurant, (without the meat in it of course, as we giraffes are vegetarian).

I've posted the picture of a willow tree to say 'thank you' to Willow for such a beautiful, varied and interesting blog.

The image shows one of the wild giraffes of Giraffe World. They like to browse among the trees by the streams, and also up on the knolls and mountains.

Below is a reproduction from an ancient tapestry in Raffsburgh Castle. It depicts two of our elegant ancestors eating scones and jam in a lovely summer garden surrounded by fruit trees.

Although we're now nearing mid-winter I've been warm and cosy in our kitchen engaged in one of my favourite seasonal activities - making chutney! I'm certainly no cook, as my family will verify, but my chutneys and jams are renowned throughout Knollshire!

One way of judging a good Giraffe World chutney is to look at the shapes made by the evaporate under the lid. You should be able to see very definite giraffe-pattern markings - can you spot them in the photograph?