Do you actually like roasted cauliflower ?
Or is it just me ? Perhaps I didn't cook it very well ... but I come from a generation that ate cauliflower decently cloaked in cheese sauce or later , influenced by Mahdur Jaffrey , as Gingery Cauliflower soup . I watch young cooks now making couscous from it ... and rather wonder why they don't just use couscous .
But then , I'm post Fanny Craddock and pre no-carbs . We post-war children were encouraged to eat everything in sight by grannies who'd battled through rationing , and experimented on by Festival of Britain mothers who wildly added gherkins or pineapple chunks to things .
My generation , armed with Elizabeth David and complete ignorance , burst with brio into a world of olive oil and After Eight mints .
I have memories of cheerfully deciding to make Beef Wellington for a dinner party ... I was 20 , I think , and only had a rough idea of how to make pastry but we and the guests survived ... though both I and the beef had turned grey with worry by the time it was served .
Still , we all learnt and ventured into moussaka , chilli and kebabs . Chicken became clichéd , cod scarcer , rabbit stew a curiosity ...
I ran away to Spain and lived there for twenty years , so I learnt how to clean and cook fish , make tortillas and hearty lentil stews and what to do with pigs trotters . Then we came to Holland and ate lots of good cheese and searched for a decent tomato and non-watery cucumber . More and more North Africans appeared and they opened shops , filled with olives and feta , proper tomatoes and chick peas . The world slowly became more organic , bread better and pineapples broke free from their tins . Had it stopped there , all would have been well ...
But somehow or other , the last year or two have taken another giant step forward ;
gluten's bad , milk's bad if it's been anywhere near a cow , carbohydrates are unmentionable in polite society , butter was bad but is now good , and this week's taste sensation appears to be ice cream made from coconut milk , green tea powder and vanilla .
And anyone worth their salt can perform miracles with cauliflowers . Well , anyone except me ...
Still , I'll just celebrate a recent brunch , simply and perfectly delicious and eaten in the best of company : perfectly fresh free range eggs with green asparagus 'soldiers ' to dip in , and freshly baked , still warm Turkish rolls from a nearby baker . And best of all , not cooked by me .
* A rather tatty recipe leaflet given out in 1928 by the Dutch Confederation of Potato Merchants , containing 90 recipes ranging from mashed potatoes to mashed potatoes with cheese ...
SmitoniusAndSonata is a mother and daughter collective blog.
London based Smitonius (Jessamy) makes one of a kind jewellery using vintage buttons, as well as a combination of beads from all over Europe: from lampwork ones by a range of UK artists to vintage and modern glass beads.
Sonata is a miniature quilt maker based in the North of Holland (Leeuwarden). Geraldine Keyzer is already known to collectors of Hitty dolls and owners of vintage dollhouses. She likes to use vintage as well modern cotton to create a range of quilts from simple One Patch to the more complex Grandmother's Garden.