It’s moving week so there’s not much cooking and baking going on, apart from me making loaves of brown bread to try and use up some of the six – yes, count them, SIX! (and that’s not mentioning the few that are down at the cottage, ahem…) – bags of flour that I have sitting on my shelves. The flat that we are moving into in Dublin is much smaller and doesn’t have a freezer so for a while there was a mad race to finish up all the frozen foodstuffs at our current place. Then we made a quick trip to DID Electrical so we now have a new under-counter freezer and the pressure is off. It still leaves me scratching my head at some of the things that I have in there though. Who knows why I froze a brioche loaf or what kinds of curry are in all those little plastic containers that I use for lunches? Certainly not the person who should have been labelling them!
Govinda’s in Dublin – a vegetarian restaurant run by the Hare Krishnas – has a great reputation and was one of those places that I always intended to go for dinner. Somehow I never managed to make it there but, when I was searching for a yoga class in Christchurch lately, I discovered that they run them in the Christchurch branch of Govinda’s. not only that but, for $15 you get an hour’s yoga plus your dinner. How could such an offer be turned down? Last week I tried the class and I think I’ll be returning every week for the food, as well as for the yoga. After working hard for an hour, the delicious meal is truly well deserved.
Cauliflower with Roasted Cumin
Adapted from a recipe in Tamasin Day-Lewis’ evocative West of Ireland Summers. Very good served with Mughali Chicken and Chickpea and Tomato Curry.