Gwen Young - It’s From Scratch-Hot Cauliflower Curried Dip with Garlic & Coriander Flatbreads,
I found out about Gwen from “It’s From Scratch” when browsing through instagram. No, not a stalker, just a person with a genuine interest in people, food and finding people who like food.
Don’t forget that you can watch Gwen cook her dish, Hot Cauliflower Curried Dip with Garlic & Coriander Flatbreads, on Foodie Book Clubs YouTube channel.
Gwen wrote this to tell a bit about what she’s up to now and what she has been doing in a previous life
“Having sold her last food business (an organic food delivery scheme) in June 2020 Gwen has created “It's From Scratch Ltd “with a mission to make recipes a reality. She hopes to get everyone cooking by removing ingredient, time and skill barriers. In her last business, Gwen led in-person cooking classes and often gave cooking demos to showcase the use of seasonal vegetables in easy to create, adaptable dishes. Through It’s From Scratch she is recreating those experiences in kitchens up and down the country through her online cookalongs.
Over the winter months of 2020/2021 she combined our yearning for social interaction and international travel to create 2 hour experiences based on the cuisine of a particularly country such as Spain, Palestine or Morocco.
Now that summer is almost here,” It’s From Scratch” are moving focus to tackle another issue, that of feeding a flexitarian household. Gwen’s own household is a ‘mixed economy’ of omnivores, vegetarians and pescatarians and her spring cookalong programme will provide some much needed recipes and inspiration for the many families in a similar situation.
“This will not be an either/or cooking situation” said Gwen “Everyone will create 2 versions of the same dish (one with meat, one without) but the point in the class at which they diverge will appear so effortless it will feel achievable and repeatable for future family meals.” Gwen
Social Media
https://www.linkedin.com/company/itsfromscratch
Hot Cauliflower Curried Dip with Garlic & Coriander Flatbreads
Ready to eat
“The perfect accompaniment to a movie night in or drinks in the garden. This recipe takes advantage of the great flavour combo cauli and Indian spices have going on. It gives guacamole a run for it’s money in the ‘I’m a dip but I’m also one of your five a day’ stakes. Gwen
Ingredients
For the Dip
1 onion
1 small Cauliflower
1 tablespoon curry powder
1 clove of garlic (crushed)
Carton of Coconut Cream
2 -3 tablespoons of Mayonnaise
Salt and pepper
Optional - Mango chutney
For the Flatbreads
200g Self Raising Flour (+ extra for rolling out)
8 tablespoons of Greek Yoghurt
1 Crushed clove of Garlic
1 tablespoon dried coriander leaf
Salt and Pepper
Method
Chop an onion and the Romanesco/cauli up roughly and use a food processor to chop them very finely, then add the garlic
In an oven proof dish, combine the curry powder with the coconut cream and mayonnaise
Stir in the veg, season and bake at 200C for 20 minutes.
While that is cooking
Add the crushed garlic and coriander leaf to the yoghurt and stir
With a wooden spoon and then your hands combine the flour and yoghurt mix to make a dough
Divide into 4 even pieces then press or roll out to 3mm thick
Heat a frying pan and dry fry flatbreads 2 at a time 2 mins on either side. They will brown and puff up. Keep warm while you cook the next 2 flatbreads
You can process the dip again to give a more hummus like texture
You can add a swirl of mango chutney for added interest
