Tag Archives: cashew

Recipe of the Week – 22nd May 2017 – Cauliflower and Cashew Biryani

I have always felt that the cauliflower is one of the most maligned and neglected vegetables, yet it is very versatile. It’s proper use in a number of dishes is a long way away from the over-boiled mush that some people may remember from their childhood. This recipe really highlights it’s subtle flavours whilst adding great texture, and it’s very filling!

Serves 4 to 6


300g basmati rice, rinsed and drained

1 medium cauliflower cut into small florets

2 tbs sunflower oil

1 onion, sliced

3 garlic cloves, crushed

25g root ginger, grated

1 green chilli, deseeded and finely chopped

1 tsp cumin seeds

1 tsp ground turmeric

600ml hot vegetable stock from bouillon

1 x 200g bag young-leaf spinach

50g cashews, toasted and chopped

3 tbs coriander leaves, roughly chopped

3 free range eggs

Salt and pepper

Mango chutney, to serve


1. Place the cauliflower florets in a large pan of boiling water and simmer for 2 minutes only. Drain and set aside.

2. Heat the oil in a large saucepan then fry the onion, covered, over a medium heat for 5 minutes. Add the garlic, ginger, chilli, cashews and spices and stir-fry for 2-3 minutes, then add the rice and stir. Add the cauliflower and pour over the hot stock. Bring to the boil, cover and cook over a low heat for 10 minutes until the rice and cauliflower are tender. 

3. Add half the spinach to the pan, remove from the heat, cover and set aside for 2-3 minutes until the spinach has wilted.

4. Meanwhile, beat the eggs with 1 tbs water, season and fry in a small saucepan with 1 tbs sunflower oil until set as a thin omelette. Set aside.

5. Season, add the remaining spinach and coriander and top with a slice of the omelette. Serve immediately with mango chutney.


Recipe of the Week – 14th March 2016 – Cashew and Red Pepper Risotto

There are countless variations and experiments that can be had with the basic traditional risotto recipe, and I think that the addition of nuts really adds a lot of extra flavour and much-needed texture. I really like the roasted peppers in this too.

Serves 6


2 medium white onions, finely chopped

4 tbs extra virgin olive oil

2 cloves of garlic, crushed

250g Arborio risotto rice

200g raw unsalted cashew nuts

100ml white wine

650ml good quality vegetable stock from bouillon

2 large red peppers, deseeded and finely sliced or chopped

1 tbs dried basil 

20g vegetarian Parmesan style hard cheese, grated (optional if vegan)

Salt and pepper to taste 


1. Preheat the oven to 200C. Place the red pepper slices on a large baking tray, drizzle with 1 tbs of the olive oil, season, and roast for 15 minutes.

2. Heat the remaining oil in a large frying pan and add the onion and garlic and fry gently until the onion is soft.

3. Add the rice, cashews and roasted pepper slices and stir continuously for two minutes to ensure the rice doesn’t stick.

4. Add the basil, vegetable stock and wine, bring to the boil then reduce to a simmer for 25 minutes, stirring regularly.

5. Season to taste, top with the grated cheese, and serve immediately with a side salad or toast.

Recipe of the Week – 21st December 2015 – Mushroom and Cashew Nut Risotto

I was really pleased with this variation on a risotto recipe that I had used before – the addition of lightly toasted cashew nuts not only adds bite to what for me can be a slightly untextured dish, but it gives it real depth of flavour that compliments the mushrooms well. I don’t know if it’s just the time of year, but this also felt like a very Christmassy dish too!

Serves 6


3 tbs extra virgin olive oil

1 large onion, finely chopped

2 cloves of garlic, crushed

200g Arborio risotto rice

600ml good quality vegetable stock from bouillon

150g raw unsalted cashew nuts 

200g chestnut button mushrooms 

1 large red pepper, deseeded and finely chopped

1 tsp sweet smoked paprika

1 tsp dried basil 


1. Heat the oil in a large frying pan and add the onion and garlic and fry gently until the onion is soft.

2. Add the rice, cashews and mushrooms and stir continuously for two minutes to ensure the rice doesn’t stick.

3. Add the peppers and herbs and spices and stir well.

4. Add the remaining ingredients to the mixture, including the vegetable stock, bring to the boil and turn down to a low simmer for 30 minutes, stirring occasionally.

5. Season to taste and serve immediately with a side salad or fresh bread.

Recipe of the Week – 20th May 2013 – Jasmine’s Cauliflower and Cashew Nut Pasta Bake


This is a recipe which I came up with a couple of weeks ago, with my three-year-old daughter (who must take at least 50% of the credit!), and have since made it again, as it was such a success. I think the combination of pasta with nuts generally works well, and of course provides a double-whammy of protein and energy…

Serves 4 – 6


200g dried pasta (I used penne for this)

2 large sweet potatoes, peeled and finely diced

1 large cauliflower, cut into small florets

3 tbs olive oil

100g chestnut mushrooms, quartered

75g raw cashew nuts, roughly chopped

100g mature cheddar cheese, grated

100ml milk

50g plain white flour

25g butter

2 tsp dried oregano

Salt and pepper


1. Preheat the oven to 200C. When temperature is reached, add the cauliflower florets and diced sweet potato to a large baking tray with the olive oil and seasoning. Mix well and roast for 20 minutes.

2. Meanwhile, bring a large pan of salted water to the boil and cook the pasta until roughly half way to al dente (4-5 minutes).

3. In a separate saucepan, make the cheese sauce by melting the butter and then gently adding the flour, milk and 80g of the cheese, whisking continuously until combined. Season and add the oregano.

4. Combine the drained pasta with the mushrooms, cashew nuts and roasted vegetables. Transfer to a large casserole dish and pour over the cheese sauce. Add the remaining grated cheese and bake on 200C for approximately 20 minutes until lightly browned.

5. Serve at once with a green salad or garlic bread.

Jasmine’s Cauliflower and Cashew Nut Pasta Bake!


I thought I’d add a bit of a twist to the childcare-in-the-kitchen activity that I’m fond of, and rather than baking cupcakes, myself and my inventive three-year-old daughter created this! I asked her to give me the main ingredients (she grabbed cauliflower, cashew nuts, mushrooms and cheese!), and we prepared it together. Proper experimental veggie fusion food and an hours’ worth of quality time to boot – result!