Easy Apple Banana Bread #BreadBakers

Easy Apple Banana Bread is a wonderful transition from summer to fall, as our temperatures finally get cool enough to bake without cranking the air conditioner thermostat down to compensate.

You know when you are so fast asleep that the phone rings and you somehow incorporate it into your dream? That was me the other night. My sister called about 1 a.m. to ask if I could come over to stay with her girls because their father was being taken to the medical center for testing. The doctors suspected a blockage in one artery. Well, I didn’t wake up in the four rings it took the answering machine to do its thing so she had to call our mom to go. I felt terrible the next morning when I saw the phone blinking and realized that I had missed the call.

The next day, while he was still being tested, I was charged with picking the girls up from school, so I decided to bake an after school snack for them. There was a change of plans and I ended up not doing the school pick up but I can assure you that this easy apple banana bread makes an excellent after school snack! Or breakfast. Or midmorning coffee break.

In other good news, my brother-in-law is fine and he was released that day. I believe a stent may be in the cards but at least it’s not an emergency situation.

Ingredients
1 1/2 cups or 190g flour
3/4 cup or 150g sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
2 ripe bananas, peeled
1/3 cup or 75g butter, melted and cooled, plus more for buttering the pan
1 egg, at room temperature
1 teaspoon vanilla extract
1 large or 2 small apples
Option for decorating: a light sprinkling of powdered or confectioner’s sugar

Method
Preheat the oven to 350°F or 180°C. Butter a loaf pan or line it with baking parchment.

Whisk your flour, sugar, baking soda, salt and cinnamon together in a mixing bowl and set it aside.

In another bowl, use a fork to mash your bananas until they are fairly smooth and pour in the melted butter.

Mix well with the fork until the butter is completely incorporated.

Add in the vanilla and egg and mix well again.

Peel and chop your apple/s finely. Add the apples to the banana bowl and stir well.

Fold the wet and dry ingredients together until just combined.

Pour the batter into your buttered loaf pan. You can sprinkle on a little extra cinnamon and sugar, if you'd like.

Bake in the preheated oven for 50-55 minutes or until the loaf is nicely browned and a toothpick inserted in the center comes out clean. Remove from the oven and leave to cool for about 10 minutes on a wire rack.

Run a knife around the edges and turn the apple banana loaf out on to the wire rack to cool completely.

Slice with a serrated bread knife to serve.

Enjoy!

This month my Bread Bakers group is celebrating fall fruit and vegetables with a plethora of breads, both quick and yeasted. Many thanks to our host, Pavani of Cook's Hideout, for her behind the scenes work.

• Apple & Olive Oil Boulé from Food Above Gold
• Apple Cider Muffins from A Baker's House
• Apple, Pear and Persimmon Stuffed Brioche from A Shaggy Dough Story
• Baked Cauliflower Breadsticks from Sneha's Recipe
• Broccoli Burger Buns from Herbivore Cucina
• Brown Sugar Pumpkin Apple Bread from A Day in the Life on the Farm
• Chilli and Cheddar Potato Rolls from Mayuri's Jikoni
• Easy Apple Banana Bread from Food Lust People Love
• Figs Quick Bread from Basic N Delicious
• Harvest Bread with Sweet Potato from Cook's Hideout
• Kartofel Khleb - Russian Potato Bread from Ruchik Randhap
• Potato Bread Rolls from Gayathri's Cook Spot
• Pumpkin Challah from Passion Kneaded
• Sauerkraut-Nut Bread from Palatable Pastime
• Savoury Potato Rose Rolls from Sara's Tasty Buds
• Spiced Apple Star Bread from Hostess At Heart

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

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Baked Ham, Egg and Cheese Sandwiches

Baked Ham, Egg and Cheese Sandwiches are the perfect make ahead breakfast for three or a crowd of 20. Assemble the night before and bake them up hot and fresh when your guests wake up.

I must confess that my go-to breakfasts for a crowd are usually pancakes, waffles or muffins. I make my life easy in the morning by getting organized the evening before, measuring out the dry ingredients into a big bowl and whisking together the wet ingredients in another bowl. I pop the wet ingredients in the refrigerator.

All that’s left to do in the morning is to combine the two and cook the batter, a process so simple that even I can do it while simultaneously sipping on my first cup of coffee. To measure ingredients in the morning, I’d have to be on my second cup to ensure any degree of accuracy. I’m sure many of you can relate.

This week my Sunday Supper group is sharing great recipes to serve when you are hosting a sleepover or slumber party.  I doubt my make-ahead batter tips are news to most of you so I decided to branch out a little. Baked Ham, Egg and Cheese Sandwiches take a little more time but you save that on clean up!

Ingredients per person
1 bread roll
1 slice ham
1 medium egg
Freshly ground black pepper
2 tablespoons finely grated sharp cheese
Sprinkle chopped green onions or chives

Extra equipment: aluminum foil cut in squares large enough to wrap your bread rolls individually

Method
(If baking immediately, preheat your oven to preheat your oven to 350°F or 180°C.)

If baking the next morning, start here:
Use a sharp serrated knife to cut the top of your bread roll at a slight angle, like you would the top of a pumpkin for carving. Set aside.

Use the knife to cut around the hole so that you can remove the soft inside of the roll. Save it for another use like breadcrumbs or stuffing. You want to get the walls of the roll quite thin so that the heat can reach the egg quickly when we bake this.

Dry the ham slice with a paper towel and fit it into the roll, pressing down on the bottom to create more space for your egg. Don’t tear the ham or your egg will leak through to the bread roll, which we do not want.

If your eggs are very fresh, you might be able to skip this step: Crack the egg into a slotted spoon with tiny holes to let the very liquidy part of the egg drain away, leaving behind the rest of the white and the intact yolk.

Put the egg in the ham “bowl” in the roll.

Grind on some freshly ground black pepper then add the cheese on top. Sprinkle with some chopped green onion or chives.

Put the top back on the bread roll.

Wrap the whole roll completely with a piece of foil and set on a baking tray. Repeat as many times as necessary to feed all of your guests.

The baked ham, egg and cheese sandwiches can then be refrigerated overnight to be baked fresh and hot the next morning.

When you get up the next morning, preheat your oven to 350°F or 180°C and remove the baking pan from the refrigerator.

Once the oven is hot enough, put the pan with the sandwiches in and bake for about 15 minutes. Pull one out to check how cooked the egg yolk is. Pop it back in for a little longer if the egg is still a little too runny for your liking. You are starting with cold ham, eggs and cheese so the time will vary by how cold they were and how soft you like your egg yolks.

N.B. If you make these and bake right away without refrigerating, they will take a shorter time to cook. I tested it both ways, baking one immediately and baking the other three the next morning. I was very happy with the results either way.

Once done to your liking, remove from the oven and leave to cool enough to handle. Hand out foil-wrapped baked ham, egg and cheese sandwiches and napkins to your hungry crowd. No plates to wash! Or put them on plates and get fancy.

I haven’t tried it yet, but I’m thinking these could even be baked over a campfire in a Dutch oven or in a covered barbecue pit, away from the direct heat. Wouldn’t they be great for a Scout campout?

What's your favorite dish to bring or make for a slumber party? If you are looking for some great new ideas, Sunday Supper is here to help. Many thanks to our event manager, Cricket of Cricket's Confections and our host, Marion of Life Tastes Good.

Breakfast

• Bacon Jam Recipe by Life Tastes Good
• Baked Ham, Egg and Cheese Sandwiches by Food Lust People Love
• Breakfast Strata with Bacon and Date by Caroline’s Cooking
• Broccoli Breakfast Bake by Cricket’s Confections
• Classic Buttermilk Pancakes by Cosmopolitan Cornbread
• Freezer-Friendly Breakfast Burrito by Brunch-n-Bites
• Julia’s Mushroom Quiche – Quiche aux Champignons by An Appealing Plan
• Nutty Sweet Potato Waffles by Wholistic Woman
• Overnight Green Chile Breakfast Burritos by Cooking On The Ranch
• Peanut Butter Chocolate Cereal Treat Bars by Crazed Mom
• Pumpkin Chocolate Chip Pancakes by Books n’ Cooks
• Pumpkin French Toast Casserole by Moore or Less Cooking
• Swedish Pancakes with Brown Sugar Bananas by Bottom Left of the Mitten
• Waffle Fruit Kabobs by Home Sweet Homestead

Snacks

• BBQ Pulled Pork Sliders by Mindy’s Cooking Obsession
• Better Than Anything Chex Mix by Fantastical Sharing of Recipes
• Caramel Corn by Jane’s Adventures in Dinner
• Cobb Salad Dip by Food Done Light
• DIY Grilled Cheese Bar by Culinary Adventures with Camilla
• Fluffernutter Puff Pastry Turnovers by The Weekend Gourmet
• Make-It-Yourself Caramel Apple Bar by The Freshman Cook
• Maple Fish Party Mix by Sew You Think You Can Cook
• Midnight Chicken Nuggets by A Kitchen Hoor’s Adventures
• S’mores Snack Mix by Positively Stacey

Desserts

• 2-Minute Quick Fudge by Sunday Supper Movement
• Classic Oatmeal Cookies by That Skinny Chick Can Bake
• Heavenly Oreo Dessert by Confessions of a Cooking Diva
• Peach Slab Pie by Pies and Plots

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Marshmallow Turtle Bars #FoodieExtravaganza

Caramel, chocolate and pecans are the key ingredients of those delicious little candies known as turtles. Add a crust and throw a few mini marshmallows in the mix and what you’ve got is marshmallow turtle bars. They are sticky, gooey and more-ish!

This month my Foodie Extravaganza group is bringing you loads of chocolate recipes, both sweet and savory, in celebration of National Chocolate Day at the end of October. I’m not a big sweet eater but I am fond of chocolate when it is either dark, semi-sweet or paired with caramel. A dark or semi-sweet chocolate caramel combination would be ideal, especially with pecans. Which brings us to my recipe.

These guys are sooooo good.

Ingredients
2 cups or 250g flour
1/2 cup or 63g confectioners' sugar
3/4 cup or 85g unsalted butter, chilled
1/2 teaspoon salt
1 14-ounce or 397g can sweetened condensed milk
1 large egg
1 teaspoon vanilla extract
1 cup or 115g pecans, coarsely chopped
3/4 cup or 150g semisweet chocolate chips
1 cup or 165g toffee-and-chocolate candy (such as chopped up Heath bars)
1 cup or 50g mini marshmallows

Method
Heat oven to 350°F or 180°C and prepare your 9 x 13 inch or 23 x 33cm pan by greasing it or lining it with baking parchment. Personally, I'm a fan of the parchment.

Cut the chilled butter into cubes and put it in a food processor with the flour, confectioners' sugar, and salt. Pulse until the dough just starts to hang together.

Use your clean hands to press the dough firmly into your prepared pan.

Bake until golden around the edges, about 12-15 minutes.


In a medium mixing bowl, whisk together the condensed milk, egg, and vanilla. Pour the filling over the baked crust.

Sprinkle on the marshmallows first, then the chopped pecans, chocolate chips, and toffee pieces putting some of each until you’ve used up all of them.

Bake until the filling is set, the edges are golden brown, and the marshmallows are melted, about 25 minutes.

Cool completely and cut into bars. If you live in a warm climate, you might want to keep these in the refrigerator.

Enjoy!

How will you celebrate National Chocolate Day? I’d like to recommend making a few of these. Many thanks to our host this month, Kathleen from Fearlessly Creative Mammas.

• 2 Kiss Cupcakes from Sneha's Recipe
• Gluten Free Chocolate Chip Banana Muffins from Not Too Shabby Gabby
• Chile Ancho Sopa de Chocolate from Culinary Adventures with Camilla
• Chocolate Blintzes from Sew You Think You Can Cook
• Chocolate Lovers Dream Cake from Cookin and Craftin
• Chocolate Pumpkin Cheesecake Bars from A Day in the Life on the Farm
• Chocolate Rugelach from Hardly a Goddess
• Crispy Chocolate Surprise Balls from G'Gina's Kitchenette
• Hot Fudge Cheesecake Brownies from Cookaholic Wife
• Kahlua Chocolate Cake from Making Miracles
• Marshmallow Turtle Bars from Food Lust People Love
• Nutty Chocolate Fudge from Basic N Delicious
• Queen Anne Squares from Tara's Multicultural Table
• Simple Chocolate Cake from Passion Kneaded
• Slow Cooker Chicken Mole from Caroline's Cooking
• Triple Chocolate and Cream Trifle from Fearlessly Creative Mammas

Foodie Extravaganza celebrates obscure food holidays or shares recipes with the same ingredient or theme every month.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook group Foodie Extravaganza. We would love to have you!

If you're a reader looking for delicious recipes, check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out here.

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Spicy Beer Mustard

Spicy beer mustard is a traditional German condiment with a delightful kick, essential for serving with sausages and pretzels. It’s super easy to make and keeps for months in your refrigerator.

I’ve been wanting to make this recipe for a very long time. In fact, I have several recipes calling for yellow mustard seeds in my “to make someday” files because I haven’t been able to find them. I don’t know why the yellow seeds are such a challenge. The brown ones are everywhere and I always have them on hand because they are a common ingredient in curries. But, once again, the heavens aligned for me when the Sunday Supper Oktoberfest theme was announced and I spied yellow mustard seeds in my local supermarket for the very first time.

After all, what could be better than a spicy beer mustard that goes together nicely with all types of German würste or sausages? It’s also great to dip your pretzels in as you sip a cold beer.

Adapted from the recipe on Food and Wine.

Yield: Makes about 485g or 2 cups of spicy beer mustard

Ingredients
1/3 cup or 60g yellow mustard seeds
1/4 cup or 80g brown mustard seeds
1/2 cup or 120ml apple cider vinegar
1 cup or 240ml dark beer, divided
2 tablespoons dark brown sugar
2 tablespoons honey
1 teaspoon kosher salt
1/2 teaspoon turmeric
1/8 teaspoon ground allspice
2 tablespoons dry mustard powder

Method
Put your mustard seeds in a small bowl or a clean jar, then pour in a 1/2 cup or 120ml of the dark beer and all of the vinegar. Cover the bowl with cling film or put the lid on the jar loosely and put the mixture in the refrigerator. Leave to soak overnight. I used a clean jar because I thought it would give us a better picture of what happens to the mustard seeds after soaking. Boy, was I right!



In a small saucepan, whisk together the other 1/2 cup or 120ml dark beer, sugar, honey, salt, turmeric, and allspice.

Warm over a medium flame and keep stirring until it comes to a slow boil and the sugar has dissolved.

Remove from the heat and allow to cool for a few minutes.

Scrape the soaked mustard seeds into your blender with any liquid that wasn't absorbed. Add in the dry mustard powder and then pour in the warm liquid mixture.

Blend on high until the mustard seeds start to break down and the mustard thickens into, well, mustard. Stop and start the blender again if it begins to cavitate or form a air pocket around the blender blades, and you can see that the mustard is not moving.

Store in a clean jar with a tight fitting lid in the refrigerator. It’ll be even better if you can wait a day to use it.

Serve with sausage, soft pretzels, hot dogs, hamburgers or wherever you might enjoy some spicy beer mustard.

Now pour yourself a cold beer and check out all the other great Oktoberfest recipes we have for you today! Many thanks to our event manager, Marion of Life Tastes Good and today’s host, Cricket of Cricket’s Confections for all of their hard work!

Appetizers (die Vorspeisen)

• German Pancake Soup (Flädlesuppe) by Caroline’s Cooking
• German Potato Pancakes by The Crumby Cupcake
• Homemade Pretzels with Kids by Hardly A Goddess
• Kräuterbutter (German Herb Butter) by Tara’s Multicultural Table
• Latke and Sauerbraten Poutine by Monica’s Table
• Obatzda – Bavarian Cheese Spread by Sunday Supper Movement
• Warsteiner Fondue by A Day in the Life on the Farm

Breakfast (das Frühstück)

• German Apple Pancake by The Chef Next Door
• Peach Fritters by Pies and Plots

Condiments (die Gewürze)

• Pickled Red Onions by What Smells So Good?
• Spicy Beer Mustard by Food Lust People Love

Main Dishes (die Hauptgerichte)

• Bavarian Sausage & Cabbage Soup by Food Done Light
• Beef Goulash Recipe by Positively Stacey
• Beer Mac and Cheese by Moore or Less Cooking
• Berlin Potato Soup by My Imperfect Kitchen
• Bierocks by Mindy’s Cooking Obsession
• Bratwurst Sheet Pan Dinner by A Mind Full Mom
• Burgers with Bacon-Sauerkraut Jam by Palatable Pastime
• How to Make Traditional German Sauerbraten by Cosmopolitan Cornbread
• Oktoberfest Beer Brats by Wholistic Woman
• Oktoberfest Chicken Chili by Fantastical Sharing of Recipes
• Oktoberfest Fondue 3 Ways by Momma’s Meals
• Pork chops with Sauerkraut and Apples by Brunch-n-Bites
• Roasted Apple & Beer Chili For Oktoberfest by Sue’s Nutrition Buzz
• Sausage, Pepper, and Onion Kebobs w/ a Boiled Cider Drizzle by The Freshman Cook
• Schwenkbraten (Grilled German Pork Chops) by Curious Cuisiniere

Side Dishes (die Beilagen)

• Fried Potatoes German Style by My Life as a Cookbook
• German Potato Salad by Tramplingrose
• Ginger Beer Sauerkraut by Cricket's Confections
• Herbed Spaetzle by The Hungry Goddess
• Krautsalat (German Coleslaw) by Culinary Adventures with Camilla
• Oktoberfest Potatoes by Hezzi-D’s Books and Cooks

Dessert (der Nachtisch)

• Apple Tart by That Skinny Chick Can Bake
• Kaiserschmarrn Recipe by Plated Cravings
• Nana’s Gluten Free German Chocolate Cake by Gluten Free Crumbley
• Rote Grütze (Fruit Pudding) by Cindy’s Recipes and Writings

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Spicy Chicken Salad Muffins #MuffinMonday

Sure you could make plain ol’ chicken salad sandwiches but why not make spicy chicken salad muffins instead? Cooked chicken breast, mayonnaise, mustard, green onions - with red chili pepper for a spicy kick - all baked in a tender savory muffin. 

Happy Muffin Monday, lovely people! It’s that time of the month again when my Muffin Monday bakers put on their thinking caps and bring you all manner of simple-to-bake deliciousness.

My inspiration often comes from ingredients languishing in my refrigerator or in season/on sale at my local supermarket. This month it’s the former. You see, I am incapable of buying just one rotisserie chicken. Because the wings are my favorite part and, unfortunately my husband feels the same. One wing is just not satisfying so when I buy roasted chickens, I have to buy two at a time. For the extra wings, you know. (If only they would just roast a tray of wings! Pipe dreams.)

Anyhoo, I’ve used the two chickens in a variety meals but ended up with just one breast left. And muffins to bake for Muffin Monday. So I took a leap of faith and put Spicy Chicken Salad Muffins in our group thread, without a single idea of how I would accomplish said muffin.

Then the next day, suddenly, a thought came to me. Have you ever heard of cakes baked with mayonnaise? Apparently they were quite the thing during the 1930s, popularized by Hellmann's. If there are cakes made with mayo, surely there are muffins too, right? A quick peruse through The Google affirmed my guess. There were SO MANY. And my way to spicy chicken salad muffins became clear. Self high-fives all round.

Ingredients
2 cups or 250g all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon dry mustard powder
Freshly ground black pepper
1 cup or 150g chopped cooked chicken breast
Small handful spring onions, chopped, plus extra for garnish, if desired
1 small red chili, minced
3/4 cup milk
1/2 cup or 125g mayonnaise
1 egg
Optional: 1 teaspoon olive oil for greasing muffin pan

Method
Preheat your oven to 400°F or 200°C. Grease a 12-cup muffin pan or line it with paper liners.

Combine flour, baking powder, salt, mustard powder and a few good grinds of fresh black pepper in a large mixing bowl.


In another smaller mixing bowl, whisk together the milk, mayonnaise and egg. Add the chopped chicken, spring onions and chili pepper to the mayo bowl and stir well.

Fold the wet ingredients into the dry until just mixed.

Spoon into your greased or lined muffin pan. Top with a few bits of green onion, if desired.

Bake in your preheated oven for 15-20 minutes or until golden brown. I took mine out at about 18 minutes.

Remove from the oven and cool slightly on a wire rack. Serve them warm.

Enjoy!

Check out all the other lovely muffins the Muffin Monday bakers have mixed up for you today! 

• Cheese and Garlic Muffins from Making Miracles
• Cream Cheese Filled Pumpkin Muffins from Karen's Kitchen Stories
• Fall Harvest Muffins from A Day in the Life on the Farm
• Orange Chocolate Chip Muffins from Palatable Pastime
• Purple Sweet Potato Muffins from Farm Fresh Feasts
• Spicy Chicken Salad Muffins from Food Lust People Love

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.

Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

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Cheesy Cauliflower Cake

As delicious as it is pretty, this cheesy cauliflower cake makes a beautiful addition to your Sunday Supper table. Vegetarians and omnivores alike are going to love it!

For my birthday last year dear friends gave me a digital subscription to delicious. magazine, published in the UK. Every single issue had me making a shopping list and jumping in the car within minutes of reading through its gorgeous (virtual) pages. Many of the recipes are original to the magazine but sometimes they are tied to a cookbook review. This cheesy cauliflower cake is adapted from Ottolenghi’s Plenty More. <Amazon affiliate link

Why did Ottolenghi call something so obviously savory a cake? Who’s to know? But I love that he stretches my imagination with both the possibilities of cake and creative vegetarian recipes. All too often, vegetarians have to make do with just side dishes at a dinner party, which is a shame. I believe we can do better than that and today Sunday Supper is out to prove me right.

The first time I made this cheesy cauliflower cake, I didn’t have purple onion so, while it was pretty and ever so tasty, my photos didn’t match the shots in delicious. magazine. I baked it again when I was visiting my vegetarian daughters and their mostly vegetarian crowd of friends, making sure to use the right onions. The photos still aren’t spectacular, as you can see, because I was in a borrowed kitchen. But, never mind. The cake is fabulous. Perfect for World Vegetarian Day on October 1st or any Sunday Supper or dinner party, especially when you have vegetarian guests.

Ingredients
5 tablespoons or 75 ml olive oil, plus extra for oiling the baking pan
1 tablespoon melted unsalted butter
1 tablespoon white sesame seeds
1 tablespoon black sesame seeds
1 small cauliflower, outer leaves removed, cut into 1 1/4-inch/3-cm florets (Mine weighed 1 lb or 450g)
1 medium purple onion, peeled

1/2 teaspoon finely chopped rosemary
6 eggs
1 tablespoon basil leaves, chopped
1 cup or 125g flour, sifted
5 oz or 150g coarsely grated Parmesan
1 1/2 teaspoons baking powder
1/2 teaspoon ground turmeric
Salt and black pepper

Method
Preheat the oven to 375°F or 190°C and prepare a 9 1/2-inch/24-cm spring-form cake pan by greasing it lightly.

Cut a circle of baking parchment to fit the bottom of the pan and press it in there. Cut a strip of baking parchment the circumference of the interior of your pan and press it in against the oiled sides. If it doesn’t stick very well, use some clothes pegs to hold it in place.

Brush the parchment on the sides with the melted butter and, holding the pan sideways, sprinkle on the sesame seeds so they stick to the parchment. Set your pan aside.

Can you skip this step and still have a delightful cheesy cauliflower cake? Absolutely. But look at how pretty it makes the sides turn out. Also, the sesame seeds give each outside bite a lovely crunch.

Place the cauliflower florets in a steaming basket in a pot with a couple of inches of water.  Steam, covered, over a medium heat until the florets are tender and will break if pushed with a spoon, about 10-12 minutes. Uncover the pot and lift the steaming basket out. Set aside to cool and dry.

Cut four round slices, each about 1/4 inch or 5 mm thick, off one end of the onion and set aside. We’ll use these for decorating the top before baking.

Coarsely chop the rest of the onion and place in a small pan with the oil and rosemary. Sauté for 10 minutes over medium heat, stirring from time to time, until the onion is soft. Remove from the heat and set aside to cool.

Transfer the cooled onion to a large bowl, add the eggs and basil and whisk well.

Then add the flour, Parmesan, baking powder, turmeric, 1 teaspoon salt, and plenty of freshly ground pepper. Whisk until smooth before adding the cauliflower.  Stir gently, trying not to break up the florets too much.

Spoon the cauliflower mixture into the pan, spreading it evenly, and arrange the reserved onion rings on top. Once the thick batter is holding the parchment in place, you can remove the clothes pegs.

As previously mentioned, do try to use the purple onions. So much prettier - see photo below. 

Place in the center of your preheated oven and bake for about 45-50 minutes or until golden brown and set; a knife inserted into the center of the cake should come out clean.

Remove from the oven and leave for at least 20 minutes before serving. Your cheesy cauliflower cake is best served warm but not hot.

Enjoy!

Are you looking for some tasty vegetarian recipes to celebrate World Vegetarian Day and Vegetarian Awareness Month the whole of October? Sunday Supper's got you covered! Many thanks to our event manager, Renee of Renee's Kitchen Adventures and our host this week, Susan of The Wimpy Vegetarian for all of their hard work!

Appetizers

• Citrus Marinated Olives by Cricket’s Confections
• Goat Cheese and Red Onion Quesadilla by The Freshman Cook
• Grilled Green Tomato and Mozzarella Salad by Monica’s Table
• Italian Lupini Beans by She Loves Biscotti
• Orange Ginger Carrot Soup by Cindy’s Recipes and Writings

Entrees

• Butternut Squash Zoodles with Fried Sage Sauce by Home Sweet Homestead
• Caprese Stuffed Roasted Eggplant by Sunday Supper Movement
• Cheesy Cauliflower Cake by Food Lust People Love
• Chipotle Tofu Tacos with Plantain by Caroline’s Cooking
• Glazed Carrot and Quinoa Salad with Crispy Chickpeas by Helpful Homemade
• Green Goddess Mac and Cheese by Moore or Less Cooking
• Mujaddara by A Day in the Life on the Farm
• Penne-Wise Pumpkin Pasta by Wholistic Woman
• Pumpkin Gnocchi and Spinach with Sage Brown Butter Sauce by The Redhead Baker
• Radical Reuben Sandwich by Palatable Pastime
• Roasted Delicata Squash with Sriracha Aioli by The Hungry Goddess
• Roasted Vegetable Casserole by A Mind "Full"Mom
• Spicy Tofu and Rice Stir Fry by Hezzi-D’s Books and Cooks
• Spinach Stuffed Pasta Shells by That Skinny Chick Can Bake
• Strawberry Soba Noodle Salad by Sew You Think You Can Cook
• Vegan Creamy Butternut Squash Soup with Spinach by Cooking Chat
• Vegetarian Sweet Potato Shepherd’s Pie by Take A Bite Out of Boca
• Veggie Riggies: A Rigatoni Sauté by Hardly A Goddess

Sides

• Caramelized Onions and Cauliflower by Culinary Adventures with Camilla
• Cauliflower Tabbouleh with Chickpeas by Simple and Savory
• Cheesy Broccoli Cauliflower Rice by My Life Cookbook
• Locro de Papa (Ecuadorian Potato Soup) by Curious Cuisiniere
• South African Yellow Rice by What Smells So Good?
• Spiralized Sweet Potato and Apple Sauté with Dates by The Wimpy Vegetarian
• Turmeric Hummus Casserole by Dizzy Busy and Hungry

Desserts

• Chocolate Orange Beet Cake by Baking Sense
• Chocolate Zucchini Cake by Mindy’s Cooking Obsession
• Make Your Children Eat Their Vegetables…in a Cupcake! by The Ninja Baker
• Zucchini Blueberry Coffee Cake by Pies and Plots

   

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