It’s that time of year where Quince is in abundance and there are very few things you can do with them. I’ve now realised you the simple way to make a lovely, sweet puree is to cook them whole with a few apples in a slow cooker set to high. Once soft you can scoop out the core and discard and blend the rest together. I put this in jars and keep in the fridge.
I’ve also discovered they are simply beautiful if you add cardamon. I invested in a bag of ground cardamon out of sheer laziness and I’m really glad I did as the combination of cauliflower, cardamon and quince results in a delicately flavoured soup. Here is the recipe:
- 1 small white onion, diced
- 1 small cauliflower, chopped
- 1 tablespoon, Oil – Olive
- 1 tsp, Ground Cardamom
- 25 g, Green Thai Paste
- 400 ml, Coconut Milk
- 2 tablespoons Quince Puree (I make my own)
- 1 vegetable stock cube
- 500ml water
- Heat the oil in a large pan.
- Fry the onion gently until soft and translucent.
- Add the green curry past and ground cardamon and fry till fragrant.
- Add the chopped cauliflower and season with a little salt and ground black pepper.
- Add the coconut milk and bring to a gentle simmer.
- Make up the stock with the water and add to the pot.
- Leave to simmer until the cauliflower is soft.
- Blend until smooth (I used a stick blender)
- Add the quince puree and blend together.
This serves 4 (308 calories) as a main meal or 6 (205 calories) as a starter.
As I am a meat eater and wanted to increase the protein content I added some crispy pork loin I’d roasted in the oven, you could also try dry roasted cashew nuts as a veggie alternative.