Drawing on their Israeli backgrounds, the couple offers up cakes and bread full of color and spice. there is plenty of honey and nuts and more than a few cereals. Sweet pastries are just a fraction of the story.
There is a large chapter on jams and preserves that could be expanded into a whole other book. Many of the photos at Honey & Co. feature shelves of preserves, so the sampling in the book is clearly the tip of a sweet and runny iceberg.
The stand outs are the many savory pastries that grace the pages of this book. It is not often that one finds a baking book with so many wonderful pastries that are not sweet. Case in point. Cauliflower is our favorite vegetable. We have done almost everything one could possibly imagine with this cruciferous bundle of joy. But this was a new one.
Spiced Cauliflower MuffinsWe will never look at cauliflower in the same way. Honey & Co. The Baking Book is a real eye opener.
1 small head of cauliflower
1 tsp table salt
For the muffin batter
175g plain flour
40g caster sugar
1/2 tsp baking powder
2 tsp cumin
1 tsp ground coriander
1/4 tsp turmeric
1/4 tsp salt
150g unsalted butter, melted
for topping (if you like)
3 tbsp pumpkin seeds
3 tbsp grated pecorino or Parmesan cheese
Break the cauliflower into florets, making sure there are at least six large "trees". (You will most likely have more than six; cook them all and save the unused flowerets to eat another time.) Put the water and salt into a large pan and boil the cauliflower until soft (this will take 5-10 minutes). Check to see whether it is done by inserting a knife tip into the stem; it should penetrate without resistance. Drain well and set aside.
Preheat your oven to 190C/ 170C fan/gas mark 5 and butter six muffin moulds. Mix all the dry ingredients for the batter together. Add the eggs and use a spoon or spatula to mix until combined, then slowly mix in the melted butter and fold in until it has all been incorporated.
Place a spoonful of batter in the center of each mould and then stand a whole floret stem down in each. Cover with batter to fill the moulds to the top. Mix the pumpkin seeds and cheese, if using, sprinkle on top of the muffins and bake for 15 minutes. Remove from tin and eat while still warm --they are the best this way.