Cauliflower Cheese

Vegetarian. Serves: 4 (easily). Prep. and cooking: 35 mins.

Always a reliable filling meal.

Ingredients

1 large cauliflower
50 g flour
75 g butter
½ l milk
100 g fresh cream
50 g grated Gruyère cheese
salt and pepper
pinch nutmeg

Technique

Wash the cauliflower and separate into small florets.  Boil gently in salted water for 10 minutes.

Prepare the Béchamel sauce:  Melt 50 g of butter in a saucepan and blend in the flour gradually, stirring constantly to avoid any lumps.  Pour in the milk slowly, stirring all the time.

Bring to boil and leave to look for 5 minutes.  Add the salt, pepper and nutmeg.  Remove from the heat and blend in the fresh cream.

Heat the oven to 230℃.  Strain the cauliflower.  Butter a gratin dish with the remaining 25 g of butter.  Arrange the cauliflower florets on it and pour over the Béchamel sauce..  Scatter with grated cheese and cook in the over for about 15 minutes before serving immediately.

Note:  Cheddar cheese can be substituted for the Gruyère quite happily and can also be mixed into the sauce, if desired..

Salmon Broccoli Ring

Ingredients

some onion
some red pepper
some broccoli
some cooked salmon
some Gruyère cheese
1 handful dill
1 or 2 cloves garlic
1 small jar mayonnaise
1 pack flaky pastry

Method

  1. Finely chop/grate all the vegetables and salmon into a large bowl.
  2. Add the dill and mayonnaise and stir thoroughly.
  3. Roll out the pastry thinly and cut into long thin triangles (approx. 3 cm x 20 cm).
  4. Place the pastry triangles overlapping in a circle on a pizza stone in a circle. Roll them together where they overlap.
  5. Place the mixture in a circle on the pastry and bring the points of the triangle over to make a ring.
  6. Cook in the oven for 30 mins, or until the pastry is golden.
  7. Serve hot or cold with new potatoes and a salad.