Archive for » April 4th, 2009«
Ingredients
1 Medium cauliflower, chopped into florets
1 Medium onion, sliced
2 Eggs, hard-boiled, peeled and chopped
3 Tablespoons whole meal flour
1 Teaspoon mild curry powder
2 Tablespoons butter or margarine
2 Cups milk
1/2 Teaspoon dried thyme
Salt & fresh ground pepper
4 Ounces mature cheddar cheese, grated
1/2 Cup crouton
Method
1. Boil cauliflower and onion in enough salted water to cover, until they are just tender. (10 – 15 minutes) Be careful not to overcook. Drain well.
2. Arrange the cauliflower and onion in a shallow ovenproof dish, and scatter over the chopped egg.
3. Put the flour, curry powder and butter/margarine in a saucepan, and cook gently, stirring constantly, to a smooth paste. Add the milk gradually, stirring all the time, gradually bring to the boil, stirring well, until thickened and smooth.
4. Stir in the thyme and seasoning and allow the sauce to simmer for a minute or two.
5. Remove from the heat, and stir in about 3/4 of the cheese.
6. Pour the sauce over the cauliflower, scatter over the croutons, and sprinkle with the remaining cheese.
All photos taken by me unless otherwise stated.
1/2 lbs Beef, stewing
10 Ounces mushroom soup, can
7 Ounces tomato sauce
2 Onions, medium, coarsely chopped
10 Ounces water
1 Cup celery, coarsely chopped
1/2 Cup turnip, coarsely chopped
1 Cup carrot, coarsely chopped
1/2 Cup parsnip, coarsely chopped
1/4 Cup mushroom, wild, halved
1/2 Cup potato, coarsley chopped
1/2 Teaspoon garlic powder
1 Teaspoon pepper, black, fresh ground
1 Teaspoon salt
1/8 Teaspoon thyme
1/8 Cup parsley, chopped (garnish)
Method
1. Combine the uncooked meat, soups, water and tomato sauce in pot.
2. Place pot in oven, uncovered and cook for 2 hours, at 325 degrees .
3. Now add all your vegetables and seasonings, cover pot and cook for an additional hour or until the vegetables are tender.
All photos taken by me unless otherwise stated.