Tag-Archive for » Side Dish «
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.
Ingredients
1 tablespoon butter
1/2 Onion, finely chopped
3 Cloves garlic, crushed
5 Bacon rashers, chopped finely
2 cups heavy whipping cream
1/2 cup parmesan cheese, grated
2 cups cooked fresh peas (can use frozen, you can add them straight into the cream without cooking.)
Dash cayenne pepper
Mint, sprinkle with some chopped fresh mint (optional)
Mehtod
1. Melt butter in a pan, add onion, garlic and bacon, cook until onion is soft and bacon cooked.
2. In a saucepan add cream, bring to the boil, reduce heat and simmer, to reduce slightly, Approx 4-5 Min’s.
3. Add onion garlic mix, cheese and peas, stir to heat through and melt cheese, approx 3-4 Min’s.
3. Add cayenne and season with salt and pepper if desired, cook for a further minute or two, until nice and hot and thickened slighlty.
Serve sprinkled with fresh mint.