Cauliflower Cheese Baked - Retro Recipe

Oven: 325 deg.F, 170deg. C - Approx. 1 hr.  - till top becomes golden.
Ingredients:
1 large cauliflower - cut into florets - (halved if very large)
1 white onion or shallot - peeled and finely chopped
2 ozs. unsalted butter  (50g.)
3 ozs. (approx.) fresh white breadcrumbs  (75g.)
1/2pt. milk (10.fl.ozs.)
2ozs. grated Gruyere (or cheese of choice)  (50g.)
salt, black pepper
Ground Nutmeg (optional)
5 beaten eggs

1. Bring a pan of water to the boil and add the florets, cover the pan and boil gently for about 8 mins. Drain.
2. Melt 1/2 of the butter and saute the onions until softened.
3. Butter the inside of an ovenproof dish and sprinkle half of the breadcrumbs on the base.  Place the florets on top (pretty side up).

4. Bring milk to the boil, add the cheese and remaining butter, stir in the breadcrumbs, (nutmeg), seasoning and the onions.  Remove from the heat and add the beaten eggs, beating them in a small amount at a time so they dont curdle.

5. Pour this sauce over the florets, covering well.  If you have any spare breadcrumbs, you can sprinkle these on top.
Bake. 

Eat Hot.  Very nice as a light supper snack with a mixed salad.

Natural Remedies - Mint, and Apple Cider Vinegar

Mint:

It would seem that mint is a natural insect repellent.  I usually keep a small jar with some mint in water on my kitchen worktop as I like the smell, and thought maybe it was just coincidence, but it seemed to keep the flies away!  Link here to lots of other uses.

Apple Cider Vinegar:

Reading an article recently, it would seem there are a lot of claims for using Apple Cider Vinegar - amongst other things, helps as an anti-inflammatory and reduces cholesterol.  Apparently it can be taken diluted - I haven't tried this, but I do use a good cider vinegar in my Vinaigrette:

In a screwtop jar ...........
2 tblspns. Apple Cider Vinegar
4-6 tblspns. of olive or sunflower oil
1 tsp. Dijon Mustard
salt, black pepper,
clove of crushed garlic
Replace the lid (tightly) and shake well.  
This will store in the fridge almost indefinitely.

Avignon - Market Day

 

 

 

 

 

Prawn and Potato Quiche

Ingredients:

Pastry:
Oven: 180 deg.C (fan)
6ozs. plain flour
2.75 ozs. butter (hard)
1 large egg,
salt, pepper.
1 egg for egg wash - you can then add the egg you haven't used to the Savoury Custard. 

1.Crumb the flour and butter, add the egg, seasoning -
bring ingredients togther to make pastry and chill - (the pastry that is :) ) - for about 30 mins.
2.Roll out fairly thinly, and line a greased flan tin/dish with your pastry* and prick all over with a fork.
3.Place greaseproof paper on top and pile in your baking beans, spreading them evenly.
4.Bake blind for about 20 mins.
5.Remove beans and paper, wash the pastry with beaten egg and place back in the oven for approx. 10 mins. (You may need a little longer).

Filling:
1 pack of large cooked prawns (roughly chopped)
1 large cooked potato (roughly chopped)
small amount of smoked salmon - optional

 Place into pre-baked pastry case.

Savoury custard:
5 eggs - beaten
3.5 fl.ozs. milk
7 fl.ozs. double cream
salt, black pepper
small amount of dried or fresh thyme/oregano
small amount of grated hard cheese, if wanted

Pour over the savoury custard, and bake until the custard is set and just beginning to golden.

I think this is nicest eaten cold with a good salad.

* some people dont trim the pastry until it is baked, but I find the edge is neater if trimmed when the pastry is raw.

Quick Cucumber Soup

Ingredients:
1 large cucumber (approx. ..... more or less is fine)
1/2 white onion
large clove of garlic
small head of lettuce - little gem or round lettuce is fine.
1 large white potato

salt, pepper, vegetable or chicken stock - enough to well cover.
1 - 2 tblspns. Sunflower oil 
a knob of butter

1. Prepare Veg: 
You dont need to peel the cucumber, just remove the ends and cut the rest into small chunks,
peel potato and cut into small chunks
peel onion and chop small
remove garlic skin and chop

2. Microwave:
Place all the veg in a large microwave bowl, plus some sunflower oil and the knob of butter.  Cover with a plate.
Zap until the veggies have softened.

3. Add your Stock to well cover the veg, and zap for about 5 mins. Test to see if the veg are cooked and soft enough - if not just zap for another 5 mins or so.  Cool slightly.
Liquidise or use a hand blender if the soup is very hot.
The soup should be a nice creamy texture to the thickness you like.
Add milk or more stock if it needs thinning down.

Add a little cream to serve - either hot or chilled.

Chicken Casserole - all - in - one - pot (very easy)

Selection of mixed veggies (peeled and chopped): carrots, onion, celery, tomato, garlic, parsnip, potatoes,
(quantities are not really important - use what you have)
Fry over in a little sunflower oil until just beginning to soften.
Remove from heat, or keep on a very low heat.

Fry over chicken, skin side down first, until skin is just golden,
turn and fry other side just for a minute or two.
Add to veggies.
Add 1/2pt. veg stock with a little Apple juice added.
Season + some dried herbs of choice.

Place, covered, in the oven
about 180/90 deg.C for approx. 1 hr.
Test to see whether chicken and veg are cooked through.
Should then be ready.

Ingredients:
3 chicken breasts (with skin)
selection of roughly chopped veg. (see above caption)
1/2pt. vegetable stock with a small amount of apple juice added
seasoning (S & P), plus dried herbs, coriander (green), oregano.
Oven: 180/90 deg.C
Timing: approx. 1 hr.

Potato & Mushroom Croquettes

 

Potato and Mushroom Croquettes

Ingredients:
1.1/2 lbs potatoes - (not waxy ones) - peeled and chopped
1 onion - peeled and finely chopped
1/4 lb. mushrooms (chestnut pref.)
1 tsp. oil
1 tblsp. water
salt/pepper - to taste
1 cup of matzot meal (or cornmeal)
oil for frying (shallow)

1. Boil the potatoes until tender, drain and mash.
2. In a separate pan - pour in the oil and water, heat, and cook the mushrooms for about 3 mins.
3. In a large bowl mix the mashed potatoes, chopped onions and mushrooms, (add the cooking liquid, if any, a little at a time for right consistency), seasonings and matzot or cornmeal.
4. Form into croquettes / patties.You could also finely coat the outside with meal - or flour if not using for Passover.
5. Fry for about 8 mins on each side.

serve hot as a main with salads or a side veg. with meat or poultry.

Courgette and Cheese Loaf - lovely

Ingredients:
75g (3 ozs.) butter
200g (7 ozs.) courgettes (remove ends but no need to peel)*
225g (8 ozs.) self-raising flour
1/4tsp. salt
1/4tsp. cayenne pepper
1/2 - 1tsp. mustard powder (ready mix is ok)
125g (4.5ozs.)  mature cheddar cheese - grated
3 large eggs - beaten
3 tablespoons of milk

Oven:  180/90C approx.
Line a 2lb. loaf tin with baking paper or a liner - (optional)

Dry ingredients:
Sift the flour, salt, cayenne, mustard powder into a bowl and stir in the grated cheese.

Melt the butter and cool slightly - (dont let it re-solidify)

Either grate the courgettes or food process them and add them with the butter, eggs and milk to the mix, then add the flour. Gently combine the ingredients.  It's quite a thick, gloopy mixture.
Place into your tin and bake for approx.45/50 mins. until the top springs back and beginning to brown.

Cool - except - it is delicious while still warm - with butter of course.

* You can buy the ready shredded courgette in packs.