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.

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.

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.