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Vegetarian

Oh my gosh beetroot. Beetroot beetroot beetroot come on summer because all this beetroot is making me want those tomatoes, cucumbers, beans and aaaall that marvellous variety soooo much.

How lucky am I to have Kat helping me with recipes this time around? Soooo lucky, because I never would have come up with this recipe or had the time to make it as the recipe for the week.

These things were a-m-a-z-i-n-g. There’s more prep involved, but seriously, you need to make them. Things are going to get purple in your kitchen making this. Embrace it.

Beetroot burgers with broad bean and parsley hummus

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Serves: 6 Prep Time: Cooking Time:

Ingredients

  • 2 x 400gm cans chickpeas, rinsed and drained (or soak dried ones, if you prefer)
  • 2 garlic cloves
  • 1/4 cup tahini
  • 1/4 to 1/2 cup olive oil
  • 100gm broad beans, podded, blanched and skins removed
  • 1/2 cup parsley, roughly chopped
  • juice of 1 lemon
  • 1/4 teaspoon cumin
  • a little water
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 raw beetroots, peeled and grated
  • 2 carrots, scrubbed and grated
  • a few cabbage leaves, finely shredded
  • a couple of chard leaves, finely shredded
  • 100g porridge oats
  • 3 tablespoons tahini
  • 2 egg yolks
  • 1 spring onion, thinly sliced
  • 1/2 bunch coriander, finely chopped
  • salt and pepper to taste

Instructions

Start with the hummus.

  1. Place 1 can of chickpeas, the garlic, half the tahini, the broad beans, parsley, lemon juice and cumin in a food processor and pulse to combine.
  2. Slowly add about half of the olive oil while the processor is running.
  3. Add small amounts of water until you reach the desired consistency. Set aside.

Then do the burgers.

  1. Heat a sploosh of the oil in a large frying pan over a medium heat. Don’t let the oil smoke. Sautée the onion and garlic for about 5 minutes, or until soft.
  2. Add the grated beetroot and carrot, shredded cabbage and chard and cook for another 5 minutes, or until soft. Drain away any excess liquid released by the vegetables. TIP: if you put the grated beetroot in a container lined with paper towel for 10 minutes, it will greatly reduce the liquid during cooking.
  3. Put the oats, other can of chickpeas, tahini and egg yolks in a food processor and pulse to combine.
  4. Tip the mixture into a bowl and mix in the sautéed vegetable mix and the coriander. Season with salt and pepper.
  5. Divide the mixture into six portions and shape into burgers. Cover and refrigerate for at least 30 minutes.
  6. Heat the rest of the oil in a frying pan over a medium heat. Cook the burgers, in batches if necessary, for 2–3 minutes on each side, or until golden and hot through.
  7. Serve on lightly toasted sourdough buns, starting with a generous layer of hummus with the burger plonked on top. Dress with anything you like.
15 November, 2018 0 comment
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Coriander. My, how people love to argue about coriander. I kinda have a foot in both camps. The first time I ever ate it, I didn’t have a very good experience. It was at a Thai restaurant during the 80s and I don’t know what the deal was, but something left the most god-awful taste in my mouth and I couldn’t seem to get rid of it and my gum felt like I’d been stabbed with something ghastly and I blamed the coriander and that was it.

Then I grew up and found that — mostly — I really liked it, but only in small doses and as far as I could work out, I was OK with the leaves, but dubious about the roots. The smell, though! Wow!! It’s fabulous!!

There’s been a lot of coriander so far this LocalTable season, so I feel for any subscribers who have been horrified each time they opened the box to find some. So please trust me when I say this recipe is a great tasting way to eat coriander and it will use it all up in one go.

If you end up with any leftover pesto, keep it in a jar or container in the fridge with a layer of olive oil over it to stop it going brown.

The quantities given for each ingredient are pretty arbitrary. This really is a dish that you just make how you like it. Don’t add the lemon juice or oil all at once. Add them both bit by bit until it has the taste and consistency that you like. I prefer less oily, so I take the steady-as-she-goes approach. The best thing about this recipe is, it’s super quick and there’s no cooking!! Well, not really.

This recipe stirs the pesto through pasta, but it also makes a great dip. Eat it any old how. If you’re not a coriander fan, I reckon this will win you over. I love it and I’m not a coriander freak by any means.

If you’ve been avoiding it, try just chopping some into a salad. Use a small amount at first and see how you go. Coriander really is fantastically good for you. Eat it!

Coriander pesto

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Serves: 4 Prep Time:

Ingredients

  • 1 bunch coriander
  • 2 cloves garlic, peeled
  • chili to taste (optional)
  • 200ml extra virgin olive oil (or more or less, according to your preference)
  • 100gm macadamia nuts
  • juice of half a lemon (or more)
  • salt to taste

Instructions

  1. Over a high heat, toast the macadamia nuts in a dry frying pan. Keep them moving almost constantly so they don’t burn.
  2. Blend the nuts, garlic and chili in a food processor (or whatever you’ve got to do the job) until they’re finely chopped.
  3. Pour in some oil and lemon juice, add the coriander and keep blending. Add more oil and lemon juice as you go until it has the balance of flavours and consistency that you like.
  4. Season with some salt and blend once more.
  5. Serve it stirred through some pasta with a lemon wedge on the side to add more zing if you want it, or as a dip. Or any way you feel like eating it.
8 November, 2018 3 comments
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I’ve always liked beetroot, but beetroot for me growing up was out of a tin. I think beetroot is one of the few vegetables that is actually not too bad out of a tin. It’s pretty close to homecooked beetroot (unlike, say, tinned asparagus, which bears no relation to homecooked asparagus whatsoever). But I’ve been slow to get more fresh beetroot into my cooking and I’m not sure why that is.

Because of that, a bunch of beetroot can last me ages — lucky it stores so well — but now that I’m eating more seasonally, I find that at this time of year, beetroot is one of the main vegetables available so I’m cooking and eating it a lot more. Maybe I’ve hesitated because of the time it takes to cook, but that’s a bit silly now I think about it. All I’ve had to do is plan a tiny bit more and throw some in the oven about an hour before I start to make dinner. As someone who isn’t particularly into cooking, this simple change in thinking has been a small epiphany for me. If I couldn’t be home early enough to get it into the oven in time, I’ve cooked it in the morning, or the day before. It’s revelational, I tell you!

This is one small example of how eating locally grown food can influence how you cook and eat. I don’t think I’ll ever be super into cooking, but just by making this small change, I’ve increased the repertoire of flavours on my family’s plates, I’m exposing my kids to new meals and I’ve supported the local food system by eating what it’s producing.

So, eat more beetroot!

Also: juicing raw beetroot with some other veg and an apple is amazing.

Chard & roasted beetroot salad

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Serves: 2 Prep Time: Cooking Time:

Ingredients

  • 3 or 4 beetroots, peeled, cut into sizeable chunks (not too small)
  • 1/2 bunch chard, shredded, no stems
  • roughly same amount of mixed salad leaves
  • 1/2 cup pistachios, shelled
  • 1/2 cup seed mix (we used sunflower, pumpkin and linseed)
  • 2 tablespoons balsamic vinegar (spend the money to get the real stuff)
  • juice of half an orange
  • 1/2 punnet microgreens

Instructions

Start with the beetroot (this can be done well ahead, if preferred)

  1. Preheat oven to about 170deg.
  2. Place in a shallow baking tray and liberally douse with olive oil. Make sure the pieces are fully covered with oil and not touching each other.
  3. Season with salt and pepper, if you like.
  4. Roast for about 30 minutes, but use your own judgement. Check from time to time until they are as firm or soft as you like.
  5. Remove from the oven and let cool.
  6. While the beetroot is in the oven, lightly toast the pistachios and seed mix in a dry frying pan (no oil) over a low heat.
  7. Combine all the ingredients in a bowl, pour over the vinegar and juice, toss and serve.
  8. Sprinkle with microgreens.

Notes

This recipe will make enough for 2 if eating it as a meal, or 4 if as a side dish.

1 November, 2018 0 comment
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One of the best things about spring is broad beans. They’re only around for a short time, but broadies are worth the wait for their flavour and versatility.

Most people I know love to make falafel with broad beans and with good reason, but we’ve decided to share a recipe for a fritter that uses a few other ingredients in this week’s box.

These were a real hit with the small humans as well.

Broad bean & potato fritters

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Serves: 4 Prep Time: Cooking Time:

Ingredients

  • 1/2 teaspoon each whole cumin, coriander and fennel seeds
  • 3-4 mushrooms, roughly chopped
  • 6 asparagus spears, chopped into small pieces
  • 1/2 mild chili, deseeded and chopped
  • 2 garlic cloves, minced or grated
  • 2 medium potatoes, peeled and diced
  • 350gm broad beans, shelled
  • 2 tablespoons olive oil
  • 1/2 teaspoon turmeric powder
  • 3 tablespoons fresh coriander, chopped
  • 40gm breadcrumbs
  • 1 egg
  • 50gm plain flour
  • 1 cup yoghurt
  • 2 tablespoons mint, chopped
  • 1/4 cup rice bran (or sunflower) oil for cooking fritters
  • squeeze of lemon

Instructions

  1. Put the seeds in a shallow pan and gently dry-roast until fragrant, then grind in a mortar & pestle or spice blender.
  2. Melt some butter in a frying pan and lightly sautée the mushroom, asparagus, chili and garlic and set aside.
  3. Boil the potatoes in salted water for five minutes, then add the broad beans and simmer for a further eight minutes.
  4. Drain, transfer potatoes and beans to a bowl and add the ground spices, sautéed mushroom mix, turmeric, two tablespoons of olive oil, salt and pepper, then mash roughly.
  5. Mix in the coriander, breadcrumbs and egg.
  6. Shape handfuls into patties, coat in flour and chill in the fridge for half an hour. Makes about 12 fritters.
  7. While the patties are chilling, mix the mint with the yoghurt and keep cool.
  8. Gently heat the rice bran oil in a frying pan and cook the fritters on a medium to high heat until golden brown on each side.
  9. Squeeze some lemon over the fritters just before serving with the minty yoghurt and a fresh salad.
25 October, 2018 0 comment
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The name of this recipe sounds so wrong, but it’s so right! I just googled the title and it seems we weren’t the first ones to think of putting these ingredients together. Phew! #validated

Now, I’m not a vegetarian, but Kat is and she’s the recipe-maker in this outfit, so all our recipes as prepared for LocalTable will be vegetarian. But there will be many times when you can add some meat to the dish. In this case, you could easily add some chicken strips to this recipe. You’ll just have to work out the best way to incorporate it into the method yourself.

We thought about adding some tofu, but decided against it. You could try that too, if you like.

This is the third week in a row we’ve come up with a recipe that is basically a pile of combined ingredients on a plate, but hey, we’re working with what the season brings us, so these dishes are true expressions of eating seasonally. Works for me. Especially as I prefer meals that only need a fork.

We used Honey Murcott mandarins, as the grower said they were nice and juicy, but any variety will do.

You could also add some cornstarch to the stir fry sauce. When we ate it, we thought the sauce might have benefitted from a bit more texture, but it’s still good without the cornstarch.

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Serves: 4 Prep Time: Cooking Time:

Ingredients

  • 1 mandarin, juiced
  • 1 tablespoon tamari (or soy) sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sesame oil, plus extra for wok
  • 1 teaspoon fresh ginger, grated
  • 1 clove garlic, finely chopped
  • salt & pepper to taste
  • 2 portions udon noodles (we used dried organic Hakubaku noodles)
  • 1-2 mandarins, peeled, segmented
  • 1 head broccoli, cut into small florets
  • 2 bunches pak choi, stems and leaves thinly sliced
  • 4 small carrots, scrubbed and grated
  • 4-6 garlic scapes, chopped
  • 1 cup cashews, soaked in hot/warm water for 1/2 hour
  • 2 tablespoons sesame seeds

Instructions

  1. Combine the mandarin juice, tamari, hoisin, sesame oil, ginger and garlic with a whisk in a small bowl or jug.
  2. Season to taste with salt and pepper.
  3. Cook the noodles according to instructions on the packet.
  4. Halve the mandarin segments lengthways and remove the seeds.
  5. Heat a wok to a high heat.
  6. Pour in a skerrick of sesame oil and swish it around the wok.
  7. Quickly add the broccoli, mandarin, pak choi stems (reserve the sliced leaves for now), carrot and cashews to the wok.
  8. Pour over as much of the stir fry sauce as you like (err on less rather than more, you can always pour on a bit more as you eat it) and stir fry for a few minutes, until the broccoli starts to take on a nice rich green colour. It doesn’t take long!
  9. Add the pak choi leaves and stir fry for another minute. Seriously, just a minute.
  10. Remove from the heat and serve on top of the noodles.
  11. Sprinkle with sesame seeds.

Notes

You can add the noodles to the wok to mix everything in together, if you prefer.

18 October, 2018 0 comment
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We should give this salad a name, because that description is a bit unwieldy. I might ask Kat to do that the next time she invents a recipe.

It’s still spring, it’s still the hungry gap, so this week it’s another salad. And I’m betting subscribers have still got beetroot from last week’s box loitering in the fridge, so we’ve thrown some of that in, roasted. The challenge ingredient this week is the grapefruit and I have to say, I think Kat has nailed it with this recipe.

My grandmother used to share a grapefruit with my grandfather every morning. Plucked off their e-n-o-r-m-o-u-s tree in the backyard. They halved it, smothered it with sugar and honey, extracted it with a weird little serrated, curved knife and ate it as is. I was not a fan. But this… this more like it.

Some people find grapefruit quite strong. If that’s you, then dial down the amounts suggested in the recipe. We’ve used 2 grapefruits in this recipe, so small box subscribers will need to halve everything.

There will be leftover vinaigrette. Just keep it in the fridge and use it for your next salad.

Quinoa salad with beetroot, microgreens and grapefruit vinaigrette

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Serves: 4 Prep Time: Cooking Time:

Ingredients

  • 1 1/2 to 2 cups quinoa (1 cup = 3 cups cooked), well rinsed and drained (removes any bitterness)
  • 1 grapefruit, cut into small wedges, skin removed
  • sprinkle of rapadura (brown) sugar
  • 1/2 to 1 bag of mixed salad leaves, lightly chopped
  • small bunch coriander, chopped
  • 4 green onions, chopped
  • 4 small whole beetroots, scrubbed
  • 1/2 to 1 punnet microgreens
  • 1 clove garlic, minced or grated
  • 2/3 cup olive oil
  • juice of 1 grapefruit
  • 2 teaspoons Dijon mustard
  • 1 tablespoon red wine vinegar
  • 1 teaspoon honey
  • salt and pepper to season

Instructions

Start with the beetroot (this can be done well ahead, if preferred)

  1. Preheat oven to about 170deg.
  2. Don’t top and tail them, just trim the leaves and stems leaving a stubby bit and pull all the hairy bits off the bottom.
  3. Rub with olive oil.
  4. Place upside down (using the stubby bit like a plinth) on a baking tray.
  5. Cook for about an hour, but this will depend on the size of the beetroot. These were fairly small.
  6. When cooked to soft but still firm, let cool, then remove skins, top and tail, and slice into strips.

While the beetroot is in the oven, cook the quinoa:

  1. Put the rinsed and drained quinoa into a saucepan with twice the quantity of water.
  2. Over medium heat, bring to a boil, then with the saucepan lid off, reduce to a gentle simmer.
  3. Once the water has been absorbed by the quinoa (keep an eye on it), remove the pan from the stove, cover and let it steam for 5 minutes. Remove the lid and let it cool.

While the beetroot and quinoa are cooking, make the vinaigrette:

  1. Combine the garlic, olive oil, grapefruit juice, mustard, vinegar and honey in a jar and shake well. The trick is to find the right balance between the grapefruit and the vinegar, so try adding them incrementally to suit your taste.
  2. Season to taste with salt and pepper.

When you’ve done that, grill the grapefruit:

  1. Heat a griddle or frying pan to a medium heat and add a small amount of olive oil. Don’t let the oil smoke. If it smokes, it’s too hot. Turn it down, wipe the pan and start again.
  2. Grill the grapefruit wedges until they’re soft, but not shrivelling.
  3. Take them off the heat and sprinkle with the sugar, then let them cool.

Put it all together:

  1. In a large bowl, combine the cooked quinoa, grilled grapefruit, mixed salad leaves, coriander and green onions. Before adding the beetroot, pour over some vinaigrette and gently toss. Start with a small amount and keep adding as you toss until you get it to your taste.
  2. Then add the beetroot, to avoid turning everything pink.
  3. Liberally sprinkle with microgreens, gently toss again and serve
11 October, 2018 0 comment
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The first recipe for the new LocalTable season is a great dish for spring. Everything in it is an expression of this season and it’s a salad, so it’s perfect for the changeable weather at this time of year.

You could also sautée some leek together with the mushroom, let it cool and add it to the salad, but this version is a super quick, light meal with almost no cooking. Add some more nuts or even some tofu to give it some more oomph, but it really doesn’t call for meat.

The dressing is what makes it. Light and delicious. Start with just a little and add only as much as your taste prefers. Keep any leftover in the fridge and add it to pretty much anything.

Cabbage and rice noodle salad

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Serves: 4 Prep Time: Cooking Time:

Ingredients

  • half cabbage, thinly sliced
  • 3 or 4 carrots, scrubbed and grated
  • 4-6 mushrooms, thinly sliced
  • 4 green onions, chopped
  • bunch coriander, roughly chopped
  • 1 packet vermicelli rice noodles
  • sprinkle of cashews (or peanuts)
  • 1/4 cup tamari (or soy) sauce
  • 1/3 cup rice wine vinegar
  • 2 tablespoons sesame oil
  • 1/4 cup olive oil
  • 1-2 tablespoons honey, to taste

Instructions

  1. Boil some water in a saucepan and cook the rice noodles.
  2. Rinse in cold water to cool and drain well.
  3. Throw the cabbage, carrots, mushrooms, green onions and coriander into a bowl and mix.
  4. Pour the tamari, vinegar, sesame and olive oils and the honey into a jar and shake well.
  5. Turn the noodles into another bowl and mix in a little of the dressing to lubricate. You can let it soak for a few minutes, if you like. It’s good to cut the noodles up a bit too (not too short!).
  6. Gently mix the noodles into the salad.
  7. Pour in as much dressing as you like, gently mixing as you go.
  8. Serve with a sprinkle of nuts on top.
4 October, 2018 0 comment
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Sometimes you end up with veggies languishing in the bottom of the fridge crisper. It’s a part of life for most of us. When you participate in the community supported agriculture model, there’s no doubt that, unless you’re a dedicated vegetarian, food can start to build up.

That’s not so much a problem with locally grown food, because it stores for a hecking long time, but yep, there can be times when some of it gets past its prime. So what to do with it?

Definitely don’t throw it out. In fact, you don’t even have to compost it. Not straight away, anyway.

Make your own vegetable stock! It’s probably the easiest thing to do ever, each batch brings its own character to your dishes and — best of all — no additives, no powdered this or emulsified that. Just veggies.

Some great advice I read is to not just chuck out the bits of veg that you chop off as you cook, but keep them in a bag in the fridge until it’s full, then make stock from that! Great idea! You can still chuck the veg in the compost after you’ve made stock from it. No waste plus you’re getting even more value from the food.

Veggies good for making stock: onions, leeks including the tops, carrots, celery including the leaves, fennel including the tops, mushrooms including the stalks, parsnips… that sort of stuff.

Veggies NOT good for making stock: zucchini, potatoes, turnips, broccoli, beans, beetroot… that sort of stuff. They’ll overpower the flavour, or might make it cloudy, and some add an unwanted bitterness.

You can add garlic or spices or even salt to the stock, if you like, but I prefer to have the option of adding those extras when I cook the meal itself.

Vegetable stock

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Serves: 10 cups Prep Time: Cooking Time:

Ingredients

  • odds and ends of suitable vegetables, in roughly equal quantities
  • 1 teaspoon whole peppercorns
  • 1 bay leaf
  • 2.5 litres water

Instructions

  1. Rinse and chop the vegetables into large chunks and plonk them in a large soup pot.
  2. Let the vegetables sweat on a low heat for about 10 minutes, just in the residual water from rinsing. Stir them a few times.
  3. Add the water, peppercorns and bay leaf and increase the heat to bring to a low boil.
  4. When it reaches boiling, reduce the heat to a very low simmer.
  5. Leave it just at boiling point for at least an hour, occasionally stirring gently.
  6. Remove it from the heat and strain the vegetables through a colander, catching the stock in another pot or bowl.
  7. Let it cool a little, then strain the stock once more through some cheesecloth or a clean cotton/linen tea towel.
  8. Once its completely cool, freeze the stock in useful portions (I had a bunch of jars that hold 1 cup, so I used those).
11 June, 2018 0 comment
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After thinking I might not be able to source any cauliflower for LocalTable subscribers, turns out there’s actually loads of it available. Even though I do love my veggies super simple and I’m happy just to lightly boil or steam, it can all get a bit same-y, so I thought I’d give this growing trend of cauliflower rice a go.

It seems very popular with followers of the paleo diet, which is probably why I’ve steered away. I’m not a diet follower, me. Unless eating locally grown is considered a diet.

Anyhoo, I’m a convert! This was so incredibly easy and quick and it doesn’t even really need a recipe, because the variations for it are endless. Definitely going to do this more often.

This made a great lunch for me (with leftovers) and was almost as quick as making a toastie!

Cauliflower rice vegetable stir fry

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Serves: 4 Prep Time: Cooking Time:

Ingredients

  • slurp of rice bran oil (or peanut or any oil that is good for high temperatures)
  • drizzle of sesame oil
  • slurp of tamari (or soy or any stir fry sauce)
  • 1 chunk ginger, minced
  • 1 clove garlic (or more if you like), minced
  • chilli to taste (fresh or dried), finely chopped
  • 2 shallots, chopped (keep some aside for garnish)
  • 4 mushrooms, sliced
  • 1 capsicum, chopped
  • 1 head cauliflower, chopped
  • 4 handfuls of snowpea sprouts, optional

Instructions

  1. Whiz the cauliflower chunks in a food processor until they look like rice.
  2. Heat a wok over a high heat. When the wok is hot, pour in the rice bran oil.
  3. Add the ginger, garlic, chilli, shallots, mushrooms and capsium. Toss in the oil for a minute or two, taking care not to let anything burn or go soft.
  4. Throw in the cauliflower rice and toss.
  5. Drizzle over a small amount of sesame oil and add the tamari. Toss for a few more minutes.
  6. Divide into bowls and plonk the snowpea sprouts on top, if using.
  7. Serve with a few chopped shallots sprinkled over for a garnish.
12 May, 2018 0 comment
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Vegetables when I was growing up were boiled. Or roasted, but mostly boiled. And that’s fine, but they were really, really boiled. And heavily salted. As such, I had no idea what vegetables actually tasted like until I started cooking for myself and discovered that if you don’t boil the life out of vegetables, they taste magnificent!

Perhaps it’s because of this discovery relatively late in life that I genuinely enjoy vegetables that have simply been steamed or lightly boiled, just beyond blanching. As such, I don’t do fancy things like sauces or bakes for veggies very often.

However, when children entered my life, they didn’t appreciate the magnificence of vegetables nearly as much as me (go figure) and so I discovered the wonder of pouring cheese sauce over just about everything in order to get it into their bodies. It’s such a simple thing to do that will turn anything into a comfort food that no one ever seems to tire of.

So even though I could eat boiled cauliflower all season, that doesn’t make for a very interesting recipe to share, so here’s my super basic cauliflower cheese recipe.

Feel free to add other vegetables to it (of a similar type, so they cook at the same rate) and use any type of mustard and cheese combination you fancy. Then cosy up to this family favourite as the days continue to shorten.

Cauliflower cheese

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Serves: 4 Prep Time: Cooking Time:

Ingredients

  • 1 small cauliflower head, chopped into medium-large florets
  • 2 large blobs of butter
  • 1/4 cup plain flour
  • 1/2 cup milk (approx)
  • 2 teaspoons Dijon mustard
  • 3/4 cup sharp vintage cheese, grated
  • salt and pepper to taste

Instructions

  1. Preheat oven to 200º.
  2. Boil the cauliflower florets in a saucepan until they’re about half cooked, then drain well.
  3. Melt the butter in a medium saucepan over a low heat.
  4. Add the flour and mix well with a small whisk to remove any lumps. Let that cook gently for about a minute.
  5. Pour in the milk a little at a time and whisk in well as you go, keeping the heat very low. You want the mixture to be quite runny, so add as much milk as you need. Don’t feel you have to be precise about the amount, just don’t add it too much at once.
  6. When it’s well mixed, add the mustard (to taste) and stir, stir, stir with that whisk.
  7. Then add about 2/3rds of the cheese and stir, stir, stir.
  8. If the mixture looks too thick, then add small amounts of milk and keep stirring. Season to taste, if you like. Simmer for a minute or two, then remove from the heat.
  9. Meanwhile, tip the cauliflower into a shallow baking dish, then pour the cheese sauce over the top, making sure you cover it all.
  10. Sprinkle the leftover cheese over the sauce, then bake for 20-25 minutes. It’s done when the top is golden brown.
26 April, 2018 0 comment
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