How to make Cauliflower Cheese – Popular and Easy Gourmet Recipe

 

 

The Cauliflower cheese is a classic dish. It can be eaten as a main course, for lunch or dinner, or as a side dish. It requires  less than 30 minutes  preparation time, and 30 minutes to an hour cooking time. The recipe can serves 4.

 

Ingredients:

 

  • 1 large head cauliflower – cut into florets
  • salt and freshly ground black pepper

 

For the sauce:

  • 9 fluid oz. skimmed goat milk
  • ¾ oz. butter
  • ¾ oz. flour
  • 6-8 rasps nutmeg
  • 1½ oz. mature cheddar – finely grated
  • 2 tsp English mustard

 

Directions:

 

  • Preheat the oven to 400 F. Wash the cauliflower thoroughly and place in a large saucepan of salted water. Bring to the boil and cook for 3-5 minutes, until the cauliflower is almost tender, but still fairly firm. Tip into a colander and leave to drain.
  • Meanwhile, make the sauce: melt the butter in a saucepan, add the flour and cook for 1-2 minutes, or until a light golden color. Gradually add the goat milk until smooth, then cook over a gentle heat for 3-4 minutes, mixing as you heat until thickened.
  • Add the nutmeg. Turn down the heat and add the mustard and cheddar cheese. Taste and add a little pepper to taste.
  • Arrange the cauliflower in and ovenproof baking dish. Carefully pour over the sauce, ensuring the cauliflower is completely covered. Scatter over the remaining cheese and bake for 25-30 minutes, until the top is golden-brown and bubbling.

 

 

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Nutritional facts:

Per servings contains 245 Calories: – Carbohydrate 16.1g, Protein 12.4g, Fat 15g, Sugar 8g, Fibre 2.8g, Salt 0.7g

 

Cheddar Cheese
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How to make Rice Pudding – Popular and Easy Gourmet Recipe

A real classic, and yet so easy to cook in the oven on the weekend. The perfect comfort food. With less than 30 mins preparation time and 1 – 2 hours cooking time, the recipe can serves 4.

 

Ingredients:

  • 1¾ pints goat milk
  • 3½ fluid oz. pudding rice
  • 1½ oz. butter
  • 2½ oz. super fine sugar
  • 5fl oz. double cream
  • 1 tsp vanilla extract
  • pinch of salt
  • plenty freshly grated nutmeg

 

Directions:

  • Preheat the oven to 285°F.
  • Melt the butter in a heavy-based casserole dish over a medium heat. Add the rice and stir to coat. Add the sugar, stirring until dissolved. Continue stirring until the rice swells and becomes sticky with sugar.
  • Now, pour in the milk and keep stirring until no lumps remain. Add the cream and vanilla extract and bring the mixture to a simmer. Once this is reached, give the mixture a final stir and grate at least a third of a nutmeg over the surface. Bake for 1-1½ hours and cover with foil if the surfaces browns too quickly.
  • Once there is a thin, tarpaulin-like skin on the surface, and the pudding only just wobbles in the center, it is ready.
  • Serve at room temperature.

 

More suggestions:

You can add fruit, raisins or jam to the mixture if you prefer, besides plain rice pudding.

 

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Nutritional facts

Per serving contains 148 Calories; – Fat 3.5g, Carbs 26.9g,  Fiber 4.9g, Sugars 12.8g, Protein 4.3g, Sodium 114.3 mg.

 

How to make Low-fat Cheese Cake – Easy Gourmet Dessert Recipe

Slice of New York cheesecake

Have an Eye for Low-fat cheese cake, this is Perfect!

 

The low-fat cheese cake uses quark cheese, an almost fat-free soft cheese made from skimmed goat milk. Approximately 2 hours preparation time and 30 minutes cooking time. The recipe can serves 8.

 

Ingredients for the base:

 

  • 6 low-fat digestive biscuits
  • 10 low-fat/reduced sugar plain biscuits
  • 2 tbsp clear honey
  • 2½oz butter, melted

 

Ingredients for the filling:

 

  • 5 fluid oz skimmed goat milk
  • 1 lb 2oz quark cheese
  • 10½ oz. fat-free Greek yoghurt
  • 6 leaves gelatine
  • 2 oz. cocoa powder
  • 3½oz super fine sugar
  • 2 free-range egg whites
  • 1 vanilla pod, seeds only
  • 1 tsp vanilla extract

 

To serve:

  • 10½oz. fresh strawberries

 

Directions:

 

  • Preheat the oven to 350 °F, line a 9in spring form cake tin with greaseproof paper.
  • For the base, put all the biscuits into a freezer bag and bash with a rolling pin until they resemble breadcrumbs. Place into a mixing bowl and add the honey and melted butter and mix well to combine. Press the mixture into the bottom of the tin.
  • Bake for 10-12 minutes. Remove from the oven and leave to cool while you prepare the filling.
  • To make the filling, soak the gelatine leaves in a bowl of ice-cold water for 10 minutes. Put the milk, cocoa powder and sugar into a saucepan. Bring to a simmer, stirring constantly, until the sugar has melted and the cocoa is completely combined. Remove from the heat and leave to cool for a few minutes. Whisk in the gelatine and set aside.
  • Put the quark and yoghurt into a mixing bowl and beat together until smooth. Add the vanilla extract and the vanilla seeds. Beat to mix well and then add the cocoa mixture. Beat until smooth and set aside.
  • In a separate bowl, whisk the egg whites until soft peaks form when the whisk is removed from the bowl. Fold one third of the egg whites into the cheesecake mixture and then carefully fold in the remainder.
  • Spoon the mixture onto the base then put into the fridge to set for at least 4-6 hours or overnight if possible. Decorate with strawberries and serve.

 

Nutritional facts:

Per Serving of 1/8th of the cheese cake: Calories 220, Total Fat 6.84g, Saturated Fat 3.03g, Cholesterol 77.83mg, Sodium 169.06mg, Potassium 107.36mg, Carbohydrates 26.19g, Dietary Fiber 0.62g, Sugar 18.14g, Protein 12.85g.

 

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Click the link Goat Cheese Dessert to view the details.

 

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