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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Vegetarian Roulade

 

 

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 Goat Cheese Roulade – Popular Gourmet Vegetarian Roulade Recipe

Watercress, ricotta and nutmeg roulade

 

Rolling a roulade is the only tricky bit, but well worth it for a slice of goat cheese perfection. The recipe is for 6 individual serving.

 

Ingredients for roulade:

  • 2½ oz butter
  • 3¼ oz plain flour
  • 16fl oz goat milk, warmed
  • 7 free-range eggs, separated
  • salt and freshly ground black pepper
  • 2 oz parmesan, grated
  • handful fresh basil, shredded

 

Ingredients for filling:

  • 1 lb 2oz ricotta
  • 6 oz goat cheese, crumbled
  • 5½ oz sun-blush tomatoes
  • handful baby spinach

 

Ingredients for salsa:

  • 1 tbsp olive oil
  • 1 red onion, finely chopped
  • 2 zucchini, finely chopped
  • 1 eggplant, finely chopped
  • 1 garlic clove, chopped
  • 1 tbsp tomato purée
  • 6 fresh tomatoes
  • 3fl oz red wine vinegar
  • salt and freshly ground black pepper
  • watercress, to serve

 

Directions:

 

    1. Preheat oven to 350° F .
    2. Line a 18in x 12in Swiss roll tin with greased non-stick baking paper.
    3. For the roulade, melt the butter in a saucepan. Add the flour and stir over the heat for 3-4 minutes.
    4. Slowly whisk in the warm milk until smooth, then season with salt and freshly ground black pepper. Stir in the egg yolks until well combined.
    5. Meanwhile beat the egg whites until stiff peaks form when the whisk is removed, then into the egg yolk mixture.
    6. Spread the mixture onto the Swiss roll tin and sprinkle the parmesan on top. Place in the oven and bake for 20-25 minutes, or until a skewer inserted into the middle comes out clean. Set aside to cool slightly before removing from the tin.
    7. For the filling, spread the ricotta onto the base, leaving a 1 inch gap around the edges. Arrange the goat cheese, sun-blush tomatoes and spinach over the ricotta mixture.
    8. Roll up the roulade firmly, from the longest end, using the greaseproof paper as a guide. Wrap the roulade in aluminium foil and chill in the fridge for at least an hour.
    9. Slice the roulade into six pieces and bake in the oven for 10 minutes. Meanwhile preheat the grill to high.
    10. For the salsa, heat the oil in a frying pan and fry the finely diced onion, zucchini, eggplant and garlic for 2-3 minutes. Add the tomato pureé and cook for a further 10 minutes.
    11. Blend the fresh tomatoes in a food processor until smooth and add this to the rest of the vegetable mixture along with the vinegar.
    12. Place the roulade slices under a hot grill until crisp on top. Serve alongside the salsa and some watercress.

 

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Vegetarian Gourmet Recipe

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Nutritional facts:

Per slice contains 167 Calories: – Fat 14g, Protein 9g, Total Carbohydrates 3g, Fibre 1g, Net Carbs 2g