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.




  • 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




  • 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



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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.




  • 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





  • 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.