Recipe Monday 23rd March 2020
Daily recipe, Monday – Friday until further notice. Helping you with home cooking. With time on your hands, you may discover you have a new talent.
From a warming Cauliflower dish with a twist, to what to do with those leftovers. There will be something for everyone. Go on, give it a try.
We are all familiar with cauliflower cheese, but have you thought about using different cheeses & turning it into a soup? Below you will find my, lighter, adaptation of that classic french soup Creme Dubarry. (Creme of Cauliflower Soup). Experiment away with different cheeses, use up those leftover bits of mousetrap from the fridge & if cauliflower is not your thing, substitute it for broccoli.
Cauliflower & Blue Cheese Soup.
Serves 4. Time taken 45mins. G/F. Vegetarian. Allergens: Milk. Nuts.
Large Cauliflower, broken into florets.
Large potato, peeled & chopped into chunks.
2 Bay leaves
2 cloves garlic, peeled & crushed
600ml Vegetable or Chicken Stock
175g Blue Cheese, crumbled
White pepper & a little grated nutmeg
200g Walnuts, Toasted & chopped.
In a large saucepan, place the cauliflower, potato, stock, bayleaves & garlic. Bring to the boil & simmer for 30mins, until tender.
Take off the heat, remove the bay leaves & using a stick blender, blend until smooth.
Add the crumbled cheese & stir over a low heat, until the cheese has melted.
Season with pepper & grated nutmeg
If you prefer a thinner, soup add the milk.
Serve, sprinkled with the toasted, chopped walnuts.
Thats the left over cheese & some nuts dealt with.
You will find another vegetarian recipe using cauliflower in a previous blog: Cauliflower & Canellonni Burgers
If you have left over roast potatoes & bacon wrapped sausages, make yourself a breakfast fritatta.
Slice the left over potatoes & fry over a medium heat until golden, add the bacon & sausages & fry for a few minutes longer. Turn up the heat.
Preheat the grill on high.
Beat together, 6 large eggs with seasoning & quickly pour over the potatoes, bacon & sausages in the pan. Lifting the edges, to let the egg run under the veg & set. While the top is still slightly runny. Sprinke with some more of that leftover cheese & place under the grill, until the cheese is melted. Serve with those soft leftover tomatoes.