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Cauliflower cheese, homegrown mange tu and “leftovers”

July 12, 2013

It’s been a while since I posted here due to adjusting to my new family life, settling down in a new country and finally settling into a new full time job here in Sweden (and playing a terribly addictive phone game that had a habit of eating any of my free time remaining..) but with the summer being my favourite time of year for food, coupled with it being a Swedish summer (even shorter than an English one which I never imagined was possible..) I felt the desire to post again 🙂

Being a lover of nostalgia, the cauliflower cheese in this recipe was and always will be inspired by my Mum.. as Mum’s do they make the best of everything and even if that’s just because “Mum made it” it still tastes great none the less. We are also growing on our small balcony at home some mange tu so naturally the first small crop of the year had to play a part of this dish and the rest of the ingredients was a common case of  “check what’s in the fridge and just throw it in a pan..” 🙂

So for the Cauli Cheese..

Bechamel sauce (Mornay or Cheese sauce variation)

  • 1 oz/28g plain flour
  • 1oz/28g butter
  • 1 pint/568ml hot milk
  • salt and white pepper
  • good, strong grated cheddar to taste

Method

  • melt butter and mix with flour in a heavy based saucepan to make a “roux”
  • cook over a low heat for 2 mins taking care not to brown the roux or catch the bottom of the pan
  • gradually add the hot milk whisking to a smooth paste until all the milk is added
  • cook over  a low heat without the roux catching/burning on the bottom of the pan for 30-40 mins until the floury taste has gone
  • season, add cheese and stir until melted
  • strain the sauce through a sieve and reserve the sauce off the heat
  • cover the sauce with some paper to avoid a skin forming
  • meanwhile take 1 cauli and break into approx 2-4cm florets
  • blanch in boiling salted water for 5 mins until just cooked but still al dente
  • drain off water then place the cauli into an oven proof baking dish
  • pour over the cheese sauce and bake in a moderate oven until golden for approx 20-30 mins

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“Leftovers”

  • In this instance I had in our fridge some spicy sausage, onions, garlic, mushrooms, sweet potatoes and bacon (for those that know me, no surprises on the last ingredient being present!) and from our balcony some first crop mange tu .. a grand total of 5 pods! 🙂

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Then for the cooking of the leftovers I peeled and blanched in boiling water the sweet potatoes, then fried them in a pan with olive oil. Then sauteed the chopped onions and garlic until softened and no colour, added the sausage and mushrooms and bacon and sauteed until the bacon was crisp and the sausage and bacon cooked.. approx 6 mins in  a hot frying pan then threw in the mange tu for 30 secs and served up, using the leaves of the mange tu for garnish

 

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The finished result costing in Swedish Krona or UK £ was approx per person 20kr or £2,  money well spent!

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2 Comments
  1. Hi there 🙂 Good to see you back 🙂

    • Hiya imported kiwi! Thanks hope to write a little more often this time round 🙂 hope all is well with you, still cooking in old bill?

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