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Baked Cauliflower with Crème Fraiche
I medium cauliflower
250 ml Half fat organic Crème Fraiche
4 Spring Onions, chopped
110 gm (4 oz) Cheddar cheese, grated
Few drops Tabasco sauce (to taste)
Preheat oven to 180C/350F/Gas 4
Divide cauliflower into small florets and steam until just tender. Drain thoroughly. Mash just a little, stir in crème fraiche, spring onions and Tabasco. Season well with salt and pepper.
Put mixture into a shallow dish, top with cheese and bake for about 30 minutes until golden brown.
Goes very nicely with baked potatoes and green beans.
Greek Fennel
4 Fennel bulbs
2 tbls olive oil
2 tsps ground Coriander
Juice of 1 lemon
1 lb tomatoes, roughly chopped or 400g/14 oz can chopped tomatoes
Salt and pepper.
Trim the fennel - cut off some of the root and pare the outer leaves with a sharp knife - retaining some of the leafy bits. Cut each bulb into downwards into eight.
Heat oil in frying pan and turn the fennel in it until coated with oil. Cover and cook gently for a few
minutes. Add coriander, lemon juice and tomatoes, mix gently and cook for a further 15 - 20 minutes. Season well with salt and pepper.
Can be served warm (delicious with fish) or cold as an accompaniment or will serve 4 as a starter with some good bread.
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Braised Red Cabbage
1 onion, chopped
1 lb (450g) red cabbage, shredded
rind and juice of 1 orange
2 cooking apples, peeled, cored and sliced
2 tbl spns runny honey (or soft brown sugar)
200 ml white wine or cider vinegar
Melt 1 oz (25gm) butter in a large pan, add onion and sauté gently until soft. Add all the rest of the ingredients plus salt and pepper and stir. Transfer to a casserole dish, cover and cook in the oven at 200oC (400oF) or gas mark 6 for two hours.
Celeriac and potato mash
Celeriac
Potatoes
Milk
Butter
Salt & Pepper
Cook as you would mashed potato but add one third to two thirds as much celeriac as potato. The celeriac cooks faster and so should be added once the potatoes have come to the boil. Great with sausages and Savoy cabbage or cavalo nero.
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