Showing posts from August, 2014

Vegetable Mornay

This is a classic dish that can dress up the most boring vegetables. I personally think cheese or bacon (or sometimes both) can make any meal better!
You will need... 1/2 a large head of cauliflower 1 head of broccoli 1 large carrot 2 washed potatoes (I used red delight) 1 cup of peas (fresh or frozen) For the sauce 75gr buttter 1/3 cup plain flour 3 cups whole milk salt & pepper & freshly grated nutmeg 1/2 cup cheddar cheese For the topping 1 cup cheddar cheese 1/4 cup breadcrumbs 2 tbs roughly chopped flat leaf parsley
Method... 1. Preheat the oven to 200 degrees celsius, grease a large 3-4Lt capacity ceramic baking dish. 2. Peel the carrot and potato and dice into 1 inch pieces then transfer to a microwave safe bowl with a little water, cover with glad wrap and microwave for 1 minute on high to begin the cooking process. Drain and set aside. Wash the cauliflower and broccoli and trim into neat florets.  3. Melt the butter in a large, heavy-based saucepan on medium-low. Once …


This is a great winter warmer, or just a nice hearty dish you can throw together after a long day at work.

Good quality sausages work best in this recipe because they kind of make the dish. The more flavourful and the better quality meat used will result in a better cassoulet. If you aren't a fan of pork you can definitely substitute for beef or chicken sausages and if you want to get flavoured sausages thats fine too- just make sure the flavours compliment (don't have asian-flavoured sausages or anything, pork and fennel is a fantastic flavour for this dish!).

You will need... For 2-3 large serves
6 good quality pork chipolatas
1 small brown onion or two eschalots/eschallions
1 small carrot
1 stick celery
2 cloves garlic
2 Tbs olive oil
1 generous cup of dry white wine
1 420gr tin chopped Italian tomatoes
1 420gr tin of cannellini (white) beans, drained and rinsed well.
1/4 tsp oregano
2 bay leaves
salt and pepper
1/2 tsp sugar
chopped parsley
crusty bread and pesto to serve …