Ingredients
2 small or medium heads of cauliflower, with most of the
leaves removed;
3-5 large courgettes (zucchini), in ½ inch slices;
6 rashers of bacon;
2 onions, halved and sliced lengthways;
1½ pints of milk;
3oz butter;
2oz sifted flour;
12oz strong grated cheddar cheese;
½ teaspoon grated nutmeg;
Salt & pepper.
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Method
Leaving the two cauliflower heads whole, place them in a
large pan of boiling salted water. Cook the cauliflowers for
around 10-15 minutes until the stalks feel tender when prodded
with a fork. Fry the onions in 1oz of butter, melted in a
saucepan, stirring once, then covering over a low heat for about
10 minutes. The onion should not be allowed to go too soft.
Cook the courgettes in a pan of salted boiling water for around
10 minutes until they are tender. Meanwhile, grill the bacon
until well done. When cooked, chop the bacon into ½ inch
squares.
Melt the remaining 2oz of butter in a pan. Then over a
medium heat, add the flour and stir quickly, to combine the
butter and flour. Continue to stir for about a minute before
beginning to gradually add the milk to the pan. Once you begin
adding milk use a balloon whist to ensure that no lumps form in
the sauce. Add salt and pepper and bring the whole mixture to
the boil, simmering it gently for 10 minutes. Then, add almost
all of the cheese and stir until it is melted into the sauce.
Place the cooked cauliflowers in the centre of a large oven
dish. Mix the cooked onions and courgettes and then put the
mixture in the oven dish surrounding the cauliflowers. When the
sauce is ready, pour it over the vegetables and then sprinkle
the bacon pieces and remaining cheese of the top of the sauce.
Finally, grate some fresh nutmeg over the vegetables and cheese
sauce.
Finally, put the oven dish under a hot grill for a few
minutes until the cheese sauce begins to brown.
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Categories: CURRY FRUIT NUTS POTATO RICE VEGAN
(115) FRUIT & VEGETABLE CURRY
1/2 tsp Cumin seeds, 1 tsp Coriander seeds, 4 tsps Garam Marsala
1 LARGE onion, chopped 1/2 lb Carrots, sliced 1lb canned Tomatoes
1/2 pint (1 1/4 cups?) of water, 1/2 lb peeled and chopped Potatoes
1 1/2 Tblsps of grated Ginger (or 3/4 dried)
1/2 lb Courgettes (Zucchini) sliced into finger thick pieces
2 ozs (1/2 cup) dried Apricots (or fresh, chopped) 1 oz (1 Tblsp) of Raisins
3 ozs (1 1/3 cups) creamed Coconuts (RICH _ OPtional!)
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Note. If using tinned Tomatoes you can either substitute the juice for some of
the water, or keep for something else. I use the juice in this.
Add a little of the water to a large, heavy bottomed pan. When hot add the
seeds and the Garam Marsala. Cool for a few minutes. Add the onion, mix well,
cover with a tightly fitting lid and cook until the onion is tender.
Add the Carrots and Tomatoes and the rest of the liquid. Bring to the boil,
reduce heat and simmer, partially covered, for 5 minutes.
Add the chopped Potatoes and the grated Ginger. Bring back to the boil. Then
reduce heat and simmer for a further 10 minutes.
Add the Courgettes, Raisins and Apricots (and the Coconut if used) and simmer
for a final 10 - 15 minutes, stirring frequently.
Great over Basmati rice.
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COURGETTE PIE (aka ZUCCHINI PIE)
Ingredients:
x courgettes (I used 5 because that was how many I had)
3 carrots (you get the idea of proportions)
1 tbs white wine viniger
1 can w/w mushroom soup
1 onion
bread (original recipie suggested french loaf, I used 3 slices mighty white)
low-fat spread
1 clove garlic
slice the courgettes, finely dice the onion, microwave together until lightly
cooked.
grate the carrots
open tin of soup, pour into saucepan. add courgette mixture, carrots and
wine viniger. cook until warm/cooked (about 10 minutes). heat grill.
mash garlic + spread togther. cut bread into soldiers (strips). place
mushroom mix in a shallow oven-proof dish. cover top with bread slices
pop under grill untill bread becomes crispy toast
eat immediately !!
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Title: Baked Zucchini Boats
Categories: Vegetables
Yield: 8 servings
4 md Zucchini
1 sm Onion, yellow, chopped
1 lg Egg, beaten
1/2 lb Ground beef, lean
2 c Spaghetti sauce,canned *
2 tb Parsley, fresh, chopped
1 c Rice,long grain cooked
Garlic clove, chopped
2 tb Olive oil
1/2 c Bread crumbs
3 tb Dill, fresh, chopped
2 tb Parmesan cheese, grated
Split zucchini lengthwise, scoop out seeds. Saute ground beef, onion,
garlic, dill, and parsley in olive oil. Remove from heat. Add cooked rice,
beaten egg, 1/4 c bread crumbs and mix well. Fill zucchini with mixture and
place in a baking dish. Cover with spaghetti sauce, sprinkle cheese and
remaining bread crumbs on top. Cover and bake at 350' for approximately 45
minutes, until zucchini is tender but firm.
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Stuffed Zucchini
Title: Stuffed Zucchini
Categories: Vegetables
Servings: 8
4 ea Med. Zucchini 3 ea Green Onions, Sliced
2 T Butter Or Margarine 1 ea Slice Bread, Cubed
1/4 c Grated Parmesian Cheese 1 ea Med Tomato, Chopped
1/4 t Salt 1 x Dash Pepper
Cut zucchini lengthwise in halves. Scoop out pulp, leaving 1/4-inch wall;
chop pulp and reserve. Place zucchini shells cut sides down in dish.
Cover loosely and microwave on high (100%) until crisp tender, about 5 to
6 minutes.
Cover and microwave reserved pulp, the onions and margarine in a 1 1/2-qt
casserole or bowl on high (100%) until tender, 6 to 7 minutes. Stir in
bread cubes, cheese, tomato, salt and pepper.
Turn zucchini shell cut sides up; spoon mixture into shells. Cover loosely
and microwave on high (100%) until hot, 2 to 3 minutes.
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