Skip to main content

C Is For Cauliflower


C is for cauliflower and one of my favourite dishes, cauliflower cheese.  Really quite a simple dish to make.

Steps for cooking cauliflower:

  1. Boil your vegetable until it is firm to eat, not soft. 
  2. While it is boiling make the cheese sauce by slowly adding milk to a dessert spoon of flour in a saucepan.
  3.   Mix the two into a paste then add more milk slowly so you don’t get any lumps in it.
  4.   When you have about half a pint of milk in the pan with the flour put the pan on the heat and stir constantly while the milk heats up.
  5.   The mixture will start to thicken so keep stirring vigorously or it will go lumpy. 
  6. Once the mix is a fairly thick consistency add grated cheese (I use Red Leicester) and melt it into the mix.
  7.   About a quarter pound of cheese should be enough but do add enough to make it to your taste.
  8.   Leave some cheese for the top as your next step is to place the cauliflower onto a plate and cover it with the cheese sauce, then sprinkle the extra cheese on top and grill it until brown.
  9.   For a bit of extra flavour I add a spoonful of whole grain mustard to the mixture before taking it off the heat, but don’t add it if you don’t like mustard!


Other ‘C’s include celery, cornbread (check out our giveaway recipes for a cornbread recipe), andcabbage, savoy being the most popular.  That’s the one with the crinkly leaves.  In Norfolk we call the flat green leaved cabbage ‘cow cabbage’ as it has traditionally been used to feed cattle.  Another C is caesar salad, a mix of cos lettuce, anchovies, croutons, parmesan and raw egg tossed in a salad dressing.  C is also for chocolate, and of course cakes, many and varied there are not many people who do not have a favourite cake – or a favourite chocolate, come to that!

Things beginning with C that you may not associate with food and eating are:

  • camel, which is often eaten in dessert countries,

  • capercaillie, which is the largest in the grouse family but is in real danger of extinction in the UK,

  • coffin, a pre-baked pastry casing for foods such as casseroles in medieval times,

  • coot, a small water bird that we no longer eat but was once hunted for the table, and

  • cushion, a cut of meat close to the udder.

Comments

Post a Comment

Popular posts from this blog

Cook At Home For Healthier Food Options

One great advantage of cooking your own meals instead of buying ready prepared food is that you can control what ingredients are used. If you are health conscious or trying to control your weight it pays to create menus and cook the food yourself, using fresh ingredients and low fat options. Typically, processed or ready made meals will contain ingredients that you may not want to include in your diet. Also a wide variety of additives are used in processed foods. These have been known to have detrimental effects on the health of some people. In order to create more flavour in their meals processed food manufacturers often add far greater amounts of sugar, salt and fat than you would use when preparing the same dish at home. Preparing your own food at home gives you total control over what you eat, giving your body a better chance of greater health.
Post a Comment
Read more

F Is For Fruit

  F is for fruit, and also for five a day.  In order to stay healthy it is recommended that we eat five portions a day of fruit or vegetables.  Many people use breakfast as an opportunity to have their first portion, with fruit forming part of their breakfast meal.  Just fruit, fruit on cereal, or even smoothies are all palatable at this time of the day. Mixed varieties of fruit are often eaten in desserts in dishes such as fruit salad, which is healthier than fruit cocktail as this is made from canned fruit and includes added sugar, syrup and many additives that preserve the canned fruit.  Fruit salad is made from fresh fruit and the fruits natural juices, although some people do sprinkle suagr into the mix but it really is not needed. To make your own fruit salad follow the steps: Choose any varieties of fruit you would like, cut them into bite sized pieces, put them in a bowl and add a little water or fruit juice.  You really don’t need a lot of liquid....
Post a Comment
Read more

X Is For Xiphios

  X is for xiphios, Greek for swordfish.  This is no doubt taken from their term ‘xiphos’ which was a double-edged, single-handed sword used by ancient Greeks.  The term ‘xiphos’ was also used by Homer when referring to a sword.  Swordfish steaks are firm, succulent and meaty.  Step by step guide. Swordfish steak is really great either griddled or steamed.  We’re going to do both with our swordfish steaks in today’s recipe.  First, you need to make a mixture of oil, lemon juice, chopped mint, marjoram and garlic, and salt and pepper.  We’re going to use this to coat the swordfish steaks while they are cooking.  Pour a little water into a griddle pan, just below the ridges of the pan.  Heat the water until it’s simmering.  Coat the swordfish steaks with the oil mix you made earlier and place them onto the griddle pan.  Cover the pan and cook for 2-3 minutes.  Now coat the steaks again and turn them over, covering and leavin...
Post a Comment
Read more