Food and Drink
Cauliflower cheese cob loaf recipe
Cauliflower cheese cob loaf recipe. It’s not often the stars align when you’re developing a recipe. Especially when working on magazines, you’re creating recipes six months in advance, hearty stews in the middle of summer and light salads in winter.
But when I was asked to develop this recipe for a cauliflower cheese cob it coincided with family coming around for a barbecue. Putting garlic butter in the cob meant I had instant garlic bread, and the filling became a perfect cheesy side to the grilled steaks and bangers. Although this cauliflower cheese cob worked beautifully as a side dish, it also makes a perfect vegetarian main meal. Truly a great crowd-pleaser.
20m prep
40m cook
makes 6
10 Ingredients
* 600g cauliflower, trimmed, cut into florets
* 1 tbsp olive oil
* 50g butter
* 1 leek, trimmed, thinly sliced
* 50g (1/3 cup) plain flour
* 500ml (2 cups) milk
* 155g (1 1/2 cups) pre-grated 4 cheese blend
* 1 large cob loaf
* 50g bought garlic butter, melted
* Fresh flat-leaf parsley leaves, to serve
4 Method / Steps
Step 1
Preheat oven to 200C/180C fan forced. Place the cauliflower on a baking tray. Drizzle with the oil. Season with salt. Roast, stirring halfway through cooking, for 20 minutes or until lightly golden.
Step 2
Meanwhile, heat the butter in a saucepan over medium heat until foaming. Add the leek and cook, stirring, for 3 minutes or until softened. Add the flour and cook, stirring, for 2 minutes or until the mixture bubbles. Remove from heat. Gradually add the milk, stirring constantly, until smooth. Place the pan over medium-high heat. Cook, stirring, for 5 minutes or until the sauce boils and thickens. Add two-thirds of the cheese and remove from heat. Stir until smooth.
Step 3
Add the cauliflower to the cheese sauce. Stir until well coated. Season. Set aside.
Step 4
Line a baking tray with baking paper. Use a serrated knife to slice about 3cm from the top of the cob. Scoop out the bread inside, leaving a 2cm-thick shell (reserve inside bread for another use, see notes). Cut the lid into wedges. Place cob and the wedges on the prepared tray. Brush the inside of the cob with the melted garlic butter. Spray the wedges with oil. Bake for 10 minutes or until the bread is lightly golden.
source – cooking365coza
Roast chicken noodle soup recipe. Have dinner on the table in a flash with this 5-ingredient chicken and noodle soup.
Ingredients (6)
– 1 tbsp olive oil
– 1kg Soup Starter Pack, cut into 2cm pieces
– 2 Massel 7’s Stock Cubes Chicken Style
– 250g Coles Australian Spaghetti No.1, broken into 5cm pieces
– 1/2 (about 500g) Hot Roast Chicken, skin and bones removed, meat shredded
– 6 cups (1.5L) water
Method
Step 1
Heat the oil in a large saucepan over medium heat. Add vegetables and cook for 2-3 mins until lightly browned.
Step 2
Add stock cubes and 6 cups (1.5L) water. Stir in pasta. Bring to the boil.
Step 3
Simmer for 10 mins or until vegetables are tender and pasta is al dente. Add the chicken. Simmer until the chicken is heated through. Season.
source – BBC
20-minute healthy bolognese recipe. Lentils, cherry tomatoes and basil provide a rich colour and flavour for this bright, modern take on beef bolognese that the family will love. The best part is that it’ll be ready in just 20 minutes.
Ingredients (12)
– 2 tbsp extra virgin olive oil
– 500g beef mince
– 1/3 cup (95g) tomato paste
– 4 garlic cloves, finely grated
– 1/4 cup (75g) caramelised onion jam
– 2 tbsp soy sauce
– 400g can lentils, rinsed, drained
– 375g instant lasagne sheets
– 500g mixed cherry tomatoes, halved
– Pinch of Oregano Leaves
– Basil leaves, to serve
– Grated parmesan, to serve
Method
Step 1
Heat the 2 tbsp extra virgin olive oil in a large pan over high heat. Cook 500g beef mince, stirring, for 3 minutes or until browned. Add 1/3 cup (95g) tomato paste and 4 garlic cloves, finely grated, and cook for 2 minutes, then add 1/4 cup (75g) caramelised onion jam, 2 tbsp soy sauce, 400g can lentils, rinsed, drained and 1 cup (250ml) water. Reduce heat to medium. Season with black pepper. Cook for 12 minutes or until slightly reduced. Remove from heat.
Step 2
Meanwhile, cook 375g instant lasagne sheets in a pan of boiling salted water according to packet instructions until al dente. Drain.
Step 3
Top lasagne sheets with bolognese, 500g mixed cherry tomatoes, halved, Pinch of Oregano Leaves, Basil leaves, to serve and Grated parmesan, to serve to serve.
source – tastecom
Lemon meringue scones recipe. Swap your regular scones for something a bit different: this easy, retro recipe inspired by lemon meringue pie.
Ingredients (10)
– 400g (2 2/3 cups) self-raising flour, plus extra, to dust
– 100g (1/2 cup) caster sugar
– 60g butter, chilled, chopped
– 1 tbsp finely grated lemon rind
– 250ml (1 cup) lemonade
– 80ml (1/3 cup) fresh lemon juice
– 25g bought mini meringues, finely crushed
– 160ml (2/3 cup) thickened cream, whipped
– 130g (1/2 cup) bought lemon curd
– Icing sugar, to dust
Method
Step 1
Preheat oven to 220C/200C fan forced. Line a baking tray with baking paper. Sift the 400g (2 2/3 cups) self-raising flour, plus extra, to dust into a large bowl. Stir in 2 tablespoons of the 100g (1/2 cup) caster sugar. Use your fingertips to rub the 60g butter, chilled, chopped into the mixture until it resembles fine crumbs. Stir in the 1 tbsp finely grated lemon rind. Make a well in the centre.
Step 2
Pour the 250ml (1 cup) lemonade into the well. Use a flat-bladed knife in a cutting motion to mix until evenly incorporated and the mixture just begins to hold together. Knead on a lightly floured surface until just smooth. Shape dough into a 2cm-thick disc. Use a round 6cm-diameter pastry cutter dipped in extra flour to cut 12 rounds from the dough, re-shaping offcuts as needed. Place the scones, slightly apart, on the prepared tray. Bake for 17 minutes or until golden and scones sound hollow when tapped on top.
Step 3
Meanwhile, place the 80ml (1/3 cup) fresh lemon juice and remaining sugar in a small saucepan. Bring to the boil over high heat. Boil for 3-4 minutes or until thickens slightly. Remove from heat.
Step 4
Use a serrated knife to slice the warm scones in half horizontally. Brush the tops of the scones with the syrup then sprinkle with 25g bought mini meringues, finely crushed. Top the scone bases with 160ml (2/3 cup) thickened cream, whipped and 130g (1/2 cup) bought lemon curd then sandwich with the scone tops. Serve dusted with Icing sugar, to dust.
source – tastecom