Tag: seasonal vegetables

Fresh Basil Topped Slow Roasted Tomatoes

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I love tomatoes. Big beefsteak tomatoes, tiny cherry tomatoes and regular slicing tomatoes, I absolutely could not be without them in my kitchen. As well as popping sweet, vine ripened cherry tomatoes in my mouth while pottering around my kitchen, tomatoes are one of the most versatile ingredients. Here, in these Fresh Basil Topped Slow Roasted Tomatoes their flavour is intensified by roasting slowly and enhanced with the addition of basil. Simple yet mouth wateringly good!

FF Fresh Basil Topped Slow Roasted Tomatoes
Fresh Basil Topped Slow Roasted Tomatoes

Beautiful British Tomatoes

Since British tomatoes are just coming into season, I want to use them as much as possible in my recipes. While I have successfully grown tomatoes of our own, blight has been a problem over the last few years, so I have stopped. Instead relying on our local farm shop and Waitrose, who stock British tomatoes for a good part of the year. Also I should add a quick thank you to all of the farmers who grow tomatoes and mange to extend the season using poly tunnels.

FF Fresh Basil Topped Slow Roasted Tomatoes
Fresh Basil Topped Slow Roasted Tomatoes

While tomatoes roast in the oven their flavour intensifies. As the heat starts to dehydrate them, so the flavours become less diluted. Given nothing more than a sprinkle of salt and pepper and a drizzle of oil, the resulting flavour is both sweet and savoury. As well as being a fantastic side dish to fish and chicken, I also enjoy  spreading warm tomatoes on to fresh bread and eating just as it is.

FF Fresh Basil Topped Slow Roasted Tomatoes
Fresh Basil Topped Slow Roasted Tomatoes

Using Local Products And Produce

One thing I should mention is that I have used cold pressed Rapeseed oil. Made locally by Kentish Oils, it is golden yellow in colour and has a soft, slightly nutty flavour. It really compliments the tomato and basil flavours, rather than competing with them. Perfect for roasting and dressing the tomatoes.

Recipe: Fresh Basil Topped Slow Roasted Tomatoes

Amounts given per 450g/1lb Fresh Tomatoes

1 tbsp Cold Pressed Rapeseed/Canola Oil plus extra for drizzling after roasting – I use Kentish Oils 

1/2tsp Sea Salt Flakes – I use Maldon

1/4tsp Freshly Ground Black Pepper

Small Handful Fresh Basil Leaves – approximately 10 leaves

Prepping And Roasting Tomatoes

Preheat oven to 180C/160C fan, 350F, gas mark 4

You will need a large baking tray for this recipe.

  • First of all wash and dry the tomatoes.
  • Cut large tomatoes in half and leaver smaller ones on the vine.
  • Place the tomatoes on to a baking tray and drizzle over the oil.
  • Sprinkle over with sea salt and freshly ground black pepper.
  • Place in the centre of the oven and roast for 45 minutes.
FF Fresh Basil Topped Slow Roasted Tomatoes
Preparing the tomatoes for roasting.
  • As soon as the tomatoes are cooked remove from the oven.
FF Fresh Basil Topped Slow Roasted Tomatoes
Slow Roasted Tomatoes ready to be topped with fresh Basil.
  • Using a fish slice or slotted spoon carefully transfer the roasted tomatoes to a serving plate.
  • Roughly chop the basil leaves and scatter over the tomatoes.
  • Finally drizzle a little oil over the tomatoes and leave until warm, not hot, before serving.
FF Fresh Basil Topped Slow Roasted Tomatoes
Fresh Basil Topped Slow Roasted Tomatoes

Because hot tomatoes will burn your mouth, it is best to leave these to cool until just warm before eating. Doing so ensures that you get the maximum flavour that these beauties have to offer. Also these tomatoes taste delicious when cold.

Any leftover tomatoes can be kept in an airtight container and refrigerated for up to 2 days.

If you have enjoyed this recipe for Fresh Basil Topped Slow Roasted Tomatoes you may also like these:

Tomato Thyme Garlic Focaccia Bread 

FF Fresh Basil Topped Slow Roasted Tomatoes
Tomato Thyme Garlic Focaccia Bread

Creamy Tomato Spinach Chicken Pasta

FF Fresh Basil Topped Slow Roasted Tomatoes
Creamy Tomato Spinach Chicken Pasta

Cheddar Sun Dried Tomato Scones

FF Fresh Basil Topped Slow Roasted Tomatoes
Cheddar Sun Dried Tomato Scones

While I happily use tinned tomatoes in my pasta dishes, such as this Cheesy Vegetable Pasta Bake, I plan to actively create more recipes with fresh tomatoes this Summer. Since we tend to eat lighter meals during the warmer months I am looking forward to the challenge. Especially as I am aware that this blog most definitely needs more savoury recipes!

So, whateverr you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

Kentish Oils sent me a small bottle of cold pressed Rapeseed oil to try. All opinions and content are my own, for which I have not received any payment.

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

 

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Warming Winter Vegetable Soup

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As soon as Winter hits, there is one thing I crave. Soup. It’s warming, almost insulating properties feel like a hug on the inside. Whether it be a smooth, blitzed soup or a chunky textured version, it is my food of choice, seeing me through the short, wind blown days of our coldest season. Today I share with you my Warming Winter Vegetable Soup.

FF Warming Winter Vegetable Soup

While, if needed to ease sore throats, this soup can be blitzed, the soft, gently cooked vegetables are easily swallowed. Although I prefer to use fresh vegetables, using frozen vegetables is a good way to bulk out this dish. Especially adding any that will work with the slightly sweet, spicy flavour.

FF Warming Winter Vegetable Soup
Warming Winter Vegetable Soup

Seasonal Winter Vegetable Flavours

Winter root vegetables have a natural sweetness, more so after the first frosts. While deep green, leafy brassica’s, rich in iron, provide a more meaty, sometimes slightly bitter taste. And in this Warming Winter Vegetable soup, the flavours come together and perfectly compliment each other. Finishing with the warmth from the chili.

FF Warming Winter Vegetable Soup
Warming Winter Vegetable Soup

Since this soup is a comforting and warming, adding freshly sliced mild red chili and spring onions to the top provides a burst of freshness. Almost a zesty burst hits the tongue when warming and cold hits. Not only does the addition of fresh parsley look good, it also provides extra Vitamin C!

Recipe: Winter Warming Vegetable Soup serves 6-8

1tbsp Olive Oil

1 Large Onion

3 Celery Sticks washed and trimmed

1/2tsp Sea Salt – I use Maldon

2 Leeks trimmed and washed

1 Large Potato

2-3 Large Carrots

100g/4oz Green Beans trimmed (frozen is fine)

1/2 Savoy Cabbage – Kale, sprout tops, other cabbage (except red or white) can be used

Small Swede/Turnip

2tbsp Pearl Barley

4tbsp Lentils – I used orange

2 Garlic Cloves

1tbsp Tomato Puree

Fresh Thyme – approx 1tsp chopped

Vegetable Stock Cube – I use Knorr

Pinch Chili Flakes – depending on preference

1tsp Black Pepper – to taste

Cold Water

Fresh Mild Red Chili and Spring Onions finely sliced to top

Fresh Parsley

Preparing The Vegetables And Cooking The Soup

A large, heavy bottomed pan is needed for this recipe.

  • First of all, place the pan on the hob and add the oil.
  • All of the vegetables in this recipe should be cut into small dice, starting with the onions and leeks.
  • Turn the heat to medium, allow the oil to warm, add the chopped leeks and onion. Also add 1/4tsp salt, sauté until softened but not browned.
  • Next add the carrots and celery, again cook until softened.
  • Now add the garlic and fresh thyme. Pour over enough water to cover the vegetables.
  • Cut the cabbage into thin strips and chop the beans into thirds, then add these to the pan. Also prepare both the potato and swede and add to the soup.
  • Finally add the lentils and pearl barley, top the pan up with water so the vegetables are just covered. Crumble in a stock cube and add a good grinding of black pepper. And also add chili flakes to your preference.
  • Bring the soup up to a simmer, place a lid on the pan.
  • Simmer until the root vegetables are tender – approximately 30 minutes.
FF Warming Winter Vegetable Soup
Warming Winter Vegetable Soup topped with fresh chilli, parsley and spring onion.

Serve in warmed bowls with freshly sliced mild chili’s, spring onion and sprigs of parsley. Also serve thick slices of warm, crusty bread such as Seeded Cob Loaf to create a hearty meal.

To store, cool the soup completely. Spoon into sealable containers and refrigerate for up to 4 days. Alternatively, place in the freezer and eat within one month.

If you have enjoyed this recipe for Warming Winter Vegetable Soup you may also like these:

Roasted Garlic Butternut Squash Soup

FF Warming Winter Vegetable Soup
Roasted Garlic Butternut Squash Soup

Creamy Low Fat Mushroom Soup

FF Warming Winter Vegetable Soup
Creamy Low Fat Mushroom Soup

Carrot Soup

FF Warming Winter Vegetable Soup
Carrot Soup

Since this soup is so easily made, making a big pot of it and then stashing it in the freezer gives me real satisfaction. Knowing that a warm, tasty meal is only moments away relaxes me. And, as there is always fresh, homemade bread in the kitchen, I can ensure a hearty meal for all.

Whatever you are making, baking and creating in your kitchens, have fun preparing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

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Roasted Summer Vegetable Orzo Salad

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So, as we continue to enjoy our British Summer, I am celebrating the abundance of seasonal vegetables available at this time of the year. And as birds chirp early in the morning of long, sunny, warm summer days, the variety of vegetables, bought or home grown, really allows me, as a home cook to get creative in the kitchen.  Resulting in my Roasted Summer Vegetable Orzo Salad, a tasty celebration of easy summer cooking, making the most of seasonal vegetables.

FF Roasted Summer Vegetable Orzo Salad
Roasted Summer Vegetable Orzo Salad.

A Make Ahead Marvel

While packed full of roasted veggies in a lemon vinaigrette, this dish can either be served on its own, or as a colourful side dish. Since it can be served warm, it is a perfect barbecue or buffet dish. Especially, when made in advance and left to sit for a few hours, the flavours develop, enhancing the overall deliciousness. So easy to prepare and make ahead!

A bowl containing roasted vegetable pasta salad topped with chopped parsley.
Roasted Summer Vegetable Orzo Salad

Although I enjoy a crunchy pasta salad, there is something very comforting in the softened, roasted vegetables here. While roasting they become slightly sweet, with a mere hint of caramelisation. And their flavour is enhanced by the fresh lemon juice in the vinaigrette. Also orzo provides the perfect bite, complimenting the vegetables. Resulting in a dish that lets the vegetable flavours shine, without being overly bulked out with pasta.

Recipe: Roasted Summer Vegetable Orzo Salad serves 6

1 Aubergine

2 Courgettes

2 Bell Peppers – deseeded

1 Red Onion – skin removed

1 Large Fennel Bulb – or 2 small

400g Dried Orzo (ensure you use vegan pasta if making for Vegans) – I use Waitrose  own brand

20ml Olive Oil

1 Large Lemon – 20ml of juice

40ml Extra Virgin Olive Oil – I use Filippo Berio

1/2tsp Sea Salt plus 1tbsp for cooking the pasta –  I use Maldon

1/2tsp Freshly Ground Black Pepper

Handful of Fresh Parsley – flat or curly

Note: individual vegetables may be substituted according to preference.

Method: Preheat oven to 200C/180C fan, gas mark 6, 400F

Preparing And Roasting The Vegetables

  • First of all, wash and thoroughly dry the vegetables. Follow by chopping into equal 1″/2.5cm pieces.
  • Transfer to a large baking tray.
  • Drizzle over a generous tablespoon of olive oil and one quarter of a teaspoon of sea salt and freshly ground black pepper.
  • Using clean hands, toss the vegetables in the seasoned oil, taking care to cover each piece.
  • Spread the vegetables out on the tray. During the cooking process they will reduce slightly in size.
FF Roasted Summer Vegetable Orzo Salad
Prepared vegetables ready for roasting.
  • Place the baking tray into the centre of a preheated oven and roast for 30-40 minutes, turning the vegetables halfway through the roasting time.
  • While the vegetables are roasting cook the orzo and make the lemon vinaigrette.

Bringing All The Ingredients Together In One Tasty Dish

  • Place a large pan of cold water on the hob and bring to a boil. When boiling add 1 tablespoon of sea salt and then add the orzo.
  • Squeeze the fresh lemon juice into a small, clean jar that has a fitted lid. Add the extra virgin olive oil, 1/4 teaspoon of sea salt and freshly ground pepper. Place the lid securely on to the jar and shake vigorously to combine.
  • Cook the orzo according to packet instructions, removing from the heat and draining 2 minutes before the finished cooking time.
  • Place the drained orzo into a bowl and pour over the lemon vinaigrette. Fork through the orzo to ensure the vinaigrette covers each small piece, stopping the pasta from forming clumps.
  • When cooked the vegetables will be softened, allowing a fork to easily pierce. In addition, some pieces may be slightly charred at the edges.
FF Roasted Summer Vegetable Orzo Salad
Roasted summer vegetables.
  • Spoon or tip the roasted vegetables on top of the orzo.
FF Roasted Summer Vegetable Orzo Salad
Making Roasted Summer Vegetable Orzo Salad.
  • Gently, use two forks to mix the roasted vegetables into the Orzo.
  • Finally, roughly chop a handful of fresh parsley, discarding the stalks and scatter over the salad.
Roasted Summer Vegetable Orzo Salad

If making the same day as eating, cover with cling film and leave on the work top. Alternatively, when making the day before, leave out the parsley, cool, cover and store in the fridge. Finally, to serve, allow to sit at room temperature for one hour and garnish with freshly chopped parsley.

Since this salad is so versatile, it can be served alongside grilled chicken, salmon, or burgers and ribs at a barbecue. Likewise, it can also be served on its own as a tasty vegetarian or vegan meal.

If you have enjoyed this recipe for Roasted Summer Vegetable Orzo Salad you may also like these:

Lime Couscous

Lime Couscous
Lime Couscous

Roasted Pale Ale Jelly Tomatoes

Roasted Pale Ale Jelly Tomatoes
Roasted Pale Ale Jelly Tomatoes

Lemon Garlic Vegetable Orzo

Lemon Garlic Vegetable Orzo
Lemon Garlic Vegetable Orzo

So, to sum up, when shopping in large supermarkets it’s easy to become disconnected with seasonal vegetables. Because of transportation most ‘summer’ vegetables can be easily obtained throughout the year. Since large, super greenhouses have cropped up across the country, most notably in Thanet, Kent, the effect on home grown produce has been to lengthen its season. Consequently, allowing the British public to buy British produce, rather than imported. Something I fully encourage and strongly support.

Yet, even with this consideration, there is little to rival the fun of blackberry picking in August and September. Most importantly, connecting us all to nature and the natural season of harvest.

So, whatever you are making, baking and creating in your kitchens, have fun preparing our feast.

Sammie xx

No part of this post may be reproduced without the written consent of the owner. Please see my Disclosure Policy.

FF Roasted Summer Vegetable Orzo Salad

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Creamy Low Fat Mushroom Soup

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Autumn is well and truly here. Golden and red leaves, flutter like confetti to the ground. The perfect time of year for walks in the park or woods. Also, it is the season for fungi and mushrooms. If you go foraging, whilst out on a walk, make sure you have a guide, or book, to ensure you only pick what is edible. The mushrooms for this Creamy Low Fat Mushroom Soup came from the supermarket where they are available all year round.

FF Creamy Low Fat Mushroom Soup

Being able to buy mushrooms all year round means that this soup can also be made whenever you want. Since this soup is incredibly easy to make and completely delicious, you may find yourself making it year round!

FF Creamy Low Fat Mushroom Soup
Creamy Low Fat Mushroom Soup perfect with rustic wholemeal bread.

Mushrooms And Their Unique Flavour

While I used white, button mushrooms for this recipe, chestnut, or portobello would also taste delicious. Sautéing the mushrooms slowly, ensures that they release their deep, earthy flavour. As a result, the finished soup has a rich mushroom flavour, that is not heavy. Sneaking in a potato not only thickens the soup, it also gives it beautiful creamy texture too.

FF Creamy Low Fat Mushroom Soup
Creamy Low Fat Mushroom Soup add a splash of cream if you dare 😉

Ok so I added a swirl of cream, just to see what it would add to this soup. While it does add an extra luxurious note, perfect for special occasions, or dinner parties, the soup doesn’t need it. For example in my Leek and Potato Soup the cream really rounds out the flavour and texture. Whereas here, with the mushroom soup, the creaminess is already present.

FF Creamy Low Fat Mushroom Soup
Creamy Low Fat Mushroom Soup so full of healthy flavour.

Full of flavour and texture, an immersion blender is used to ‘cream’ this soup. Rather than whizzing the soup to a completely smooth consistency, very small chunks are left in to give a better, more interesting texture. However, you may purée the soup to whatever consistency you desire.

Recipe: Creamy Low Fat Mushroom Soup serves 4 people

1 Leek washed and trimmed

1tbs Butter – alternatively you may use olive oil

300g Mushrooms

1 Medium Sized Floury Potato

1 Vegetable/Chicken Stock Cube – I use Knorr

1L Very Hot Water – from a kettle

1/4tsp Freshly Ground Black Pepper

1/4tsp Sea Salt – I use Maldon

Making The Mushroom Soup

  • First, place a heavy bottomed soup pan on to the hob, over a medium heat. Now add the butter.
  • While the butter is melting chop the leek into a medium dice – approximately 1cm pieces.
  • Once the butter has melted add the chopped leek to the pan and sauté for 3-4 minutes until they become soft.
  • Meanwhile slice the mushrooms and then cut the slices in half.
  • Next add the sliced mushrooms to the softened leeks.
  • Lower the heat slightly and continue to cook the mushrooms and leeks for a further 10 minutes, until the mushrooms are soft.
  • Peel and medium dice the potato, then add it to the saucepan.
  • Now add 1 litre of very hot water, from the kettle and a stock cube. Stir, put on the lid and allow to simmer for 30 minutes.
FF Creamy Low Fat Mushroom Soup
Preparing the soup.
  • After simmering for 30 minutes, remove the saucepan from the heat.
  • Make sure you are wearing an apron for the next step. I speak from soup splattered experience!
  • Use an immersion blender to blend the soup until it is almost smooth. One of the benefits of using this method to blend soup is, it allows you to feel, as well as see, how smooth the soup is. Also, if you do not have an immersion blender, a standard blender will still blend the soup well. Take care not to overfill the blender and allow the soup to cool slightly before using this method.
  • Check the soup for seasoning and adjust as necessary.

Serving The Soup

To serve, warm the soup and serve with thick chunks of rustic bread, such as my homemade Seeded Cob Loaf.

FF Creamy Low Fat Mushroom Soup
Creamy Low Fat Mushroom Soup a delicious way to warm up!

Each mouthful of this soup is a treat to your tastebuds. Perfectly balanced flavour that is nutritious and delicious.

This soup will keep, cool and place into an airtight container, keep in the fridge for up to 4 days. Alternatively, freeze in single portions and eat within a month.

If you have enjoyed the recipe for my Creamy Low Fat Mushroom Soup you may also like these other healthy and low fat soup recipes:

Carrot Soup

Carrot Soup in a bowl with crumbled Stilton cheese on top.
Carrot Soup

Roast Chicken Noodle Soup

Roast Chicken Noodle Soup served with rustic homemade bread.
Roast Chicken Noodle Soup

Roasted Garlic Butternut Squash Soup

Roasted Garlic Butternut Squash Soup served in a bowl with curly parsley to garnish.
Roasted Garlic Butternut Squash Soup

Homemade soup is so easy to make. Also, the reward, far outweighs the minimum effort needed to prepare and cook the soup. Delicious, good for you and incredibly soothing on cough ravaged, sore throats, which seem in abundance at this time of year. While eating this soup, you can almost feel it doing you good.

Do you have a favourite soup recipe?  Please let me know as I love new ideas, old ideas, any ideas that taste great!

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

 

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Homemade Cauliflower Cheese

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Homemade Cauliflower Cheese has to be right up there on the list of all time comfort foods. Am I right? Because this is such an easy dish to prepare it makes it even more comforting. Rather than stressing in the kitchen using a gazillion ingredients with a complex recipe, you can relax while slowly steaming cauliflower and stirring the cheese sauce. Resulting in a dish that is as good on it’s own or as a side dish.

Homemade Cauliflower Cheese

Fresh, creamy white florets of seasonal cauliflower, lightly steamed and smothered in a thick, nutmeg scented, cheese sauce. And like a fluffy duvet, or wood burning fire, it wraps you in its warm embrace and brings you home.

Friends and family recall that Homemade Cauliflower Cheese reminds them of comfort food from their childhood. Perhaps back to a time when life seemed simpler? And while it isn’t something I make, or eat that often, when the gooey cheese sauce spreads slowly over my plate I am in comfort food heaven.

FF Homemade Cauliflower Cheese
Homemade Cauliflower Cheese golden and bubbling comfort food.

The World Has Gone Crazy For Cauliflower

Since the humble cauliflower has been discovered as a carbohydrate substitute it is now used as a replacement for rice, pizza base, potato salad and other culinary substitutes. A quick look on Pinterest yields a variety of recipes. My Homemade Cauliflower Cheese recipe celebrates the humble cauliflower rather than trying to disguise it!

Tender, baked cauliflower, covered in a homemade cheese sauce, is for me one of the best ways to eat this delicious vegetable. While part of the brassica family, where cabbages, broccoli and brussel sprouts are its cousins, cauliflower has a slightly sweet flavour, not dissimilar to the thick leaves of white cabbage. And, cooked properly its texture is dense and meaty, making it a filling vegetarian dish when serving on its own.

FF Homemade Cauliflower Cheese
Homemade Cauliflower Cheese so temptingly delicious.

I enjoy eating Homemade Cauliflower Cheese with a roast dinner, or sausage and mash. While the bubbling cheese sauce goes so well with proper gravy dinners, it is also unbelievably good with Yorkshire puddings. Likewise, it pairs extremely well when served alongside thick slices of home cooked gammon.

Recipe: Homemade Cauliflower Cheese serves 4-6 as a side dish

1 large head of Cauliflower or 2 smaller ones

75g/3oz Unsalted Butter

75g/3oz Plain White Flour

150g/5.5oz Mature Cheddar Cheese – grated – hold back 2 tablespoons from adding to the sauce, for sprinkling over the assembled dish – I use Wyke Farms

500ml Milk Whole or Semi Skimmed

1/4tsp Freshly Grated Nutmeg – I buy Barts whole nutmegs and grate them myself on the coarse side of a box grater. Freshly grated nutmeg lifts the cheese sauce, subtly adding another level of flavour.

1/2tsp Freshly Ground Black Pepper

Method:

Making The Cheese Sauce

  • First of all place the butter into a heavy bottomed saucepan and melt over a medium heat.
  • Add in all the flour, stir for a couple of minutes so that the flour and butter become a bubbling paste (roux).
  • Pour in roughly 100ml of the milk and stir vigorously. The flour, butter and milk will come together to form a thick clump.
  • Add another 100mls of milk and keep stirring until all the milk is incorporated.
  • Continue as before, adding the milk in 100ml quantities, stirring thoroughly. If you are worried that some lumps will not disappear simple switch to a balloon whisk.
  • After adding all the milk, you will have a smooth, thick-ish white sauce.
FF Homemade Cauliflower Cheese
Showing the stages of making the white sauce.
  • Add the pepper and nutmeg to the bechemel (white sauce) and stir thoroughly. I generally don’t add salt as the cheese tends to lend its saltiness to the final flavour, however, a quick taste check once the cheese has melted will allow you to adjust the seasonings.
  • Take the saucepan off the heat and tip in the grated cheese. Stir until it is melted and you have a smooth cheese sauce.
FF Homemade Cauliflower Cheese
Delicious Cheese Sauce ready for pouring over Cauliflower and baking.

Preparing The Cauliflower And Assembling The Dish For Baking

  • Prepare the cauliflower by cutting off most of the green leaves, breaking into florets, rinsing under a tap a and then steaming for no longer than 5 minutes.
  • Place the steamed cauliflower florets into an oven proof dish and pour over the cheese sauce.
  • Sprinkle over the reserved cheese, this gives the topping extra colour and gooey cheese!
FF Homemade Cauliflower Cheese
Homemade Cauliflower Cheese ready for the oven.
  • When making ahead, allow to cool, cover in tented foil, so that the topping doesn’t stick to it. The dish can be left on the side for a couple of hours. Alternatively place in the fridge, where it will keep for up to 2 days.
  • Bake the Homemade Cauliflower Cheese in an oven, preheated to 200C/180C fan, gas mark 6, 400F, for 30-40 minutes. When the top is golden and bubbling and a fork can pierce the base of a cauliflower floret the dish is baked.
  • Once baked, remove from the oven and serve.
Homemade Cauliflower Cheese

Homemade Cauliflower Cheese also goes well with fish dishes, such as smoked haddock, or any firm, white fish, especially when served with mashed potatoes!

If you have enjoyed this recipe for Homemade Cauliflower Cheese you may also like these:

Leek Colcannon

FF Homemade Cauliflower Cheese
Leek Colcannon.

Perfectly Mashed Potatoes

FF Homemade Cauliflower Cheese
Perfectly Mashed Potatoes

Garlic Rosemary Roast Potatoes

FF Homemade Cauliflower Cheese
Garlic Rosemary Roast Potatoes

As the nights draw in, I find comfort in warming, hearty food. That isn’t to say I don’t believe in balance, I absolutely do. So, on a day when we indulge in Homemade Cauliflower Cheese, we wouldn’t have dessert. That said we rarely do eat pudding, except perhaps on a Sunday, something I am working on! When it’s hot in the summer, my body craves salads and cold food. Yet as soon as the annual September chill hits the air I long for warming meals like Steak Leek and Ale Pie or Chunky Chilli.

So, whatever you are making, baking and creating in the kitchen, enjoy preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

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