10 March 2011

Recipe: Broccoli and Cauliflour Bake

Broccoli and Cauliflour Bake
Makes 4 dishes (4 servings per dish)

1kg Broccoli florets
1kgs Cauliflour florets
Water for cooking
3 cups grated (shredded) Cheese (I use cheddar)

Cheese Sauce:
Half a cup shortening
1.5 cups Corn Flour
3 cups hot Milk
1 teaspoon Salt
1 cup grated (shredded) Cheese

Preheat oven to 180*C.
Boil the broccoli and cauliflour for 10 min in the water and salt.
Remove from the heat.
Heat the shortening, once hot add the corn flour. Cook the flour for 2 minutes then removed from heat
Add the milk a little at a time to avoid lumps forming and until the mixture is at the consistency of a thick milkshake.
Place back on the heat and add the salt and cheese.
Cook for another 2 minutes.
In a large deep oven proof dish, place the vegetables and mix in the cheese sauce.
Sprinkle the remaining cheese over the mixture and place in the oven till golden brown.
Once it has cooled, cut into 4 equal portions and freeze.

Ready to eat:
Defrost (thaw) in the fridge
Place in an oven on 180*C till warmed through

Cooks Note:
I freeze 2 vegetables in one container. That way I save freezer space and don't need to take out to many containers in the morning.


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