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  • Seasonal local food recipe No.310 – Cauliflower and rice casserole

    Posted on January 17th, 2016 Janet No comments

    I sometimes like to serve cauliflower cheese with rice – I think this goes back to a college refectory which sold inedible jacket potatoes but there was always rice to accompany the daily curry!  This recipe seems to combine the cauliflower cheese and the rice in one dish.  It is taken from Paola Gavin’s classic Italian Vegetarian Cookery.

    Serves 4-6cauliflower-camelcsa-160312

    Preparation time: 40  minutes
    Cooking time: 20-25 minutes

    Ingredients
    1 medium cauliflower
    1 Tbsp olive oil
    1 small onion, finely chopped
    1 tsp parsley, finely chopped
    175 g long grain rice
    450 ml boiling stock or water
    1/2 tsp salt
    25 g butter
    40 g freshly grated Parmesan cheese
    350 ml bechamel sauce (made with 30 g butter, 25 g flour, 300 ml hot milk, salt, pepper and freshly grated nutmeg)
    40 g grated Gruyere cheese

    Method
    Cut away the stem of the cauliflower and break the curd into florets.  Steam for 10 minutes or until tender.

    Heat the olive oil in a small saucepan and cook the onion and parsley over a moderate heat for 3 minutes.  Stir in the rice and cook for one minute, so each grain is coated with oil.  Add the boiling stock or water and salt, cover and simmer for 8-10 minutes until the rice is tender but still firm. Remove from the heat and stir in the butter and 25 g of the grated Parmesan cheese. 

    Prepare the bechamel sauce, remove from the heat and stir in the Gruyere cheese. 

    Spread a layer of rice in the bottom of a well-buttered shallow baking dish.  Spoon a little of the cheese sauce over the rice.  Cover with a layer of cauliflower.  Repeat the layers, ending with the cheese sauce.  Sprinkle the top with the remaining grated Parmesan cheese and bake in a preheated oven at 190°C/Gas mark 5 for 20-25 minutes or until the top is golden.

  • Seasonal recipe No 26 – Leek soup with parmesan

    Posted on January 8th, 2010 Trish No comments

    In his Kitchen Diaries Nigel Slater describes this as a “velvety soup for a clear, cold day”- seems very appropriate at the moment. He says he never throws away parmesan rinds – “no matter how dry and cracked they get, the craggy ends are full of intense, cheesy flavour”. You’ll need a couple for this recipe.

    Serves 6leek and parmesan soup ingredients-camel csa 20100108

    Preparation: 10 minutes
    Cooking: 1 hour

    Ingredients
    3 good-sized leeks
    about 40g butter
    3 medium-sized potatoes
    parmesan rinds
    1.5 litres light stock or water
    a handful of parsley
    6 tbps grated parmesan

    Method
    Trim the leeks, slice into thick rings and wash thoroughly. Melt the butter in a heavy-based pan, then tip in the washed leeks and let them soften slowly, covered with a lid, over a low to moderate heat. After about 20 minutes and with some occasional stirring they should be silkily tender.

    While they are softening, peel the potatoes and cut them into chunks. Add them to the leeks when they are soft and let them cook for five minutes or so, before dropping in the cheese rinds and pouring in the stock or water. Season with salt and black pepper, then partially cover and leave to simmer for a good 40 minutes.

    Remove and discard the undissolved cheese rinds, scraping back into the soup any cheesy goo from them as you go. Add the leaves of parsley and blitz the soup in a blender. Check the seasoning – it may need a surprisingly generous amount of salt and pepper – and bring briefly to the boil. Serve piping hot, with the grated parmesan.