Vegetarian Day 5

day 5 veg
£1 a day Cauliflower and broccoli cheese • Photo by PhilAshley.com

Back to work on Monday, and the night before we set some bread to make over night in the breadmaker to be ready in the morning. I decided to have some of the pea soup I had made over the weekend with a nice crusty slice. The rest of the family have the leftover potato curry from Friday.

After my porridge and lunch, the brownie and an apple keeps me going for the rest of the day. We make cauliflower and broccoli cheese for dinner, another of the recipes we make regularly. There’s plenty leftover so lunches should be good this week.

Monday

Breakfast
Toast and lemon curd or porridge

Lunch
Pea soup and homemade bread or leftover potato curry

Dinner
cauliflower and broccoli cheese, left over pie or baked apples

Snack
Chocolate chip cookies or brownie

 

RECIPE

 

Cauliflower and Broccoli Cheese
Adapted from Jamie Oliver Save with Jamie book

Serves 4 with leftovers

Ingredients

2 cloves of garlic
50g unsalted butter
50g plain flour
500 ml milk
500g frozen broccoli
75g Cheddar cheese
1 kg fresh cauliflower
2 slices of crusts or stale bread
1 teaspoon mixed dried herbs
1 tablespoon olive oil

Method

Preheat the oven to 180°C or Gas Mark 4.

Peel and finely slice the garlic and put it into a medium pan on a medium heat with the butter.

When the butter has melted, stir in the flour for a minute to make a paste, then gradually add the milk, whisking as you go, until lovely and smooth.

Add the broccoli and simmer for around 20 minutes, or until the broccoli is cooked through and starts to break down, then mash or blitz with a stick blender.

Add the Cheddar and season to taste.

Arrange the florets of cauliflower in a baking dish and pour over the broccoli white sauce and then scatter over the remaining Cheddar.

Blitz the bread into breadcrumbs in a food processor, then pulse in the mixed herbs.

Toss with a glug of oil and a pinch of salt and pepper, then scatter evenly over the cauliflower cheese.

Bake for 1 hour, or until golden and cooked through.

 

 

Pea and Mint Soup

Serves 4

Ingredients

1 medium carrot
1 medium onion
200g of frozen peas
Handful of fresh mint leaves
Pinch of salt and pepper
400ml boiling water
A vegetable stock cube
Tablespoon of cooking oil

Method

Take the outer skin off the onion and chop the vegetables finely.

Heat the oil and add the vegetables cooking on a medium heat until just starting to caramelize and turn golden.

Add the stock cube to a jug of boiling water and mix well then add this to the vegetables.

Add the peas and simmer until soft. For about 10 minutes

When the peas are cooked add the mint and whizz with a stick blender.

Season to taste.

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