Crunchy Cauliflower Crumble

DSCF1615Oooh, use of alliteration there, folks! This is a dead quick and simple recipe – super healthy, really tasty and a good sunday roast alternative. I love apple crumble and cauliflower cheese and this is a strange fusion of the two – it tastes good though, promise! Crunchy broccoli and cauliflower and baked mushrooms covered with crunchy cheesy breadcrumbs – simple! Also if you’re vegan, leave out the cheese and add a bit of olive oil to the breadcrumb mix instead.

You will need: 1 small cauliflower, 1/2 broccoli, 2 slices of breads worth of breadcrumbs, 35g cheddar cheese, 150g mushrooms, salt, pepper, Aromat, teaspoon sunflower seeds/pumpkin seeds (optional)

Preheat your oven to 200 degrees. Chop your broccoli and cauliflower into chunks, and pop in a pan of boiling water. Boil for 10 minutes (make sure they aren’t too squishy) and drain in a colander. Grate the cheese and then mix the cheese, breadcumbs, a pinch salt, pinch of pepper, seeds and a pinch of Aromat in a bowl. Chop your mushrooms in half and wash them.

DSCF1604Place the broccoli, mushrooms and cauliflower chunks into a casserole dish and pour the cheesy mixture over the top, make sure everything is covered. Then put in the oven for 15 minutes and you’re done!

DSCF1609You don’t have to just use broccoli and cauliflower – I’ve used potatoes and carrots for this recipe. As I said, it’s a really simple meal, but nice and hearty. Serve with crispy roast potatoes and yorkshire puddings for a great sunday roast or have it with a nice salad for tea, like we did.

Love, Mrs Gardom

Advertisements

Broccoli and Cashew Soup

20140211_151220There is a tiny vegetarian cafe in my hometown and they made the best soup. I tried their broccoli and cashew (which seemed like an odd combination) and loved it so decided to make my own. This is one of those recipes that I make all the time for lunch – really healthy and full of flavour.

You will need: a whole broccoli, one large potato, one and a half pints of vegetable stock, one onion, three garlic cloves, oil and 100g roasted cashew nuts.

Dice the onion and the garlic and fry in some vegetable oil for about 5 minutes. Add the stock. Peel your potatoes and chop into small chunks and add to the pan. Chop your broccoli into chunks and add that as well. 20140211_135243Bring everything to the boil and then simmer for 10 minutes. Add the cashew nuts and cook for another 10 minutes. Blitz the soup in a blender until it is a thick consistency. I think the flavour from the stock is enough but if you want to add salt and pepper feel free (if you are using salted cashew nuts I wouldn’t recommend adding more salt). Let the soup cook for another 5 minutes and serve with some chunky bread.20140211_145909

This is a great soup, dead simple to make and very good for you. The cashew nuts add a really interesting flavour and it makes a nice filling lunch. It’s also completely vegan.

Love, Mrs Gardom

Enhanced by Zemanta

Wintery Broccoli and Stilton Soup

20131223_204903Everyone loves a cheeseboard at christmas but we always end up chucking the stilton away. I decided to make a lovely broccoli and stilton soup, a winter classic. Here is my recipe, it’s dead simple and can be frozen if you make extra.

You will need 2 small potatoes, 2 small onions, butter, 300g broccoli, 40g stilton, 20ml milk, 1 veg stock cube dissolved in 450ml boiling water, salt and pepper, large pan, blender.20131223_195545

First of all peel your spuds, dice your onion and chop your broccoli and potato into chunks. Melt a tablespoon of butter into the pan and add your onion, cook for 3 minutes.

20131223_200629Add your broccoli and stock to the pan, bring the stock to the boil and then simmer for 15 minutes. Add the potatoes and cook for another half an hour. Then crumble your stilton into the pan, stir and cook for another 5 minutes.

20131223_202533Now you need to blend your soup until it is nice and smooth. Add about 20ml milk, if you want a thinner soup add more milk. Season with salt and pepper and serve with crusty bread.20131223_204410

This is one of my favourite soups in winter, and I really love soup! It doesn’t have too many ingredients and it makes a really tasty meal.

Enjoy, Love Mrs Gardom