ON 29th December 2014, This was Dinner…
I was inspired to make this after seeing a this recipe for cauliflower cheese.
- Slice a shallot
- Toast some walnuts
- Grate some mature cheddar
- Cut up and blanch a cauliflower
- Preaheat the oven to 190ºc (fan)
- Get pasta, breadcrumbs, butter, milk, flour, bay leaves, mustard, oil and seasoning ready
Heat some butter in a small pan, add the breadcrumbs and stir, put to one side.
Cook the past until almost done and drain.
Cook the shallot until softened.
Heat some more butter in a pan and then add flour, stir well for a couple of minutes. Gradually add in the milk, stirring continuously on a gentle heat. Stir in a little mustard and most of the cheese along with some seasoning.
Mix the pasta, the cauliflower and the sauce together and tip into an ovenproof dish. Scatter over the breadcrumbs with the remaining cheese and bake in the oven for about 15-20 minutes.
We walked into town and just picked up some burgers today.
On 31st December 2014, This was dinner…
Although we’d had nibbles at the in-laws before Christmas and at my Mum & Dad’s on Christmas Day, I still like to have my own. Along with a load of nibbles bought from Sainsburys I made these sausage rolls. This is the first year I had no mushroom vol-au-vents, a tradition, because my cases were no good (they’d been in the freezer too long!) and I couldn’t be bothered to do my own.
- Remove the casing from some sausages
- Grate some cheddar
- Roll out some shop bought puff pastry into a rectangle
- Beat an egg
- Preheat th oven to 190ºc (fan)
- Get some chutney (I used pear & apple), egg & seasoning ready
Mix the sausage meat with the cheddar and some seasoning. Roll into 2 ‘long sausages’ just under the size of each rectangle.
Gently heat the chutney and brush all over the pastry. Cut in half to make two long rectangles.
Place the sausage along one end of the rectangle and roll, seal the edges and brush with the egg. Cut into bite sized pieces and place on the baking tray then cook for about 25 minutes.