Wednesday, 27 March 2013
We've eaten so much meat over these past few days, I thought I would take a break from it for a day or so! We don't normally eat much meat, but I am not complaining, as it has been fabulous meat and I am very grateful for the opportunity to try it out!
Today I baked us a delicious vegetable casserole, using potatoes, onions and cauliflower. It's like a version of cauliflower cheese without the creamy sauce. Don't get me wrong, I do love me some cheese sauce now and again, but I thought this would be just a tad bit lighter after all the rich food we've been eating lately.
I can't take credit for the idea. I adapted it from the Martha Stewart site. It looked really good and I thought it would be something we would both really enjoy. I added the onion, because cheese and onion go very well together and I thought it would be delicious.
I was right. It was. It's so simple to make too . . . boiled potato, cauliflower and onion, layered with cheese and thyme, with a bit of stock added. You could use vegetable stock and vegan cheese if you wanted to keep it totally vegetarian.
We both really enjoyed it and the leftovers tasted even better. But then again . . . that's usually the case. Leftovers always taste even better than the main meal . . . In any case this went down a real treat served as a main course for two along with slices of buttered brown bread, some pickled beets, and some salad on the side.
*Cheese and Onion, Potato and Cauliflower Bake*
Serves 4 as a side, or 2 as a main
Deliciously different than the usually creamy sauced potato bake. This is fabulous and very easy to make.
2 large baking potatoes, peeled and cut into 1/2 inch slices
1/2 of a small cauliflower, trimmed and cut into 1/2 inch slices
1 medium onion, peeled and cut into 1/2 inch slices
8 ounces of grated strong cheddar cheese (2 cups)
2 tsp dried thyme
freshly ground black pepper
80ml of chicken stock (about 1/3 cup)
butter to dot the top
Place the potatoes into a pot of cold lightly salted water, with plenty to cover. Bring to the boil. Add the sliced onion and cauliflower, and cook at a fast simmer for 8 to 10 minutes, just until the potatoes are tender. Drain carefully and set aside for about 10 minutes.
Preheat the oven to 220*C/425*F/ gas mark 6. Butter a shallow casserole dish. Layer half of the potatoes in the bottom, all of the onion and half of the cauliflower. Season with a good grinding of black pepper and half of the thyme. Top with half of the cheese. Top with the remaining potatoes and cauliflower. Grind some more pepper over top and the remainder of the thyme. (Salt only if you think you will need it. I never do.) Pour the chicken stock over top, cover with the remaining cheese and dot with butter.
Bake in the heated oven for 20 to 25 minutes until golden brown and bubbling. Serve hot.