I have become totally addicted to blogging. When I'm not reading other peoples, I'm cooking and taking photographs of food, or tapping away at the keyboard, or I'm scribbling thoughts on scraps of paper. I'm dreaming of food and I've gained weight in the last month. I've also been neglecting the children (a little). It's okay there's no need to call ChildLine - I've come up with a solution. I stay up later and later to make up for this. Also, if you know my children... Little and Small will not allow anyone to ignore them for long. Not in a horrible, spoilt brat way but they know whether to be outrageously funny or so interested in what you're doing you have to give up and be interested in what they want. So I spend my normal amount of time with the kids and then spend half the night surfing. Though admittedly if they're otherwise occupied during the day I do saunter guiltily over to the computer, sit down and before I know it some time has passed...
It might be a good idea if I got my head down and got on with plans for the business but what do I do, I start blogging and procrastination sets in again... It should be my middle name. Or I could just look at blogging as a way of easing myself back into working gently... or should that have read, gently ease myself back into working. Did someone mention cauliflower cheese at the beginning of this...
The Little Foodies love this, as do I. We served this with some really good gammon from our village butcher, which I put in the oven for the last 15 minutes of cooking time. Probably not the traditional, or best way to cook it, but it works and it's easy and the oven was on...
1 medium cauliflower
1.5 oz (400g) butter
3 tablespoons of plain flour
300ml (half pint) milk
1 teaspoon English Mustard
1oz ( 25g) Y Fenni (grated)
2oz (50g) Gruyere (grated)
2oz (50g) Mozzarella (harder version that you would put on pizza)
** I never pre-cook the cauliflower as I like it to still have bite when served. **
First pre-heat oven to 200C, 400F, GasMark 4
Make a basic white sauce - Melt the butter in the pan, stir in the flour and cook gently for a minute. Then add the milk a little at a time, stirring continuously until all the milk is incorporated. Bring to the boil and then add the mustard, grated Y Fenni and Gruyere cheeses.
Wash the cauliflower, break apart into pieces and put in an ovenproof dish.
Cover with the cheese sauce
Slice the mozzarella and place on top randomly.
Cover with tinfoil and bake in the oven for approx 45 minutes to one hour. You could greatly reduce this if the cauliflower was pre-cooked.