My go to dish when I want something that reminds me of home.
I will let you determine how much you use because you know how much you eat and how many you are cooking for.
Brocolli, of course cut into florets.
Cauliflower cut into florets.
Steam the vegetables lightly as they will finish cooking when the sauce is added.
Tomatoes for decoration.
For the Sauce:
2 tbsp Cornflour
1 oz/25gm Butter. I generally just slice it off the block so probably use a tad more
3/4 pint Milk
Freshly ground Pepper.
30z/70gm Cheddar cheese plus extra for topping.
2 tsp Dijon mustard.
I have always used a flour/butter roux to make a white sauce and if that’s how you roll then that’s fine.
My son (bless him) has turned it on its head and asked me why did I make it hard for myself, mmmmmm, teaching mum to suck eggs?
His version and now I have got used to it, is easier. But am I going to tell him that, Nope!
Mix cornflour to a smooth paste with a little of the milk set aside.
Bring your milk to a slow boil, add the butter and let it melt.
Now pour your cornflour mix into the milk in very small amounts stirring as you pour, repeating until all the cornflour is incorporated you now have a very smooth sauce.
Season with Salt and pepper and add Dijon mustard again stirring all the time cook for 1-2 minutes stirring to cook off the taste of the cornflour.
Stir in your cheese I use a strong English cheddar but you can use Gruyère cheese or another cheese of your choice or mix your cheeses.
Experiment it’s good and taste.
Put steamed vegetables into a ovenproof dish and pour over the cheese sauce. Grate some more cheese over the top you could also mix the cheese with breadcrumbs to make a crisper topping.
Put halved small tomatoes or sliced larger ones around the edge of the dish.
Yes, you will notice a gap. No, I didn’t run out of tomatoes. We have, he who shall remain nameless who doesn’t like tomatoes anywhere near his portion.
I am saying no more!
Prepared, tried and tested by: Carol Taylor
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