Tag Archives: cauliflower

Recipe of the Week: Cauliflower Cheese Soup

 

Cauliflower Cheese Soup

This comforting soup is perfect for tucking in to after a brisk walk in the spring sunshine (or rain!)

Cauliflower Cheese Soup

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 364 per portion
Fat 24g (11g sat) per portion
Suitable for vegetarians

Ingredients

  • Sunflower oil 1 tbsp
  • Onion 1, peeled and chopped
  • Cauliflower 1 head, cut into florets
  • Vegetable stock 450ml (¾ pint)
  • Milk 150ml (¼ pint)
  • Low fat soft cheese 110g (4oz)
  • Cheddar cheese 75g (3oz), grated
  • Dijon mustard 1 tsp
  • Snipped chives to garnish (optional)
  • Walnut or olive bread, warmed to serve (optional)

Instructions

  1. Heat oil in a large pan and cook onion for about 4 minutes until softened.
  2. Add cauliflower, stock and milk to the pan and bring to the boil. Cover and simmer for 8-10 minutes until cauliflower is cooked.
  3. Stir in cheeses and mustard and purée with a stick blender until soup is smooth.
  4. Season to taste and reheat gently until hot. Serve scattered with chives and with warm walnut or olive bread, if you like.

A Dairy Diary recipe

 


 

 

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#recipeoftheweek

#comfortfood

#cauliflowercheese

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#cauliflowercheese

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Win a fabulous compact breadmaker!

Win a Morphy Richards Breadmaker

Win a fantastic Morphy Richards 48280 Fastbake Breadmaker in our prize draw

Bake beautiful bread with less fuss

As its compact you’ll only need a small space in your kitchen for this handy machine.

It bakes heavenly-smelling loaves,
as well as rolls, pizza dough,
cake and even jam!

And with a time-delay function, you can wake up to the aroma of freshly-baked bread in the morning.

Click here to enter

ENTER

 


 

And why not make this comforting soup to serve with your homemade bread?

Perfect.

 

Cauliflower Cheese Soup

Cauliflower Cheese Soup

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 364 per portion
Fat 24g (11g sat) per portion
Suitable for vegetarians

Ingredients

  • Sunflower oil 1 tbsp
  • Onion 1, peeled and chopped
  • Cauliflower 1 head, cut into florets
  • Vegetable stock 450ml (¾ pint)
  • Milk 150ml (¼ pint)
  • Low fat soft cheese 110g (4oz)
  • Cheddar cheese 75g (3oz), grated
  • Dijon mustard 1 tsp
  • Snipped chives to garnish (optional)
  • Walnut or olive bread, warmed to serve (optional)

Instructions

  1. Heat oil in a large pan and cook onion for about 4 minutes until softened.
  2. Add cauliflower, stock and milk to the pan and bring to the boil. Cover and simmer for 8-10 minutes until cauliflower is cooked.
  3. Stir in cheeses and mustard and purée with a stick blender until soup is smooth.
  4. Season to taste and reheat gently until hot. Serve scattered with chives and with warm walnut or olive bread, if you like.

A Dairy Diary recipe

 


 

#win

#competition

#breadmaker

#cauliflowercheese

Recipe of the Week: Fish with Oregano Butter and Cauliflower Purée

Delicately flavoured pan-fried hake on a bed of creamy crushed cauliflower.

Fish with Oregano Butter and Cauliflower Purée

Fish with Oregano Butter & Cauliflower Purée

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 688 per portion
Fat 51g (28g sat) per portion

Ingredients

  • Green beans 175g (6oz), trimmed
  • Cauliflower half a head, broken into florets
  • Double cream 4 tbsp
  • Freshly grated nutmeg
  • Hake (or cod) fillet, skin on
  • 4 x 110g (4oz)
  • Olive oil, for brushing
  • Butter 25g (1oz)
  • Oregano leaves 2 tbsp plus extra for garnish
  • White wine vinegar 1-2 tsp

Instructions

  1. Half fill a steamer base with water and bring to the boil. Add beans to the water and cauliflower to steamer basket. Cover and cook for 5 minutes. Drain and keep beans warm
  2. Add cream to steamer base with cauliflower, nutmeg and seasoning. Bring to the boil and roughly crush with a fork.
  3. Put a non-stick frying pan on a high heat. Brush fish with oil and cook, skin-side down for 4 minutes. Turn and cook for about 2 minutes more until cooked through. Keep warm.
  4. Add butter and oregano to pan and let it brown. Remove from heat and add vinegar.
  5. Pour butter over fish and serve on cauliflower with beans. Garnish with oregano leaves.

READ RECIPE ON WEBSITE

Recipe taken from Dairy Diary 2018

 

 

 

 

Recipe of the Week: Fish with Oregano Butter & Cauliflower

Fish with Oregano Butter

Fish with Oregano Butter & Cauliflower

Delicious, just-cooked cod or hake fillet on a bed of creamy cauliflower.

And it only takes 25 minutes to cook!

Serves 2
Time 25 mins
Per serving: Calories 688. Fat 51g of which 28g is saturated

Healthy and delicious. Try it this week.

Autumn Super Salad

 


 

 

The Fish with Oregano Butter & Cauliflower recipe is one of the weekly inspirational recipes featured in the Dairy Diary 2018.

Dairy Diary 20182018 Dairy Diary 

A unique A5, week-to-view diary that’s both practical and pretty – the perfect choice for planning your busy life.
And with sales of over 30 million Dairy Diary has been Britain’s favourite home diary since 1982.

Amazing value at just £8.50!

COMING SOON

 

#recipeoftheweek

#tripletested

Recipe of the Week | Turmeric Pickled Cauliflower

Turmeric Pickled Cauliflower

Try this fabulous pickle as a side dish with your favourite meat or cheese or as a guilt-free snack.

Turmeric Pickled Cauliflower

  • Servings: 2-3 jars
  • Difficulty: easy
  • Print

Calories 34 per portion
Fat 0.4g (0.1g sat) per portion
Suitable for vegetarians

Ingredients

  • White/Chinese rice wine vinegar 300ml (½ pint)
  • Caster sugar 2 tbsp
  • Salt 1 tbsp
  • Turmeric 1 tsp
  • Mustard seeds 1 tsp
  • Crushed dried chillies 1 tsp
  • Cauliflower 1 small, broken into florets
  • Clean jars 1 large or 2 small

Instructions

  1. Pour vinegar into a saucepan with 200ml (7fl oz) water. Add sugar and salt and bring up to boil. Stir until sugar has dissolved.
  2. Add turmeric, mustard seeds and crushed chillies to liquid.
  3. Pack cauliflower into clean jars, pour in liquid and leave to cool. Cover and refrigerate for up to 8 weeks.

A Dairy Diary recipe.

 

#pickles

Top 5 Tips for Losing Weight

Sorry! I know that we’re all bombarded with diets and healthy eating at this time of year, so I am going to keep it short and sweet.

I love a pie and slice of cake as much as anyone but there are certain times when I need to cut back and lose those few extra pounds before more and more creep on and I become a small round thing (there are some photos of a very spherical me from my uni days!)

Until I reach the middle of that lovely sky blue colour in the Dairy Diary weight chart (see page p22) I am going to stick to these simple rules:

  1. No bread after breakfast.
  2. Drink a glass of water and eat a small healthy snack every 3 hours.
  3. At mealtimes fill half the plate with salad and or veggies.
  4. No pastry, biscuits or cakes.
  5. Plan exercise every 2 days and write it in my Dairy Diary– then stick to it!

Healthy snacks include fruit, raw veggies or pickles served with some protein such as eggs, ham or Quorn cocktail sausages (love these) or maybe a hot milky drink or a small portion of cheese.

Sweet & salty popcorn is also a great choice as it feels like a treat without the guilt.

It’s important to keep meals
interesting with lots of colourful
veggies and variety.

I love pickles as a side and a snack, in particular this wonderful cauliflower from the 2016 Diary.

Dairy Diary 2016The Dairy Diary is still available to buy online or by calling 01425 463390.

 

 

 


 

Turmeric Pickled Cauliflower

Turmeric Pickled Cauliflower

  • Servings: 2-3 jars
  • Difficulty: easy
  • Print

Calories 34 per portion
Fat 0.4g (0.1g sat) per portion
Suitable for vegetarians

Ingredients

  • White/Chinese rice wine vinegar 300ml (½ pint)
  • Caster sugar 2 tbsp
  • Salt 1 tbsp
  • Turmeric 1 tsp
  • Mustard seeds 1 tsp
  • Crushed dried chillies 1 tsp
  • Cauliflower 1 small, broken into florets
  • Clean jars 1 large or 2 small

Instructions

  1. Pour vinegar into a saucepan with 200ml (7fl oz) water. Add sugar and salt and bring up to boil. Stir until sugar has dissolved.
  2. Add turmeric, mustard seeds and crushed chillies to liquid.
  3. Pack cauliflower into clean jars, pour in liquid and leave to cool. Cover and refrigerate for up to 8 weeks.

A Dairy Diary recipe.

 

#weightloss #pickles

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