Cauliflower With Guick Curry Sauce Recipe
Cooking Time: 20-25 minutes
You will need for 4 servings: 1 cauliflower 1 oz. flour chicken stock or 1 level tablespoon water curry powder
1 oz. butter 2 oz. sultanas
1 small onion, peeled 1 hard-boiled egg and chopped
1 Prepare the cauliflower, divide into flowerets and cook in chicken stock or salted water. Drain and retain the liquid.
2 Meanwhile, melt the butter, add the onion and saute until soft but not coloured.
3 Add the flour and the curry powder, mix well and stir over a gentle heat for 5 minutes.
4 Remove from the heat, add 1 pint of the liquid and stir until smooth.
5 Return to the heat and boil for 3 minutes stirring all the time.
6 Add the sultanas and chopped hard-boiled egg. Correct the seasoning and pour over the cauliflower.
Cabbage and potato pie
Cooking Time: about 30 minutes
You will need for 4 servings: 1 lb. cooked cold 1 lb. cooked, well- potatoes drained cabbage 4-6 oz. rashers little milk streaky bacon 1 oz. butter 1 Slice the potatoes and put a layer into the bottom of a well greased fireproof dish.
2 Add some of the rashers, cut into pieces.
3 Cover with a layer of chopped cabbage.
4 Repeat the layers until all the ingredients are used up, finishing up with potato.
5 Pour over enough milk to moisten.
6 Dot with butter and bake about 30 minutes in a moderate oven (350°F – Gas Mark 4).
Cauliflower With Guick Curry Sauce Recipe Photo Gallery
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