Three hid­den favourites

Mother & Baby (UK) - - EAT MORE VEGGIES SPECIAL -

1 MAC­A­RONI CAU­LI­FLOWER CHEESE

Boil 300g mac­a­roni ac­cord­ing to packet in­struc­tions. Make the cheese sauce by melt­ing 50g but­ter in a pan, tak­ing off the heat and stir­ring in 40g flour, un­til it’s smooth. Put back on the heat and cook for two min­utes, adding 1 pint milk, a lit­tle at a time. Cook for five min­utes un­til the sauce thick­ens. Add pep­per and 50g grated cheese, and stir. Mix sliv­ers of cau­li­flower with the mac­a­roni and cheese sauce, put in an oven­proof dish and top with grated cheese, and bake at 200°C for 20 min­utes.

2 SU­PER VEG­GIE BURG­ERS

Put 200g sweetcorn, 200g peas, 200g broad beans, ½ bunch co­rian­der, 75g flour, a pinch of ground cumin and a pinch of cayenne pep­per into a food pro­ces­sor. Blend to a paste. Di­vide and shape the mix­ture into four pat­ties, 2cm thick. Coat in plain flour and chill in the fridge. Fry the pat­ties in a lit­tle veg­etable oil un­til they’re golden-brown on each side. Serve in a burger bun.

3 CROWD-PLEASER PIZZA

Mix 100g ground al­monds, 100g oats, dried basil and a lit­tle pep­per. Put the flo­rets from a medium cau­li­flower head into your food pro­ces­sor and blend un­til it looks like rice, then com­bine with the other in­gre­di­ents. Add two eggs, mix into a wet dough, flat­ten into a base and put onto a greased bak­ing tray. Bake in the oven at 220°C for 20 min­utes, un­til golden. Then add to­mato, cheese and top­pings. Bake for an­other eight min­utes.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.