Tag Archives: cauliflower

Vegetable casserole with potatoes

vegetable casserole

You need:

  • 2-3 potatoes
  • 1 ball pepper (yellow or red)
  • 100g broccoli
  • 100g cauliflower
  • 1-2 tomatoes
  • 50g mozzarella
  • 40ml cream
  • 30ml milk
  • 2 tablespoons of tomato purée
  • thyme
  • salt
  • pepper
  • garlic

Clean the broccoli, cauliflower and ball pepper, peal the potatoes and cut all in bite-sized pieces. Heat a pot with water and boil the potatoes and the cauliflower for 5 minutes. Blanch the broccoli and the ball pepper, drain the vegetables and put them in a casserole dish.

Now mix the cream, milk and tomato purée,  season with thyme, some garlic, salt and pepper and pour it over the vegetables. Now slice the tomatoes and arrange the slices on the top of the vegetables so they cover everything. Top it with the sliced mozzarella.

Roast it in the oven for about 20-30 minutes at 180 °C. If the cheese gets brown to fast, cover it with some aluminium foil.

Note: This dish serves two persons. Try to use other vegetables, like peas, beans or mushrooms.

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Creamy broccoli-cauliflower soup with Cheddar

Creamy broccoli-caoliflower soup

You need:

  • 100g broccoli
  • 100g cauliflower
  • 1 small potato
  • 200ml vegetable stock
  • 50ml milk
  • 1 tablespoon of cream cheese
  • 1 tablespoon of grated cheddar
  • 1 teaspoon of chives
  • vegetable oil
  • salt
  • pepper

Chop the vegetable in small cubes. Heat the oil in a pot and roast the vegetable gently for about 5 minutes. Then add vegetable stock and milk and boil the soup for 10-15 minutes. Melt the cream cheese into the soup and add the herbs before blending the soup until it’s creamy. Stir the Cheddar into the soup and season to taste with salt and pepper. Serve with some fresh bread.

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Vegetable-curry with banana

Vegetable Curry with banana and rice

You need:

  • 100g Basmati rice
  • 1 big carrot
  • 150g broccoli
  • 150g cauliflower
  • 2 tomatoes
  • 2 small bananas or 1 plantain
  • 50-100ml milk
  • 1-2 tablespoons of soya sauce
  • 1-2 teaspoons of curry powder
  • vegetable oil
  • salt
  • chili (if necessary)

Clean the vegetables and chop all in bite-sized pieces and slice the bananas. Cook the rice with a little salt and heat some oil in a big pan. At first, add the chopped carrot and roast it for about three minutes. Then add the cauliflower and after another three minutes the broccoli and the tomatoes. Deglaze the vegetables with the soya sauce and add the milk and curry powder. Mix it all well and season to taste with salt and – when the curry is very mild – a little chili. Shortly before saving, mix the curry with the bananas and fry the curry until it gets creamy. Serve with the rice.

Note: This recipe serves two persons, but if you leave out the banana, you can also freeze half of it and heat it in a small pot or in the microwave.

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