Cauliflower & Potato Bake

Ingredients:

  • 450 g (1 lb) new potatoes, thinly sliced
  • 1 small cauliflower, broken into florettes
  • 1 garlic clove, skinned and crushed
  • pinch of freshly grated nutmeg
  • 150 ml (5 fl oz) fresh single cream or buttermilk
  • 50 g (2 oz) Cheddar cheese, grated

Preparation Instructions:

  • Cook the potatoes in boiling salted water for 5 minutes. Drain well.
  • Layer the potatoes and cauliflower in a lightly buttered 1.1 litre (2 pint) ovenproof serving dish. Stir the garlic and nutmeg into the cream and pour over the potatoes and cauliflower.
  • Sprinkle the cheese, cover and bake at 180‚°C (350‚°F) mark 4 for 45-50 minutes, until the vegetables are tender. Uncover and place under a medium grill until lightly browned.
  • Serve at once, straight from the casserole.

Bacon & Broccoli Salad

Ingredients:

  • ½ lb of bacon, cooked and crumbled.
  • 1 bunch of broccoli, cut into small pieces.
  • 1 medium red onion, diced.
  • ½ cup of cheese, diced.
  • ½ cup of salad dressing.
  • ¼ cup of sugar.
  • 1 ½ teaspoons of vinegar.

Preparation Instructions:

  • Cook the bacon.
  • Mix together the the bacon, broccoli, onion and cheese.
  • Combine the salad dressing, sugar and vinegar; then toss with the salad.
  • Serve as desired.

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