Abel and Cole very kindly sent me a copy of their new cookbook recently (see above) which certainly helped me get over the disappointment of finding out they don't yet deliver in my area- one of the downsides of living in Cornwall I suppose. So thank-you Abel and Cole, it was a welcome surprise during a very stressful time.
The extension and ensuing chaos (dust, bits of insulation all over floor, no working boiler, a possible damp problem in our garage....) is really starting to get to me. Not to mention the weather! It seemed the rest of the UK had a lovely weekend, when we were in the midst of drizzly murky darkness. I couldn't believe the gorgeous weather at the Oval watching the last Ashes match. We're not that far from London down here but it was poles apart. Anyway, comfort was needed and came in the form of this delicious supper from the Abel and Cole recipe book combining two of my favourites, macaroni cheese and cauliflower cheese. I also love the fact that the cookbook uses 'mug and dollop measurements' - I really couldn't be bothered to get my scales out!! I can't wait to try out some more of their recipes.
1 Cauliflower cut into florets
2 Onions, chopped
3 knobs of butter
3 heaped TBSP Flour
2 mugs of milk
1 dollop of English mustard
1 1/2 mugs grated Cheddar
1/2 mug crumbled blue cheese
salt and pepper
1/2 mug grated Parmesan
Step 1: Preheat oven to 200c
Step 2: Throw cauliflower, onions and pasta into pot of boiling water and cook until pasta is al dente
Step 3: While this is cooking melt butter in large pan. Stir in flour to make a roux and cook for 2 minutes. Turn up heat and slowly add milk and stir until thickened.
Step 4: Stir in mustard, cheddar and blue cheese and salt and pepper to taste.
Step 5: Drain pasta, onion and cauliflower and tip into large baking dish. Pour over sauce and top with Parmesan. Bake for 15 minutes