gratin de brocolis : Cauliflower-Broccoli Gratin

gratin de brocolis : Cauliflower-Broccoli Gratin

gratin de brocolis : Cauliflower-Broccoli Gratin

Cauliflower-Broccoli Gratin

Broccoli and cauliflower are available year round though their peak season is during the winter. Though broccoli is a more popular addition to dishes than cauliflower, the latter bakes up nicely as a hot deep-dish meal. Creamed in soups, cauliflower is wins hands down in the comfort-yet-delicious fair.

In my following recipe, I have combined both of these crucifer vegetables for more flavor and color. Making a bechamel sauce is as easy as melt, stir and simmer. It is also a very versatile. In France, this is the first sauce young cooks learn to prepare.

Bechamel sauce is smooth, creamy, consoling. Gently melt a slab of butter; stir in a tablespoon of flour; pour in milk and stir until thickened. Soul nourishing in ten minutes.

As for versatility, bechamel sauce can be poured over just about any steamed vegetable, potatoes, pastas or eggs. Any kind of milk will do, soy, non-fat, goat milk... making it healthy and low-fat. Set it under the broiler for 10 minutes for added flair.

This gratin followed by a cheese platter, salad and a light dessert would be a typical French dinner. Most age groups will eat this dish, especially if topped with family favorite garnishes like cheese or bacon. Mash it up for the under one crowd; it goes down smooth.

Cauliflower - Broccoli Gratin

This recipe doesn't need cheese to make it succulent but if you are trying it out on young palates, they will be more receptive to it if topped with cheese. but then who doesn't like a bit of melted cheese?
Serve with a mixed greens salad and fresh baked dinner rolls for a full meal.

Preparation and cooking Time: 25 minutes
Broiling Time: 10 minutes
Servings: 4

1 small head cauliflower
1 head broccoli
2 cups béchamel sauce (see above recipe)
salt to taste
optional: ½ cup grated Swiss, Colby or White Cheddar cheese
optional: ½ cup diced ham or shredded, cooked chicken
Coarsely chop cauliflower and broccoli.
Place cauliflower in steamer and steam 10 minutes. Add broccoli and continue steaming another 5 minutes.
Meanwhile, prepare béchamel sauce.
Preheat broiler.
Transfer cauliflower mixture to 9"-13" baking dish. (Mix in meat if using any.)
Pour sauce over cauliflower mixture. (Top with cheese if using.) Salt to taste.
Broil 5-10 minutes watching carefully until top browns.
Note: Depending on your broiler, you may need to turn the dish once or twice for even browning on top.

"Anne Dessens is the founder of AnneDessens.com - your one-link to everything 'self-improvement': diet, recipes, running & walking, deep breathing, success, journaling, energy and universal laws.

Continue reading →

Smoked Salmon & Potato Gratin

Smoked Salmon & Potato Gratin 

Smoked Salmon & Potato Gratin 

Smoked Salmon & Potato Gratin

Simple to place along, this can be a straightforward instruction for baked salmon that uses hot salmon, potatoes, cream and garlic combined along to make a healthy, satisfying one pot meal that is excellent nutrient.

 Ingredients - serves 4 -6 

2lb/1kg main crop potatoes like King Edward or Maris Piper
2 garlic cloves, crushed
8oz/250g hot salmon, flaked
½/250ml pint full cream milk
½/250ml cream cheese
1 teasp grain mustard
2oz/50g butter
Salt & Pepper to taste
Fresh grated nutmeg

Method 

Preheat the kitchen appliance to 150C/gas mark 2.

Peel the potatoes and slice them terribly thinly, dry with a fabric and use 1/2 them to hide a well buttered baking dish, season well with salt and pepper.

Sprinkle over one crushed garlic and therefore the hot salmon . Cover with the remainder of the potatoes and therefore the different clove of crushed garlic and season once more Mix the milk and cream in conjunction with the mustard and pour over the potatoes.

Grate some nutmeg over the highest and dot with butter. Bake for 1½ hours or till the potatoes area unit tender and therefore the gratin is golden brown and effervescent.

Serve with either a tossed salad or broccoli and a pleasant cold glass of sauvignon for the adults.

Continue reading →

Gratin-of-rigatoni-with-roasted-vegetables

Gratin-of-rigatoni-with-roasted-vegetables 

Gratin-of-rigatoni-with-roasted-vegetables

METHOD

Start off by preparing the courgettes and aubergine an hour ahead of time: chop them into 1½ inch (4 cm) chunks, leaving the skins on, and layer them in a colander with a sprinkling of salt between each layer.

Then put a plate on top and weight it down with something heavy, which will draw out any excess moisture from the vegetables.

After an hour, squeeze then dry them in a clean tea cloth, then pre-heat the oven to its highest setting.

Now quarter the tomatoes and chop the onion and peppers into 1½ inch (4 cm) chunks. Next, arrange all the vegetables on the baking tray and sprinkle with the olive oil and chopped garlic. Give everything a good mix to coat all the pieces with the oil, then spread them out as much as possible.

Season with salt and freshly milled black pepper, then roast on a high shelf in the oven for 30-40 minutes, until browned and charred at the edges.

Now make the cheese sauce – place the milk, flour, butter and cayenne pepper into a medium saucepan and place it over a gentle heat. Then, using a balloon whisk, begin to whisk while bringing it to a gentle simmer. Whisk continually until you have a smooth glossy sauce, and simmer very gently for 5 minutes.

Then add the cheese and whisk again, allowing it to melt. Then season with salt, freshly milled black pepper and some freshly grated nutmeg.

Meanwhile, put a large pan of water on to boil for the pasta.  About 5 minutes before the vegetables are ready, cook the rigatoni in the boiling water for exactly 6 minutes – no longer. Drain the pasta in a colander, transfer it to a large mixing bowl and combine it with the roasted vegetables, olives, anchovies, capers and cheese sauce.

At this point turn the heat down to gas mark 6, 400°F (200°C), leaving the door open to let it cool down a bit quicker.

Now layer the mixture into the gratin dish, a third at a time, sprinkling the Mozzarella over each layer and finishing with Mozzarella. Finally, sprinkle the mixture with the heaped tablespoon of Parmesan.

Bake in the oven for another 6 minutes, and serve very hot with just a leafy salad and a sharp dressing to accompany it.

If you want to make this ahead of time, it will need 35-40 minutes in the oven at gas mark 6, 400°F (200°C) to heat it through from cold.

INGREDIENTS


6 oz (175 g) rigatoni
1 heaped tablespoon grated Parmesan

 (Parmigiano Reggiano, see recipe intro), 

for the topping

For the roasted vegetables:

1 small aubergine

1 heaped tablespoon salted capers or capers in vinegar, rinsed and drained

2 oz (50 g) Mozzarella, grated

salt and freshly milled black pepper

2 medium courgettes

1 lb (450 g) tomatoes, skinned

1 medium onion, peeled

1 small red pepper, deseeded

1 small yellow pepper, deseeded

3 tablespoons extra virgin olive oil

2 cloves garlic, peeled and chopped

2 oz (50 g) pitted black olives, chopped

4 anchovy fillets, drained and chopped
For the cheese sauce:

1 pint (570 ml) milk

1½ oz (40 g) plain flour

1½ oz (40 g) butter
pinch of cayenne pepper

2 oz (50 g) Parmesan (Parmigiano Reggiano), finely grated

a little freshly grated nutmeg

salt and freshly milled black pepper

EQUIPMENT

You will also need an ovenproof baking dish measuring 10 x 8 x 2 inches (25.5 x 20 x 5 cm), and a baking tray measuring 16 x 11 inches (40 x 28 cm).

Continue reading →

Couscous with 7 vegetables

Couscous with 7 vegetables

Ingredients for 4 people:

- Couscous semolina 500g
- 4 chicken thighs or 2 kg of beef
- Carrots 250g
- Turnips 250g
- Pumpkin 250g
- Zucchini 250g
- Potatoes 250g
- 2 onions, cut lengthwise purposes
- A glass of tea chickpeas soaked in water the day before
- White cabbage cut into large pieces
- A bunch of parsley and coriander
- 3 tomatoes, cut into 4 and 2 3rd grated
- 4 onions cut into small cubes
- Turmeric
- Pepper
- Ginger
- Safran
- A chicken cube
- Salt
- Table oil
- Olive oil
- Sman Alhor (salted butter)
- Harissa (depending on your taste)

- 3 to 4 liters of water
Cooking over an hour:

Preparations:

 1st step:

1- In a pot, put 4 chicken thighs
add 4 onions cut into small cubes
 A tea cup oil
(1/2 of edible oil and 1/2 olive oil),
 1.5 teaspoon of turmeric shaved,
 1 teaspoon pepper shaved,
1 teaspoon ginger,
 A little saffron (just for the color)
 A little salt,
1/4 teaspoon sman alhor (salted butter)
and leave on a low heat remembering to stir occasionally and add a tea glass of hot water and close the lid and cook.

Step 2:

2- In the couscous pot, put a chicken leg,
-Add 2 onions cut lengthwise ends,
- Chickpeas, juice from tomatoes and 2 tomatoes cut into 4 - A glass of tea oil (1.2 olive oil and table 1.2 of the oil) ,
-1.5 Spoon turmeric,
- Teaspoon pepper
- A teaspoon of ginger,
- A little saffron, salt,
- A bit of harissa (according to your taste) and simmer.
3- Add water and boil.

Meanwhile, couscous semolina is prepared

Step 3:

4. In a large bowl, put 500g of couscous and sprinkle it with 1/2 cup of cold water to tea.
5. Mix and remove the seeds with your hands and let it absorb for a few minutes.
6. Notice that the couscous becomes dry, then we must still add half tea glass of cold water and mix again and loosen the grains of couscous semolina.
7- Allow 5-10 minutes absorb water.
8. During this time, in the couscous pot, put first the carrots and turnips because they require a little more cooking than other vegetables. 9. Place the couscous semolina in the top part of the couscous until the steam passes through the grains. (It should brush the top of the couscous with a little olive oil).
10- remove your hearing couscous semolina grains and put them in a large bowl and using a wooden spoon detach the seeds and let cool down. 11- In a small bowl, put cold water, a little salt, 2 tablespoons olive oil, then sprinkle the semolina couscous with beans. Leave aside 12- dried for 5 to 10 minutes and if you notice that the couscous semolina becomes dry, you do the operation again.
13- Add the other vegetables that remain, the parsley and coriander and chicken cube and cook.
14- Put steaming the couscous semolina for a 2nd time and the 3rd time.
15. Remove it and put it in a large bowl and add a little sman alhor (salted butter) and detach the new grain with a wooden spoon.
16. Remove the chicken thighs from their Cauces then put them in a baking tray and bake them until they become bronsées.
17- In a serving dish, prepare the couscous.
18- Put the chicken legs and then the sauce or they are cuittent.
19. Then divide the vegetables all around and sprinkle a few ladles of broth.

Continue reading →

Gratin of zucchini, tomatoes and potatoes

Gratin of zucchini, tomatoes and potatoes

ingredients

4 courgettes
4 tomatoes
4 potatoes

1 shallot. Olive oil

preparation

step 1
Fry the salted zucchini and pepper in a little olive oil. When cooked sprinkle cinnamon zucchini.

step 2
Cook steamed potatoes.

step 3
In an earthenware dish, place a column tomatoes cut into fairly thin slice a zucchini column, a baked potato cut into column puck well.

step 4
Add the shallot cut washer on all the ingredients.
Add salt and pepper, drizzle with olive oil.

step 5
Place the dish in the oven at 180 ° C for about 20 minutes.

Continue reading →

Gratin of vegetables and cheese red recipes By Sarah

Gratin of vegetables and cheese red recipes

Vegetable gratin and red delicious cheese you can watch them in minutes, that the amounts available and how prepared do not take much time ... Try to beat your family you try it ... Discover how to configure the document next:

Ingredients

* 2 badengan
* 2 long green pumpkin
* 5 tomatoes
* Chopped red onion
* Garlic cloves, cleaned
* 45 mL of olive oil
* ½ teaspoon cinnamon
* 200 g red cheese washed
* ½ teaspoon salt

Method of preparation

* Preheat oven to 180 ° C temperature.
* Wash albadengan and pumpkins and tomatoes, then cut through the thickness of each one centimeter.
In ksaronh, add a little olive oil, add the onion and cook until golden qu'adoucie and pink all.
* In the model to make a gratin, dry wells azehnih garlic.
* At the bottom of the model to the onions and keep the green circles in the sequence, the albadengan and pumpkins and tomatoes, even a taste.
* Conte cheese and put it on the vegetables, add the remaining olive oil, pepper and salt and go in the oven for 30 to 40 minutes, when golden brown remove from oven, gratin and serve hot with health and well-being.

Continue reading →