Our recipe section of the Digital Sentinel is looking a bit bare…almost like an empty fridge!
We are calling out to all the foodies out there to share your tried and tested recipes with us. We know everyone likes a good food picture and now we are going to share how to make some of those yummy dishes.
Today at our Clovenstone drop in, one of our community reporters shared one of his very own recipes with us. So if you are stuck for dinner ideas today then here is a quick and easy recipe for:
You can use various types of vegetables for this. For my last one I used:
2 medium sized potatoes and 1 sweet potato peeled and quartered
2 Leeks sliced
Handful of brussel sprouts
4 carrots sliced
3 handfuls of purple kale
1 Broccoli cut into small florets
1 Cauliflower cut into small florets
Sliced tomatoes for topping
grated garlic for topping
Cheese sauce with a twist
2 tablespoons of margarine/butter
2 tablespoons of plain flour
500mls of milk
100mls of veg stock (see method)
a cup of grated cheese and some extra for topping
1 – Parboil the potatoes, carrots, cauliflower, broccoli and brussel sprouts. Add in kale to last few mins of cooking time
2 – You can make the cheese sauce whilst waiting on veggies to boil
3 – Cheese sauce
Melt 2 tablespoons of margarine in a saucepan, add 2 tablespoons of plain flour and mix to smooth constituency, slowly add in 600 mls of milk, stirring continuously until you get a smooth sauce. Then add in a cup of grated cheese along with some stock from the cooked veg and mix until melted. Remove from heat.
4 – Drain the veg from pan and add into cheese sauce along with the rest of the veg (kale, leeks). Mix until covered
5 – Transfer veg with cheese sauce into an oven dish. Season to taste
6 – Sprinkle some grated garlic on top
7 – Sprinkle some grated cheese on top and garnish with sliced tomatoes
8 – Cook in oven for 30 minutes
9 – Take a photo of the end result (this bit is not entirely necessary but you could send it in to us) and ENJOY!!
Recipe and picture submitted by David Jacobs.