Potbrood

1 hour, 25 minutes

Beans recipes

Green bean salad with red vinaigrette

20 minutes

Salad recipes

Prickly pear and pomegranate salad

Chickpea recipes

Chickpea and roast pepper salad

30 minutes

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Ice cream

Roast strawberry coconut ice cream

30 minutes

Salad in a jar

Braai recipes

Stiff pap

20 minutes

Braai recipes

Parmesan-dusted mielies

15 minutes

Chargrilled asparagus with skordalia

10 minutes

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15 minutes

Cauliflower recipes

Baked cauliflower cheese

15 minutes

Baked cauliflower cheese

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

1 large cauliflower
3 leeks
3 T butter
2 T flour
2 cups milk
a pinch nutmeg
20 g Gruyère, grated
20 g Parmesan, grated
3 T breadcrumbs

Method

Preheat the oven to 220°C.

Cook the cauliflower in boiling salted water until tender, then drain.

Wash and slice the leeks. Cook in 1 T butter in a saucepan until soft.

Melt 2 T butter in another saucepan, remove from the heat and add the flour. Mix to form a paste, then return to the heat for 1 minute.

Remove from the heat and slowly add all of the milk. Return to the heat and stir until thick. Season and add a pinch of nutmeg. Add both cheeses and the leeks.

Place the cauliflower in an ovenproof dish, pour over the sauce and sprinkle with breadcrumbs. Grill for 5 minutes until golden and bubbly.

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Potbrood

Green bean salad with red vinaigrette

Prickly pear and pomegranate salad

Chickpea and roast pepper salad

Chilled mango and cucumber salad

Roast strawberry coconut ice cream

Salad in a jar

Stiff pap

Parmesan-dusted mielies

Chargrilled asparagus with skordalia

Half-moon teacakes

Baked cauliflower cheese

Baked cauliflower cheese

Ingredients

Method