Pittwater Life July 2018 Issue

Cauliflower Gratin
Serves 6
1 large head cauliflower
60g butter, chopped
¼ cup plain flour
1 litre full cream milk
2 cups grated Gruyère cheese
1. Break the cauliflower into
medium-size florets. Drop
them into a large saucepan
of boiling salted water. Cook
for 3 minutes (cauliflower
should still be firm). Drain
well; transfer to a lightly
greased 6-cup capacity baking
dish.
2. Preheat the oven to 180°C
fan-forced.
3. Heat a saucepan over medium
heat. Add the butter
and stir until melted. Add
the flour, cook stirring for
3-4 minutes, making sure it
doesn’t colour. Remove from
the heat. Pour in the milk,
whisking with a balloon
whisk constantly. Return to
the heat, stir until sauce just
comes to the boil. Simmer,
stirring often for about 6
minutes.
4. Add 1½ cups of the cheese,
whisking until melted and
Food Life
smooth. If the sauce thickens
too much, thin it out
with a little more milk. Season.
Pour the sauce evenly
over the cauliflower. Sprinkle
with remaining cheese.
Bake for 15-20 minutes, or
until the top is light golden.
Stand a few minutes before
serving.
Madeleines
(Makes 24)
The Local Voice Since 1991
3/4 cup plain flour
¼ teaspoon baking powder
3 eggs, at room temperature
2/3 cup caster sugar
1 lemon, rind only, finely
grated
60g unsalted butter, melted
and cooled
icing sugar & hot chocolate,
to serve
1. Preheat oven to 200°C fanforced.
Grease 2 x 12-hole
madeleine pans. Sift the
flour and baking powder
together three times.
2. Combine the eggs, sugar mixture into prepared holes.
and lemon rind into bowl or Bake 8-10 minutes or until
an electric mixer. Whisk 5-6 golden and cakes spring
minutes on high until thick, back when pressed in the
pale and doubled in volume. centre. Stand for 2 minutes
Gently fold in the flour mixture
in the pan before removing
followed by the butter to a wire rack to cool.
until just combined.
4. Dust with icing sugar and
3. Spoon tablespoons of
serve with hot chocolate.
JULY 2018 65