Base stage. Curry sauce. Crumbed and baked. Served.
Cauliflower Pie is a filling and tasty dish. It uses very little meat (and this can be left out) but it does have milk and cheese in it). It has no added fat or added salt and only a small amount of added sugar.
Stage 1.
500 g mushrooms
200 g short cut bacon
2 onions
1 red or green pepper
optional two tomatoes
Chop roughly and fry in a non-stick pan.
Stage 2.
Chop a bunch of parsley. nasturtium, pineapple sage and any other fresh culinary herb. Add to fry up late in the cooking.
Stage 3.
Drain two tins of crushed pineapple and one tin of peas and corn. Stir these into the cooked fry up.
Stage 4.
Now, line two or three big pie dishes or casserole dishes with this mix.
Stage 5.
Boil or steam
one cauliflower, '
1 or 2 broccoli heads
half a shredded wombok
2 bunches dutch carrots
1 tbs dry herbs
1 tsp curry powder
Stage 6.
Add 200 g chopped snow peas late in the cooking.
Stage 7.
Add drained vegetables to dishes.
Stage 8.
Now, make a curry sauce with half milk and half vege water, curry to taste, cornflour (I use 4 dsp) and four tsp sugar. Stir until it is the same consistency as pouring custard and pour over vege.
Stage 9.
Top with wholemeal breadcrumbs mixed with dry herbs and grated cheese.
Stage 10.
Bake in a moderate oven until brown. (about 20 min if you put the dishes in before turning on the oven. This allows them to warm through gradually before the tops get too brown.)
Feeds 12 people or can be kept in the coldest part of the fridge for four days.
Stage 1.
500 g mushrooms
200 g short cut bacon
2 onions
1 red or green pepper
optional two tomatoes
Chop roughly and fry in a non-stick pan.
Stage 2.
Chop a bunch of parsley. nasturtium, pineapple sage and any other fresh culinary herb. Add to fry up late in the cooking.
Stage 3.
Drain two tins of crushed pineapple and one tin of peas and corn. Stir these into the cooked fry up.
Stage 4.
Now, line two or three big pie dishes or casserole dishes with this mix.
Stage 5.
Boil or steam
one cauliflower, '
1 or 2 broccoli heads
half a shredded wombok
2 bunches dutch carrots
1 tbs dry herbs
1 tsp curry powder
Stage 6.
Add 200 g chopped snow peas late in the cooking.
Stage 7.
Add drained vegetables to dishes.
Stage 8.
Now, make a curry sauce with half milk and half vege water, curry to taste, cornflour (I use 4 dsp) and four tsp sugar. Stir until it is the same consistency as pouring custard and pour over vege.
Stage 9.
Top with wholemeal breadcrumbs mixed with dry herbs and grated cheese.
Stage 10.
Bake in a moderate oven until brown. (about 20 min if you put the dishes in before turning on the oven. This allows them to warm through gradually before the tops get too brown.)
Feeds 12 people or can be kept in the coldest part of the fridge for four days.