Monday, March 28, 2011

More Korvapuustit and a Cauliflower Gratin

Firstly apologies for the delay in posting.  I have spent long, agonising hours trying to upload photos to this thing and it has been nothing but torturous.
So finally after three days of cursing at my inadequate computer skills, I have managed to repair the problem.  For now!

So following on from my Cinnamon Bun post I wanted to share with you some authentic Finnish tips from Lennart as to how to properly finish off your Korvapuustit - cinnamon buns.....yes its in Finnish but so beautifully and clearly drawn, one needs no translation.
He also advises to use salted butter as opposed to unsalted.  I am looking forward to trying these again soon.

On Saturday, I made a very delicious cauliflower gratin for lunch.  A large cauliflower will cost you about €2.50 so this really makes an inexpensive tasty lunch for 2 or perhaps for 4 as a side-dish.

You will need:

1 large cauliflower, broken into bite-size florets and washed thoroughly and drained well
1/2 a savoy cabbage
salt and pepper
100g smoked pancetta diced and sauteed until crispy
4 tblsps coarse breadcrumbs

For the cheese sauce:

50g butter
50g flour
500ml milk
100g mature cheddar cheese, grated
3 tsp english mustard
1/4 lemon, squeezed

  • Firstly cut the central spine out of the the savoy cabbage leaves and steam the half leaves for 6 minutes.  Remove from the steamer and shred into fine strips and set aside.
  • Boil the cauliflower florets until just tender, this depends on their size, and drain them well in a colander. You want them to be really dry going into the gratin or else you will have a watery end-product.  Set aside and make the cheese sauce.
  • Melt the butter in a saucepan and add the flour.  Let it bubble for at least a minute.  Take it off the heat and gradually add the milk, stirring continually until you have a smooth fluid.  Bring it back to the boil and stir until the sauce thickens.  Reduce the heat and let it bubble gentle for 5 minutes.  Add the grated cheese and mustard and stir until everything has melted through.  Add a splash of lemon juice and seasoning to taste.
  • Place the cabbage, cauliflower and pancetta into a gratin dish and toss well to ensure everything is well mixed.  Pour over the cheese sauce and sprinkle with bread crumbs.
  • Bake in the oven for 20 minutes until the top is golden and you can hear it bubbling.
  • Serve and enjoy.

If there are any leftovers, add milk, chicken stock, heat through and whizz up to make a tasty cauliflower and cabbage soup.  This would have been great sprinkled with little crispy bits of pancetta or some crunchy croutons.

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