hopeless cook

chrislee765

Just to let you know... im just about to tuck into me cauliflower cheese

Ticklemouse

cauliflower cheeeeeeeeeeeeeeeese. MMmmmmmmmmmmmmmmmmmmmm :drool:

Guess what I'm having tomorrow











(that's right - haddock )

chrislee765

Well that was delicious! Lucky for me i made enough for 3 dinners.. and im the only one in the house who eats it!

Ill freeze the other 2 and it will be handy as a quick ready meal or an addition in a roast dinner.

Thanks badgermonkey!

squeaky

Ain't it great when our OS advice works and people come back and tell us about it?

make_life_easier

Hi guy's
I've been very busy just lately, but I have read through all the replies and they are all great. I'm going now as I'm experimenting with cauliflour cheese at the minute - I just thought I'd say hello. I will let you know how I get on, as I'm starving and hope it turns out ok

make_life_easier

Well I made it - all by myself :beer: :beer: . I can only say it's a good job I like cauliflour as I felt there was not enough cheese in the sauce. I did slice some more cheese and add it as I was eating it and now feel satifised (full). I thought I would add some more cheese to the remaining sauce and have that tomorrow, but after having my bath I went down to clean up and the dog had somehow jumped up and demolised the sauce, yum yum, these things always happen to me : :rotfl: . I used that cathedral cheese (lovely) but I wasn't sure how much to put in ?

I also bought a book (2.99) yesterday. It contains 200 recipes and they all only need 4 indgreients, that's just up my street and some of the things look ok so I will try some of these out when I get the time.

se999

The only way I know to test how cheesy the sauce is, is to have a quick taste, and add more if I need to.

The amount of cheese you need varies depending on how strong it is, so for cooking with cheddar it can be cheaper to buy mature rather than mild or medium, also adding a bit of parmessan helps to strengthen the cheesy taste.

If you grate too much cheese, put it in a container in the fridge and use another day for sandwiches/jacket potatoes/ or an omelette.

competitionscafe

Pal wrote:

I started cooking "seriously" about two years ago, and found the most important thing is to buy cookbooks that tell you the "Why" as well as the "How".

Very true, I have had flatmates who always ended up cremating their food because they could not grasp the basic concepts, ie: if you are frying something in oil with the heat turned up full whack the oil is eventually going to overheat and burn your food - turn the heat down once the oil reaches temperature and the food cooks just fine.

Pal wrote:

Hugh Fernley-Whitingstall: The River Cottage Meat Book, The River Cottage Cookbook and the River Cottage Yearbook. I didn't like the TV programmes enough to watch many of them, but the books are excellent.

In all honesty some of the recipes are not great, but the ones that are good are sublime.

Must admit of the HFW books I have bought and read the Meat book but haven't got round to trying any of the recipes yet! (although some of them sound great and I agree it's a fantastic book) - which ones are the sublime ones? I will try them first.

Ticklemouse

Re cheese sauce - if you add just a little english mustard to the sauce, it really brings out the flavour, without it being mustardy.

squeaky

And a tiny bit of paprika - or is that too many ingredients now?