CAULIFLOWER AND WALNUT CREAM
1 medium cauliflower
1 medium onion, roughly chopped
450mls. / 3/4 pint chicken or vegetable stock
450mls. / 3/4 pint milk
45ms. / 3 tbsps. walnut pieces
salt and pepper
paprika and chopped walnuts to garnish
1. Trim the cauliflower of outer leaves and break into small florets. Place the cauliflower, onion and stock in a large saucepan.
2. Bring to the boil, cover and simmer for about 15 minutes. Add the milk and walnut pieces, then puree in a blender or food processor until smooth.
3. Season the soup to taste with salt and pepper, then reheat. Serve sprinkled with a dusting of paprika and chopped walnuts.
MARMALADE QUEEN OF PUDDINGS
Serves 4 – 6
10g. butter, plus extra for greasing
565mls. full fat milk
zest of 1 lemon
50g. caster sugar
3 medium eggs
2 generous tbsps. thick cut marmalade
1.Heat the oven to 150 C/ gas mark 2. Butter a medium baking dish. Heat the milk until it just reaches the boil. Remove from the heat and add the butter, breadcrumbs, lemon zest and 25g. of the sugar. Thoroughly mix so that the butter really melts.
2. Set this aside for 15 minutes to swell and melge. When it is a little cooler separate the eggs and add the yolks to the custard. Use a small hand whisk to amalgamate. Pour this mixture into the buttered dish and place in the oven for about 30 – 35 minutes until just set.
3. Meanwhile melt the marmalade in a saucepan and spoon over the baked custard base.
4, Beat the egg whites until they form soft peaks. Whisk in the remaining sugar and spoon this on top of the pudding. Return to the oven for a further 15 minutes or until the soft meringue is beginning to turn golden. Wait for about 15 minutes before eating.
1. You will always get a smoother soup with a blender than with a food processor.
2. You can make Queen of Puddings with a jam rather than marmalade. I have used this recipe as it is the marmalade making season. I used brioche bread to make my breadcrumbs and cut it into slices the night before, spreading it on a rack so that it was stale by the time I used it. Do not use ready made breadcrumbs.
3. We ate the leftovers cold and still liked it. If you try heating meringue in a microwave it will disintegrate. I used to volunteer in a Lunch Club for older people and would watch them asking for lemon meringue pie to be heated in the microwave, The meringue would virtually disappear.