Recipes

Chocolat Pud For Valentine day!
Seduce your loved one with this decadent dessert that will melt in your mouth!

Ingredients
100g bittersweet chopped dark chocolate
75g sugar
75g butter
1/2 teaspoon vanilla essence
20g sifted plain flour
1 egg
1 egg yolk

Method
Heat the over to 170c and use 1 teaspoon of butter to grease two 150ml heatproof souffle moulds and place on a baking tray
Melt the chocolate and butter in a bowl set over a pot of gently simmering water
Beat the eggs, yolks, sugar and vanilla for for two minutes/until pale
Fold the flour into the mixture and then fold the chocolate mixture in.
Pour this mixture into your souffle moulds and fill three quarters of the way in each mould
Bake for 10 minutes (until risen).
Best served warm immediately!

Excellent lasagna recipe Ian, thank you. I swapped the beef for chicken and bacon lardons and did a few adding of other bits and pieces here and there. It was lovely and light and fresh.

Beans Best Chocolate Chip Cookies:

Ingredients:

1.) 532.35 cm3 gluten
2.) 4.9 cm3 NaHCO3
3.) 4.9 cm3 refined halite
4.) 236.6 cm3 partially hydrogenated tallow triglyceride
5.) 177.45 cm3 crystalline C12H22O11
6.) 177.45 cm3 unrefined C12H22O11
7.) 4.9 cm3 methyl ether of protocatechuic aldehyde
8.) Two calcium carbonate-encapsulated avian albumen-coated protein
9.) 473.2 cm3 theobroma cacao
10.) 236.6 cm3 de-encapsulated legume meats (sieve size #10)

Directions:

To a 2L jacketed round reactor vessel (reactor #1) with an overall heat transfer coefficient of about 100 Btu/F-ft2-hr, add ingredients one, two
and three with constant agitation. In a second 2L reactor vessel with a radial flow impeller operating at 100 rpm, add ingredients four, five,
six, and seven until the mixture is homogenous.

To reactor #2, add ingredient eight, followed by three equal volumes of the homogenous mixture in reactor #1. Additionally, add ingredient nine and ten slowly, with constant agitation. Care must be taken at this point in the reaction to control any temperature rise that may be the result of an
exothermic reaction.

Using a screw extrude attached to a #4 nodulizer, place the mixture piece-meal on a 316SS sheet (300 x 600 mm). Heat in a 460K oven for a period of time that is in agreement with Frank & Johnston's first order rate expression (see JACOS, 21, 55), or until golden brown. ENJOY!

Once the reaction is complete, place the sheet on a 25C heat-transfer table, allowing the product to come to equilibrium.
Nah...I'm not really half its just the way they dress me....

Bean, Thanx, that's all the impetus I need for my diet.

A favourite lasagne recipe of mine calls for lots of vegies; sweet potato, pumpkin, carrots, parsnips, capsicums, eggplant, onion, zucchini, whatever you want, all chopped,roasted and seasoned. Layer these with lasagne sheets and lots of good quality pasta sauce. Top with a bechemel/cheese sauce and maybe add a layer in the middle as well if you are feeling decadent. Bake and enjoy

mmm...sounds nice. I have a lovely one somewhere Mary that has mashed pumpkin mixed with cooked diced bacon and onion alternating with cooked chicken mix...and the usual bechemel / cheese sauce etc...think it had sage in it...will post the recipe when I hunt it down again...

sounds yum, Bean. I love lasagne, 'cos though it does take an effort, I make enough to last for 2 days.

One of my favourites is triple chocolate mousse.
Make milk choc mousse flavoured with a little orange liqueur. Allow to set. Make white choc mousse with a little finely grated orange peel. place on top and set. Make plain choc mousse again flavoured with orange liqueur. top the others. Leave to set. All this is done in what I call a rectangular bread tin. When set slice through all three layers giving a 3 striped slice. Garnish with orange peel and perhaps some fresh raspberry coulis.

Black Forest Trifle

Chocolate cake soaked in Kirsch. Black Morello Cherries. Chocolate custard. Cream. Dark chocolate shavings.

LEMON PUDDING TRIFLE

1 10-inch store-bought angel food cake
1 small package instant lemon pudding mix
1 1/2 cups milk (I use 1% fat milk)
8 oz. sour cream (I use More...


non-fat)
1 21-oz. can cherry pie filling

Tear angel food cake into bite-side servings and set aside.

In a mixing bowl, beat together lemon pudding mix, milk and sour cream until thickened (about 2 minutes). Set aside

Place half the cake pieces in a trifle bowl. Top with 1/2 the pudding mix and 1/2 the cherry pie filling. Repeat.

Chill until serving time. Top with whipped cream, if desired.

Note: If you do not have a trifle bowl, use a 9 x 13-inch pan. (You will only need to make one layer of each of the 3 components).

Serves 12 normal people

PEACH MELBA TRIFLE

1 (10 oz.) angel food cake, torn into small pieces
1 (14 oz.) can sweetened condensed milk
1 1/2 cups water
1 (4 oz.) instant vanilla pudding
1 pint whipping cream, *whipped, stiff-ish peak stage
1/4 cup + 1 tablespoon orange juice
1 1/2 lbs. fresh peaches OR 1 (24 oz.) can sliced peaches, drained. (I slice the canned sliced peaches in half, lengthwise, if they are large)
1/4 cup raspberry preserves
*toasted sliced almonds

*Whip cream in cold bowl with cold beaters. (I stick them in the freezer for awhile)

In large bowl, combine condensed milk and water, mix well. Add pudding mix, beat until well blended. Chill 5 minutes. Fold in whipped cream and 1 tablespoon orange juice. Place 1/2 cake pieces in a 2 quart glass bowl (straight sides are best). Sprinkle with 2 tablespoons orange juice. Top with 1/2 the peach slices, 1/4 cup preserves, and 1/2 the pudding mixture. Repeat layering with remaining cake, orange juice, peaches and pudding. Chill. Top with toasted almonds.
*Toasted sliced almonds - 350° for 10-15 minutes. WATCH THEM! They burn easily!
Last time I made this, I didn't use all the pudding mixture. I used maybe about 3/4 of it. Just refrigerate the leftover.
Probably would serve 12 of Jane's "normal" people! lol

EASY CROCK POT MACARONI & CHEESE

1/4 cup flour
1 tsp. salt
1/4 tsp. pepper
2 Tbs. minced onions
1/2 tsp. paprika
3 cups milk
1 cup* of grated cheddar cheese (I used a Mexican mix, but any cheese will do)
2 cups uncooked elbow macaroni (I used medium-size shell macaroni)

Spray crock pot with non-stick spray for easy cleaning.

In a saucepan, combine first 6 ingredients. Pour in milk and stir with a whisk until no lumps remain.

Heat and continue stirring until mixture boils and is thickened. Add cheese and then macaroni. Stir until well mixed.

Pour into crock pot.

Cover and cook on low for 2 to 2 1/2 hours or on high for 1 hour (I cooked on low, so I don’t know how it would turn out on high).

* - If you like it really cheesy, add another cup of cheese.

JAZZED-UP CREAM of TOMATO SOUP (Rayray)

This hot-spicy soup is excellent for warding off depression from the short days of winter, by enlivening the cockles of the heart. It is better to make a large casserole of the soup, and to maintain it as a stock-pot by heating it through each day – irrespective of whether or not it is used.

Place the following in a large casserole dish:

1x (400g) tin of (Heinz or Baxter’s) Cream of Tomato Soup
½ carton (250g) of Pessata (pressed tomatoes)
½ carton (500cc) of Tomato Juice
1x dessertspoon Pesto sauce, or 2 teaspoons dried basil
1x heaped teaspoon of Mustard Powder
Ground Black Pepper – to taste
10x green olives; quartered
A handful of pre-cooked Green Peas.

Sautée the following in a large frying pan:

1x medium-sized Potato; peeled, diced and part-boiled.
⅓ of a large Spanish Onion; peeled, finely sliced, and blanched in boiling water.
1x Torpedo Shallot; peeled and finely sliced.
⅔ of the cloves of a large bulb of Garlic; peeled and finely sliced.
2x Spring Onions; topped & tailed, washed, then sliced.
1x heaped tablespoon of finely-sliced Red Capsicum
1x heaped tablespoon of finely-sliced Yellow Capsicum
½ Bonnet Chili; finely diced (*caution over use and handling – exceedingly hot)

Optional thickener: Chick Pea-, Potato-, or/and Corn- Flour(s)

Bring the casserole mixture to the boil at full power in a microwave, then simmer further at a low setting. Meanwhile sautée the items together in the frying pan in a mixture of oil and water, and with a knob of butter, until soft; but avoid burning. When the vegetables are sautéed to softness, add the contents of the frying pan to the hot mixture in the casserole dish. Simmer the casserole in the oven for about half-an-hour, then adjust the texture and seasoning of the soup, using your choice of (pasted) flour and/or water: the soup can be prepared thin or as thick as a potage.
The essential character of this soup is provided by the Bonnet Chili, which is exceedingly hot. If you do not like strongly spicy food, then cut down on, or omit, the Bonnet Chili, which could otherwise blow holes in your socks, stockings, or crocs.

Achooo, oh my! Raray's spices are still hanging thick in the air!!
Er well folks I am here on Janes invitation and will be posting some funnies.Trust me I wouldnt venture any recipes..

This cake is low-fat.

Hummingbird Cake (Annette Sym's)
2 cups SR Flour
2 egg whites
1/3 cup sugar
1/2 cup apple sauce (from jar, no additives - I use IXL)
1 tsp bicarb. soda
1 tsp More...


mixed spice
3/4 cup drained, crushed pineapple, in natural juice (from can)
1 cup mashed banana
1/4 cup (125g)chopped walnuts (I prefer pecans)
cooking spray

Preheat oven to 180C
Drain pineapple, keeping juice for icing.
Using electric beater, in a large mixing bowl beat egg whites and sugar for 1 minute.
Stir bi-carb. into apple sauce (it will froth), and add to bowl. Mix in mashed banana, walnuts (or pecans), drained pineapple and mixed spice. Blend ingredients together well.
Gently fold flour into mixture in one go. DO NOT BEAT, as this will make the cake tough.
Pour into a 19 cm round cake tin that has been coated with cooking spray. Bake 35-40 mins., or until firm to touch in centre.
Allow to sit in tin for 5 mins. before turning out onto wire rack.

Icing (optional)
1 cup icing sugar
2 teaspoons reduced fat margerine (Flora Light)
about 1 tbs of the saved pineapple juice.

When cake is cool blend icing ingredients in a small bowl until smooth. Spread over cake top.

In humid weather keep the cake refrigerated

(This is from CynB)

CHEESECAKE BROWNIE WITH RASPBERRIES (DECADENT!)

Ingredients:
For the Brownie
200g butter
150g castor sugar
35g cocoa
2 eggs, beaten
90g plain flour, sifted

For the Cheesecake
375g cream cheese (room temperature)
100g castor sugar
1 tsp vanilla essence
2 eggs beaten
170g frozen raspberries

1. Preheat oven to 170C. Line a 23cm by 23 cm brownie pan with baking paper. To make the brownie, melt butter in saucepan, remove from heat and add sugar and cocoa. Stir well. Whisk in beaten eggs, then fold through sifted flour. Pour into prepared pan.

2. For the cheesecake, beat cream cheese, sugar and vanilla with a mixer till smooth. Slowly add beaten eggs, mixing well in between. Gently pour cheesecake mixture on top of brownie mixture in pan. For a marbles effect, using a fork, drag small amounts of brownie through the cheese cake.
Scatter raspberries on top and bake for 40-50 minutes. Remove from oven and allow to cool before cutting. Serve with extra raspberries on the side.

Enjoy!!!

Yummy, that sounds delish Jane !!

Oooh yeah, I bags coffee and cheesecake brownie with raspberries(decadent) at Jane's House Could we have that after your magnificent-sounding Pulled Pork??? Pretty Please

Here's the Pork recipe I made the other night. It is for 4 chops (I bet you could do it with chicken)

Zest & juice of 1 navel orange
3 tablespoons light brown sugar
1 cup chicken stock/broth
2 sprigs fresh rosemary, leaves removed & chopped
1/2 teaspoon red pepper flakes
salt & freshly ground black pepper
2 tablespoons extra virgin olive oil
4 1-inch thick boneless pork loin chops
1/4 cut chopped fresh parsley

In a large skillet, put the 2 tblsp. of the extra virgin olive oil, brown the pork chops (about 4-5 minutes per side)
Take chops out, put on plate, cover with foil to keep warm.
In skillet, combine the zest, juice, brown sugar, chicken stock, rosemary, red pepper flakes, salt & pepper. Bring mixture to a boil, lower to simmer, and cook till reduced by half...
put chops back in the pan to coat with sauce, top with parsley.

I know this recipe sounds hard, but the whole dinner took only 20 minutes to make.
This recipe is from Rachael Ray's cookbook "365 No Repeats". HOWEVER, she made the sauce in a separate pan, I thought that was an extra pan to clean that isn't necessary.

Please let me know if anyone makes this!!
Suzanne from Utah

Hey Suzanne, sounds delish...you're spot on with the extra saucepan comment plus you are adding the flavours from the meat....

Does anyone have a recipe for a toasted Lindt ball? It is orange flavoured if that helps...

This isn't really a recipe but it is rather nice served with cheese and chocolate. Take a good handful or bunch of red grapes and stick them in the freezer overnight. The following day serve them with cheese and choccy for a dessert...they taste like sorbet. Just a thought for a quick and easy serve up for a last minute treat.

Why would anybody serve anything with chocolate? If one has perfection....

SMOKED CHICKEN AND ROAST PUMPKIN RISOTTO
Serves 4

1 cup pumpkin, diced into 1cm cubes
2 Tbs olive oil
1 onion, finely chopped
1 clove garlic, crushed
1 1/2 cups arborio rice
4 cups chicken stock
2 smoked chicken breasts, sliced thinly
1 cup baby spinach leaves (or torn basil leaves)
1/2 cup toasted pinenuts (optional)
shaved parmesan cheese

Drizzle pumpkin with half the oil and roast in oven 180C for 20-30 mins.
Heat remaining oil in a heavy frypan and gently fry onion and garlic till transparent.
Add rice and stir to coat. Fry stirring for 2 mins.
Add heated stock to rice, 1 cup at a time stirring occasionally till all moisture absorbed.
When adding last cup, gently stir through roasted pumpkin, chicken slices and half the greens.
Just before serving, stir through last of the greens and pinenuts (if using).
Top with shaved parmesan and serve.

PLUM and GINGER COMPOTE
(Rayray from Yorks & E.Sussex)

This recipe results in a delicious cold dessert that inures the body against the miseries of Winter cold. The proportions of the ingredients should be adjusted according to individual taste. Always make more of this than you estimate you will need as it is exceedingly more-ish and, however much you prepare, it is unlikely there will be any left over!

Ingredients ---
1 kg (not over-ripe), fresh, dark-coloured Plums
12-15x pieces of Crystallized Ginger
A small handful of seedless Raisins
Up to one tbsp dark honey
Dark brown sugar (to taste)
2x dessertspoons of Blackcurrant-liqueur; Plum-wine; or a spicy Red-wine
Angustura Bitters (an alcoholic infusion of cinnamon and cloves)
1 tsp of Allspice
½ tsp Chilli powder
1x dessertspoonful of chocolate powder
Emulsified cornflour granules.

On the day before ---
Finely dice the crystallized ginger into a coarse paste with a sharp knife. Place the pasted ginger into a small jar and add a generous splash of Angustura bitter (or some other infusion of cinnamon & cloves); a dessertspoonful of blackcurrant liqueur; and a pinch of chilli powder. Screw the cap firmly onto the jar and thoroughly shake the contents. Set the jar to one side for at least 24 hours - to mature.
Transfer the seedless raisins into another clean, dry jar. As to the ginger, add one dessertspoonful of the blackcurrant liqueur along with a generous splash of Angustura bitters. Then add a teaspoonful of allspice. Secure the lid onto the jar; shake well; and, again, set to one side for at least 24 hours.
On the day ---
Wash the plums, then cut each plum down to the stone all the way round, so that two halves are held together only by their central stone. Transfer to a microwave steamer and steam for 3 to 4 minutes using only the minimum of water in the bottom of the steamer. By then the skins of the plum should be easily and cleanly picked off. While straining, decant the juice and water in the bottom of the steamer into a small saucepan and transfer the plums into a steel bowl and allow them to cool. When cool, dissect out the stones and coarsely chop the plums, before adding the plum-pulp to the juice in the saucepan.
Bring the contents of the saucepan to the boil, and, while gently simmering on a low heat with frequent stirring, add the dark honey. Then add the raisins and the crystallized ginger that were prepared on the previous day. After next adding the powdered chocolate (I use the kind provided as a topping with cappuccino sachets), adjust the flavour, and, if necessary, thicken the compote with emulsified cornflour.
After allowing the final product to cool to room temperature, transfer to a suitable container then into the fridge.
Later serve chilled, on cold custard, with a topping of toffee-flavoured ice-cream.

This is DIVINE. I got it from a blog and I think it was credited to Donna Hay. It is quick, easy and very very delicious.
Brownies with White Chocolate & Raspberries

185g dark chocolate bits
100g butter, cubed
2 eggs, lightly beaten
1 cup caster sugar
1 cup plain flour
150g white chocolate bits
2 cups frozen raspberries (I use mixed berries)

1. Preheat the oven to 200C or 180C fan. Grease and line base and sides of a 20cm square pan with baking paper.

2. Place dark chocolate and butter in a large heatproof bowl. Microwave on low until chocolate melts and stir til smooth. Stir in eggs and sugar. Fold through flour, then white chocolate and frozen berries.

3. Pour into prepared pan. Bake for 35-40 minutes, until sides shrink slightly from pan. Remove from oven and set aside to cool in pan before cutting into squares. Place in an air tight container.

noice Mary

Mary...I'm drooling here, have you no shame!

Okay quick dish, diced (chunks) butternut squash, aprox. 1 inch cubes, but I don't measure them, seasoned in olive oil, salt, pepper and a liberal dose of cayenne pepper. Spread out on baking tray. Place in oven at Gas mark 6 (I haven't a clue of the other temps as I use Gas!). Roast for 25 minutes and then add chunks of Mackerel (filleted) to the pan, cook for five or so more minutes. Serve with Garlic bread or any bread to soak up the juices. There. No rocket science...I enjoyed it. As always a nice bit of plonk to go with it, in a glass, carefully balanced on the sofa arm, whilst you tuck in.

...I don't think I will make a masterchef somehow! I've been watching Masterchef all week, oh to have such skills in the kitchen.

André, I have a fussy eater in my mob and one of her two favourite meals are either a throw together arrangement or a Thai curry that takes twenty minutes and is easy peasy. Would it be too much to serve them time and time about?

Gail, time and time about? What does that mean? Again and again or? I'm a fussy eater too, or rather I don't like as much as others do but more than perhaps others don't...

Alternately, over and over again!

Angels on horseback (for halloween?)

Ingredients
20 dried prunes (or apricot, abricot)
20 toothpicks
10 slices of smoked bacon
oil

Method
Lay out your ingredients. Remove all of the cartilage from the bacon if there is any and then cut
Prepare all the ingredients. Remove the cartilage from the bacon (if any) and cut in ten medium slices. Halve each slice lengthwise.
Stone the prunes. Roll the prunes one by one in a slice of bacon and pick with a toothpick to hold. Keep refrigerated.
Before serving, dip the prunes in boiling oil or fry them on a pan for a few minutes. When cooked, drain well on a paper towel. Serve warm.

CINNAMON ORNAMENTS
No baking and fun for kids!

Mix 3/4 to 1 cup applesauce with 1 - 4.12 oz. bottle ground cinnamon to form a stiff dough. Roll out to 1/4 inch thickness. Cut with cookie cutters. Make hole for ribbon. Carefully put on rack to dry. Let air dry for several days, turning occasionally. When completely dry, thread thin ribbon through holes and tie (for hanger).
Makes 12 ornaments.

BROCCOLI CASSEROLE
Serves 6-8

2 pkgs. frozen chopped broccoli
2 eggs, beaten
1 cup mayonnaise
1 tablespoon chopped onion
salt and pepper to taste
1 cup shredded extra sharp cheddar cheese
1 can cream of mushroom soup

Grease or spray casserole dish. Cook and drain broccoli (squeeze it to get all liquid out). Combine broccoli with other ingredients. Bake in greased 1 1/2 quart casserole dish at 350° for 45 minutes.
*I sprinkle extra cheese on top while it bakes. I have also used low fat alternatives for mayonnaise, cheese and soup.

HAM AND ASPARAGUS QUICHE
Serves 4

1 cup cooked ham, diced
9 inch pastry shell, partially baked
1 pkg (10 oz.) frozen asparagus spears cooked crisp-tender and well drained (squeeze to remove all liquid)
1 cup Swiss cheese, small dice
3 eggs
1 cup light cream
dash salt
1/4 tsp. pepper (you can use any spices you think would be good)

Sprinkle ham evenly in shell. Arrange asparagus spears spoke fashion evenly over ham. Sprinkle with cheese. Beat eggs, cream, salt and pepper until mixed, but not frothy. Pour over all. Bake at 375° 30-40 minutes, or until custard is set.
*Be sure and put the pie pan on a cookie sheet to bake. I once tipped an uncooked quiche into my oven. NOT a fun clean up! LOL

Corned Venison Recipe
5 pound batch

Enjoy delicious, lean venison without gaminess. This dish is very popular with everyone I make it for. We can't have St. Paddy's Day or potlucks without it. Try it with lean beef instead of that inedible stuff they try to sell as corned beef.

I use Morton Tender Quick available at my local grocery and meat stores.

http://www.mortonsalt.com/products/meatcuring/tenderquick.html

We trim every bit of bone and fat and membrane off of our roasts and slice the thick pieces no thicker than 2" then measure out 5 pound batches of meat. Sometimes we just take 5 pounds of small trimmings and that works well, too.

For each 5 pound batch of venison to corn, mix 5 tablespoons Tender Quick, 5 tablespoons mixed pickling spices (I like McCormick brand, but sometimes buy cheaper bulk blends), 2 tablespoons brown sugar and 1 teaspoon garlic powder. Rub on all surfaces of the meat and put the meat in a 1 gallon size ziploc freezer bag, remove as much air as possible and refrigerate for 8 days.

If you want to cook it at that point, skip down to the next paragraph. If you want to freeze for later, put it in the freezer at this point and thaw when ready to cook.

To cook, rinse all spices away from meat. This is the painstaking part. Sorry, but oh, so worth it!

My extra, since we like it very flavorful: While you're rinsing, make a "tea" of another 1/4 cup pickling spices (fresh, not what you're rinsing away) by simmering in 1 quart water for 15-20 minutes then strain. Put this tea and the rinsed meat in your cook pot with another 1-2 tablespoons of brown sugar (to taste) and 1 tsp. garlic. Add enough additional water for your method of cooking.

Stock pot cooking option

Simmer 4-5 hours, making sure that the liquid level covers the meat. Remove meat to a serving plate and let sit covered with a weighted serving board for 5-10 minutes before serving

(don't know why, that's just what they tell me)

OR ... what I usually do instead for quicker, more tender meat:

Pressure cooker option

I prefer pressure cooking because in a stock pot with no pressure, the meat fibers shrink towards each other, so it's somewhat denser. With a pressure cooker, the pressure pulls the meat fibers outwards, away from each other.

I'll tell you what I do, but if it's much different than what your pressure cooker directions say, for safety follow your manufacturer's instructions!

I make sure there's liquid to about half the depth of the meat and bring up to pressure then cook at low pressure (5 or 10 pounds?) for 45-50 minutes.

I serve with brussels sprouts, carrots and baby potatoes. Even though it's a 5 pound batch, don't worry. It will go like candy.

KOFTA MEATBALLS

1 1/2lbs ground meat (lamb or beef)
1 sm yellow onion, grated
3 sprigs parsley, minced
2 sprigs mint, minced (or 1tsp dried mint)
1tsp cumin
1tsp paprika
1/4tsp coriander
1/4tsp allspice
dash-1/2tsp chili pepper
1tsp sea salt

Mix ingredients well. Knead together for several minutes. Marinate several hours.
Form into small 1/2 inch balls with wet hands. Oil frypan well, fry over med heat till well browned (or grill).
Serve with pita (flat) breads, humous, lettuce, tomato and cucumber slices, tabbouli and tzatziki.

CAULIFLOWER CHEESE (Rayray)
This is a traditional English dish, consisting of a whole steamed cauliflower with a seasoned cheese sauce poured over it. I never prepare this dish with measured quantities in mind: each time I ‘play its preparation by ear’. The following recipe is a template for developing your own precise dish. Two important hints: (a) especially if you need to reheat before serving, you need to steam the cauliflower ‘al dente’, and, (b) with any likelihood of liquid transferring from cauliflower to sauce, ensure the sauce is initially thick. To evade such problems and avoid need to use these ‘hints’ cook the cauliflower and sauce separately until serving; with the hot sauce poured over the re-warmed cauliflower at the last minute.

Ingredients
1x large, fresh cauliflower
2-3 heaped tablespoons of potato flour
slices of butter
milk as required
grated and /or finely sliced Cheddar cheese from a block
1-2 bulbs of garlic
2-3 shallots
1x large Spanish onion
1-2 large, finely chopped mushrooms
white pepper
grated nutmeg or crushed mace

Method
Clean away the leaves from the cauliflower, then repeatedly pierce the main axis (stem) at the base so the vegetable will be evenly cooked. Place the cauliflower on a low pedestal in the bottom of a large, deep, lidded saucepan. Cover the bottom of the saucepan with about one centimeter of already boiling water. Steam the cauliflower on the hob for a few minutes (until it is half-cooked), with the saucepan lid in place. Test the cauliflower at intervals with the point of a knife and do not cook the cauliflower until it is soft. When ready, at once remove the cauliflower with suitable utensils, and, if you feel it is necessary - to prevent overcooking - cool it by immersing gently in cold water.
After removing scales, grate or crush the cloves from 1-1½ bulbs of garlic. Reserve and finely chop the remainder of the garlic. Grate one shallot and finely chop a second. Grate one whole Spanish onion, and reserve and finely chop any pieces of onion resistant to grated. Slowly fry the chopped and/or grated onion, shallot, garlic and mushrooms in a mixture of butter and oil in a skillet. Occasional additions of small quantities of milk while frying will prevent scorching. While frying, season the mixture well with copious pepper and nutmeg. When the contents are cooked, empty the skillet into a suitable bowl and set to one side.
Wipe the skillet clean and then melt butter in it. Add the potato flour a little at a time, and fry the flour in butter at a low heat, taking care to continuously stir with a wooden spoon. Occasionally press the flour against the base of the skillet with the back of the spoon but never allow burning. The final balance between butter and flour should result in a thick paste. Next repeatedly add milk a little at a time with constant vigorous stirring. By the end of this stage you should have added sufficient milk to have created a thick sau

Sorry! Error in C & P! Ignore the second post, but read this third one:
CAULIFLOWER SAUCE (Contd)
By the end of this stage you should have added sufficient milk to have created a thick sauce from the butter and flour. Next add the already-fried and seasoned vegetables and thoroughly mix the contents of the skillet. Cook together for a few minutes with continuous stirring. Next, transfer the contents of the skillet into a large casserole and add the grated or finely sliced cheese and keep stirring. Then place the casserole in the microwave for a few minutes. Finally adjust the seasoning and texture of the resulting, thick sauce.
Before serving, re-warm the cauliflower with the minimum of additional heat, and heat the sauce thoroughly. Place the cauliflower onto a warmed, large, deep platter, then pour the sauce over the cauliflower for an attractive main course. Serve with French fries and a side salad.
Any left-over sauce is delicious for breakfast – on toast.