I know I’ve been wishing for the rain and it has truly been appreciated as the thirsty plants and dry ground have all got a good soaking over the weekend, but I didn’t ask for the gusto of wind and the hanging grey clouds that came with it. Its beginning to feel like November, not July. Weather forecast for Scotland predicts it lingering until this weekend, I do hope it clears as we've made plans to do travelling a little further afield this time. Its no fun driving when the rain is lashing down on you at the best of times, much worse when you don't know the roads either. We can only hope that it clears by Saturday.
The early start, hence early finish at work today gave me an opportunity to make something a bit more comforting on this rather wet and blustery day - 'a rustic cauliflower, stilton and walnut flan'.
This is not a set flan, the filling is creamy. It reminded me a little of cauliflower cheese. The walnuts added a nice crunch too. I think these are best served with some new potatoes, simply boiled as the creamy coating from the cauliflower should give it enough flavour.
Cauliflower, Stilton and walnut flan
Serves 4 – 6
2 tablespoons olive oil
1 small cauliflower
125g Stilton cheese, crumbled
Salt and pepper to taste
50g chopped walnuts
Set oven to gas mark 6. Make shortcrust pastry to a recipe you are comfortable with and line a flan tin. Bake blind.
Break the cauliflower into bite sized florets, boil or steam until just tender (about 6 minutes) then drain. Melt the butter in a saucepan, add the flour, cook for a few seconds, then pour in milk and stir over heat to make a smooth sauce. Simmer gently for 5 – 10 minutes, to cook the flour, then remove from heat, mix in 75g of the cheese and season. Add cauliflower, stirring gently to coat. Spoon into flan case, sprinkle with rest of the cheese and the walnuts. Return flan to oven for 30 minutes, until golden brown. Serve at once. Adapted from Rose Elliot's Complete Vegetarian Cooking.