Cauliflower Cheese Gratin with Black Olives

I know it don't look much, but this Cauliflower Cheese Gratin with Black Olives made for an interesting change.  

The onions were soft and caramelised, the cauliflower was blistered gold here and there as if it were sprayed lustre gold and then studded with black pearls of sliced black olives.  It was surprisingly quite good and this is a compliment from someone who still snugs her nose at cauliflower dishes.   I must say though, this is not a creamy gratin.  The cream clings onto the cauliflower florets or  sinks into the gaps.

I served the gratin with some crusty crisp bread, but you could happily have it with sauteed new potatoes if you wish. 

Any Green Vegetable Gratin

I made this a while back when I had courgettes growing in the garden; and although it may look very messy and not look that appealing in the photograph.  It was rather good. 

I loved how the topping that was made up with breadcrumbs and cheddar cheese totally crisped up in the oven. Beneath the golden cheesy crunch, you will find courgettes, runner beans and green beans embraced by soft caramelised sweet leeks. Although I used courgettes, green beans and some runner beans here, you can use any seasonal green vegetable.  I am going to make this again very soon, this time with Brussels sprouts and savoy cabbage. 

Not that you can see them, but In keeping with the green theme, I  added some pistachio nuts partly for some crunch, but also I had some in the kitchen cupboards actually losing their crunch.  I knew upon baking they would be enhanced.  

Winter Beetroot Potato Horseradish Gratin

This Winter Beetroot Potato Horseradish Gratin is perhaps something best served around Halloween when loud bold colours seem more acceptable on the dinner plate, though I must add orange is the real colour of Halloween, not Gothic blood wine colours.  

This a dish that was made from scratch, from peeling and cooking the beetroot (which were from my own garden plot) to making the sauce, the only shortcut I used was horseradish sauce from a jar.  I have seen fresh horseradish root in the city of Cardiff, but its very expensive and I would only want a tablespoon or two, not the whole root - so its from a jar, no shame in that.  

You could make this grating completely with beetroot, but I thought it might be too overpowering and alternated it with sliced potatoes.  This recipe is vegetarian, but it can easily be made vegan.

I served the Beetroot Potato Horseradish Gratin enjoyed it with Cauldron Lincolnshire sausages which I prefer to the other supermarket brands.  I find the Cauldron ones are a lot more succulent and flavoursome, many others vegan and vegetarian sausages are just shaped like a sausage and taste of nothing. 

The Beetroot Potato Horseradish Gratin was surprisingly quite nice,  I say this as I still consider myself a convert to the beetroot club, I never liked it when I was a child.  The gratin was sweet and earthy, a little punch in the mouth from the horseradish - so make sure its good horseradish and the colour is something you just have to accept and you will, if you like beetroot. 

Spring Greens Gratin with Vegan Soul

I made this Potato Gratin with Spring Greens at the weekend.  The recipe made a good portion and served us during the working week as well.  The recipe comes from Vegan Soul Kitchen.  I had not planned on making this winter gratin, looking more favourably at some of the other belly warming recipes, but when I found myself with some spring greens that I described in a  previous post as winter greens, I wondered what to with it.  I haven't been fancying seasonal cabbage or broccoli, so spring greens have been arriving in our grocery shop the past few weeks and I have to say I have not mind eating it, though I have to admit I have had to be more creative with it, than just steaming it and then smothering in garlicky warm oil. 

So stumbling on this recipe whilst flicking through the Vegan Soul Kitchen one evening was good.  Its not a dish that you just knock up, it has processes and it takes a little love and time, so I recommend making this at the weekend, when you may have more time to potter in the kitchen.    

I really liked the spice coating on the potatoes which was made up with chilli flakes, chilli powder, oregano, thyme, sea salt and some olive oil.  Baked until just tender.  

Here the potatoes are layered, then topped with garlicky Spring greens, then the layers are repeated, before the panko breadcrumbs are sprinkled over, some non dairy milk is poured over  first and then allowed to bake until crisp and golden.  

I have a hard copy of Vegan Soul Kitchen cookbook and followed the recipe word for word , so won't republish it here, but if you do-not have a copy of your own or cannot find it at your local library, you can find the original recipe for  Roasted Potato and Mixed Greens Gratin From Vegan Soul Kitchen by Bryant Terry here.  Scroll down on this peek  preview into the contents of his cookbook and you will find the recipe on p122 . The only changes I made were very minor and served more as substitutes rather than an adaptation, I used soy milk in place of rice milk and I used spring greens in place of the collard greens and mustard greens. However, if the lovely Mr Terry does stumble upon my blog and grant me permission to post the recipe on my blog, then I am more than happy to do so - until then...if you are interested in this cuisine, then try and get your mitts on the cookbook.  I have his new book Afro-Vegan on my wish list. 

Janssons Frestelse aka Swedish Potato Gratin

The yellow theme - yellow food continues on my blog.

This recipe is based on the classic Swedish gratin of potatoes baked in cream, otherwise known as Janssons Frestelse. Some of you may also know it as 'Jansson's Temptation'.

It is traditionally made with potatoes, onions, anchovies and cream. Of course, my version is suitable for vegetarians, hence its minus the salty anchovies.

It was really good, only one problem it doesn't photograph well. Still who cares?!

Vegetarian Janssons Frestelse or Potato Gratin
Serves 6 as an accompaniment
Ingredients
60g butter
2 onions, finely sliced
900g waxy potatoes,
300ml single cream
Salt and pepper to taste
Method
Grease the gratin dish with a little butter.  Then melt half of the butter in a wide pan, add the onions and cook until soft and lightly golden.
Cut the potatoes into matstick-sized piecesor use a mandolin, if yu have one,  Layer the potatoes and onion into the gratin dish, starting and ending with potatoes.  Season between the layers.
Dot with the remaining butter and put in a preheated oven Gas Mark 5 for 10 minutes.  Remove fromt he oven, pour over half the cream and return to the oven for a futher 10 minutes.  Pour over the remaining cream and cook for 30 - 40 minutes or until the potatoes are tender and golden brown.  Serve immediately.

Gratin of Cabbage with Puy Lentils

This 'Gratin of Cabbage with Puy Lentils' signals for me the start of Autumn.  Not just because of the golden colours, but also because its hearty and warming .

Gratin of Cabbage with Puy Lentils
Serves 4 - 6
Ingredients
Small cabbage, shredded
150g Puy lentils
For the tomato sauce
2 tablespoons olive oil
1 red onion, finely sliced
2 cloves garlic, minced
1 teaspoon coriander, freshly ground
1 teaspoon dried thyme
2 x 400g tins of tomatoes, chopped
1 tablespoon tomato puree
Salt and pepper to taste
Small cabbage, shredded
150g Puy lentils
A slice of stale white or brown bread, processed to breadcrumbs
Optional: 30 – 40g cheddar cheese, grated

Method
To make the tomato sauce, fry the onion and garlic in olive oil until soft. Add the coriander and thyme, and cook for a couple of minutes, Now stir in the tomatoes, tomato puree and season with salt and pepper to taste. Leave to simmer down to a thick sauce, stirring occasionally – about 20 minutes.

Blanch the cabbage in boiling salted water for 5 minutes until just tender. Drain and set aside.

Cook the lentils in boiling water for about 30 minutes or until tender, then drain.

Mix the cabbage and lentils with the tomato sauce, and spoon into a shallow ovenproof gratin dish.
Mix the breadcrumbs and cheese if using, and scatter the mixture in an even layer. Bake for about 20 – 30 minutes until lightly golden. Serve hot. Adapted from Sophie Grigson’s Country kitchen

Celeriac and Brown Rice Gratin

When I picked up a celeriac, also known as Celery root from the supermarket, I had intentions of making Celeriac and Horseradish burgers, but on having made the Harissa Bean burgers recently, I changed my mind to something a little more homely. Another reason for making this is to use up store cupboard ingredients, in this case 'brown rice'.

I've made this 'Brown rice gratin' before with homegrown baby sweet lightning pumpkins.  Here it is made with celeriac and carrots.  Although not shown here, the gratin was covered generously in cheese sauce, but I don't think its necessary as it also good without. 

Oh just a word of caution, go easy on the seasoning, I found that after I had seasoned the brown rice, seasoned the roast vegetables, and seasoned the cheese sauce and it was all a little too salty for me, but other other that it was good.

Celeriac and Brown Rice Gratin
Serves 4
Ingredients
For the rice
210g brown Basmati rice
1 tablespoon olive oil
4 shallots, peeled and sliced
1 pint vegetable stock
For the vegetables
1 medium celeriac, peeled and cubed
200g carrots, peeled and sliced
2 medium red onions, peeled and quartered
1 heaped teaspoon dried thyme
2 cloves garlic, peeled and crushed
2 tablespoons olive oil
salt and black pepper to taste
For the cheese sauce
1 pint milk
40 g plain flour
40 g butter
1 teaspoon cayenne
75g Cheddar, grated
Salt and black pepper
Method
Preheat the oven to gas mark 8.
Place the vegetables and the red onion,garlic and herbs,season with salt and pepper. Toss them in olive oil. Evenly arrange them on the baking tray, then place this on the highest shelf of the oven to roast for about 30 minutes, or until they are nicely brown at the edges. As soon as they are ready, take them out and reduce the oven temperature to gas mark 6.
For the rice
Begin by warming the frying pan over a medium heat, then add the oil and the onions and let them cook for 3-4 minutes. Next stir in the rice and turn the grains over in the pan so they become lightly coated with oil. Then add the boiling stock, along with the salt, stir once only, then cover with the lid, turn the heat to the very lowest setting and cook for 40-45 minutes. Please don't remove the lid and don't stir the rice during cooking.

Meanwhile, make the cheese sauce by placing the milk, flour, butter and a pinch of the cayenne pepper into a medium-sized saucepan, then whisk it all together over a gentle heat until you have a smooth, glossy sauce. Let it cook on the lowest heat for 5 minutes, and after that add half the cheeses. Whisk again and allow them to melt into it, then season the sauce with salt and, black pepper. When the vegetables and rice are cooked, arrange the rice in the ovenproof dish, then the vegetables on top of that, followed by the sauce, pouring it over and around the vegetables as evenly as possible.

Finally, scatter over the remaining cheeses with a sprinkling of cayenne pepper, then return the dish to the oven and give it about 20 minutes or until the sauce is browned and bubbling. Adapted from Delia's Vegetarian Collection.

Cauliflower, broccoli and leek gratin

This is not the prettiest of dishes, but this vegetable gratin was packed with flavour, texture and bite. I especially liked the herby-seedy bread crumbed topping. It was light, crisp and very satisfying.

I don't have a recipe for this gratin, but it is quite straight forward. Either steam or boil the chopped vegetables: cauliflower, carrot and broccoli until tender. Drain and set aside. Saute the leeks in some oil, then mix into the cooked vegetables. Tip into a large ovenproof dish. Now make some béchamel sauce. Pour over the béchamel sauce. Top with some grated cheddar cheese (optional) and a breadcrumb topping.

For me it’s the topping that makes this dish. D made some bread at home, before you get all impressed, it was in a bread maker! He is a better bread maker than me. Whether its been from scratch or in a bread maker, many of my previous attempts have resulted in 'hit and miss' loaves. His have been consistent. I nabbed the butt ends and whizzed them in a food processor.

Added a mix of sunflower, pumpkin seeds, linseed, a little seasoning, minced fresh parsley and then drizzled over some olive oil, before scattering over the veg and béchamel sauce. Bake at gas mark for about 30 minutes. Serve with some new potatoes or brown rice if you wish, but I think its quite substantial as it is.

Brussels Sprouts Gratinée

Remember those Brussels sprouts I picked from the plot last Sunday, well this is what I did with all 450g of them.

I made Brussels Sprouts Gratinée.

I have never eaten so many Brussels sprouts in my life. These were not bitter at all. I especially loved the crunch of the breadcrumbs on top.

Brussels Sprouts Gratinée

Serves 4

Ingredients

450g Brussels sprouts, cooked until tender

350g new potatoes (I used Sofia, that were grown in Britain), cooked until tender and halved

Salt and pepper to taste

1 teaspoon paprika

a generous pinch of cayenne

300ml crème fraiche

40g melted butter

50g fresh wholemeal breadcrumbs

Method

Preheat oven to gas mark 5. Pour the crème fraiche into an ovenproof dish. Stir in the paprika, cayenne and season with salt and pepper. Tip in both the sprouts and the potatoes and mix well so that the vegetables are well coated.

Mix the breadcrumbs with the melted butter. Spread evenly on top of the potato and sprouts mixture. Bake in the preheated oven for 25 - 30 minutes and the crumbs are crisp and golden.

Turnip and potato gratin

Yesterday it was turnip greens, today it is the turnip bulbs.
This dish gave me the excuse to use up some of the turnips and potatoes from the allotment. I was also fortunate enough to have some freshly grated horseradish courtesy of Ds parents. They got us a jar from a farm shop in Essex.
Turnip and potato gratin
Ingredients
Serve 4
2 – 3 tablespoon of freshly grated horseradish, or prepared horseradish.
6 medium Turnips, peeled and thinly sliced preferably with a mandolin
6 - 8 medium Potatoes, peeled and thinly sliced
¼ pint of double or single cream
Salt and pepper to taste
Method
Butter the gratin dish. Add horseradish to the double cream, season with salt and pepper and combine well. Layer the potatoes fist, then cover with turnips. Repeat this until all vegetable slices have been used. It doesn’t matter if you mix or match them. Pour over the horseradish cream as evenly as you can. Bake at gas mark 6 for 45 – 50 minutes until vegetables are cooked through and the top is golden.

Sometimes the simplest dishes are the most comforting, especially on a rainy day.

Leeks, peas and Jerusalem artichoke gratin

I have only two vegetables still growing at my plot, Musselburgh leeks and Fuseau Jerusalem Artichokes. I think I still have 4 more plants to dig up.

This dish was made over the weekend for our evening meal. I know there are many Jerusalem artichoke gratin recipes about, but I had to try it for myself. After all what am I going to do with all those Jerusalem Artichokes? This gratin was awfully rich creamy dish, so I strongly recommend serving it with either brown rice which is what we had or with boiled new potatoes.
I must apologise in advance for not posting a picture of the dish on the plate, I did take a photograph, but can’t seem to locate it. I think I may just have deleted it by error. Anyway this is what it looked like before the cheese was poured over the vegetables.

This recipe is adapted from Good Housekeeping Complete Book of Vegetarian Cooking

Leeks, peas and Jerusalem artichoke gratin served with Brown Rice and shallots
Serves 4
Ingredients
1 large onion, finely sliced
50g butter
1 tablespoon of olive oil
2 cloves of garlic, crushed
150ml of vegetable stock
¼ teaspoon of grated nutmeg
2 large onions, trimmed and thickly sliced
700g Jerusalem artichokes, chopped into 1 inch thick chunks
200g frozen peas
150ml double cream
150g cheddar cheese, grated
Salt and pepper to taste

Method
Heat butter with the oil in a heavy based pan, add the onions and garlic and sweat over moderate heat until the onions are soft. Then add artichoke chunks and cook for about 10 minutes until well coated, then add leeks and cook for a further 10 minutes or more until the artichoke are cooked through and tender. Then add peas and stock and simmer for a further 5 minutes. With a slotted spoon, transfer the vegetables to an ovenproof gratin dish.

Preheat oven to gas mark 6.

Boil the remaining liquid quickly, then reduce heat and stir in the cream and 100g of the cheese. Season with salt and pepper and stir until the cheese has melted.

Pour the cheese sauce over the vegetables in the dish. Sprinkle the remaining cheese over the gratin top.

Then bake in oven, middle shelf Gas mark 6 for 30 minutes, or until the topping is golden.

Brown rice with shallots
Ingredients
4 shallots, thinly sliced
1 tablespoon olive oil
210g long grain brown rice
1 pint of vegetable stock
Salt to taste

For the rice, begin by heating the olive in a pot that has a tight fitting lid. When the oil has warmed up, add shallots and cook for 10 minutes till soft. Next stir in the rice, until they are well coated with the oil and caramelised shallots.

Then add hot stock, along with salt, stir well then cover with lid. Turn the heat on the lowest setting and cook for 40 – 45 minutes OR follow packet instructions. Do not remove the lid and do not stir the rice while cooking, as it will release the starch and make it sticky.