Our version of ‘Broccoli and Cauliflower Gratin’
Maybe one of you dear Reader Friends has been to an English Public School? You have? Oh, then of course you will NOT recognise this particular version of the (in-) famous school “Broccoli and Cauliflower Gratin”, since I have tried to give it a little bit of Carina’s flavouring.
And since my family and I always liked this home-made Gratin I now like to share this recipe with you in the hope that you might as well.
It goes well with chicken and meat but is also just lovely by itself, the amount of grated cheese and red chilli flakes added will have to be to your personal liking (but do not amiss all together, since this dish needs a little ‘kick’).
So without further ado here is my version for you hopefully to prepare for your family as either a side dish or a main meal.
For just 2 people I suggest:
1 x small broccoli, broken into smallish florets
1 x small cauliflower, broken into smallish florets
¼ x cup of natural plain thick yoghurt
½ x of grated sharp cheddar cheese
A sprinkling of dry red chilli flake, depending on your heat tolerance
1 ½ x tsp wholegrain mustard
2 x Tbsp or so of breadcrumbs
Salt and pepper to taste
In lightly salted boiling water cook broccoli and cauliflower for maybe 8 minutes or until they are just tender. Do not over-cook the vegetables!
Drain well and transfer to a lightly buttered flameproof dish.
In a bowl mix together yoghurt, red chilli flakes (if used), mustard and grated cheese, and of course also with salt and pepper. When this is done spoon over your vegetables.
Sprinkle the breadcrumbs over the top and grill under a pre-heated grill until golden brown.
Serve hot with maybe a chunk of French bread.
That’s it – all done – Guten Appetit.