6 tbsps cream of milk
2 vegetable stock cube
2 onion, chopped
250 ml milk
4 cups watercress
4 potatoes, chopped
4 tbsps margarine
Heat the margarine in a large pot and brown the onion.
Add the watercress to the pot and cook for a few minutes.
Once the leaves and stems of the cress are softened, add the potatoes and the stock cube, dissolved in 3 cups of boiling water.
Let the soup simmer for 20 minutes.
Turn off the heat and puree the soup in a blender until smooth.
Return to the pot and add the cream and milk. Heat the soup, making sure it doesn’t reach the point of boiling.
4 cups milk
4 tbsp butter
4 tbsp wheat flour dissolved in a little milk
Salt to taste
2 clove crushed garlic
300 g mozzarella, chopped or grated
300 g ham, chopped or grated
2 cup cream
2 small head cauliflower
2 pinch of salt
seasoning to taste
parsley to garnish
Carefully separate and wash the cauliflower florets and cook in water, mixed in with the seasoning.
Once cooked, drain the cauliflower, transfer to an ovenproof dish and set aside.
In a large skillet, fry the garlic in butter. Add milk, salt to taste and the dissolved flour and stir until it thickens.
Add the ham, mozzarella and cream and let it simmer for a couple of minutes.
Pour the cream over the cauliflower, sprinkle the grated parmesan evenly on top and bake the gratin until golden brown.
Garnish with parsley before serving.
2 medium cauliflower
2 cup cottage cheese
400 g ham, grated
400 g mozzarella, grated
Mayo (enough to grease the cauliflower)
200 g of grated Parmesan cheese
Place the cauliflower in a large pot and cover with water. Add salt and a few drops of vinegar or lemon and cook for about 20 minutes, or until the stem is cooked al dente.
Mix the cottage cheese, ham and mozzarella together in a bowl.
Transfer the cauliflower to a pan and while it’s still wamr, gently open the florets and fill with the mixture.
Using a brush, gently grease the cauliflower with mayonnaise and top with the grated parmesan.
Bake for 25 to 30 minutes or until brown.