22
Cauliflower and Broccoli Bake
Serves: 6
350g cauliflower, cut into florets
350g broccoli, cut into florets
40g butter
2 tablespoons plain flour
1 ½ cups milk
3 teaspoons Dijon mustard
1 cup grated tasty cheese
Salt and pepper, to taste
1. Place cauliflower in one steamer basket.
Place broccoli in second steamer basket.
2. Place lid on the basket and set timer to
10 minutes. Transfer vegetables to a 20cm
oven-proof dish.
3. Meanwhile heat butter in a saucepan over
medium heat. Add flour, cook stirring for 1
minute or until mixture bubbles. Gradually
stir in milk. Stir until mixture boils and
thickens. Add mustard and ½ cup cheese.
Stir until smooth. Season with salt and
pepper.
4. Preheat oven to 180°C (160°C fan-forced).
Pour sauce over vegetables. Top with
remaining cheese. Bake for 30 minutes or
until golden on top. Serve.
Pumpkin Ravioli
Serves: 4
300g butternut pumpkin, peeled, cut into
3cm pieces
¼ teaspoon ground nutmeg
75g fresh ricotta cheese
1
/
3
cup grated pecorino cheese
1 tablespoon finely chopped fresh sage
leaves
Salt and pepper, to taste
275g packet gow gee pastry
100g unsalted good quality butter
¼ cup small sage leaves
Salt and pepper, to taste
1. Place pumpkin in one steamer basket.
Place lid on and set timer to 30 minutes.
2. Drain pumpkin and place in a bowl. Add
nutmeg, ricotta, pecorino and chopped
sage leaves. Season with salt and pepper.
3. Place gow gee wrappers on a clean surface.
Place about 2 teaspoons of mixture on one
half. Brush edges with water. Fold over
and press together to seal. Place pastry
on a baking tray lined with baking paper.
Cover with a clean tea towel. Repeat with
remaining mixture and wrappers.
4. Arrange ravioli between three steamer
baskets. Place lid on the basket and set
timer to 12-15 minutes or until soft.
5. Meanwhile melt butter in a small frypan
over medium heat. Cook, stirring until
butter comes to the boil. When butter
starts to brown add sage and remove from
heat.
6. Transfer ravioli to serving plate. Pour over
butter. Season with salt and pepper. Serve.
Recipes (continued)
Summary of Contents for ST6650
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