WITH hectic household schedules back in full force this week, having dinners prepped and ready to pop in the oven is essential to making your week flow smoothly – in my experience, it really helps get us through a busy week.
Today's recipes are delicious, convenient and also, being meat-free, cheaper. The first is a cauliflower mac and cheese, a dish that is an all-round crowd pleaser. For this I sometimes include boiled ham if there is some left over from another dish but this isn’t necessary.
The second is an aubergine and courgetti gratin, a slightly healthier option but just as tasty.
CAULIFLOWER MAC AND CHEESE
(Serves 4)
250g macaroni pasta
700g cauliflower, trimmed and cut into florets
300ml milk
250ml single cream
240g cheddar cheese, grated
150g Parmesan, grated
Salt and black pepper
210g breadcrumbs
1 clove garlic, crushed
1 pinch rosemary leaves, chopped
50g unsalted butter, melted
Method:
Preheat the oven to 200C. Place the pasta in a large pot of salted boiling water and cook for eight minutes. Add in the cauliflower florets and cook for a further two minutes or until tender.
Using a colander, strain the pasta and vegetables and leave to the side. Add the milk, cream, cheese, salt and pepper to the pot and cook on a gentle heat until the mixture has combined.
Then add in the cauliflower and macaroni and coat. Once coated, transfer to an oven-proof dish. Using a separate pan, melt the butter with the garlic and rosemary and mix with the breadcrumbs (if you want to add any extras such as boiled ham, do so here) and pour over the dish of cauliflower. Season with salt and pepper, cook for 15 minutes until golden brown and serve.
AUBERGINE, COURGETTE GRATIN
(Serves 4)
750g aubergine cut into strips lengthways
250g courgettes, cut into strips lengthways
Salt and pepper
Olive oil
1 red onion, fine diced
4 sprigs of thyme, destalked and chopped
6 cloves garlic, chopped
4 tomatoes, chopped
3 tbsp red wine vinegar
500g Parmesan, grated
Basil leaves to garnish
Method:
Wash the aubergine in water, season with salt and leave for 20 minutes to break down – this helps it to cook and reduces bitterness. Rinse under running water.
Set the oven to 180C. Season the courgette and aubergine with salt and pepper and cover with olive oil. Heat a pan and cook off two tablespoons of olive oil with onion, two pinches of chopped thyme and salt for about five minutes.
Add another three tablespoons of olive oil along with the aubergine and garlic and cook for 10 minutes. Add the tomatoes and vinegar and cook for five more minutes until everything is soft.
Transfer the mix to an oven-proof dish, spreading the aubergine and tomato mix evenly across the bottom. Add some torn basil leaves and sprinkle three quarters of the grated cheese on top. Finish by setting some courgette strips on top, then cover with the remaining cheese and thyme. Sprinkle with olive oil and pop in the oven for 40 minutes.
