Cauliflower And Broccoli Cheese

Yesterday I popped down to London town to attend a Mother’s Meeting event. I wasn’t too sure what to expect, but I’m so glad I went as it was lovely and super social.

I don’t think I’ve ever been in one place with so many inspirational women before. There were three guest speakers, Clemmie Telford – a blogger, copywriter and branding consultant, Jo Tutchener-Sharp – founder of Scamp & Dude and Michelle Kennedy – founder of an app called Peanut.

These ladies all set up their brilliant businesses while juggling being a mum and their drive and enthusiasm was really refreshing . Jo’s story in particular was very moving and totally inspirational as she launched her business while recovering from brain surgery.

I came home feeling full of positivity and I had a great time popping down to London – I think you forget how nice it is just to have some time to yourself and talk to other adults rather than staying in watching This Morning!

Because I was out yesterday I didn’t have much in for lunch today, but I managed to cobble together one of our fall back recipes from ingredients that are always around. It’s simple, nutritious and really tasty, I love it too!

Cauliflower and Broccoli Cheese

Ingredients

75g Broccoli cut into small pieces

100g Cauliflower cut into small pieces

20g Plain flour

20g Unsalted butter

200ml Whole milk

50g Cheddar cheese, grated

Method

Steam or boil the broccoli and cauliflower for around 12 minutes or until they are soft.

While you’re cooking the veg make the sauce. Melt the butter in a saucepan then add the flour, I use a whisk to mix as it makes things a lot less lumpy. Then slowly add your milk a bit at a time and whisk, whisk, whisk until there’s no lumps. Then switch to a wooden spoon and stir until the sauce thickens, then take it off the heat and stir in half the cheese.

Once you’ve drained your veg really well, because you don’t want any excess water in there, pop the veg in a baking dish and cover with the sauce. Then pop the rest of the cheese over the top and place it under the grill until it turns golden. Cool a bit and then eat.

You can mush this up really easily for smaller babies or serve it chunky for older ones.

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