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Pat EPat E Posts: 10,338
This recipe is our favourite Pumpkin Soup.

S. E. NSW
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  • Pat EPat E Posts: 10,338
    Your recipe sounds very yummy, Hexagon. Hubby makes his own pasta, so we’ll give it a try. 
    S. E. NSW
  • Pat EPat E Posts: 10,338
    Your recipe sounds very yummy, Hexagon. Hubby makes his own pasta, so we’ll give it a try. 
    S. E. NSW
  • PeggyTXPeggyTX Posts: 553
    This is our favorite side dish at holidays.  It goes well with roast fowl, pork, boast beef, roast lamb and baked ham.  It's amazingly simple to put together as well.  It's the Smoked Gouda cheese that truly makes this recipe a cut above all other baked cauliflower dishes I've tasted.  I don't do Facebook anymore, but when I did, this recipe post garnered literally over 1 million shares 2 years ago.  My second all-time highest FB recipe post ever.  My Lebanese Baked Chicken still holds first place there. :)
    INGREDIENTS:

    1 medium large head cauliflower

    6 oz. cream cheese, softened

    4 oz. Smoked Gouda cheese, grated

    ¼ tsp. coarse black pepper

    Optional:  chopped chives or green onion to garnish the top and enhance flavor.

    DIRECTIONS: Cut up cauliflower into manageable pieces and boil or steam until tender.  Drain off any water and mash the chunks up slightly with a fork (do not puree, however).   Stir in softened cream cheese until it is melted and blended well.  Grease glass casserole dish and spoon half the cauliflower mixture in.  Sprinkle with half the grated smoked Gouda.  Spoon remaining cauliflower into dish and top with rest of Gouda cheese.   Bake at 350º for 20-30 minutes or until bubbly.

    The full recipe comments, directions and nutritional breakdown can be seen on my recipe blog here: https://buttoni.wordpress.com/2017/12/21/smoked-gouda-cauliflower-4/


    My low-carb recipe site: https://buttoni.wordpress.com/
  • Pat EPat E Posts: 10,338
    Your recipe sounds tempting, Peggy. Thanks for posting it.
    S. E. NSW
  • PeggyTXPeggyTX Posts: 553
    Always a pleasure to share good food. :)
    My low-carb recipe site: https://buttoni.wordpress.com/
  • steephillsteephill Posts: 2,111
    When I harvested the last of the greenhouse cucumbers I added them to my celeriac soup. The soup is normally like molten lava but the cucumber lightens it nicely.
  • ObelixxObelixx Vendée, Western FrancePosts: 26,388
    Good idea @Steephill.  I expect courgette would do that too.

    I quite fancy making some drop cones today after all the chat about the difference between those, crumpets and pikelets on another thread.   @PeggyTX - drop scones or Scotch pancakes are what you know as American panckaes.  You just make yours bigger tho I expect you don't make them at all as they're not Atkins friendly.
    "We don't stop playing because we grow old; we grow old because we stop playing." - George Bernard Shaw
  • PeggyTXPeggyTX Posts: 553
    Actually, I occasionally do make them Obélix, but with very different ingredients that ARE Atkins friendly:  https://buttoni.wordpress.com/2019/04/04/fluffy-pancakes-2/

    My low-carb recipe site: https://buttoni.wordpress.com/
  • ObelixxObelixx Vendée, Western FrancePosts: 26,388
    Yes those look good but you do that bacon and maple syrup thing which is just not British as per their origins which are a teatime treat with butter and jam or syrup.  Can't get liquid sweetener or Carb quick products here.
    "We don't stop playing because we grow old; we grow old because we stop playing." - George Bernard Shaw
  • FairygirlFairygirl west central ScotlandPosts: 40,586
    This  is how I do Scotch pancakes. Drop scones for English/Welsh viewers  ;)
    It's an old Mary Berry recipe, but is fairly standard

    6 oz SR Flour [175 g ]
    1.5 oz Caster sugar  [ 40 g]
    1 tspn baking powder
    1 egg
    Approx 7 fl. oz milk  [200ml] 

    Mix the dry ingredients, then add the egg and some of the milk and whisk until it's a thick batter [similar to double cream] 
    Heat a heavy based frying pan/griddle, lightly grease and drop spoonfuls of the mix into the pan. When bubbles appear on the surface, turn and cook for a minute or so. 
    Turn out onto a rack, and keep covered with a tea towel to keep warm while cooking all of the mix. 
    Spread with butter, and jam, or whatever you like, and eat!
     

    It's a place where beautiful isn't enough of a word....


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