I had some plum tomatoes hanging around that were a little past their best, plus some orange and yellow peppers that were surplus to requirements, so I decided to make a roasted tomato and pepper soup late morning. I chopped the tomatoes in half, chopped the peppers, added some cherry tomatoes for a sweeter taste, some chopped onion and a couple of whole garlic cloves, a glug of olive oil and some seasoning. I slow-roasted it for around 2.5 hours and left to cool. I am not one of those people who spends a lot of time peeling and de-seeding tomatoes for cooking unless I have to so I let them cool then peeled the skins off (left the pepper skin on). I added everything except the garlic to some chicken stock and simmered until the peppers were very soft. I blended it all together and then pushed through a sieve (easier than de-seeding beforehand, believe me) and voila! A tasty healthy soup, much improved by the addition of cherry tomatoes - no need to add sugar.
I always like a roast dinner on Sunday's except on the two days a year that it's too hot in this part of the world when we will probably have a BBQ (we are always the first and last on our road to get the BBQ out - I think the neighbours find our BBQ obsession tres amusing). My favourite meat is beef, preferably rib, but I've been told to calm down on the beef by Mr W as he'd stopped looking forward to it we had it so often. We only have rib for special occasions these days but we've recently started buying good quality topside or sirloin one week out of four - it's a lot easier to carve than rib and I can cook it pink in the middle for me very easily (very hot for a short time).
I am also partial to a good cauliflower cheese with my beef and I have had lots of compliments about my version, perfected over several years. My Mum always used those awful packet sauces so I have gone out of my way to find the very best recipe and I shall share it below (I don't do measurements). Other accompaniments include tenderstem broccoli (I have a slight broccoli obsession, I would eat it every day if I were allowed), roasted parsnips, carrots, roast potatoes, Yorkshire puddings (haven't attempted my own yet but they are coming soon...) and lots of gravy. There is nothing worse than going somewhere for Sunday dinner and there isn't enough gravy to go round.
Chez Watson Heart-Attack Cauliflower Cheese
A large cauliflower (we like Romanesco but any will do)
Flour
Unsalted Butter
Full-fat Milk
Dijon Mustard
Grated Gruyere (unless you like really strong cheese avoid cave-aged)
Grated Nutmeg
Salt & Pepper
Make a roux with a large chunk of butter and some flour. Gradually add the milk (use enough to cover the cauliflower completely - too much is better than not enough, so perhaps a pint minimum). Heat gently until thickened (use a whisk if you see any lumps) and then add a teaspoon of dijon, the gruyere, salt and pepper and the nutmeg. Bake in the oven for around 40 minutes on 200 degrees (put on top shelf to brown and then move down to the bottom of the oven for the remaining time.
Enjoy, can't believe I shared that one with you :)
Top tip: Take out of the oven at least five minutes, possibly more, before eating or you will take the roof of your mouth off and won't be able to taste the rest.
Obviously cook the cauliflower too! Oops. Almost cover with water and boil for 10 minutes for larger florets and 8 minutes for small ones. Drain well, you don't want any water in with the sauce. I use the cauliflower water to start off my gravy (together with the potato and other veg water). Put the cauliflower in an ovenproof dish, stalk side down, and cover with the sauce, and a little extra grated cheese.
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