Dheeraj, daughter and dinner...

So, as you all already know, my husband was in Nairobi while the volcano erupted. And as of now, he has set out on a complicated route to get back home. Nairobi-Istanbul-Budapest-Milan-drive to Vevey! Yeah! It's almost like that 'Around the world in 80 days' kinda thingie! Anyway, will keep you posted on the Tauroman's Adventures!

I have been a single mum for 8 days now! So Chi is literally attached to me at the hip! I've been forced to have bath with an audience, do the laundry with the little monster trying to dive into the washing machine, fold laundry with her promptly unfolding it, the sound of the dishwasher is like a gun going off for a 100 meter dash (never knew these little things could move so fast)!... well, u get the idea :S. 

But when it comes to cooking, I am quite paranoid about with my little one wandering into the kitchen. I am so sure I will scald her with boiling pasta or get spices in her eyes! So the only option left is to cook when the curious cat sleeps.... which means I don't end up eating my dinner until 10 pm! 

Anyway, I've been trying to clear up my fridge, so it was the cauliflower and broccoli's turn to go into the pot today. I googled the ingredients and this is what I found (I google most of my dinners!)... 

A simple Broccoli and Cauliflower casserole... very yummy I must add :)

For those interested, here is the recipe.

Broccoli and cauliflower casserole recipe with a creamy white sauce and Parmesan cheese

Ingredients:

• 2 cups water
• 1/2 teaspoon salt
• 500 gms of broccoli and cauliflower pieces
• milk
• 4 to 5 tablespoons butter
• 4 tablespoons flour
• salt and pepper to taste
• dash nutmeg, optional
• 2 tablespoons fine dry bread crumbs
• 1 to 2 tablespoons grated Parmesan cheese
• 1/8 teaspoon paprika

Preparation:

In a large saucepan, bring water and salt to a boil. Add broccoli and cauliflower; cook just until crisp-tender. Drain cauliflower, reserving liquid. Add milk to the vegetable liquid to measure 2 cups.

Turn vegetables into a shallow baking dish. Melt 3 tablespoons of butter in the saucepan over medium heat. Blend in the flour, stirring until smooth and bubbly (mine did not bubble!). Gradually stir in milk mixture. Cook, stirring constantly, until thickened and smooth. Season with the salt, pepper, and nutmeg. Pour sauce over broccoli and cauliflower. Dot with remaining 1 to 2 tablespoons of butter. Combine bread crumbs (I didn't have bread crumbs so I just shredded some not-so-fresh bread), Parmesan cheese, and paprika; sprinkle over vegetables. Bake at 450° for about 20 minutes, until casserole is bubbly. 

Viola! Serves 4 (yeah I don't like cooking everyday :)).


Here's a picture of the end result, after I ate my portion :)

Toodles!