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Add a photoRaciónes: 8
Ingredientes
- 1 x Small cauliflower
- 1 pt Thick Bechamel sauce
- 1 x Teacup double cream
- 1/2 lb Peeled prawns
- 1/4 lb Caerphilly cheese
- 1 tsp Garlic salt
- 1 tsp Tomato ketchup
- 1 tsp Celery salt
- 1 tsp Grnd bay leaf
- 1 tsp Turmeric
- 1 tsp Mustard pwdr
Direcciones
- Cook small cauflower untill the florettes are soft, but still hard. Break the florettes and put a desertspoonful into individual hors a'ceuvres dishes or possibly an oven proof dish. Keep warm. Make a pint of Bechamel sauce using Welsh butter to Panada consistency. Add in to sauce the cream, tomato ketchup, garlic salt, celery salt, grnd bay leaf, tumeric, mustard pwdr and a little freshly grnd pepper.
- Beat the sauce well, add in the peeled prawns and caerphilly cheese (crumbled) and heat gently. Don't boil. Pour the mix over the cauliflower and grill till golden. pipe creamed potatoes around the individual portions. Mrs. M Neal, Plas Fron Deg, Church Walks, Llanduduno.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 67g | |
| Recipe makes 8 servings | |
| Calories 87 | |
| Calories from Fat 47 | 54% |
| Total Fat 5.31g | 7% |
| Saturated Fat 3.0g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 71mg | 3% |
| Potassium 164mg | 5% |
| Total Carbs 3.0g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.83g | 1% |
| Protein 6.93g | 11% |
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