|This is my Dad next to his Veggie Bake|
Following the Mother’s Day Lunch, I thought to share a few recipes from Dad’s that cook; because although they seem few and far between, they do exist. With Father’s Day around the corner, I thought it would be a great idea to celebrate the men in our lives that brave the kitchen, and even produce some really lovely family meals.
My Dad has always been in the kitchen whether whipping up dinners or breakfasts, helping my Mom in the kitchen, or interfering and giving his ‘2 cents’ commentary on how I am not cooking and baking the way he does. He has taught me how to make mean mash potatoes, time meat in the oven perfectly, cook veggies so they still have a crunch… not so long ago he showed me how to make his lemon meringue pie. He has been one of the main influences in my food obsessions and cooking skills.
I think what makes my Dad’s cooking so good, is that he is so patient and meticulous in the kitchen. Although I have learnt a lot from him, I am yet to master the kind of patience he has. He also has a way of tasting a dish and figuring out how to replicate it, with his own twist of course.
I have witnessed some really unappetizing veggie bakes, you know the ones that have gone too watery, the cheese sauce has curdled, there is no real cheesy flavour, and the veggies are overcooked, soggy, soft and tasteless. I assure you; my Dad’s veggie bake is nothing like that! This veggie bake isn’t the only thing my Dad can cook really well, I have featured many of his recipes before. This dish however, is worth featuring though; Dad gets the cheese sauce to the right consistency and the texture of the veggies perfect every time.
If you’re planning a Sunday Roast this Father’s Day, this veggie bake will work wonders, and help contribute to the moreish meal!
Dad’s Veggie Bake
1 Litre Milk
¾ tsp Hot English mustard
2 – 3 tsp Aromat
Ground pepper (to taste)
4 heaped tsp Mazina/cornstarch (mixed with a bit of water)
4 Cups Cheddar cheese, grated
- Place the fresh raw broccoli and cauliflower florets into a baking dish. Make sure to mix them together.
- Preheat oven to 180 degrees.
- In a sauce pan, pour the milk in and add the English mustard, Aromat and ground pepper.
- On a medium to high heat, bring the milk mixture to the boil. Make sure you continuously stir the milk, to avoid it sticking or burning at the bottom.
- Once the milk starts forming tiny bubbles and at boiling temperature, remove from heat and add the maizina (cornstarch).
- Place back onto the heat, and continue to stir until you feel the mixture thickening.
- Once the milk is at the right consistency, take the mixture off the heat and add 3 cups of grated cheese.
- Stir in the grated cheese until smooth and melted through.
- Pour the cheese sauce over the raw veggies, making sure all is covered.
- Sprinkle the remaining grated cheese on top and bake in the oven for 30 minutes or until golden brown.