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Cheese sauce and custard
Frogmarch 2002 - Whitby
This afternoon I made a cauliflower cheese and a trifle, ready for our lunch party tomorrow. I added some leeks to the cauli cheese to make a change, but kept with my usual choice of Red Leicester. It is my favourite cheese for making cheese sauces; it tastes good, melts smoothly, and the orange colour looks so much better than having a pale cream cheese sauce.

The trifle followed my usual pattern of using raspberry jam Swiss rolls as the base, and then raspberries and peaches. A classic fruit combination. No jelly, but a good layer of custard, and I’ll sprinkle some Flake on top before serving. I’ll leave the cream to be added separately.

More cooking in the morning!


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