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Coygimwch Dell Patagonia

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Recipe

 

Yield

8 servings

Prep

20 min

Cook

30 min

Ready

1 hrs
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
1 each cauliflower florets
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1 pint bechamel (white) sauce
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1 cup double cream
½ pound shrimp
peeled
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¼ pound cheese
caerphilly
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1 teaspoon garlic salt
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1 tablespoon ketchup
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1 teaspoon celery salt
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1 teaspoon bay leaves
ground
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1 teaspoon turmeric
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1 teaspoon dry mustard
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Ingredients

Amount Measure Ingredient Features
1 each cauliflower florets
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473 ml bechamel (white) sauce
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237 ml double cream
226.8 g shrimp
peeled
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113.4 g cheese
caerphilly
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5 ml garlic salt
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15 ml ketchup
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5 ml celery salt
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5 ml bay leaves
ground
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5 ml turmeric
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5 ml dry mustard
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Directions

Cook small cauflower untill the florettes are soft, but still firm.

Break the florettes and put a desertspoonful into individual hors a'ceuvres dishes or an oven proof dish.

Keep hot.

Make a pint of Bechamel sauce using Welsh butter to Panada consistency.

Add to sauce the cream, tomato ketchup, garlic salt, celery salt, ground bay leaf, tumeric, mustard powder and a little freshly ground pepper.

Beat the sauce well, add the peeled prawns and caerphilly cheese (crumbled) and heat gently.

Do not boil.

Pour the mixture over the cauliflower and grill until golden brown.

Pipe creamed potatoes around the individual portions.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 76g (2.7 oz)
Amount per Serving
Calories 19276% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 10g 50%
Trans Fat 0g
Cholesterol 111mg 37%
Sodium 479mg 20%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 21g
Vitamin A 13% Vitamin C 2%
Calcium 14% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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