Recipe for family meals :

It is many years since Hub-UK was first launched. It has been created from recipes contributed form all over the world, from professionals and amateurs alike. A great many of the recipes do not have any details as to who sent them in or from where they came. It would be a shame not to share them with you for this reason alone.

This Welsh recipe is one such recipe. If you know where it originated, or perhaps it is even yours, let me know and I will add the necessary credits and acknowledgements.

"The most indispensable ingredient of all good home cooking - love, for those you are cooking for" ~ Sophia Loren.

Ingredients

1 small cauliflower
1 pt thick Bechamel sauce
1 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 ground bay leaf
1 tsp turmeric
1 tsp mustard powder

Method

• Cook small cauliflower until the florets are soft but still firm.

• Break the florets and put a dessert spoonful into individual hors d'oeuvres dishes or an oven proof dish. Keep hot.

• Make a pint of Bechamel sauce using Welsh butter until it reaches a thick paste consistency.

• Add to sauce the cream, tomato ketchup, garlic salt, celery salt, ground bay leaf, turmeric, 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.
  

Serves 8