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Cheese sauce and custard
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!
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!