Broccoli And Cauliflower Gazpacho With Cheesy Croutons Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Add broccoli and cauliflower and cook uncovered until tender yet firm to the bite, 2 to 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and transfer broccoli-cauliflower to a baking dish.
• Melt butter in a saucepan over medium heat; add flour and stir until browned and bubbling, 3 to 4 minutes. Whisk half-and-half and Dijon mustard into butter-flour mixture; bring to a boil, reduce heat to medium-low, and simmer until cream sauce is thickened, about 2 minutes.
• Stir 2/3 cup Cheddar cheese, Parmesan cheese, and paprika into cream sauce; cook and stir until cheeses are melted. Season sauce with salt and pepper. Pour sauce over broccoli-cauliflower mixture and top with 3 tablespoons Cheddar cheese and bread crumbs.
• Bake in the preheated oven until topping is lightly browned, 15 to 20 minutes.

Steps:

• In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Add cheeses; stir until melted., Place vegetables in a 2-qt. baking dish coated with cooking spray; sprinkle with ham. Pour sauce over ham. Place bread crumbs in a small bowl; spray with butter-flavored spray. Sprinkle around the edge of casserole. , Bake, uncovered, at 350° for 25-30 minutes or until heated through and bubbly.

Steps:

• Preheat the oven to 325°. In a Dutch oven, heat the butter over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Stir in flour until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in cheese and salt until cheese is melted., Remove from heat. Gradually whisk in eggs. Stir in vegetable blend. Transfer to a greased 8-in.-square baking dish. Bake, uncovered, until set, 50-60 minutes. Let stand 10 minutes before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Put broccoli and cauliflower in separate saucepans and pour enough water into the saucepans to cover the vegetables completely; bring each to a boil and cook until tender, 3 to 4 minutes. Drain each and mix in a 11x7-inch baking dish.
• Beat eggs in a bowl until creamy. Mix mayonnaise, onion, and 1/2 cup Cheddar cheese into the eggs; pour over the vegetables. Pour melted butter over the broccoli mixture and top with the remaining Cheddar cheese. Sprinkle croutons over the entire dish.
• Bake in preheated oven until browned and bubbling, about 40 minutes.

Steps:

• For the gazpacho: Place the cashews in a small bowl and cover with the boiling water. Let soak for 15 minutes. Drain and allow to cool slightly; reserve the soaking water.
• Combine the cauliflower, half the zucchini (about 1/2 cup), half of the torn bread, half the red onion, 1 clove of garlic, 1 tablespoon of the vinegar and 1 tablespoon of olive oil in a blender. Add half the soaked cashews and blend on high, adding the reserved soaking water 1 or 2 tablespoons at a time to help the mixture blend until smooth and creamy but not too thin. Pour the cauliflower soup into a container and chill for at least 30 minutes.
• Using the same blender (you don't need to wash it out), combine the broccoli with the remaining zucchini, bread, red onion, 1 clove garlic, 1 tablespoon vinegar, and 1 tablespoon oil. Add the remaining soaked cashews and blend on high, again adding reserved soaking water 1 or 2 tablespoons at a time to help the mixture blend until smooth and creamy but not too thin. Pour the broccoli soup into a container and chill for at least 30 minutes.
• Meanwhile, for the toasted cheese croutons: Preheat the broiler. Spread a thin layer of Dijon mustard on one side of each baguette slice, then sprinkle each with 2 tablespoons of the cheese and drizzle with oil. Place on a small sheet pan and broil until the cheese is just melted and bubbling and the edges of the bread are just starting to crisp. Allow to cool slightly before serving with the soup.
• When ready to serve, stir a 1/2 cup of the chilled sparkling water and a 1/2 teaspoon of lemon zest into each soup and season each to taste with salt and pepper. Divide the cauliflower soup evenly between each of 4 soup bowls, pouring on the left side of the bowl. Then divide the broccoli evenly between the same bowls, now pouring on the right side to create two distinct soups side-by-side in the same bowl. Garnish each bowl with a toasted cheese crouton and serve immediately.

Steps:

• Heat oven to 200C/180C fan/gas 6. In a very large saucepan, cook the cauliflower in boiling salted water for 5 mins. Then add the broccoli and cook for 3 mins more. Drain well and transfer to a large ovenproof dish.
• To make the cheese sauce, melt the butter in a small pan. When foaming, add flour and mustard powder, and cook for 1 min, stirring constantly. Take off the heat and add the milk, a little at a time, stirring constantly to get rid of any lumps. Once half the milk has been added, return to the heat and add the remaining milk. Keep stirring and bring to the boil, then turn down to a simmer and cook for 2 mins, until thickened and smooth. Add most of the cheese and some seasoning then take off the heat and add the chives.
• Pour the sauce over the vegetables and sprinkle with the remaining cheese. This can be done the day before and kept covered in the fridge. Cook in the oven for 35-40 mins until bubbling, allowing an extra 5-10 mins cooking time if from the fridge.