BUTTERCREAM ICING

125g of unsalted butter at room temp (can use ordinary butter if preferred)
1 tsp vanilla essence
1 1/2c icing sugar
2 Tbsp of milk at room temp.

Beat butter in a bowl until pale and flufy
Continue beating and gradually add vanilla essence and half the icing sugar
Gradually add the milk and the remaining icing until smooth.

If you want it chocolate flavoured I usually omit milk and dissolve 2tsp cocoa in 2TBsp of boiled hot water.

CAULIFLOWER SOUP

1 tbsp olive oil
1 chopped onion
1 scant tsp curry powder (optional)
1 head cauliflower, broken into pieces
2 med potatoes (peeled & chopped)
8 cups chicken stock
1.5 cups grated gruyere cheese (could substitute cheddar??)
8 slices baguette

note to self : I just used normal cheese and did not bother with the grilled cheese toast because I'm lazy :o)


Heat oil in large heavy pan on medium heat.

Cook onion for 5 mins until soft.

Add curry powder, stir and cook for 2 mins.

Add cauli & potatoes, stir to coat.

Add stock and bring to boil. Reduce heat and simmer for 20-25 mins until veggies are tender.

Season (also added a tsp of sugar).

Cool a little, then blend until smooth.

Stir in 1 cup gruyere and reheat gently.

Toast one side of baguette under grill, sprinkle remaining cheese on untoasted side, then grill again until melted & golden.

Ladle hot soup into bowls and add with grilled cheese toast.

NOTE : I just used normal cheese and did not bother with the grilled cheese toast because I'm lazy :o)

Thanks again EBB