Mini Caprese Skewers
Fresh, light and bursting with flavour, the perfect tasty snack or starter with a lil I…
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15mins
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3035mins
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Easy
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4
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Bites
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2
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250g of macaroni (dry weight)
1 small cauliflower and/or broccoli, separated into florets
30g of grated low-fat cheddar
4 tbsp fresh breadcrumbs
WHITE SAUCE:
4 tbsp of cornflour (cornstarch)
600ml of skimmed milk
100g of virtually fat-free fromage frais
75g of grated low-fat Cheddar cheese
2 tsp of Dijon mustard
Salt and freshly ground black pepper
Preheat the oven to 190°, gas mark 5.
Cook the macaroni in a large pan of lightly salted boiling water according to the packet instructions. Drain and keep warm.
Cook the cauliflower or broccoli in a pan of boiling water or in a steamer or colander placed over the cooking macaroni for about 5 minutes until just tender but not mushy. Drain well.
Meanwhile, make the white sauce: blend the cornflour with a little milk until smooth. Heat the remaining milk in a pan and as soon as it starts to boil, reduce the heat and stir in the cornflour mixture. Stir with a wooden spoon for 2-3 minutes until the sauce is thick and smooth. Off the heat, stir in the fromage frais, cheese, and mustard. Season with salt and pepper.
Put the macaroni and cauliflower or broccoli in a large ovenproof dish. Pour the sauce over the top and sprinkle with the grated cheese and breadcrumbs. Bake in the oven for 20 – 25 minutes, until bubbling, crisp and brown.
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