Wednesday was any ordinary day I had planned what we were going to eat but the jar of white sauce I was going to use was horrifically out of date it said October 2013. My powers of time travel are some what limited so going back in time wasn't going to work this time.
1 cauliflower
500ml of semi skimmed or skimmed milk
4 tablespoons of plain flour
50 g of low fat spread
12 meatballs
3 medium potatoes
50g low fat cheese grated.
2 tablespoons of pesto .
First sieve the flour into a saucepan
Add the 500 ml of milk
Add the 50 g of low fat spread
Gently heat
As the spread starts to melt whisk for 2 minutes.
And your sauce should come together smoothly.
Add your 50 g of low fat cheese.
If you find your sauce is to thick just add a little more milk till it is the consistency that you want it to be. Set the sauce to one side
Next cook your chopped up cauliflower around 5 minutes should do it.
Put your cauliflower at the bottom of an oven proof dish.
You can if you wish flour your meatballs first and gently brown them off in a frying pan.
Add to the cauliflower cheese mixture.
Layer the sliced potato over the mixture .
Put the completed dish in the oven for 45 minutes to an hour.
About 15 minutes before the end of your cooking time drizzle pesto over your dish and return to the oven.
