Vegetable casserole

Creamy vegetable casserole:
50g butter
2 twigs fresh Rosemary
2 onions, 1 chopped,1 sliced
2 cloves Garlic
2 chillies
250g mushrooms
1 packet fresh mixed vegetables (broccoli,cauliflour,marrows,carrots)
2 slices of bread
100g mixed seeds(sunflower, pumpkin and sesame seeds)

Sauce;
2 tbsp flour
Rosemary
75g butter
1L milk
Salt
100g cheddar cheese
100g mozzarella cheese
35g parmesan cheese
1 tbsp dried oregano

Sweet yellow rice :
2 cups Basmati rice
3 sticks ofcinnamon
3 cardamom pods
2 tsp salt
1 tsp turmeric
50g butter
80ml brown sugar

Simple salad:
Half a cucumber
100g baby tomatoes
2 rings of feta
1 carrot
1 orange
60ml honey
Handful of coriander

METHOD:
For the creamy vegetable casserole:
Boil mixed vegetables for 10 minutes. In a saucepan melt the butter, fry onions and rosemary till golden. Add the mushrooms, chilli and garlic.

For the sauce:
Melt in butter, add flour and whisk in milk. Simmer for 4-5 minutes. Strain vegetables and add to casserole dish and toss in the sauce. Cover with cheese, chopped bread and oregano. Grill at 230◦C for 10 minutes.

For the rice:
Add all the ingredients except the butter and sugar in a pot of boiling water, cook for 15 minutes. Stir in the sugar and butter and steam for another 10 minutes.

For the simple salad:
Chop, slice or dice all the ingredients and mix together. Serve with Vegetable casserole and sweet yellow rice