Coygimwch Dell Patagonia (Prawn Patagonia) Welsh

1. Cook small cauflower untill the florettes are soft, but still firm.

2. Break the florettes and put a desertspoonful into individual hors a'ceuvres dishes or an oven proof dish.

3. Keep hot.

4. Make a pint of Bechamel sauce using Welsh butter to Panada consistency.

5. Add to sauce the cream, tomato ketchup, garlic salt, celery salt, ground bay leaf, tumeric, mustard powder and a little freshly ground pepper.

6. Beat the sauce well, add the peeled prawns and caerphilly cheese (crumbled) and heat gently.

7. Do not boil.

8. Pour the mixture over the cauliflower and grill until golden brown.

9. pipe creamed potatoes around the individual portions.

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Nutrient	Quantity
Total fats	0.1831 g
Protein	1.7386 g
Carbohydrates	2.464 g
Energy	17.5422 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.01 g
Water	5.9785 g
Aspartic acid	0.0558 g
Calcium, Ca	18.4023 mg
Fiber, total dietary	0.8388 g
Niacin	0.1304 mg
Vitamin A, RAE	3.979 g
Arginine	0.0162 g
Riboflavin	0.0176 mg
Tocopherol, beta	0.0003 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0001 g
Glutamic acid	0.0342 g
Sodium, Na	5.7647 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0019 g
Total lipid (fat)	0.1831 g
Manganese, Mn	0.643 mg
Fructose	0.0135 g
Proline	0.0144 g
Fatty acids, total saturated 16:0	0.0186 g
Fatty acids, total saturated 8:0	0.0002 g
Sucrose	0.0714 g
Choline, total	6.0802 mg
Fatty acids, total polyunsaturated 18:1 t	0.0017 g
Sugars, total	0.0963 g
Serine	0.0084 g
Fatty acids, total saturated 10:0	0.0255 g
Fatty acids, total saturated 18:0	0.0036 g
Fatty acids, total saturated 20:4 undifferentiated	0.0037 g
Vitamin B-6	0.0221 mg
Selenium, Se	1.3928 g
Ash	0.3191 g
Fatty acids, total saturated 18:1 undifferentiated	0.0181 g
Pantothenic acid	0.0163 mg
Phenylalanine	0.0159 g
Copper, Cu	0.0592 mg
Betaine	0.291 mg
Thiamin	0.0103 mg
Retinol	2.125 g
Methionine	0.0042 g
Iron, Fe	2.0072 mg
Carbohydrate, by difference	2.464 g
Phosphorus, P	22.398 mg
Folate, total	2.7425 g
Tocopherol, gamma	0.0216 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0016 g
Alanine	0.0099 g
Cholesterol	3.5417 mg
Valine	0.0198 g
Fatty acids, total saturated 18:2 undifferentiated	0.0299 g
Glycine	0.0141 g
Glucose (dextrose)	0.0114 g
Fatty acids, total saturated 14:0	0.0132 g
Zinc, Zn	0.228 mg
Isoleucine	0.0141 g
Fatty acids, total saturated 12:0	0.0033 g
Fatty acids, total polyunsaturated	0.0484 g
Fatty acids, total saturated 14:1	0.0046 g
Tocotrienol, gamma	0.0015 mg
Fatty acids, total polyunsaturated 17:1	0.0049 g
Leucine	0.0243 g
Tocotrienol, alpha	0.0036 mg
Vitamin A, IU	44.1933 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0008 g
Folate, DFE	2.7425 g
Tryptophan	0.0051 g
Vitamin C, total ascorbic acid	0.3 mg
Fatty acids, total polyunsaturated 18:1 c	0.0022 g
Fatty acids, total saturated 20:0	0.0029 g
Tyrosine	0.0096 g
Vitamin B-12	0.0708 g
Vitamin K (phylloquinone)	0.4091 g
Fatty acids, total saturated	0.0778 g
Histidine	0.0045 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0024 g
Fatty acids, total monounsaturated	0.0295 g
Threonine	0.0099 g
Folate, food	2.7425 g
Fatty acids, total polyunsaturated 17:0	0.0101 g
Vitamin E (alpha-tocopherol)	0.1683 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0023 g
Fatty acids, total trans	0.0017 g
Fatty acids, total trans-monoenoic	0.0017 g
Magnesium, Mg	8.3767 mg
Lysine	0.0114 g
Potassium, K	81.8657 mg
Cystine	0.0045 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Cauliflower	1	0	0	0
Bay leaf	1 teaspoon	1.878	0.4498	0.0502
Tomato ketchup	1 tablespoon	6.3042	0	0.0354
Celery salt	1 teaspoon	6.3042	0	0.0354
Mustard Powder	1 teaspoon	6.3042	0	0.0354
Turmeric	1 teaspoon	9.36	2.0142	0.0975
garlic salt	1 teaspoon	6.3042	0	0.0354
prawn	0.5 lb	6.3042	0	0.0354
bechamel sauce	1 pint	6.3042	0	0.0354
double cream	1 cup	6.3042	0	0.0354
caerphilly cheese	0.25	6.3042	0	0.0354