Those Who Harvest
Those Who Harvest
Those Who Harvest

Recipes from


The name says it all – a hearty comfort meal for anyone who has had a long hard day’s work!


  • 2 green onions
  • ½ cauliflower or broccoli head
  • 1 cup mushrooms
  • 50g mange tout
  • 2 Tbsp olive oil
  • 1 tsp oregano
  • 1 tsp salt
  • 1 tsp sugar
  • 2 tsp ground pepper
  • 1 cups milk
  • ½ flour
  • ½ cup butter
  • 1 cup cheese
  • 2 cups penne pasta


Make pasta as per instructions on pack. I boil water in a pot with some salt and olive oil, before adding pasta. Cook until al dente, stain and set aside for later.

In a pot, heat olive oil on medium high heat. Roughly chop green onions and then add to pan once oil is hot. Lower heat to medium temperature.

Add salt, pepper and sugar, and stir – do not burn onions. Simmer for 2 minutes until onions go translucent.

Segment cauliflower/broccoli into florets and then cut florets in half before adding to pot along with oregano. Add a bit of water and then place a lid on pot, cooking for 3-4minutes.

Cut mange tout into about 1cm pieces and add to pot. Stir ingredients together. Close the lid and let simmer for another 1-2minutes before adding chopped mushrooms.

Now add pasta to the pot and mix evenly. Preheat oven to 220deg.

White sauce. The general rule of thumb is equal parts butter to flour. Grate cheese before starting. Melt butter on low heat and then add flour. Keep stirring until flour and butter combines. Now slowly start to add milk, keep stirring. Depending on how thick you would like it, use more or less milk. Continue stirring until well mixed and smooth. Turn heat off and add ½ cup cheese. Make sure cheese has melted before adding sauce to the main dish.

Mix well and then pour over into oven dish. Top with the remaining cheese and place in oven for 15minutes.

Remove from oven and enjoy warm.

– Bushrah, one of those who harvest

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