Yes - The Best Macaroni Cheese - Thank you Delia Smith

Of course Delia is right. How can I question her!
I saw her make this recipe earlier this year and gave it a go.
I did something wrong, as it was too dry and I really wasn't impressed...probably overcooked it.
Anyway, I saw it on TV again this morning and thought, let's give it another go, she made it look so appetizing.
I am so pleased I did.
Yes, Thank God, or should I say Delia..it is fantastic Mac and Cheese.
The sauce was so light, just melted in your mouth just like a real souffle.
The macaroni cooked to perfection.

I thought this would be perfect for Ruth of Once Upon a Feast.
She started Presto Party Night 129 weeks ago. Bloggers from all over submit recipes to her weekly event. This week is it being hosted by Rachel of The Crispy Cook
The round up will be at the end of the week. So if you are wanting new pasta recipes have a look at http://www.prestopastanights.com.
Some hints
Don't over boil the Macaroni...it is getting a second bake.
Heat the dish first
Only cook it for 12 minutes.

Pre heat the oven to 200C
You will need a medium gratin dish, lightly greased

So here we go.
175 gm Macaroni
75 gms Mascarpone
50 gms Gruyere grated
50 gms Parmesan grated Buy the best Parmesan it's worth it.


Bechamel Sauce
30 gms butter
1 medium onion finely chopped
30 gms flour
300 mls milk
1 bayleaf

1/4 whole nutmeg grated fresh
Sea salt
Freshly ground black pepper

2 large eggs separated

First make the Bechamel Sauce
Melt the butter
Add the chopped onion
Sweat till translucent
Season with salt and pepper
Add flour
Mix well

Meanwhile heat the milk with the bayleaf, use the microwave so simple.
Add to the roux.
Stir well till lumps disappear.

Add grated nutmeg
Test for seasonings, adjust if necessary.

Cook the flour out for a few minutes.
If it is too thick, add a little more milk.

Add Mascarpone, Gruyere, and half of the Parmesan
Then add the eggs yolks, lightly beaten
Mix well.

Place gratin dish into oven to get it hot.

In a big pot, bring plenty of salted water to the boil
Cook macaroni for 6 minutes only and drain.

Add to cheese sauce

Beat eggs whites, till soft peaks.
Fold into Macaroni mix.

Remove Gratin Dish from the oven
Pour Macaroni mixture into it.
You can see how "souffleish" it is.
Sprinkle over the remainder of the Parmesan
Into the oven
Bake for just 12 minutes
Remove and serve

I made a little mixed salad to accompany it.
It was sensational.

Cooking Classes Day 1

Sophia wants to learn how to cook.

Her Father dropped her off on his way to work and we started on a very busy morning.

First we made a shopping list based on our menu
Then lets go shopping.

Our menu was based on her learning some basic skills.
Yesterday I made the wonderful Mandarin and Chocolate bread.



It is very good, so we had 200 mls of juice from the canned mandarins.
Yes Jelly

So
200 mls Mandarin Juice
3 teaspoons gelatin
1 tablespoons sugar

200 mls Berry Juice
Water
2 x nectarines
Handful frozen raspberries.

Heat the mandarin juice with gelatin and sugar till dissolved
Add berry juice and water
Into serving dishes add cut up fruit
Divide the juice between the dishes and into the fridge till set.


Skills measuring.

Joseph our grandson has many allergies
Egg is one
This makes life difficult for the cook and adding mayo to salads or sandwiches is a no no.
I thought let’s make the
Old Fashioned Salad Dressing

The Much Maligned Salad Dressing I add
But actually everyone sneakily likes it.
So so simple

1 can Highlander Condensed Milk
½ teaspoon salt
2 teaspoon dry mustard powder
1 cup white wine vinegar

Mix together to combine
Leave to thicken and store in refrigerator.


Skills can opening and using a whisk.

Next Macaroni and Cheese.
This amount made enough for 4 people

Skills making a roux
Grating cheese
Developing palate

300 gms macaroni

¼ cup butter

¼ cup of flour

¼ cup of white wine

180 mls of evaporated milk
1 shallot peeled, freshly ground black pepper, bay leaf
2 cups of milk

1 teaspoon of paprika

2 teaspoons of Dijon mustard

200 gms of cheddar cheese, grated

50 gms of Parmesan cheese, grated

Salt and freshly ground black freshly ground black pepper

Topping
Grated cheddar cheese

Panko breadcrumbs
1 slice tomato per person
Freshly ground black pepper

Infuse milks with shallot, freshly ground black pepper and bay leaf about 4 minutes in the microwave.
Cook macaroni to manufacturers instructions
Melt butter and add flour mix to combine
Cook 3 or so minutes to cook out the flour. Add white wine, whisk quickly till smooth and then

Add hot milk all at once.

Add mustard and paprika

Cook for 2-3 minutes stirring so it doesn’t stick

Add grated cheese

Taste and add salt and freshly ground black pepper if needed
Drain cooked pasta add to sauce and divide into individual dishes
Cover with grated cheese and breadcrumbs
Pop a slice of tomato on top
Bake 190C about 20 minutes.

We went completely retro and made the salad from iceberg lettuce,

cucumber, avocado and chives

Skills Chopping and balance of ingredients.

We had the salad dressed with the Old Fashioned Salad Dressing as a starter with some French Bread.

She's a Happy Camper

Last but not least

Queen Cakes
This recipe makes about 9 little cakes just enough to eat in one go.

Skills basic baking...creaming butter and sugar and measuring ingredients.

Even spooning mixture into cases

70 gms sugar
70 gms room temperature butter
1 egg well beaten

115 gms flour
½ teaspoon BP
¼ cup milk

55 gms sultanas
1 teaspoon grated lemon zest

Cream butter and sugar
Add egg beat well
Add rest of ingredients
Mix well

Cook in patty cases about 15 minutes in 200C
They will be golden

So Sophia had non allergy foods for Joseph Jellies, Macaroni Cheese, ( he reckons he doesnt like Mac and Cheese...so we thought we might call it Cheese and Tomato Savoury)

Anyhow she will have to eat the cakes by herself!!!
Shouldn't be too hard I think

A successful first day.

Italian Chow - Great for A Buffet

My Mother in law (pictured below with my husband, his brother and cousin Sue. Apparently it was a family wedding.)was a whiz at entertaining.
Sadly we lost her to cancer in 1970 but I learnt a lot about catering for a crowd from her.
This recipe was one of her favourites, she got it from some woman’s magazine in the 60’s.
Very easy, you just bunged a whole pile of ingredients together and baked in the oven.
It really is very tasty. Also very economical. Makes the meat go a long way.
So keep this as a budget dish as well.
Went really well on the buffet table.
This amount will feed 4-6 people
I though this would be a great entry for Ruth’s of Once Upon a Feast Presto Pasta Night
It is being hosted this time by Foodietots
Have a look at their sites. The PPN round up will be available on Saturday.

Italian Chow
1 tablespoon butter
1 onion chopped
1 lb of mince

1 packet of mushroom soup
1 cup water

1 cup cooked macaroni
1 tin of peas drained
1 tin corn drained
1 tin tomatoes with juice

Grated cheese
Cook macaroni and reserve
Fry onion in butter till soft
Add mince and brown
Add Mushroom soup mixed with cup of water

Cook gently for 20 minutes

Add peas, corn, tomatoes and macaroni
Mix well
Place in gratin dish

Cover with grated cheese

Bake 180C oven about 30 minutes

I have adjusted it using fresh produce
My version is a lot more colourful and probably more tasty.
But both work!

My husband is giong to deliver our boat Cajun Moon, up north, ready for our Summer holiday
The Crew are sailing right through - it takes about 20 hours so I have made this dish and freezing it.
All they have to do is bake and serve.
Just pop in a bowl, excellent for people sailing along, on a lean.
Hopefully it will be smooth sailing for them

My version
Will feed 4 people

1 tablespoon olive oil
300 gms mince
Sea salt and freshly ground black pepper
Slosh white wine
1 Tablespoon of flour

1 tablespoon oil
1 onion chopped
1 red freshly ground black pepper
3 large tomatoes chopped
2 teaspoons dried oregano
1 cup stock

1 cup Orecchiette cooked - Penne would be fine.
1/2 cup frozen corn
1/2 cup frozen peas

Hot pan add oil
Brown the mince
Season S & P

Deglaze with white wine
Reduce
Add 1 tablespoon of flour
Cook about 2-3 minutes to cook our flour
In another pan sauté onions till soft
Add red pepper, soften
Add tomatoes and oregano
Season
Cook about 8 minutes

Add corn, peas and pasta to tomatoes
Mix meat and tomato mix together
Into baking dish in this a foil container for the freezer

Sprinkle with bread crumbs and rated cheese
Cool and freeze
When ready to cook
It’s best to thaw
Bake 20-25minutes in 180C oven till bubbling and cheese is melted.

Yum.


Terakihi Baked With Salsa
Left over time again
I had some corn salsa left over from last night.
This salsa has the lovely sweetness of the papaya and corn, balanced with the tomato and spring onion.
Its delicious.


First The Salsa
2 corn cobs
1/4 peeled and chopped papaya
8 cherry tomatoes halved
1 spring onion chopped

Pop the corn in the microwave for 3 minutes
Remove outer leaves and silk
Cut the kernels off the cob
Mix with the other ingredients
Season with sea salt and freshly ground black pepper
Drizzle over a little extra virgin olive oil

This is great with chicken, fish, any cold cuts.
So today I bought some beautiful fresh terakihi for dinner

A quick and so so simple dinner

1 filet of Terakihi per person or any white fish - snapper would be good.
Lightly oil a gratin dish
Season your fish, with sea salt and freshly ground black pepper
Lay in dish
Cover with salsa
Cut up an extra tomato and place on top

Into 200C oven 15 - 20 minutes
Don't over cook.

Drizzle over some extra virgin olive oil
A good grind of freshly ground black pepper
Throw over a few basil leaves
My word it was fabulous.

Another keeper.

Best Mac and Cheese with Sweet Potato - Thank you Nigella

Currently I am feeding a teenage boy...wow they have huge appetites so always thinking of tasty filling food
Also, mindful of the budget.
This Mac and Cheese... bulked up with pasta...also with an excellent addition of
Kumera (sweet potato)
Cheap and Cheerful and so so tasty.  Quite a different texture. Thumbs up from the Teenager

This recipe is from Nigella's Book “Simply Nigella”
I found it on my Epicurious Website and just had to share

2 large sweet potatoes peeled and cubed
2 cups macaroni, or other small, short pasta I used Farfalle
4 tablespoons unsalted butter, softened
3 tablespoons all-purpose flour
2 cups whole milk
1 teaspoon English or French mustard (works with both)
1/2 teaspoon paprika
3/4 cup feta cheese crumbled)
1 1/2 cups sharp Cheddar, grated
Sea Salt and pepper to taste
Preheat the oven to 200°C Put on a large-ish pan of water to boil,
with the lid on to make it come to a boil faster.

When the water’s boiling, add salt to taste, and then the sweet potato pieces, and
cook them for about 10 minutes or until they are soft.
Scoop them out of the water into a bowl–using a ”spider” or slotted spoon–
and lightly mash with a fork, without turning them into a purée.

Don’t get rid of this water, as you will need it to cook your pasta in later.

In another saucepan, gently melt the butter and add the flour,
whisking to form a roux, then take the pan off the heat,
slowly whisk in the milk and, when it’s all combined and smooth,
put back on the heat.
Exchange your whisk for a wooden spoon, and continue to stir
until your gently bubbling sauce has lost any floury taste and has thickened.
Add the mustard and ¼ teaspoon of the paprika.
Season to taste, but do remember that you will be adding Cheddar and salty feta later,
so "underdo" it for now.

Cook the pasta in the sweet-potato water, starting to check 2 minutes earlier than packet instructions dictate, as you want to make sure it doesn’t lose its bite entirely.
Drain (reserving some of the pasta cooking water first) and
then add the pasta to the mashed sweet potato, and
fold in to combine; the heat of the pasta will make the mash easier to mix in.

Add the feta cheese to the sweet potato and pasta mixture,
crumbling it in so that it is easier to disperse evenly,

then fold in the white sauce, adding 1 1/4 cups grated Cheddar as you go. 

Add some of the pasta cooking water, should you feel it needs loosening up at all.
It did

Check for seasoning again, then, when you’re happy, spoon the brightly sauced macaroni cheese into 4 small ovenproof dishes of approx. 1 1/2 to 1 3/4 cup capacity
(or 1 large rectangular dish measuring approx. 12x8x2 inches deep and 6 1/2 cup capacity).

Sprinkle the remaining Cheddar over each one,

Put the pots on a baking tray, pop into the oven and bake for 20 minutes
(or, if you’re making this in a larger dish, bake for 30–35 minutes), by which time they will be piping hot and bubbling, and begging you to eat them.

I made this earlier in the day then into the oven just before we wanted to eat...and also froze 2 of the containers
Always looking ahead

Meals on Wheels brownies to the Rescue

Underneath that crispy top is the moist amazing rich and gooey brownie.

Thank you once again Chef Michael Smith.
Our daughter Katie and her husband are adding a room to their house for the imminent arrival of Baby no 2

Chris ,his father and his brother are building the room against all odds with the weather.
It has fallen on our side of the family to provide Meals on Wheels for the hungry and cold builders.
Today I made the very delicious Macaroni Cheese

and I decided to try out this recipe of Michael Smiths.

I added some chopped apricots for a little surprise.

This is incredibly easy and quite fabulous.
First in a double boiler (or a big bowl over gently simmering water melt the following
I lined my square 23 cm tin with parchment paper.

Cut the paper much bigger than the tin
This gives you a little handle to lift out the finished brownie.
Heat the oven to 170C

Take 225 gms unsalted butter
225 gms good chocolate
1 cup sugar
1 teaspoon vanilla

4 eggs lightly beaten

1 ½ cups flour
2 tablespoons cocoa powder
½ teaspoon baking powder
½ teaspoon salt

¼ cup chopped dried apricots
¼ cup chocolate chips.

Melt the Chocolate, butter and sugar in a double boiler (or a large bowl over gently simmering water.

Remove from heat
Add vanilla
Then eggs stir well to mix do not beat.
Sift dry ingredients together and throw in apricots and chocolate toss around.

Add to wet ingredients. Stirring well to combine but don’t be vigorous
Just fold till it’s all mixed in
Pour into tin and bake 25- 40 minutes.
Test after 25 with a skewer.
Don’t forget with brownies it doesn’t have to come out clean
But it must be cooked.

I took it out too soon
It was very forgiving I gave it another 10 minutes and it was just fine.

So rich…a piece that size is all you need.

A huge storm has brewed and it is horrible outside.

The team are still building and the construction is supposed to get its roof today...but it has been very challenging in this weather.

I took over a couple of Bacon and egg pies and a dozen little meat mince pies.

Here they are in my catering box fabulous for deliveries
Bacon and Egg Pies are a Kiwi favourite.
I use bought frozen flaky puff pastry…so easy
2 square sheets will suffice

Just line a greased pie plates with pastry
Quantity is for a 24 cm pie plate

Meanwhile
Saute in a tablespoon olive oil
1 chopped onion
1 stick celery
½ red freshly ground black pepper chopped
Remove from pan and cool

Light fry 7 rashers streaky bacon and chop into chunks
30 gms grated cheddar cheese

5 eggs beaten
Sea salt & freshly ground black pepper

Extra egg blended with 1 tablespoons water for glaze.

Prick the base of the pie and layer
Vege mix
Grated cheese
Bacon pieces
Seasoned beaten eggs.

Cover with the other sheet of pastry
Crimp edges together
Cut off excess then fold the edges over to ensure the egg doesn’t slip out.

Brush with egg wash and bake 200C for about 20- 25 minutes

The pies were delicious the storm is very nasty.

Cauliflower Soup - Yet another Version

The weather forecaster has told us it is going to go down to 1C tonight.
Soup Time!

I had cooked up some cauliflower, to make soup yesterday, but hadn't completed the task.
Meanwhile it's time to have cooking Classes for the Grandchildren.
In 2007, I had 3 days with Sophia and taught her some basic skills.
We then, had the joy of eating the food.
Of course I blogged it.
Just as well, as I am going to resurrect the recipes, for the next lot.
If you want to have a look and get some ideas for your Kids or Grandkids, click here

Anyway as I was browsing through the blog,
I noticed the very excellent sauce
I had made for Macaroni Cheese.
From memory, I was inspired by Chef Michael Smith
Oooh, wouldn't that be good to enhance my cauliflower soup.
It has evaporated milk in it, which really makes the sauce creamy
Lots of grated cheese, with a touch of spice, from the paprika and mustard

Cauliflower and Cheese Soup
1 whole cauliflower

For the Sauce

¼ cup butter

1 onion peeled and chopped

¼ cup of flour

¼ cup of white wine

180 mls of evaporated milk

Freshly ground black pepper, 

bay leaf
2 cups of milk

1 teaspoon of paprika

2 teaspoons of Dijon mustard

200 gms of cheddar cheese, grated

50 gms of Parmesan cheese, grated

Salt and white pepper 

 

Cook Cauliflower in salted water till tender
Cool and puree in a blender till smooth
Set aside

Infuse milks with 

freshly ground black pepper and bay leaf about 4 minutes in the microwave.
Melt butter 

Add chopped onions

Gently cook till onion softens

and add flour 

Mix to combine
Cook 3 or so minutes to cook out the flour. 

Add mustard and paprika

Add white wine, whisk quickly till smooth and then 

Add hot milk

 

Bring up to gentle boil

Keep stirring to stop lumps

When it has come to the boil 

Continue to simmer for about 3 minutes

Add Grated Cheese

Add the  Cauliflower Puree to the sauce.

Taste and adjust seasoning if necessary 

You may need to add some water if it is too thick.

That's up to you.

I am going to serve it with Cheese and Chutney on Toast, made from the White Sandwich Bread 

in my previous post.

Yum

It's Winter - Time for Comfort Food.

Chef Michael Smith made this up-market version of Macaroni Cheese.
He popped in some lobster…I used scallops…this gave you a cross between Mac Cheese and Lobster/Scallop Mornay
Superb.
I halved the mixture. So there was leftovers for lunch.
I have sent this to Ruth for her Presto Pasta Nights
Have a look at her site there are some great recipes



Julie from Noshtalgia had this recipe for spicy sugar snap peas.
What a lovely accompaniment for our cheesy creamy pasta dish
Check it out. Just click on Nostalgia above.

This serves 6 people

1 box of penne pasta
115 gms of butter
garlic cloves, chopped
½ cup of flour
½ cup of white wine
375 mls of evaporated milk
4 cups of milk
1 tablespoon of paprika
2 tablespoons of Dijon mustard
¼ teaspoon of cayenne pepper
225 gms of cheddar cheese, grated
225 gms of Monterrey jack cheese, grated I used GruyereSea
Sea salt and freshly ground black pepper
2 one-pound lobsters, cooked and shelled
Or 500 gms scallops cut in half2 cups of breadcrumbs

Preheat oven to 350 degrees F (175 degrees C).
Drop the pasta into boiling, salted water and cook until almost tender, about 12 minutes. Make sure the water tastes like a day at the beach, as the pasta will absorb it and become properly seasoned. The pasta should not be fully cooked; it should have just a touch of firmness when tasted.
Drain well.

Melt the butter in a saucepan over medium heat,
add garlic and cook for several minutes until it softens.
Add the flour and stir with a wooden spoon until a smooth paste forms.
Continue cooking for a few more minutes, in effect toasting the mixture and adding flavour to it.
Slowly stir in the wine and continue mixing until smooth and then
Add both milks, mixing well again.
Continue whisking until the mixture coats the back of a spoon.
Add paprika, Dijon, cayenne, salt, pepper and cheeses and stir until melted.
(This is an excellent white sauce. Spicy and creamy.)

Roughly chop lobster or scallop meat and add to the cheese mixture along with the pasta.
Stir well to combine and check seasoning adjust if necessary.

Pour into a 9-inch by 13-inch ovenproof casserole or similar dish.
Sprinkle with breadcrumbs and bake until the mixture is heated through and the breadcrumbs are golden brown,
About 30 minutes.
Yield: 6 servings


Keeping on the Comfort Food Theme.
I love Egg and Chips – a real Heart Stopper in it’s original state but I have devised a healthy version.
When we lived in the UK in the 60’s I loved going to the little "Hole in the Wall Caffe" under the railway bridge in Isleworth.
Their Fried Egg and Chips reigned supreme...cheap but laden full of fat.

I hate missing out on treats…so try this "better for you" dish . These potatoes are wonderful with anything really. Give them a go. You can use leftover baked potatoes but if cooking from scratch just cook them in the microwave.

1 med cooked potato per person (skin on)
Sea salt and freshly ground black pepper
Olive Oil
2 poached eggs each and
A dollop of tomato sauce (optional)

Heat oven to 200C
Flatten potatoes with a masher,

Drizzle with olive oil and season with S & P

and sprinkle some fennels seeds
Bake 30-40 minutes until golden and crispy.

Serve with poached eggs and sauce if you wish.

Guaranteed scrumptious.

Now one more really tasty treat.

Perfect for winter days. Our grandson Joseph came to stay and he loves pies

So I made
Home Made Pies.

In fact Mince, Mushroom and Cheese Home Made Pies
I cooked them in these Pyrex dishes which are an excellent size.

I actually had left over Mince and leftover Mushrooms which I mixed together.

So to make the very simple mince.

1 tablespoons olive oil
500 gms hamburger mince
1 onion chopped
1 stalk celery finely sliced
1 carrot finely chopped
2-3 sprigs fresh time
Sea salt & freshly ground black pepper
Splash white wine
Beef stock
Tomato Ketchup
Cornflour mixed to a slurry with a little water

Brown mince in a hot pan with a little oil, remove from pan.
Add little more oil to pan and saute onions, celery and carrot till soft
Return mince to pan season with S & P and stir well
Add thyme sprigs and deglaze with wine, scraping all the tasty crunchy bits off the bottom.
Add big dollop of your favourite ketchup and just cover with beef stock.
Simmer about 15 minutes, thicken with cornflour slurry and cool.

For the mushrooms

2 tablespoons olive oil
1 shallot finely chopped
300 gms mushrooms (your choice)
Sea salt & freshly ground black pepper
Slosh of Dry Sherry or Marsala wine
1 teaspoon flour
Little stock or water

In a pan saute shallots in oil till translucent
Thickly slice mushrooms and add to pan
Cook till they brown
Season with S & P
Add Sherry and deglaze pan, stir well
Add flour cook 2-3 minutes
Add enough stock/water just to make a thick sauce.
Cool.

Mix cooled Mince and Mushrooms together.

Line your pie dishes with Puff Pastry
Fill with Meat mixture
Cover with good handful of grated Gruyere cheese.
Cover with pastry top.

Bake in 195C oven about 30 minutes until golden brown.

A little green salad is nice as an accompaniment but tomato ketchup is pretty good.