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Welcome to my blog. I document my many adventures in food. Hope you find something that takes your fancy. 

SMOKEY MAC 'N' CHEESE

SMOKEY MAC 'N' CHEESE

A twist on the classic macaroni and cheese dish, topping it with crispy smoked bacon and adding a delicious smoked flavoured cheddar into the roux sauce.

Ingredients: (Serves 4)

  • 700ml Full Fat Milk
  • 350g Macaroni
  • 50g Unsalted Butter
  • 50g Plain Flour
  • 50g Mature Grated Cheddar Cheese
  • 185g (1 Pack) Applewood Smoked Cheddar (Or Any Other Smoked Cheese)
  • 1 Tsp Wholegrain Mustard
  • 50g Parmesan
  • 1 Tsp Grated Nutmeg
  • 300g Streaky Smoked Bacon

Method: 

  1. Start by making a roux sauce (A roux is simply flour and fat, cooked together, then used to thicken sauces.) Melt the butter in the medium pan over a low heat. When foaming, add the flour, then cook, stirring constantly, for 1 min on a low heat.
  2. Finish the sauce by slowly stirring the milk bit by bit into the roux until smooth. Simmer for 3-4 mins, stirring often, until the sauce has thickened.
  3. Remove the pan from the heat, then add the cheeses, nutmeg and mustard. Season, then stir until the cheese has melted. 
  4. Cook the macaroni according to pack instructions until just soft, but still with a little bite (This is called al dente in Italian). Drain in a colander, then add the macaroni to the sauce and place back over a low heat while you prepare the bacon.
  5. Cut the bacon into small chunks and fry in a non stick pan/ griddle pan over a medium/ high heat until crispy.
  6. To serve place the macaroni cheese in a bowl topped with the crispy bacon.
CHILLI CON CARNE

CHILLI CON CARNE

FRUIT TEA LOAF

FRUIT TEA LOAF