Macaroni and Cheese

Through the cheesy top lies the most creamy and comforting macaroni and cheese that you could hope for. Colloquially known as mac and cheese, and having its origins dating back to medieval times, with one of the first recipes appearing in Italian and English cookbooks around the 13th or 14th century before crossing the pond and becoming a North American staple. This traditional dinner is stodgily satisfying and depending on what cheddar or cheese you use, old, sharp, white or with jalapeños, Gruyere or Gouda will add a stringy savoury flavour to the dish. You may gourmet this classic up by adding lobster, bacon, ham, tomato, sweet potato, peppers, broccoli or cauliflower for a more definitive rich casserole.  

Macaroni and Cheese

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Serves 6 to 8 

4 cups uncooked elbow macaroni

1/2 cup (1 stick) unsalted butter

1/2 cup flour

1 teaspoon salt

1 /2 teaspoon pepper

1/2 teaspoon ground mustard

1/4 teaspoon smoked sweet paprika

1/2 teaspoon Worcestershire sauce

4 cups milk

5 to 6 cups shredded cheese

extra cheese, of your choice, for topping

breadcrumbs, for topping 

Heat oven to 350ºF (180ºC)

In a small bowl whisk together, the flour, salt, pepper, ground mustard, and smoked sweet paprika. Set aside.

Cook macaroni according to package directions in a large stockpot.

While the macaroni is cooking, melt the butter in a large saucepan over low heat. Stir in the seasoned flour mixture and Worcestershire sauce. Cook over low heat, stirring constantly, until the mixture is smooth and bubbly; remove from heat. Stir in the milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in the cheese until melted. 

Drain macaroni. Return drained macaroni to the stockpot and pour the cheese sauce over the cooked macaroni and gently stir until all macaroni is coated in sauce.

Pour into an ungreased 9" x 13" baking dish. Sprinkle with extra cheese, of your choice, I used shredded mozzarella, and bread crumbs. Bake uncovered for 20 to 25 minutes or until bubbly. 

Blueberry Lemon Scones

 

When I make scones they are usually plain or I add a bit of cheese, that way you can slather them in just about anything you like. As timeless as blueberry scones are; they do already come included with a tart sweetness from the blueberries, so lashings of butter or cream should be enough. This is a no fuss recipe that creates tender scones for breakfast, brunch or afternoon tea.   

Blueberry Lemon Scones

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4 cups self raising flour

grated zest of 1 lemon

1 cup frozen blueberries

300 ml whipping cream

300 ml fizzy lemonade - like Sprite or 7 up

caster sugar or lavender caster sugar, for sprinkling 

Preheat oven to 400ºF (200ºC). Line a baking tray with baking parchment paper. Set aside.

Sift the self raising flour into a large bowl. Add the grated lemon zest and whisk together with the flour. Add the frozen blueberries and stir together. Make a bit of a well into the centre of the flour blueberry mixture and add the whipping cream and fizzy lemonade. Stir until just combined. The dough will be sticky.

Turn the dough out onto a flat floured surface and lightly dust the top, you may want to dust your hands with flour as the dough is sticky. Gently shape and pat the dough into an 8 - inch circle with a 1 inch thickness with your hands. Using a sharp knife or a pastry dough bench scraper cut into 8 wedges. Place wedges on the prepared baking tray, about 1 to 2 inches apart and brush the tops with extra whipping cream and sprinkle with sugar. 

Bake in the preheated oven for 15 to 20 or until golden. If the scones are done but pale pop them under the broil for a few minutes to brown however do keep an eye on them as you do not want them to get overly browned or burnt. 

When the scones are done remove from the oven and sprinkle with more sugar before removing from the baking tray and placing them on a wire rack to rest and cool slightly before serving warm.

Notes: If you do not have self-raising flour, you can make some by using regular flour and add 1 and 1/2 teaspoons baking powder and 1/4 teaspoon salt to every 1 cup of flour. Whisking well to combine.

Summerdown Mints

 

Divine... simply divine! I have had and enjoyed a cup or two of Summerdown tea and maybe I've even mentioned it before however when these were given to me around New Years, I was absolutely surprised as finding anything from Summerdown in Canada is rare. Summerdown is a family farm in Hampshire, England and they have grown, harvested and distilled Black Mitcham peppermint for three decades. 

These peppermint creams have a more mellow mint flavour that is still refreshing without that bracing icy feel, and the rich dark chocolate compliments with such a smoothness that is calming. If you do find Summerdown tea, mints or chocolates anywhere, where ever you live or in your travels, I do suggest picking them up to try.

For more information about Summerdown visit their website summerdown.com  

 

Saucy Chocolate Pudding Cake

 

For a dessert that is self saucing, it does seem magical and every bit culinary science, a floating sauce on top that sinks and thickens to the bottom as the spongy cake rises. Reminiscent of those saucy cake puddings that come in a box. I know there are lemon and butterscotch versions however this luscious chocolate version you can whip up in your own kitchen, using key pantry ingredients is absolutely decadent and exquisite to share... or not.  

Saucy Chocolate Pudding Cake

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1 cup unbleached all purpose flour

1/3 cup cocoa powder

3/4 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup milk

1 large egg, slightly beaten

1 teaspoon vanilla extract

1/3 cup butter, melted

For the hot fudge sauce:

1/2 cup white sugar

1/2 cup dark brown sugar

1/4 cup cocoa powder

1 1/2 cups hot water

Preheat the oven to 350ºF (180ºC) Grease a 9 x 13 inch baking dish or tin. Set aside.

In a large bowl combine and whisk together the flour, cocoa powder, sugar, baking powder, and salt. Then add the milk , egg, vanilla extract, and melted butter. Stir together until all ingredients are mixed well. Spoon the batter into the prepared greased baking dish.

In a medium bowl combine and whisk together the white sugar, dark brown sugar and cocoa powder. Sprinkle the sugary cocoa mixture over the top of the cake. The gently pour the hot water over the top of the cake. Do not mix together. As the cake bakes the watery cocoa sugar will thicken and sink to the bottom of the cake. 

Bake the cake for 35 to 40 minutes, or until the top of the cake is just done. Remove from the oven and allow to cool and set for 15 minutes before serving. Serve with lashing of whipping cream. 

Notes: To reheat, either microwave the cake at 20 second intervals until warm, or in a preheated oven. As the cake sits it will become extra moist as the fudge sauce has been soaked up by the spongy cake. Once it's warm some of the sauce will seep out. 

Oven Roasted Glazed Carrots

 

Who would have thought that carrots could bring such joy. They're bright and packed with a variety of nutrients and health benefits, with that aside, this sweet savoury side dish is casual and will enhance any meal. There are no measurements, except for the olive oil, because it is far easier to just gauge it according to your taste. With using such an in the moment intuition this dish retains its ease, tasty flavour and delightful simplicity.  

Oven Roasted Glazed Carrots

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6 - 8 medium large carrots, peeled and chopped

2 tablespoons olive oil

few splashes of white wine vinegar

salt and pepper

a few shakes of vegetable herb spice mix

a nice drizzle of honey 

about 1 teaspoon cinnamon

 

Place the chopped carrots into a large bowl. Toss with olive oil then add all the other ingredients. Toss the carrots again to coat evenly. Set aside the bowl and allow the carrots marinate for 10 to 15 minutes.

In the meantime preheat the oven to 400ºF (200ºC) and line a large baking tray with baking parchment. 

Once the oven has reached its temperature and the carrots are done marinating, place and spread the carrots on the prepared baking tray. Bake for 20 - 25 minutes or until just tender. 

 

Imbolc ~ Brigid's Day ~ Lemon Oat Muffins

 

Imbolc - Brigid's Day, February 1st or 2nd in the Northern Hemisphere, is celebrated halfway between Winter Solstice (Yule) and the Spring Equinox (Ostara). It marks the beginning or the return of Spring and is also known as Brigid's Day or the Feast of Light, The Feast of Saint Brigid and the Feast of Fire. Brigid is a Celtic Goddess of Fire, the Sun and the Hearth and may represent the three aspects of the Goddess... Maiden, Mother, Crone. At Imbolc she has transformed and she is a powerful shapeshifter and has appeared as a pillar of fire or a snake in some stories and is associated with poetry, healing, fertility, the hearth and blacksmithing. The woven Brigid cross is a familiar symbol of Imbolc and the cross or knot honours the Goddess and brings positive energy and harmony when worn or hung. 

Although there may be snow on the ground and chilly temperatures, we start to see the first signs of Spring. The Sun begins to shine stronger and the days are becoming longer. It's the return of light and the coming of Spring. Imbolc is noted as a time for transformation, renewal and hope, as the Earth and nature slowly begin to reawaken from their wintery slumber, so do we.

Other celebrations around this time are: Chinese New Year - Lunar New Year - Spring Festival, dates usually range between January 21st and February 20th, Burns Supper (Scottish, January 25th), Lantern Festival, Candlemas (Christian, February 2nd), Groundhog Day (February 2nd), Setsubun/Setsebun-Sai (Japanese, February 3rd), Losar (Tibetan Buddhism), Darwin Day (February 12th), Saint Valentine's Day (Christian, February 14th) and Lupercalia/Lupercal (Ancient Rome, February 15th).  

These tart Lemon Oat Muffin are ideal for honouring Brigid and celebrating Imbolc as they are light, uplifting and nourishing. Happy Brigid's Day and Imbolc to those who celebrate. 

Lemon Oat Muffins

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makes 12 muffins

1 1/4 cups rolled oats

1 cup plain yoghurt or milk or buttermilk

1/2 cup sugar

3 tablespoon honey

1/3 cup light olive oil

1 egg, beaten

grated zest and juice of 1 large lemon 

1 teaspoon vanilla extract

1 1/4 cup unbleached all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cardamon

extra rolled oats, for decorating

poppyseeds, for decorating

slices of lemon, for decorating

Place the oven rack in the middle of the oven and preheat oven to 400ºF (200ºC). Line a muffin tin with baking papers and set aside.

In a large bowl, combine and stir together the rolled oats, yoghurt, or milk/buttermilk if using, sugar, honey, olive oil, beaten egg, lemon zest and juice, and vanilla extract. Allow the mixture to rest for about 5 minutes. This will allow the oats to hydrate and absorb some of the liquid.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt and cardamom. Add the flour mixture to the oat mixture and stir until just combined. 

Divide the batter into each lined muffin cup. Sprinkle with poppyseeds and or rolled oats on top. Add a lemon slice on top of each muffin.

Bake in the preheated oven for about 10 minutes, then lower the temperature to 350ºF (180ºC) and bake for an additional 12 minutes. This is to get the best rise from each muffin.

Once done, carefully remove the muffin tin from the oven and allow the muffins to rest in the tin for 5 minutes before transferring them to a wire rack to cool. 

Curried Ground Beef with Peas and Potatoes

 

A savoury meat and potato curry that is not only easy to make but balanced in texture and taste for an incredibly delicious fast weekday meal.    

Curried Ground Beef with Peas and Potatoes

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2 tablespoons olive oil

5 cloves garlic, minced

1 teaspoon grated fresh ginger

2 tablespoon curry powder

1 teaspoon ground turmeric 

1/2 teaspoon crushed red pepper, optional

1 lb. ground beef

1 large russet potato, peeled and cubed

3 cups low sodium beef broth

1 cup frozen peas

3 green onions, sliced

Prep and chop, slice or dice the vegetables. Set aside.

Heat the olive oil, in a deep large skillet, over medium heat. Add the minced garlic and fresh ginger, sauté for 1 to 2 minutes. Add the curry powder, turmeric, and crushed red pepper and continue to sauté for 1 minute more.

Add the ground beef to the skillet and sauté the beef until cook through.

Add the cubed potato and beef broth to the skillet. Stir to combine, then place a lid on the skillet and turn the heat up to medium - high. Allowing the broth to come to the boil. 

Once the broth reaches a boil, turn the heat down to medium - low and allow it to continue to simmer for 10 minutes, with the lid on, stirring occasionally. After ten minutes, the potatoes should be tender. Remove the lid and simmer for a few more minutes, or until most of the broth is absorbed. 

Finally stir in the frozen peas into the beef and potatoes and heat through. Give the curry beef a taste and add any more seasoning, if needed, according to your taste. Top with slices of green onions and serve hot.