triple grilled mac & cheese

Another fab recipe from guest contributor, fellow foodie & friend WeeRascal
(previous contribution was his angus beef & coriander casserole)

[click to enlarge]

 

What’s your favourite part of Mac and cheese? For me, a slightly burnt, crispy, extra cheesy top when it pops out of the oven is heaven. So I had an idea: why not make a Mac and cheese that has this sort of texture all the way through? The recipe is actually very similar to the way my grandmother used to make it. It’s not at all like the over-rich, creamy, liquid dish you’ll get from a tin, or from a restaurant – I find that a couple of mouthfuls of this “white lava” can be far too sickly. On the other hand, because of the layering and grilling process used here, the cheese adheres to the pasta like iron filings to a magnet and it’s very addictive. From a culinary point of view, this is about as easy as it gets, but it’s not exactly healthy. It’s perfect for the odd comfort food fix and I will say from experience that it is a superb hangover cure – served cold. Incidentally, you may think that there’s far too much mustard power in this, but bear with me – it really does turbo charge the sharpness of the cheese.

Recipe and instructions below…

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bolognese sauce

bolognese

So, everybody knows how to make bolognese sauce, right?
Well, my flatmate Peter didn’t and so I gave him a lesson the other day.

Recipe and instructions below the links.

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penne arugula

penne arugula

Penne with arugula, cherry tomatoes, shallots & goat cheese. This dish is serious comfort food when served hot and the leftovers (if there are any) make a very tasty pasta salad. Instructions are below the links…

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