Welsh Cheesecakes

Living here on the doorstep to Wales, we are very cognizant of the fact that today is St David's Day. March 1st, every year, is the feast day of Saint David, the Patron Saint of Wales, a national day of celebration in the land of sheep, daffodils and leeks since the 18th century!



I thought I would bake a tasty little tidbit to honor the feast day in a special way . . . you know, I do love my tasty tidbits . . . and feasting on them just goes down so well with me.



I picked this tasty little recipe from a little book I picked up in Wales one time at a little tea shop, called Welsh Teatime Recipes, and it filled to over brimming with a lovely and tempting selection of breads, scones, biscuits and cakes from this wonderful little country, and one of my favourite places on earth, I might add!



Who wouldn't love Wales, with it's beautiful sing song accent, wierd and wonderful place names, all those wooley cotton boll sheep, beautiful rolling hills, crystal clear streams, and brilliant history, not to mention . . . ahem . . . Tom Jones!



I have no idea why these are called Cheesecakes, coz there isn't a scrap of cheese in them. Aux contraire mon frere! They are tasty little tartlettes . . . flakey short crust pastry, filled with tasty raspberry jam, and topped with a light cake batter and baked until the pastry is crisp and the cake all light and puffed.



Oh they were so scrummy with my cup of lemon ginger tea . . . but I do confess . . . the North American in me was screaming for a tiny bit more . . . and so what could I do??



I topped them with an additional little puff of vanilla butter cream, not traditional I know . . . but what's a girl to do!!

It rocked. Need I say more???



*Welsh Cheesecakes*
(Teisen Gaws Gymreig)
Makes 12
Printable Recipe

Delicious little tartlettes containing a filling of raspberry jam, topped with a light sponge.

4 ounces of prepared shortcrust pastry (1/4 pound)
raspberry jam (I like seedless)
1 1/2 ounces butter, softened (3 TBS)
1 1/2 ounces caster sugar (3 TBS)
1 medium free range egg, beaten
a few drops of vanilla extract
3 ounces of flour (or a mixture of half flour and half ground rice) (about 2/3 cup)
1/2 tsp of baking powder
sifted icing sugar

Preheat the oven to 220*C/425*F/ gas mark 7. Roll out the pastry on a lightly floured board and cut into rounds to fit into a lightly buttered 12 hole bun tin. Press the rounds into the tin. Drop about 1/2 tsp of jam into the bottom of each. Set aside.

Cream together the butter and sugar until light and fluffy. Beat in the egg a bit at a time until well amalgamated. Stir in the vanilla. Sift the flour and baking powder together and fold into the creamed mixture,, together with the ground rice if using. Combine well and then divide the mixture between the jam lined pastry cases. Bake for 15 minutes, until well risen and golden brown. Cool on a wire rack. Serve dusted with icing sugar if desired.

Sun Dried Tomato, Goat Cheese and Olive Oil Loaf

Savory loafs are really one of the easiest recipes in my cooking repertoire. It's literally ready in minutes, and it's a wonderfully versatile recipe that you can adapt to leftovers in your pantry. You can substitute the cheeses to suit your preference, add scallions, artichoke hearts, prosciutto, olives, any herbs of your choosing... It's really adaptable to any season and any taste. I like to serve it in small slices to complement a cheese platter, for any aperitif snack food or serve it warm with a nice crisp salad. It also makes for a wonderful afternoon snack if you don't want to indulge in something too sweet.

Savory loves are quite common in France, and are misleadingly called 'cake'! I grew up eating many different variations of the recipe I bring you today and I still enjoy them just as much today.

Sun Dried Tomato, Goat Cheese and Olive Oil Loaf

3 eggs
1/4 cup of white wine
1/4 cup of heavy cream
1/4 cup of olive oil
1 1/2 tsp baking powder
1 cup of flour
1/2 cup of grated Gruyere, tightly packed
70 grams of crumbled soft goat cheese
8 large sun-dried tomatoes packed in oil and coarsely chopped
2 tsp of fresh oregano, coarsely chopped
salt and freshly ground pepper

In a large mixing bowl, whisk the 3 eggs, wine, olive oil and cream. Once homogeneous, add the flour and baking powder and whisk. Fold in the Gruyere and leave in the fridge for 30 minutes.

Preheat the oven to 350F. Take out the loaf batter and fold in the goat cheese, sun-dried tomatoes and oregano. Add a good pinch of salt and pepper. Pour the batter into a greased standard loaf pan and bake for 35-45 minutes, or until a toothpick inserted in the middle of the loaf comes out clean. If the loaf starts to brown too much, cover with a piece of aluminum foil and continue to bake. Let cool for a few minutes and unmold. Enjoy!

Cocoa Cherry Pork Tenderloin – Based on a True Story

My favorite candy growing up was the chocolate covered cherry. I didn't have them often, but when I did, it was always a special treat. The way that thin, crisp chocolate would break away to reveal the florescent red maraschino cherry suspended in the clear syrup was intoxicating.

I almost never eat them anymore; only on the rare occasion my mother, Pauline, or mother-in-law, Peggy, happen to have some out, usually around the holidays. One such occasion came on my recent trip back to Clifton Springs, NY, and as I enjoyed the sweet treat a strange thought popped into my brain. What about a savory dish that celebrated the same basic flavors?

I remembered seeing Alton Brown use cocoa in a rub for chicken, and since I had a pork tenderloin sitting in the fridge, just a shelf away from a jar of black cherry preserves, I figured, why not?

I really loved how this came out, and while it's obviously an unsweetened version of chocolate being used, the plate definitely had some of the same culinary DNA as my beloved candied cherries. Anyway, that's the odd-but-true story of how this recipe ended up here, and as usual, I hope you give it a try and tell me what you think. Enjoy!

Ingredients:

1-2 pork tenderloins

salt as needed

2 teaspoons vegetable oil

For the rub:

2 tablespoons unsweetened dark cocoa powder

1 tablespoon ancho chili powder

1 teaspoon ground cumin

1 teaspoon freshly ground black pepper

1/2 teaspoon ground chipotle

For the sauce:

1/3 cup cherry preserves

1/3 cup white vinegar

big pinch of oregano

Deep Fried

I don't have the squeamishness that some people have about deep frying. I love it; from the vaguely healthy, like agedashi tofu, to the horrendously deliciously unhealthy, like buttermilk fried chicken. Of course I've had my accidents; my first foray into deep frying was squid tempura and I cowered behind my wok lid shield as furious fat spat all over my kitchen, in protest of having wet squid chucked into it. I learned my lesson from that one.


I saw a post on fried pickles at the excellent Homesick Texan and I knew I had to make it. Pickles? Crumbed and fried? Yes please. A buttermilk dressing was made to accompany it, though I added my own tweaks. Combined, the crunch of the coating giving way to crunchy, tangy dill pickle slices was brilliant. The garlicky buttermilk dressing, with a heavy hand in coriander, made an ideal dipping sauce.

Surprise of the day though was a happy snap decision. Some squat mild chillis were in the fridge, while some halloumi was slowly growing mouldy. Since I had a wok full of shimmering hot oil, I figured I might as well give it a go, and they were a hit. Mild, slightly spicy pepper bursting with melted halloumi was a pretty perfect snack to go with a couple of beers.


Coriander Buttermilk Dressing

Makes a small bowl

4 tbsp buttermilk
7 tbsp mayonnaise
1 clove of garlic
Juice of half a lime
A large pinch of cayenne pepper
1 green chilli, diced
Salt and pepper to taste
A handful of coriander, minced

In a bowl, whisk together the lime juice, buttermilk and mayonnaise. Add the garlic, minced finely and the cayenne pepper and chilli. Add the coriander and mix well. Taste for seasoning.

Deep Fried Pickles & Cheese-Stuffed Chillis

Makes enough for 4 as a light snack

4 large pickled dill cucumbers
10 mild squat red chillis
Half a block of halloumi
6 Matzo crackers
4 tbsp buttermilk
1 egg
Plain flour
Vegetable oil for deep frying

Slice the cucumbers to the thickness of about an inch and leave to dry on kitchen paper. Make a slit in the chillis just down one side and carefully scrape out the seeds. Stuff with sticks of halloumi.

Preheat the oven to 170 degrees C. Process the matzo crackers into crumbs and place in a sandwich bag. Whisk together the egg and the buttermilk and cover a plate with the flour. Dip the pickles and chillis firstly in the flour, then the egg and then in the sandwich bag for a good shake to cover. Heat the oil until it's shimmering and a breadcrumb sizzles in it and fry the pickles and chilli in batches until browned on all sides. Remove to a plate lined with kitchen towel and place in the oven to keep warm.

Koba

I love Korean food, but it's not often I go out for a Korean meal. For a start, I find it pretty scandalous how London restaurants can charge for assorted kimchi, essential for any Korean meal, which is unheard of in Korea or indeed many other places. We were charged £5.90 for this little lot.

But, no matter as the soondubu jiggae, a spicy stew of barely set tofu and seafood (tiny little mussels, prawns and octopus) was bloody delicious. Served with a bowl of steamed rice, this was a gorgeous meal of textures and worth returning for alone. It's not as horrifyingly spicy as it looks but deeply flavoursome.


Oh! And there was a perfectly poached egg nestling inside, enriching the broth nicely as my chopsticks speared the eggy sphere. It was so comforting I was finished in mere minutes, burning my tongue in the process.


A spring onion pancake, packed with mainly octopus and squid was crunchy yet squidgy, pretty addictive stuff.

It's not a cheap lunch, coming to around £15 but I know for sure I'll be coming back for that jiggae.

Koba

11 Rathbone Place
London W1T 1 NA

Tel: 0207 580 8825

Baked & Delicious

A few weeks ago Nigel from Neoco contacted me and asked me if I would like to try out a new Baking Magazine that would be coming out soon, called Baked & Delicious. I jumped at the chance. I love baking. I love magazines. I love free. I couldn't lose.

Today it popped through my post box and I was quite impressed. This is one of those collectors things they come up with each year that you can subscribe to and pick up at your local newsagents. They usually run in a series. There's been Fairy Collection ones, Catherine Cookson novels, Dinky Cars, etc. all highly collectable, fairly priced and easy to subscribe to. I, myself, have done the fairies, Catherine Cookson and *blush *blush* the whole series of paper crafts.



This one is a Baking one, and I must say that I am quite impressed with what I've seen thus far. Delivered to your door fortnightly, your subscription brings you 24 pages of culinary inspiration and a new piece of beautiful bakeware each time. Issue number one comes with half a dozen silicone cupcake cases and issue two promises silicone spatula and pastry brushes, in issue three a silicone loaf mould.



Each issue provides you with an assortment of recipes, from Classic to Celebration Cakes . . . Breads and Savouries . . . Biscuits and Bakes . . . Patisserie & Fancy Cakes . . . Desserts and a whole section highlighting Better Baking skills such as ingredients, techniques and equipment, giving you the lowdown on buying the best equipment and ingredients for each task and producing the best results. I must say it is quite impressive.



Also included is a heavy duty file binder which will hold up to 15 issues and if you take out a subscription you are guaranteed delivery to the door as well as some lovely free gifts, including the binder, three cake storage tins, an elegant stainless steal cake slice and a set of electronic scales.



I don't know about you, but I am sold already! For more information on prices, and how to subscribe please click HERE. Now, I am off to try out those lovely Macarons from this first issue . . . or maybe it will be the Mediterranean Tartlets.

Choices, choices!! Maybe I will make them both! (But first . . . I think I'll sign up for a subscription! shhh . . . don't tell Todd!!)

Chicken Scaloppine with Spring Greens

I know it may not seem like it, but I do try to eat as healthily as possible most of the time. We eat very little red meat . . . and I only very rarely deep fat fry anything.



We often eat chicken or fish, or no meat at all, but we always have lots of vegetables. WE love vegetables and by that I don't mean tinned peas and carrots, although, I suppose they are better than no vegetables at all!



This is one of my favourite dishes this time of year. It's somewhat a break away from stodgy winter food . . . light and colourful too. Light in flavour, texture and fat and calories as well.
The chicken is flash fried in a very small amount of oil . . . it is crispy on the outside and yet tender and moist on the insides because it hasn't been over cooked. The light breadcrumb coating is delicious.



The greens are wonderful . . . a bit salty from the pancetta, smokey and slightly sour, and tasting of the earth and well . . . spring!



The two together are wonderfully delicious! All you need as a side dish is some tasty steamed baby new potatoes and a juicy wedge of lemon for squeezing over the chicken! Roll on Spring! I am feeling frisky like a newborn lamb and anxious for some sunshine!



*Chicken Scaloppine with Spring Greens*
Serves 4
Printable Recipe

Flash cooked chicken breast, moist and tasty served along side some lightly sauteed spring greens. Low fat and healthy too!

1 TBs olive oil.
2 ounces fine dry bread crumbs (1/2 cup)
1/2 tsp dried oregano, rubbed between your fingertips
1/4 tsp dried basil, rubbed between your fingertips
1/4 tsp black pepper
1 tsp salt
5 (6 ounces) boneless, skinless chicken breasts
100g of pancette, cut into cubes (about 1/4 cup)
4 ounces dry white wine (1/2 cup)
4 ounces chicken stock (1/2 cup)
3 TBS fresh lemon juice
1 tsp butter
1 pound of spring greens, sliced crosswise
2 TBS chopped fresh flat leaf parsley
2 TBS capers, rinsed and drained

Place the chicken breast between two sheets of cling film and give them a bash with the side of your rolling pin until they are about 1/4 inch thick, taking care not to tear them. Mix the bread crumbs and seasonings together on a large shallow plate. Coat the chicen breasts in this mixture, patting them to help the crumbs adhere well.

Heat the olive oil in a large nonstick pan over medium heat. Cook the chicken breasts for about 3 minutes per side, until nicely browned and just done through. Remove from the pan and keep warm.

Add the pancetta to the pan and cook, stirring frequently, until they are nicely browned. Add the wine, broth, lemon juice and butter to the pan, scraping the pan to loosen up any tasty bits. Add the sliced spring greens. Cook and toss in the pan juices for several minutes, then cover and allow to steam until done, about 3 to 4 minutes. Stir in the chopped parsley and capers. Divide the greens amongst four heated plates. Top each with a chicken scaloppine and serve immediately.

Notice - I am thinking of hosting a blogging event similar to that program on telly, called Come Dine With Me. I was wondering how many of you foodies out there would be interested in participating. On the show Come Dine with Me, a group of people each hold a dinner party and then they vote on each other's dinners and at the end of the week, whoever gets the most points is picked. The difference here would be because obviously we can't visit each others homes to eat, we would have to present our "Dinner Parties" on our blogs, and then the general public could vote on which one they like the best. The idea would be for you to post your own on your pages (all on the same day) and then I would set them all up in a post on here, obviously pointing the public to your page to have a look and then back here to vote. (This means that you would all have to send me your links and a photo ahead of the post date) On the television show, the winner gets a grand prize of £1000. I can't promise anyone anything like that obviously, but I do think it would be fun, and you never know, I might be able to drum up a prize somehow! If you could let me know if you'd be interested I am happy to give it a go!

Popping Off About the Oscars Tonight

Photo by Flickr User TimShoesUntied

I'm finishing up my last day of work here at the South Beach Wine & Food Festival, and fly back to snowy San Francisco tomorrow. This means I will miss the Oscars, which upsets me about as much as missing a dentist appointment, but had I been around I would have done some kind of special Oscar party snack, probably based around popcorn.

So instead you'll have to suffer though this little collection of popcorn-based content from YouTube. The song, "Popcorn," was the first "favorite song" I ever remember having, and below you get to see Will Ferrell dance to it. We also has a spicy popcorn by Pedro Ceja; a Parmesan Popcorn & Chocolate-Covered Cornflakes snack duo from Amy Blogs Chow; and finally, a super-slow-mo of a kernel of popcorn popping, just because. Enjoy!

Will Ferrell Dances to the Popcorn Song

Spicy Popcorn by Pedro Ceja

Amy Blogs Chow: Parmesan Popcorn & Chocolate-Covered Cornflakes

Popcorn Kernel in Slow Motion

Cheesecake in a Glass with Rhubarb Syrup

Nigel, Nigel . . . Nigel . . . we have to stop meeting like this. My husband is soon going to start suspecting something is going on . . . and he would be right. I am in love . . . with anything that comes from the kitchen or culinary mind of Nigel Slater . . . he is a man who thinks, breathes and lives and eats food with much the same passion of myself. I'd even go so far as to say we are twins . . . truly. We must have been separated at birth.



Cheesecake has always been something that I could kind of take or leave. On a scale between one and ten, it falls somewhere about a 5 or a 6. There are other desserts which I have always favoured far more . . . until now, that is!!

If you only make one dessert this year . . . let it be THIS one!



Imagine crunchy buttery shortbread biscuit crumbs . . . layered in a pretty glass between an unctuously billowy and rich cheese filling composed of sweetened whipped cream, rich mascarpone cheese and delightfully creamy philadelphia cream cheese, delicately flavoured with orange zest and vanilla. Full fat and why not! In for a penny in for a pound!



Now top that moreish combination with the wonderful tang of early spring rhubarb, lightly poached and sweetened with a touch of honey (my own addition and I just know Nigel is saying right now to himself . . . why didn't I think of that???) and more orange zest. Oh soooooooo scrummy!!



I could quite happily never eat anything else but this for the rest of my life . . . but then again, I am quite fickle, and when next month's Sainsbury's magazine pops through my post box, I will be waxing raphsodic about another Nigel creation . . . I am sure. You probably don't want to know how many calories are in this one!

Ladies and gentlemen may I present . . . Cheesecake in a glass with rhubarb syrup. Try not to all gasp at once!



*Cheesecake in a Glass with Rhubarb Syrup*
Serves 8
Printable Recipe

If you only make one dessert this year . . . let this be the one! Easily made the day before (without the topping). Top with the rhubarb just before serving.

Crumbs:
50g of butter (1/4 cup)
200g shortbread type of biscuits, made into fine crumbs (about 2 cups)

For the cheese filling:
350ml of double cream (1 1/3 cups whipping cream)
150g of caster sugar (2/3 cup)
250g of mascarpone cheese (1 cup)
300g of soft cream cheese (1 1/4 cup)
the finely grated zest of an unwaxed orange
1/4 tsp vanilla

For the rhubarb topping:
450g of rhubarb (1 pound)
150g of caster sugar (2'3 cup)
1 TBS honey
the finely grated zest of 1/2 unwaxed orange

First make the crumbs. You want the biscuits really crushed fine. (A biscuit is a cookie.) Melt the butter and mix it together with the biscuit crumbs. Set aside.

Measure the cream along with the sugar into a large bowl. Whisk with a balloon whisk just until it begins to thicken. Do not over whip as you will have problems. Fold in the mascarpone cheese and cream cheese, along with the orange zest and vanilla. Set aside.

Wash the rhubarb and trim. Cut into 1 inch lengths. Place into a large pan along with the sugar, orange zest, honey and 4 TBS water. Bring to the boil then reduce heat and gently poach the rhubarb until softened. This will take about 15 minutes or so. Remove the rhubarb with a slotted spoon and set aside to cool. Bring the juices back to the boil and reduce until it is thick and syrupy. Watch carefully as you don't want it to burn or disappear. Set aside to cool.

Spoon a tablespoon of the cheese mixture into the bottoms of some pretty glasses. Top with 1/3 of the crumbs. Spoon half of the remaining cheese mixture over top. Top with 1/3 of the crumbs. Add the remaining cheese mixture, once again spooning it on top. sprinkle with the remainder of the crumbs. Divide the poached rhubarb between all the glasses and spoon it on top of the crumbs. Drizzle with a bit of the rhubarb syrup. Serve.

Banana and Toffee Cupcakes and a Giveaway

I've been wanting to do a giveaway for a while now. When I started this blog in May of 2009, I had no idea of how big it would grow. I simply wanted a place to be able to talk about my experiences cooking over here in the UK . . . the new tastes I was exploring, the different foods and cooking methods, the traditional and the not so traditional . . . that first month I didn't do that many posts, but I did share some tasty recipes such as Heuvos Rancheros and Fish and Chips . . . you can see that very early on I had a very distinct way of looking at this beautiful melting pot we call the UK and it's cuisine!

After almost 2 years, some 608 posts (including this one) and as many recipes, almost a million hits and a readership that has gone from strength to strength and is now nearing a thousand I thought it was about time I did a giveaway to show my thanks for all the lovin you have shown me over the past months and the inspiration. If it wasn't for you, my lovely readers, I just wouldn't be doing what I am doing and loving it oh so much!

I was going to wait until my followers hit 1000, but heck, I just can't wait. It's close, but not that close and I want to give you something now!



I am giving away a lovely baking set which consistes of a tasty little cookbook, "Cupcakes2 by Sue McMahon. It is filled with over 80 tasty recipes for all occasions and tastes . . . scrummy cupcake such as . . .



Pina Coloda Cupcakes . . . oh so yummy . . . and containing all the flavours of a true Pina Colada!
There are these yummy Banana and Toffee Cupcakes . . . and a whole host of other tasty ideas!



Not only am I giving away this delicious cookbook, but I am also throwing in some really cute cupcake wrappers (complete with adorable little cupcake pick) and a box of hundreds and thousands to decorate them with! What is a cupcake without some pretty decorations? They are a must!



Not only that, but I am also throwing in a set of Typhoon Cooking Scales, so that you North Americans can truly follow along with the weight measurements of my recipes, although to be sure I will still be converting them like I already do! (Never fear!)



To get in on the Giveaway all you have to do is to leave me a comment at the end of this post letting me know that you are one of my followers. I'll give you a week to do so and then on Friday the 4th of March at midnight I will draw one lucky name and then will send all these goodies off to you asap.

You don't need to live in the UK. You can live anywhere in the world. I only ask that you be a follower. Easy Peasy Lemon Squeasy!

And in the meantime here is that tasty banana cupcake recipe. I'm afraid that when I went to make them I had no evaporated milk in my cupboard! (How did that happen????) I ended up just frosting them with buttercream . . . but they were rather scrummy even without that Toffee Topping . . . mmm . . . mmm . . . good!



*Banana and Toffee Cupcakes*
Makes 12 small ones or 8 medium ones
Printable Recipe

I love it when I have black bananas on the countertop. It means I can bake tasty things like these delicious cupcakes!

3 1/2 ounces of butter, softened (7.06 TBS)
3 1/2 ounces of soft light brown sugar (1/2 cup plus 1 TBS firmly packed)
2 medium free range eggs
3 1/2 ounces of self raising flour (1 cup, less 2 TBS)
1 ripe banana, peeled and mashed

for the topping:
1 quantity of toffee topping (see below)
3 to 4 TBS of chocolate flavour sprinkles.

You will need one 12 hole bun tin lined with paper liners.

Preheat the oven to 190*C/375*F/ gas mark 5.

Beat the butter and sugar together in a bowl until light and fluffy. Sift in the flour and add the eggs, beating all together until the mixture is smooth. Fold in the mashed banana. Divide the mixture equally amongst the paper cases. Bake in the centre of the oven for 12 to 15 minutes, until the cakes have risen and are just firm to the touch in the centre. Remove from the oven and tip out onto a wire rack to cool.

For the topping, spread some toffee topping over the top of each cupcake and scatter on some chocolate decorations.



*Toffee Topping*
Makes enough for 12 standard cupcakes

3 1/2 ounces of butter (7.06 TBS)
4 1/2 ounces condensed milk (evaporated milk. a generous half cup)
2 ounces caster sugar (1/4 cup)
1 TBS golden syrup (can use corn syrup)


Place the butter in a large bowl and melt it in the microwave for 30 to 40 seconds. Stir in the condensed milk, sugar and golden syrup. Cook in the microwave for 4 to 7 minutes on high, stirring at the end of every minute, until it is pale golden colour. Leave the topping to cool and thicken slightly, then spread ocer the cupcakes using a palate knife.

Alternately you can cook it in a saucepan for 4 to 7 minutes, stirring constantly sso that it doesn't stick!

Hello From South Beach!

Just wanted to do a quick hello from the 10th Annual South Beach Wine & Food Festival. Today was the first of three days in the Grand Tasting tent, where I'm serving as Chef Ambassador for Tonnino Tuna.

Here I am standing in front of our table just moments before the gates opened and we were three-deep in hungry foodies eager to taste this great tuna. The fish was sampled very simply with "flavor enhancers" in front of each different variety. The consensus was, as I knew it would be, that the tuna was awesome.

Anyway, stay tuned for more foodie fun soon, including a brand new video recipe I shot before I left. Thanks!

Scalloped Corn and Macaroni

It's nice and sunny here today, although still quite cool. We've been taking advantage of the dry weather (as you do over here) and doing a bit of work in the garden, and working up a couple of healthy appetites.



This calls for a hearty lunch, something warm and comforting, and just a bit stodgy.
It will be soon be springtime and our appetites for stodgy and comforting will have lessened somewhat . . . and we will be pimping for lighter, springier meals.



So for now we grab the comfort and stodge and enjoy it for all it's worth! This is the perfect luncheon dish for 4, or a delicious side dish for 6.
Tender pieces of macaroni in a creamy, cheesy, corny sauce. Oh my but this went down a real treat!



*Scalloped Corn and Macaroni*
Serves 4 to 6
Printable Recipe

Good old fashioned flavours. This is easy to make, and oh so delicious when it's done. Simle and comforting.

1 (340g) tin of corn niblets, undrained
1 (418g) tin of creamed corn
3 ounces of uncooked macaroni (1 cup)
4 ounces of cubed strong cheddar cheese (1 cup)
1 small onion, peeled and finely chopped
250ml of milk (1 cup)
sea salt and freshly ground black pepper to taste
some crushed cracker crumbs
a handful of grated cheese

Preheat the oven to 200*C/400*F/ gas mark 6. Lightly butter a 9 inch square baking dish. Set aside.

Mix together the undrained corn niblets, creamed corn, dry macaroni, cheese cubes, onion and milk in a bowl. Stir well together and season with a bit of salt and black pepper. Pour this into the buttered casserole dish. Cover tightly.

Reduce the oven temperature to 180-*C/350*F/ gas mark 4. Bake for 25 to 30 minutes. Uncover and stir, adding a bit more milk if necessary. Cover and bake for an additional 15 to 20 minutes until the macaroni is tender. Cover with the cracker crumbs and some cheese. Bake for an additional 10 minutes, uncovered, until lightly browned and the cheese on top is melted. Serve hot.