Chatter and Mash

(via Le Pétrin: Sablés Sachets de Thé A Devorer: Tea Boogies)

I adapted this recipe from Hawksmoor at Home.  They make use of distinctively English cheeses, namely Stilton, Ogleshield and Montgomery Cheddar.  I chose Taleggio for its excellent melting ability, and an aged Gruyere for its fruity flavour.

• 500g macaroni
• 2 tbsp olive oil
• 1 clove garlic
• 600ml milk
• 60g butter
• 60g flour
• 250g Strong Cheddar, grated
• 200g Gruyere, grated
• 150g Taleggio, crumbled
• Maldon sea salt
• white pepper
• pinch of ground nutmeg

1. You can make four individual macaroni servings, or bake in a medium-sized oven proof dish.  Brush the dish with half the olive oil and rub with the cut clove of garlic.
2. Cook the macaroni in salted water until al dente.  Drain and refresh under cold running water, then mix with the remaining oil.
3. In a saucepan bring the milk up to boiling point, then reduce the heat and keep warm.
4. In another saucepan melt the butter over a medium heat, whisk in the flour and keep whisking until you have a pale golden ‘roux’ or grainy looking paste.  Return this saucepan to a medium heat and ladle the hot milk into the roux, a cup at a time, whisking all the time and completely incorporating each cup of milk before adding the next one.  After all the milk has been added, continue to whisk until the sauce thickens and bubbles gently (about 2 minutes).
5. Take the pan off the heat, add the taleggio, gruyere and 125g of the cheddar, and stir until completely incorporated.  Season to taste with salt and pepper and a pinch of nutmeg.
6. Pour three quarters of the sauce over the pasta and mix well.  Tip the mixture into the baking dish.  Top with the remaining sauce and half the remaining cheddar.
7. Preheat the oven to 200°C and bake for 20 minutes.  Sprinkle over the rest of the cheddar and bake for another 10 – 15 minutes, or until brown.

(via Miss Moss : Mac & Cheese)

(via Linzers in London: Another Family Favorite: Mashed Rutabagas)

Amazing Lasagne from The Amateur Gourmet

Take the time to prep your ingredients beforehand – it makes a huge difference When you’re ready to bake your lasagne, preheat the oven to 400F/205C.

To make the sauce, start by heating 2 Tbsp olive oil in a large (and deep) skillet. When the oil is hot, turn the heat to medium-low and cook until translucent:

• 1 large yellow onion, chopped (I used two small onions because that’s what we had)

Add and cook until just fragrant (about a minute):

• 3 cloves garlic, minced

Add, breaking up into small pieces with a wooden spoon and cooking until no longer pink (about 8 minutes):

• 1.5 lb (680g) sweet Italian sausage removed from the casing (I used 800g because I had two packages and I figured it couldn’t hurt – it didn’t!)

When the sausage is cooked, stir in:

• 28oz (800g) can crushed tomatoes in their juice
• 6oz (170g) tomato paste
• 2 Tbsp fresh chopped parsley
• 1/2 c fresh chopped basil
• 1.5 tsp salt
• 1/2 tsp freshly ground pepper

Simmer the whole lot, uncovered, for about 15-20 minutes, until thickened. Taste and adjust seasoning if necessary. Set aside to cool.

In a large bowl, stir together:

• 15 oz (425g) ricotta cheese
• 3-4 oz (85-115g) creamy goat cheese
• 1c grated Parmesan cheese
• 1 large egg
• 2 Tbsp fresh chopped parsley
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper

Now, assemble your lasagne. Set out a 9x13 baking dish, your sauce, your cheese mixture, and:

• 1/2 lb (225g) fresh lasagna noodles
• 1lb (450g) fresh mozzarella, thinly sliced
• 1/4 c parmesan

Spread a third of the sauce onto the bottom of the dish, and then add a layer of pasta, half the mozzarella, and half the ricotta mixture (spread it around as best you can). Do that all over again – sauce, pasta, mozzarella, ricotta – and then finish off with the last third of the sauce. Sprinkle with parmesan and bake for 30 minutes, until the sauce is bubbling. (via Linzers in London: Dinner Party Perfection: OMG Lasagne)

COCONUT-LIME DRINKS
2 cups canned or frozen coconut milk
1/2 cup fresh lime juice
Canned guava nectar, papaya juice, or passion fruit nectar
Sugar
Rum (optional)

With the 2 cups coconut milk and 1/2 cup fresh lime juice, you can make the following drinks by adding the specified amounts of juice, sugar, and rum. Serve each over ice immediately after mixing.

Coconut-Guava: Combine the coconut milk and lime juice with 6 cups guava nectar, 3/4 cup sugar, and 1 cup rum. Makes 8 servings.

Coconut-Papaya: Combine coconut milk and lime juice with 2 cups papaya juice, 1/2 cup sugar, and 1/2 cup rum. Makes about 4 servings.

Coconut-Passion Fruit: Combine coconut milk and lime juice with 3 cups passion fruit nectar, 1/2 cup sugar, and 1/2 cup rum. Makes about 5 servings.

(via ModCloth Blog » Blog Archive » Retro Revival: We Try Out a Recipe from a 1970′s Cookbook)

Salmon with Quinoa and Toasted Seeds

Print Recipe
Serves 2

Ingredients

• 1 1/2 cups vegetable broth or water
• 1/2 cup quinoa, soak for up to 2 hours before cooking and rinse well with a fine strainer
• 1 generous handful of spinach, optional
• 1 generous handful of bean sprouts, optional
• 2 tbsp greek yoghurt, optional

• 2 salmon filets, deboned & without skin, diced
• 3 tablespoons coconut oil (1 tbsp for salmon and 2 tbsp for sautéeing vegetables & seeds)
• 2 celery stalks, finely chopped
• 1/2 onion, finely chopped
• 2 tbsp continental parsley, finely chopped
• 2 tbsp coriander, finely chopped
• 2 tbsp mint leaves, finely chopped
• 3 tbsp sunflower seeds

• 3 tbsp pumpkin seeds
• 1 1/2 tbsp sesame seeds
• Salt and pepper
• 1 tsp chilli flakes
• 1 tbsp honey – I love Sunny Maya Honey’s (Honey Twin)

Method

Bring 1 1/2-2 cups water or broth to a boil; add 1/2 cup of quinoa. Reduce heat to a simmer, cover and cook until the liquid has been absorbed, 20 minutes. Fluff with a fork. Add spinach and bean sprouts to the quinoa and stir. Place lid on pot to allow the vegetables to steam lightly. Makes 1 cup.

Meanwhile, to prepare the salmon, remove ALL bones, skin and dice in 1-inch pieces with a sharp knife. Usually the skin and bones will be removed beforehand by your fishmonger.

Add 1 tbsp coconut oil to a heated pan. Add salmon and toss until cooked to your liking. Remove from heat and cool.

In the same frying pan, add 2 tbsp coconut oil and add the celery, onion, parsley, coriander and mint. Sauté for about 4 minutes stirring constantly. Do not brown. Add all seeds, salt, pepper, chilli and continue cooking for a further 2 minutes. Add honey and stir. Add salmon to the mixture to reheat.

Distribute 1 cup of quinoa evenly between two plates. Divide salmon mixture and gently pour over quinoa. Top with 1 tbsp greek yoghurt, if desired.

(via Salmon and Quinoa with Toasted Seeds)

Hot Fudge Bourbon Milkshakes

[discovered on Pinterest, adapted from Imbibe Mag]

makes 2 big shakes

1 1/2 cups vanilla ice cream

• 1/2 cup milk
• 1 teaspoon vanilla extract
• 2 ounces bourbon
• 1/2 cup hot fudge + 2 tablespoons

At the bottom of each glass, add 2-3 tablespoons of hot fudge. In a blender, combine milk, ice cream, vanilla extract, bourbon and about 1/4 cup of hot fudge. Blend until smooth and creamy. Pour into glasses and top with bourbon whipped cream + a another tablespoon of hot fudge.

Note: hot fudge milkshakes have been one of my family’s summer staples my entire life. They are MUCH better than regular chocolate milkshakes, and I highly encourage you to try one sans bourbon too!

Bourbon Whipped Cream

• 1/2 cup heavy cream
• 1 tablespoon bourbon
• 1 tablespoon sugar

Whip ingredients together in an electric mixer until soft peaks form. Top shakes. [I used this neat thing my brother got me for Christmas one year.]

(via Hot Fudge Bourbon Milkshakes | How Sweet It Is)

Club Sandwich

Adapted from Early Bird‘s menu. Serves one person

Ingredients

1 egg

2 tablespoon butter

3 whole wheat bread slices

1/4 cup shredded cheese (any kind of cheese, as you prefer)

2 turkey smoked breast slices

1 tablespoon mayonnaise

Making the Club Sandwich

1. Spread one tablespoon of butter on the two sides of two bread slices. Heat the skillet, then place the bread slices and fry it on a medium heat for 2 to 3 minutes or until both sides are goldish color. Set aside on separate plate.

2. Melt the remaining tablespoon of butter. Fry the egg till its cooked. Add salt and pepper and set aside as well.

3. For the third bread slice spread the mayo on both sides, then place the cheese on top of it. Heat this slice using a toaster or a frying pan or whatever suites you.

4. Place the fried egg on one side and the melted cheese on the other topped with the turkey smoked breasts, close the sandwich with the remaining two slices.

(via Club Sandwich .. | cheesecake for all)

Cranberry White Chocolate Tarts

Yields 1 9-inch tart or 8 4-inch tarts

Almond Tart Dough

• 1 1/4 cups all-purpose flour
• 1/2 cup sliced almonds
• 1/4 teaspoon salt
• 2 tablespoons sugar
• 8 tablespoons (1 stick) cold butter, cut into cubes
• 1 large egg
• 3 tablespoons ice water

In a food processor, blend together flour, sliced almonds, salt, and sugar. Add cubed butter and process until mixture resembles coarse sand. Blend in the egg and ice water and process until dough comes together. Refrigerate for 2 hours to firm up the dough (or freeze for 45 minutes to 1 hour).

Preheat oven to 350 degrees F (180 degrees C).

Roll out the dough on a lightly floured surface until it is 1/8-inch thick (you may have to wait a few minutes for the dough to soften). Cut out rounds of dough to fit the tartlet pans (alternatively, if you are making a large, single tart, roll out the dough and cut a large circle to fit the tart pan). Press the dough carefully into the pans. Stab the bottom several times with a fork so the dough will bake evenly in the oven.

Bake the tart shells for 15-18 minutes, or until they are lightly colored and the shell feels dry to the touch (the larger tart may take slightly longer. Watch closely). Let cool completely before filling.

Cranberry White Chocolate Filling

• 3/4 cup white chocolate chips
• 2 cups homemade cranberry sauce
• Orange zest, garnish

Melt white chocolate chips in a double boiler, stirring until smooth. Remove from heat and fill tart shell(s) with a thin layer of white chocolate, spreading it up the sides of the tart shell (this will prevent the cranberry filling from making the tart shell soggy).

Fill tart shells with cranberry sauce and garnish with orange zest.

Keep tarts refrigerated until ready to serve.

(via Cranberry White Chocolate Tarts - Home - Pastry Affair)

bakingexplosion:

Fruity Pebbles Treat

Recipe: for one 8x8 in pan

31g melted butter

200g marshmallows

4 3/4c POST Fruity Pebbles Cereal

Pour melted butter on marshmallows. Transfer to sauce pan which is lightly oiled, heat to high, stir until all melted. Pour into bowl with cereal. Mix, will be very sticky. Pour into pan, chill.

Warning: you will get addicted to this. It’s the ultimate food heaven