Pulled pork is delicious, we all know that. However sometimes the side dishes that accompany a serving of pulled pork are just as unctuous but often get overlooked. Soft white buns, crispy coleslaw and king of the comfort food dish, baked macaroni and cheese.
I still can’t get over the fact that in some establishments mac and cheese is listed on the menu as a vegetable but whatever, this is a dish that soothes the soul. Simply put, it is an American classic.
I make my macaroni and cheese mostly on the stove top and then bake in the oven to really crisp up the top. The key to a deep rich flavour is using more than one cheese in the sauce. This dish is a great way to use up odds and ends of cheese although you can equally go out to buy special cheeses especially for this dish too.
Ingredients – Mac and cheese (serves 2 greedy people, 3 to 4 as a side)
200g macaroni elbows
25g plain flour
100g grated cheese
25g grated parmesan
salt and pepper to taste.
How to – Mac and cheese
- Preheat the oven to 180c and butter a medium sized gratin dish.
- Cook the macaroni about 2 minutes less than the packet says and rinse to remove some of the starch. This will prevent the pasta clumping into lumps and allows the sauce to coverall of the pasta pieces.
- In a pan melt the butter and stir in the flour. Cook out the flour for a minute and then turn the heat down and whisk in the milk. Return to the heat and keep whisking until the sauce thickens.
- Take to one side and stir in the grated cheese and parmesan. I like to use gruyere and cheddar as the combination of nutty and sharp works well with the softness of the pasta and sauce.
- Combine the sauce with the pasta. Pop into the buttered gratin dish and bake in the oven for 20 minutes until golden and bubbling.
- You can pimp a Mac and cheese in a million different ways. Breadcrumbs, gremolata or even a crushed up bag of cheese and onion crisps on top to give crunch. You can add truffle oil, slices of tomato or simply another handful of cheese on top. Blue cheese, goats cheese or bocconcini poked into the pasta works as do pieces of chorizo or N’duja. Make it your own way but make it you must.
With Storm Doris blowing around the place and others possibly holding onto her coat tails, you may wish to hunker down this weekend with a bowl of soup, a chunk of bread and a box set.
One soup I tried recently and have fallen in love with is the new butternut laksa from Covent Garden soup co.
Lightly spiced, creamy and with the hint of coconut, this butternut laksa soup is a really tasty addition to the Covent Garden soup range.
I was not paid to write this blog post, I was sent a voucher to cover the cost of one carton of soup.
With the Superbowl on Sunday night (well early Monday morning if you live in England) any thoughts of food tend to turn to recipes with their origins across the pond. I’ve already had a request for pulled pork, sweet potato fries and S’mores. After spotting two packs of blueberries in the fridge near their use by date I felt I had to bake these, (any excuse).
I made a variation of this Raspberry and white chocolate muffin recipe from Good Food but substituted blueberries for raspberries.
Ideal for a mid game snack or as a morning after brunch snack.
The cooking club at school makes the most delicious cheesy biscuits. Any broken leftovers are hoovered up by the staff. I asked for the recipe, and couldn’t believe it was so simple. These very short, buttery and cheesy biscuits are given a crunch by the addition of rice krispies. You could easily add a little tapenade, paprika or mustard powder to the mixture if you want to. Finely chopped sun dried tomatoes would work well too. A couple of these taste brilliant with a glass of crisp cold white wine, but are a great addition to a school lunchbox too.
Cheesy krispy biscuits. (makes 18)
1/2 a cup of self raising flour
1/2 a cup of butter (soft)
1/2 a cup of finely grated strong cheese (I used cheddar and Parmesan)
1/2 cup of rice krispies
How to …..
- Preheat the oven to 160 c.
- Cream together the butter and flour.
- Stir in the cheese and rice krispies.
- Line two baking trays with parchment.
- Using floured hands and a teaspoon, roll walnut sized balls of mixture and place on the parchment. Press down slightly.
- Bake for 12 to 14 minutes until the biscuits are golden and the cheese has melted.
- Cool on a baking tray.
This is much less of a recipe, more like a list of foods to assemble. As such it is really a versatile way of packing a bowl or lunchbox with a mix of healthy choices.
A mixture of small tasty bites. In this bowl today I’ve chosen vegetarian options but these could easily be substituted for chicken, lean beef or eggs.
I’ve used mixed leaves on the base of the bowl. You could also use baby spinach, baby kale or red chard leaves. A large spoonful of mixed rice and grains adds some carbs. You could use just rice, quinoa or wholemeal pasta. The dish contained 5 small felafel broken in half. Also I added half an avocado and two small slices of grilled halloumi. A few olives might have been nice, or perhaps some pickled vegetables. Really it is entirely up to you and your taste buds as to what you do or don’t include.
I tied the whole bowl together with a spoon of yogurt with some mint stirred in and a drizzle of a chili balsamic glaze. It certainly fills you up and tastes delicious.
Watching the inauguration of the 45th US President I had a hankering for brownies. I put it down to the need to comfort eat having seen Trump sworn in and realizing that there was now no turning back.
Brownies cry out for added treats stirred into the batter before baking. What better than those quintessentially American candies Reeces Pieces? Joy of joy, they are coated in a yellow, orange or brown crisp shell. I had to pick out the orange ones, in Trump’s honour, to scatter on the finished dish, didn’t I. You know you would too. Had I been really thinking politically I’d have made Blondies…….
- 185g butter
- 185g chocolate
- 85g plain flour
- 40g cocoa powder
- 3 large egg
- 275g golden caster sugar
- 125g Reeces pieces (orange ones set to one side)
- Preheat the oven to 160c (fan) 180c (conventional)
- Line a 20 cm square pan with parchment.
- Heat a small pan of water over a low heat. Place a bowl over the hot water and tip in the butter and chocolate. Allow to melt slowly. Stir .until completely melted. Set to one side to cool a little.
- In a large bowl measure in the sugar and break in the eggs. Beat together until the egg and sugar mixture is doubled in size, pale and foamy. This may take up to 5 minutes.
- Using a spatula stir the cooled butter and chocolate mixture into the foamy eggs and sugar. Work carefully as you don’t want to knock out the air you have beaten in.
- Sieve the flour and cocoa onto this mixture and then fold in, again using the spatula or a metal spoon.
- Take a handful of the orange Reeces Pieces and keep for later. Stir the chocolates in.
- Scrape the batter into the lined pan. Bake for 30 minutes, place the remaining Reeces Pieces on top of the part baked brownie. Gently push them into the surface but don’t submerge them. Return to the oven for a further 5 to 10 minutes.
- Cool a little, enjoy with cream or creme fraiche.
‘The gin and tonic has saved more Englishmen’s lives, and minds, than all the doctors in the Empire.’ – Winston Churchill
Gin is, and always has been, my spirit of choice. I inherited my love of gin from my dad. In the beige world of the Seventies, when a Watneys party seven was seen as a single serving of beer, he was ploughing his own furrow with a gin and tonic.
A lovely drive through the Hampshire countryside led us to Laverstoke Mill. This former paper mill was carefully and sustainable renovated. Bombay Sapphire transformed a 300 year old paper Mill with over 1000 years of history within a Conservation Area and a Site of Special Scientific Interest with patience and dedication. The River Test flows through the site creating unique wetland habitat throughout the distillery. The Test is the purest chalk-stream in the UK with many native species inhabiting the river and surrounding wetlands.
We were met at the distillery by Sam Carter, Bombay Sapphire’s senior Brand Ambassador. Sam spent time explaining to us all the finer details of gins and gin distilling before taking us on a tour of the distillery itself.
Even if you really are not a gin lover a visit to Laverstoke Mill is fascinating and informative. My favourite part of the restoration and renovation are the stunning Glasshouses designed by Heatherwick Studio. Filled with growing examples of the botanicals found in Bombay Sapphire gins, the glasshouses are truly wonderful.
Having toured the site, investigated which of the botanicals were our favourites and made no sparks whatsoever near the stills we went back into the bar for some gin tasting!
I learned so much during our tutored tasting. From how to cut your lime wedges to using a spoon to add the tonic into gin. I also now covet a very expensive ice machine.
One final treat was to top off the tastes of several cocktails with a cocktail all of my own. Made and enjoyed in the two storey bar area, followed by a trip to the gin shop, for a bottle to take home.
My companion was my 19 year old daughter, another recent inductee into our gin loving family. If you happen to be the designated driver, the alcohol free cocktails are delicious AND you can collect a gin and tonic pack to take home and enjoy at your leisure.
One plea though please, start distilling and selling Bombay Sapphire East in the UK soon. It is my most favourite gin ever!
Such a lovely day out. A beautiful, thoughtfully restored mill, with years of history and the most delicious gin cocktails too. Go, drink, enjoy!
This hidden gem of a place is well worth taking the time to visit. If you are too far away then please try to find a bottle of the Bombay Sapphire gin and enjoy that instead.
I was invited to visit Laverstoke Mill Bombay Sapphire distillery by 365 Tickets. All words and photographs are my own. I was not paid to write this post and all words and photographs are my own.
Iced gems have been a staple for parties and lunch boxes ever since I was tiny and I have managed to pass a love of them onto my girls too. I have never bothered to make them myself before because a bag of them from the shops is faster to open than making the biscuit bases and doing the icing. However a little leftover gingerbread dough from some biscuit making got me thinking. What if Iced gems came in festive flavours and colours? Well they don’t, but that doesn’t mean to say they couldn’t.
Now they do! Please look back at this recipe to give you the quantities for the gingerbread and the instructions.
I rolled out the gingerbread so it was about as thick as a pound coin. I used a screw top bottle lid to cut out the circles. I placed them on baking parchment and baked them for 10 minutes until crisp and golden.
Royal icing is essential for the tops to iced gems.You could make your own or you could use a royal icing mix. Make up the royal icing and using a star tip pipe a blob onto each biscuit. Allow the gems to sit for at least two hours before eating. You can colour the icing if you wish.
During the holiday season we all like to treat ourselves to a few little extras. As I’ve been wandering around the shops a few tasty morsels have popped themselves into my shopping basket. I thought I’d share them with you too.
Watching a Christmas movie or two always calls out for a snack or two. Tyrrells have a couple of interesting new tastes just for Christmas. A bellini version of their Poshcorn that has a real peachy tang and a suspicion of bubbles redolent of a Bellini cocktail. Add to that their three bird roast crisps (Turducken if you are from the US). Ah, the three-bird roast, a truly show-stopping winter centrepiece. And one worth trying , if only as a snack. So here it is: a duck, in a chicken, in a turkey… in a crisp.
Next up are a selection of herbal teas from Ahmad Teas. Sometime over the Christmas break my body often calls a Time Out from rich foods and a surfeit of bubbles. When that happens a cup of herbal tea calms, soothes and refreshes without removing the enjoyment of the celebration. My absolute favourite as I write are the Mixed Citrus tea bags, tangy and refreshing but still caffeine free so I can drink one at any time day or night.
Christmas often seems to be coated in chocolate, so why not indulge your sweet tooth with a cute bar of chocolate from Cadbury that features white chocolate Christmas trees. Ideal for sharing.
I’d like to thank Waitrose for combining two of my favourite things, gin and olives. A tub of these will be in my fridge at all times over the Christmas break. They do contain a little gin so perhaps best kept for a evening in.
Finally a real treat for us as a family. Sainsburys always stock jars of tuna in olive oil at Christmas time. The taste of this is miles and miles away from the tins we usually purchase to make sandwiches and fill jacket potatoes. Get a jar, make a salade Nicoise, add in a few of those gin olives and use the oil to dress the salad. Indulgent but delicious.
I was sent a sample of the Tyrrells snacks and the Ahmad teas. I was not asked to write a positive review. I was not paid to write this post. I purchased all the other products mentioned in this round up myself. All words and images are my own.
I’m a bit of a tiffin addict. It has been my favourite tea time treat for as long as I can remember. I still use my mum’s recipe (albeit with the occasional twist) to this day. This tiffin is slightly different, as it has no cocoa in the biscuit mixture. Flavour comes from the orange infused cranberries I have added to the tiffin layer. I saved a few to scatter on the white chocolate topping too. Quick and simple enough to rustle up for Christmas and a tasty treat for guests too.
Cranberry and white chocolate tiffin.
250g shortcake/digestive biscuits
125g butter (melted)
1 tbsp golden syrup
75 g orange infused cranberries (or plain ones if you prefer)
200g white chocolate – melted
How to …
- In a mixing bowl, using the end of a rolling pin, crush the biscuits into crumbs. You could use the fill a plastic bag and whack with a wooden spoon method if you want. You could use a food processor but that takes all the fun out of it.
- In a large saucepan melt the butter and syrup together to make a sauce.
- Pour the sauce onto the biscuit crumbs and combine thoroughly.
- Now add in 50 g of the cranberries and give it a stir.
- Tip the cranberry rubble into a cling film lined 6″ square tin and press down. Put into the fridge to set.
- Once set melt the chocolate and pour over the biscuit base, scatter over the remaining cranberries. Refrigerate once more until the chocolate is set. Cut into wedges and serve. This is best served from the fridge as it is only the cold that holds it together.
I found the orange infused cranberries in Sainsburys (£1 for 75g) but you could easily substitute plain cranberries).