You’ll love this simple version of this classic recipe. I’ve seen versions of it with ham added, or vegetables, or béchamel sauce, … but NO! More ingredients mean more comments! My kids and their friends “and my friends” love it, just like that; a simple pasta recipe mixed in a creamy cheesy sauce and topped with chunky buttery Panko.
The “yumminess” lies between your choice of the rich cheddar cheese, the Panko coated with butter and the BAKING, to make all flavors blend together in its most delicious way.
500g macaroni (I used maccheroni)
2 tbsp butter
2 cups cooking cream
Salt, to taste
1 cup cheddar cheese, shredded
1 cup Mozzarella, shredded
¾ cup Panko (or breadcrumbs)
2 tbsp melted butter
Cook pasta in boiling water according to package directions.
Preheat oven to 200°C
Butter a 9”x13” rectangular baking dish and spread cooked pasta inside.
Sprinkle with salt and drizzle with cooking cream. Mix.
Stir cheeses together and layer over the pasta.
In a small bowl pour the melted butter over the Panko and mix until well coated. Use it to top the macaroni and cheese.
Happy New Year and best wishes filled with new experiences and joyous cooking. May your path ahead in 2022 lead to successful and meaningful accomplishments. From the heart @mayasingredients | Maya Oryan
Lemon curd tops my lemon tart to make it epic, and layers my blueberry cake to make it a star dish and spreads over my coconut scone to make it morish. This is how I make it!
4 egg yolks
2/3 cup sugar
1 tbsp lemon zest
1/3 cup fresh lemon juice
Pinch of salt
85g /6 tbsp unsalted butter, softened to room temperature and diced
This is best done in a double boiler or in “Bain Marie”. Fill a small saucepan with water (about 4 inches) and bring it to boil, reduce the heat to keep the water at a simmer and place a clear Pyrex bowl inside. Make sure the size of the heatproof bowl (i.e. the Pyrex) is not too smaller than the saucepan so the steam is concentrated underneath it.
Place egg yolks, sugar, lemon zest, lemon juice, and salt into the Pyrex bowl and whisk until completely blended. As the curd cooks, whisk constantly until the mixture becomes thick, around 10 minutes.
Off the heat, add the butter dices and whisk until completely melted. Pour curd into a jar. Leave it open until completely cooled. Store in refrigerator up to 10-14 days.
Grade 3 class at my daughter’s school are preparing for International Day next month and they chose Argentina to represent and talk about. Part of the celebration, they proposed to serve a rice salad on that day, with Chimichurri sauce. Since I always volunteer to help with the food, I came up with my own version of the recipe and took a picture of the end product. I’m super happy to document it in my blog and share it with you, hope you will like it.
If you like to add more ingredients, my advice is to stay away from juicy ingredients and stick to solid ones like chorizo, ham, pickles, green onions, …
Ensalada De Arroz Con Chimichurri
Rice Salad with Chimichurri
3 cups long grain rice, cooked and cooled
1 cup kidney beans, drained and rinsed
1 cup corn, drained and rinsed
1 cup cucumbers, diced
1 cup red bell pepper, diced
1 cup fresh parsley, finely chopped
1 teaspoon dried oregano
1 cup olive oil
½ cup apple vinegar
Freshly ground Salt and Black Pepper
In a large bowl combine all salad ingredients.
In a small mason jar combine all of the dressing ingredients; shake well. Pour the dressing over the salad and mix well.
I got this heart shaped pan on Mother’s Day few years ago, I’m so happy for Valentine day to find an excuse and use it again. This cake is spongy and smells gorgeous. The texture is close to breads so don’t hesitate to bake it in a loaf pan if desired.
Gifts, flowers and cakes are all expressions of love and celebration, most important of get-together. I wish you all love and happiness and a lot of cakes to bake.
Cream Cheese Strawberry Cake
200g butter, softened
1½ cups sugar
8 oz cream cheese
2 large eggs
1 teaspoon vanilla extract
2½ cups plain flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup yogurt
1½ cups chopped fresh strawberries
Preheat oven to 180°C / 350°F. Grease and flour your cake pan and set aside.
Cream the butter, cream cheese and sugar together with an electric mixer.
Add the eggs, one at a time, followed by vanilla and beat.
In a large bowl, whisk together the flour, baking powder, baking soda and salt. Gradually stir the flour mixture into the cream cheese mixture, beating just until combined.
Add yogurt, mixing well to incorporate. Fold in the strawberries.
Transfer batter to the prepared pan, spreading evenly with a spatula. Bake for 1 hour, or until a cake tester inserted into the center of the cake comes out clean.
Remove pans to rack, and let cool for 10 minutes. Invert cake onto serving plate and allow to cool completely before slicing.
Don’t you hate when you invite guests over and hear them cheering, drinking, having a blast while you’re stuck in the kitchen, running in all directions, heating dishes and making sure everything is perfect?
Thinking of this makes me have second thoughts about how much I truly love (or not) Christmas!
This is exactly the time when, I appreciate recipes like that. Recipes that can be done entirely the day before and requires minimum manipulation on the day of the event.
This tart requires no baking.
If using a round tin, then 20cm would be required.
The base can be done with Chocolate Oreo or Speculoos biscuits.
Crush biscuits in a food processor or in a plastic bag using a rolling pin.
As for the filling, semisweet chocolate can be replaced with dark chocolate and two more tablespoons of sugar, or use milk chocolate and omit the sugar.
For coffee lovers: caramel sauce can be replaced with 1 tablespoon instant coffee powder.
Merry Christmas food lovers!
Caramel Chocolate Tart
For the base
32 chocolate biscuits or Oreo Biscuits, crumbled
½ cup / 50g butter, melted
For the filling
150g semi-sweet chocolate chips
2 cups heavy cream
3 tbsp sugar
2 tbsp caramel sauce
½ tsp salt
25g corn flour
1/3 cup milk
To make the base In a food processor, pulse biscuits, butter and salt until you have a moist sandy mixture. Press biscuit mixture into a tart tin and refrigerate for 3 hours.
To make the filling In a saucepan, on low-medium heat, pour the chocolate chips and the cream and stir until the chocolate melts. Add sugar, caramel and salt. Stir to well combine.
In a small bowl, whisk corn flour and milk together and, off the heat, add to the chocolate mixture and mix. Return sauce over low heat and keep stirring 5-7 minutes or until sauce thickens. Leave to cool 15 minutes.
Take out the base-lined tart tin, pour the chocolate mixture evenly on the top and return it to the fridge to chill overnight.