SHS – Mac n Cheese Photos – Part I

I apologise in advance - there are quite a few photos - which is why they are in two parts – it's no good doing half a job!

Stay with me – I think you'll be glad you did.

Summer Holiday scoff - Mac n Cheese …

... my way

Everyone has their own version of this classic dish. Here's mine - designed as always, to be quick, easy but above all tasty.

Mac n Cheese

Serves 4

Alfredo Sauce

125g diced chorizo

50g Parmesan, finely grated

16 Cannelloni tubes

2tbsp flat leaf parsley, finely chopped

Make an Alfredo Sauce – there's a surprise – and ahead of the game is even better. Remember though - it only has one downside and that is it cannot be microwaved – it will split, so cover - let it cool in the saucepan and then fridge. Here's a quick reminder :

Alfredo Sauce

2 tbsp unsalted butter (50g)

400ml double cream

100g freshly grated Parmesan

freshly ground black pepper

Gently heat the butter and the cream together, stirring, until the butter has melted, then stir in the Parmesan. Slowly bring to a gentle boil, turn down the heat and simmer, stir continuously for a minute or so until you have a smooth, creamy sauce.

The sauce can be made ahead and fridged or you can freeze it too.

For the diced chorizo

125g diced chorizo

Using a frying pan, heat the pan and fry the chorizo until it's just beginning to crisp and releasng its delicious oil. Remove the chorizo, cool fridge and box. Leave the oil in the pan. Cover and set aside in a cool place. Again, can be made ahead.

For the Parmesan Tuile

Pre-heat oven 160fan/180c/Gas 4.

Line a baking tray with baking parchment. Place a 5cm circular cutter onto one corner of the tray. Using it as a template fill the ring with ¼ of the parmesan to create a disc shape. Repeat with the remaining cheese until you have 4 discs on the tray. Place the tray of discs in the oven and bake until golden brown – 8-10 minutes. Set timer for 8 and check. Remove from the oven and set aside until you're ready to serve.

Last minute :

The cannelloni

Bring a large saucepan of salted water to the boil over high heat. Add the tubes and cook until al dente, about 9 minutes – drain and set aside. Set your timer for 6 minutes – reset it for 3. Warm your Alfredo Sauce and the chorizo oil during the 3 minute interval.

Assembly :

Divide half of the Alfredo between 4 shallow serving bowls. Arrange 4 of the cannelloni tubes on top of the sauce, dress with the remaining Alfredo and sprinkle with chopped flat leaf parsley followed by the diced chorizo – again divided between the 4 bowls and drizzle with the warmed chorizo oil. Garnish each bowl with a parmesan tuile.

This seems like an awfully long winded recipe but I promise you it's not. Another bonus – you can feed the veggies too – omit the chorizo and oil. The veggies might like a drizzle of sweet chilli sauce instead!

Loads of photos on their way.

P.s. Use the end of a wooden spoon to lift out the cannelloni and drain on kitchen roll – you won't damage the cannelloni or scald yourself - check out the photos.

Summer holiday scoff – scone photos

You'll notice on the baking sheets ready for the oven that they are non stick. I always sprinkle a little flour over the tray, ready to receive the scones. I've never had a scone welded to the baking sheet yet!

I halved the batch and froze. I took one bag still frozen in a cool bag to Cornwall and then immediately transferred to the fridge. They were a perfect part of a throw it all on the table al fresco lunch. Probably better when you lunch at your holiday home so they can be warmed. 180Fan/160c/Gas 6 for 10 minutes will do the trick.

So much better than bread and the good news – I've still got the other bag in my home freezer!

Summer holiday scoff

I found the cheese scone recipe in How to be a Domestic Goddess by Nigella Lawson - Lily's Scones, on p.67 to be precise. As you've come to expect it isn't exactly as in the original - either way I don't get any complaints.

Lily's Scones

Makes 16

500g plain flour

1 tsp salt

2 tsps bicarbonate of soda

4½ tsps cream of tartar

75g unsalted butter, diced

25g Trex*

50g each of mature Cheddar and Red Leicester cheese, grated

300ml milk

1 large egg – beaten for egg-wash

round fluted cutter – 6cms diameter approx

baking sheet – non-stick and floured

or lightly greased if not non-stick

*The original recipe states 25g Trex or use another 75g of butter instead.

Pre-heat your oven to 200fan/220c/Gas 7.

Sift the flour, salt, bicarb and cream of tartar into a large bowl. Rub in the fats until it resembles damp sand. Add the grated cheeses and mix.

Add the milk, mix briefly and bring together with a round bladed knife, cut the dough in half and tip onto a floured board. I don't roll out the scone mixture. Knead it gently and then work into a round until 3cms deep approx - push down gently so it's even. Cut out your scones – you may need to bring together the remains – keep going until you've used as much as you can. You should get 8 scones per half. Brush the tops with the egg-wash. Cook in the oven for 10 minutes until risen and golden.

Never throw away any leftover mixture. Add the pieces to your baking sheet – they make perfect “tasters” and another old trick – if you don't use a kitchen timer and forget, these small pieces cook more quickly than the scones so serve as an early warning system.

I would never use 16 scones unless it was a deliberate batch cook for a “do”. The good news – when cooled and bagged they freeze very well. Easy to take out however many you need.

Photos coming next.

Summer Holidays …

… and Rose came too.

For the last two years we've decided that whatever else we decide to do, we're taking at least one holiday in the UK, ticking off places we've had on our “holiday bucket list”.

If you're taking the dog then you need to book early, especially if you want a nice “home from home”. If you're fortunate enough to have family or friends to share with you then so much the better.

There's probably one downside to this scenario. You're self catering, or at least in part. After the initial glow has worn off and you really can't be bothered to get ready to go out you still need to eat.

We usually aim to sample the local delicacy on the day of arrival – too tired to think about anything complicated.

Balance is required – how big is your car – can you stand the stress of “will it all fit in” - you don't want to bring it all back – unless you want the most well travelled smoked salmon known to man!

Having done this a few times I thought I'd share a few ideas.

Basic breakfast stuff is a good start. You don't have to take a huge box of cereal unless of course you know you'll use it all. I asked H to pour himself a portion which I weighed and then x the number of days required. Please don't shout at me for stating the obvious – there may be someone out there who might think it's a good shout.

Lunches in – or picnics out. They can be so boring – I gave some thought to what would go down well and came up with what might sound obvious – a cheese scone. I don't know many people who don't enjoy a scone and I've used the same recipe for the best part of 15 years and it never fails.

It's not mine I hasten to add … it's coming next.

RRR – the finale!

Here it is in all its glory!

I served this dessert, coincidentally, on the hottest day of the year so far – perfect timing!

The feedback was brilliant - minimum effort for maximum impact.

“... that is how rhubarb should taste – beautiful”.

When I asked the following evening “same again?” - oh yes please!

My final suggestion – remember the rhubarb curd – add a generous teaspoon to the top of the ripple and roasted rhubarb.

It might seem as if you're overdosing on rhubarb – it's the balance that matters – the creaminess of the ice-cream with a hidden burst of the fruit, extra zing on the side and topped with the sweet edge of the curd.

It's a bit like the old fashioned rhubarb and custard, albeit frozen, but not quite so heavy.

Hmm, a treat for next weekend?

Ritzy Rhubarb Ripple (RRR) the photos

This “marriage” has to be one of the most successful. For those who dislike rhubarb you may change your mind when it's roasted and folded through ice-cream – definitely worth a shot!