Wednesday, October 23, 2013

Recipe ~ Chicken Macaroni Cheese Pots

As promised here is the recipe for the Chicken Macaroni Cheese Pots.
Chicken Macaroni Cheese Pots
Serves 6
Prep 20 minutes
Cook 40 minutes
Light dairy spread, melted, to grease, plus 2½ tablespoons extra
350g macaroni
¼ cup plain flour
2½ reduced-fat milk
2 cups chopped cooked chicken meat
1 cup frozen peas
3 green onions, finely chopped
⅓ cup chopped flat-leaf parsley
3 teaspoons wholegrain mustard
1 cup grated extra-light tasty cheese
1. Preheat oven to 180°.  Brush ovenproof dishes with dairy spread to lightly grease.  Place on baking tray. Cook pasta in a large saucepan of boiling salted water for 12 minutes or until tender.  Drain.  Transfer to a large bowl. 
2. Heat extra dairy spread in a medium saucepan over moderate heat.  Add flour, cook and stir for 1 minute or until combined.  Remove from heat.  Gradually whisk in milk until smooth and combined.  Place over moderate heat, cook and stir for 5 minutes or until mixture comes to the boil and thickens slightly. Add to pasta with chicken, peas, onion, parsley, mustard and half of the cheese.  Season.  Mix well.  Spoon into prepared dishes; sprinkle with remaining cheese.
3. Bake for 20 minutes or until bubbling and golden brown.  Stand for 5 minutes.  Serve with salad.
Cooks notes ~
  • The recipe suggests ramekins but I chose to use a large baking dish.
  • I used the same pot throughout, from cooking the pasta to making the white sauce and then combining all ingredients before placing in baking tray.  Much less washing up.
  • My trick with the white sauce is to add about ⅓cup of milk to the flour/butter mix "roux" and create a thick paste.  Then add the remaining milk.  This thickens a lot quicker than the traditional method
  • I used 500g thigh fillet, the recipe suggested half a large BBQ chicken.
  • This recipe is quite versatile.  I could imagine a tarragon/mushroom combination. Or adding diced vegies such as the frozen medley of corn/peas/carrots. 
  • I cooked this in less time than the recipe stated.  It didn't take 20 minutes for the cheese to melt.  I liked that this could be a quick weeknight meal.  I wouldn't have chosen it if I thought it would take 60 minutes to cook. 
Enjoy x
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Sunday, October 13, 2013

A Menu Plan

A little late but nevertheless here it is; our plan for the week.
Most of this weeks recipes are from recipes+ magazine
Lamb, Cannellini Bean & Feta Salad
This was super simple, and really nice.  We have decided this is our new favourite salad that we can add as a side dish to any meat.
Chinese Style Fish Fillets
Chicken Curry
Stir Fry Pork Larb
mmm not a fan of this one, the fish sauce made the place smell like feet!
Lamb Skewers with Beetroot and Chickpea Salsa
The beetroot will be from our garden
Linguine with Creamy Sauce
Korma Curry
As always I'm happy to share recipes, simply message me or leave a comment.
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Sunday, October 6, 2013

No-one said cake stands had to be just for cakes

I adore cake stands, in fact I'm a little addicted to them.  I actually don't want to count how many I have but I use them all.  For any occasion; for dessert buffets, morning tea's and for no particular reason but we have cake occasions.
But when is a cake stand not a cake stand?  When it becomes a display piece.
My favourite. This was part of a dessert buffet I did for my husbands Gran's 90th birthday. 
Her wedding photo. 
Sugar flowers from Gran's cake
I used them in a baby shower I threw for a friend
A little Christmas centrepiece
And of course, for food.
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A menu plan

It's been a little while since I posted our Menu Plan.  Between James being away or us camping, there wasn't really one to speak of, well not worth posting anyways.
But here is this weeks.  The majority of the recipes once again come from Super food Ideas.
Turkey Roll with Roasted Beetroot and Carrots
The beetroot and carrots were from our garden and are so good freshly picked.
Grilled Lamb Steaks with Lemon, Parsley and Chilli Dressing
Pork Cutlets with Honey Mustard Sauce
Spring Vegetable and Prawn Risotto with Lemon and Dill Oil
This recipe has my current favourite thing ~ goats cheese!  I will get this from the local Farmers market.
Chicken Thigh Marinated and Asian Coleslaw
I cheated and bought a bag of Coleslaw from Woolies
Spicy Prawn Spaghetti
I'm looking forward to this, I'll probably omit or reduce the chilli so Matilda can enjoy this. 
This has asparagus and cherry tomatoes which we will probably get from the local Farmers market.

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