Homey Mac'n'Cheese with lotsa veggie

Mac n Cheese with lotsa veg

Mr T and I returned from our brief break from sunny and warm Surfers Paradise and was greeted by the wet and freezing cold of M Town.

I was really craving something homey and decide to make mac'n'cheese. It's also Mr T's number 1 comfort food. This is what he would request when he's sick. No Congee for him....

I remember we had this whole head of cauliflower sitting in the crisper section of our fridge that we got at the market nearly a month ago and this long forgotten leek. So thought we'd better use them up now that our oven has been fixed (it was out of commission for nearly 6 months! >.<)

Ingredients (feeds 4 or more)

• 1/2 packet of pasta (I used macaroni coz I like their shape)
• 1 whole head of cauliflower, separated into florets
• 1 leek, sliced finely up to all the edible bits 
• 3 garlic cloves, chopped finely
• 1 carrot (grated)
• 1 red capsicum, diced
• frozen green peas (optional and use as much as you like)
• bacon, diced (optional, use as much as you like)
• butter
• flour
• milk
• white wine
• 1 egg
• 1 heaped tablespoon of whole grain mustard
• mixed herbs
• Slap ya'Mama (cajun/chili powder - optional)
• Dukkah (optional)
• cheese (cheddar, Parmesan, mozzarella)
• breadcrumbs (optional)
• Olive oil
• Salt & Pepper

Directions

• Season the cauliflower florets with mixed herbs, salt & pepper, slap ya'Mama and Dukkah in a roasting pan (or whatever you'll be making the mac'n'cheese in), place in oven and roast for 20 mins or so, until soften. 
• Cook pasta on stove top per packet direction til 70% ready (under cook them, because they'l cook further in the oven).
• In a large saucepan, over medium heat, fry up the bacon bits over a splash of olive oil, add the leek, cook for 5 mins.
• Add garlic and grated carrots cook for another couple of minutes, add capsicum & frozen peas, keep stirring so they don't stick to pan and everything is thoroughly mixed, season slightly with salt and pepper.
• Pour out cooked pasta and drain.
• In pasta pot over medium heat, make a roux with the butter and flour until it's a nice nutty tan/brown colour.
• Add in milk and white wine, make sure it's NOT bubbling and crack in the egg, keep whisking so it doesn't form a poached egg!
• Season with whole grain mustard and Slap ya'Mama, keep whisking and add in cheese until it's one gooey gooey glob.
• Transfer cooked cauliflower to the saucepan of veggies along with the cooked pasta and mix well.
• Pour the mixture back into the roasting pan and then add in the cheese sauce, top with a sprinkle of breadcrumb to give it that crunchy top 
• Bake for 20 mins until it's golden. 
• DIG IN!!!

Winter Favourite - Red Wine Lamb Shanks

 Winter is the best time month to leave stuff bubbling away in your slow cooker, I usually do it overnight so my apartment smells amazing in the morning and then I can't wait for lunch.

But this time I managed to wait and save it for dinner, O lamb shanks, o lamb shanks, why did I wait so long to try you out again? Years ago, living in Sydney, I had attempted to make lamb shanks but unfortunately, the meat just stayed stuck to the bone, and I never really got over that disappointment.


Lamb Shank with Sweet Potato Mash & Pomegranate Salad

I finally decided to conquer my failure and try it again. I saw these pomegranates at the market and just couldn't resist them. Just the thought of their little sweet juicy gems can bring a smile to my face.

 

And you can't make a stew without something to sop up the sauce, initially I was going for cauliflower mashed, but it was twice the normal price at the moment so I settled for some sweet potato, which is just as good.

Ingredients for the Lamb Shank:

Onion                  Salt/Pepper
Garlic                  Tomato Paste
Carrot                  Can of Tomato
Lamb Shanks       Worcestershire
Red Wine             Sugar
Stock                   Flour Mixed Spice        Bay leaf               

Directions

• Dust the lamb shanks in flour that's seasoned with salt and pepper and brown it in a pan
• Meanwhile, add the paste, can of tomato, seasoning, sauce, bay leaf to the slow cooker
• Add the lamb in slow cooker
• Brown the onion, garlic and carrot, then to slow cooker
• Top up with red wine and stock up to 7/8 of the shank.
• Cook it on low for 8 hrs (I did this and went to bed or in the morning before going to work)

After consuming the meat-falling-off-don't-even-need-knife-from-bone, there was still quite a  bit of sauce left and since I didn't want to waste it, I dumped some mystery meat I had frozen in my freezer and set my slow cooker to work again, Ta-Da 2 meals in one!

Tuscan Sausage and Bean Stew with Kale

It's already getting quite cold here in M town, the nights starts early and last night, along with that chilly wind it was also wet. Uuuugh. It's the kinda weather that makes you want to stay at home, curl up on the couch with a good book or Netflix marathon....

I've been meaning to eat healthier, since my obsession with Fried Chicken is really not working out (super sad). So I scour the web for tonight's dinner inspiration. My current flattie is returning to Italy end of next week and is super critical of all Italian cooking. So it was with trepidation that I decided to attempt my take on a Tuscan classic, the Sausage and Bean stew with Kale.

Yummmy, so much veg

Luckily my version was met with approval :)
I think I'll be adding it to my repertoire of Winter favourites.

Here's what you need: 

• 1 large onion, diced
• 3 cloves of garlic, smashed
• 2 carrots, cubed
• 1 - 2 zucchinis, cubed
• handful mushrooms, cubed
• bunch of kale leaves
• 1 can of white beans
• Sausages, chucks (I used Lamb with rosemary)
• Thyme
• Rosemary
• Chili
• Paprika
• Stock
• Worcestershire sauce
• Sugar
• Salt & Pepper

And how to make it:

• Heat up the pot, sauté the onion and garlic til soften, add the chucks of sausages and brown.
• Add the hard veggie (carrots and zucchini), add the mushroom
• Add the seasoning and some stock, top up with water so it slightly covers everything.
• Cover and simmer for 20 mins or so, (til your kitchen smells nice)
• Add in the beans and kale, stir
• Taste, and add more sugar/Worcestershire sauce/chili

Seafood Chowder

So another cold cold night and I saw a pretty picture of this Creamy Seafood Chowder in my cookbook last night so figured I'll give it shot.

Only difference is though, in the cookbook the chowder was served in a hallowed out bread roll, that just seem too fiddly for me.

I'm usually not a big fan of creamy soups, but this one was really really yum. I made a massive pot - as you do with these things. So plenty for lunch tomorrow

Creamy Seafood Chowder

• Garlic
• Onion
• Butter
• Bacon
• Carrots
• Celery
• Potato
• Parsley
• Seafood Mix
• Parmesan Cheese
• Cream
• Milk
• Stock
• Paprika
• Allspice
• Salt & Pepper

- Melt Butter, brown the garlic and onion

- Add the vegetables

- Add stock, simmer until soft and then blend

- Add corn, milk, seafood, cream and seasoning

- Simmer and then top with parsley and Parmesan cheese and serve

Beef and Bean Stew

Seems like I've been in hibernation mode since the beginning of Winter. I have been cooking but just not as often, and the last dinner party I had was hot pot...aka minimal cooking.

My favourite things to eat during the shivery winter months are stews/soups (plus it's also a one pot wonder)

Last week I made a Cajun seafood gumbo - sorry I forgot to take pictures, but mark my words - it was absolutely delish.

Since then I've been craving Oxtail and beans but was a bit too lazy to shop so I made do with the beef cut I had in my freezer -this actually cut down my cooking time (score!) As I was rather disappointed when I checked the recipe again after I had everything happily bubbling away that the stew would take 4.5 hrs to cook!!! I wanted to eat it tonight!!!

Lucky with the beef chunks diced into bite size, the stew was basically (I was too hungry to wait longer) ready in 2 hrs.

Beef and Beans Stew

• Onion
  
• Garlic
• Carrots
• Celery
• Potato
• Herbs
• Butter Beans
• Butter
• Can of Tomato
• Stock
• Worcestershire Sauce
• English Mustard
• All Spice
• Nutmeg
• Cinnamon
• Pepper & Salt
• Chili flakes (for an extra kick)

Melt Butter in oil, Brown meat, add onion and garlic,

Add all vegetables til soften, add herbs

Add can tomatoes, stock, sauce and mustard

Add seasoning,

Cover and simmer for 35 mins

Add Butter beans, cook for another 20 mins til everything is soft and liquid has boiled down.

Favourite Winter Drinks

During my recent trip to Tassieville, I discovered 2 Amazing Hot Beverages that will warm your body and soul during the winter months.

This is the perfect time of the year to help yourself to a glass of Mulled Wine - a warm spicy, sweet red wine....best served with a cuddle under warm blankets and a good book. Fireplace is optional.

The other is what I would call Liquid Hot Apple Pie... hmmm mmmmm. So good.


Mulled Wine

Ingredients

• Red Wine
• Cinnamon
• Nutmeg
• Cloves
• Star anise
  
• Citrus Fruits
• Sugar
• Water

Directions

Heat wine in saucepan and add the rest of the ingredients. Yuuuummm


Hot Liquid Apple Pie

Ingredients

• Cloudy Apple Juice
• Lemon Juice
• Grated Ginger
• Cinnamon

Directions

Heat apple Juice in saucepan and add rest of ingredients