There are so many versions of Macaroni and Cheese nowadays. Sometimes with vegetables, sometimes with sausages. My husband told me that his mum made it with corn. So basically, you can put anything you like in your Mac and Cheese. In fact, in one week I made two versions of this dish. One with egg and one without it. Why? Because my husband is trying to avoid egg as much as possible and I want my Mac and Cheese creamier, so there you go! Two versions of Mac and Cheese.
Patience, you need patience
3 cups uncooked macaroni
7 tbsp butter
3 tbsp AP flour
1 tbsp dry mustard powder*
½ tsp paprika
½ cup chopped onions
1 bay leaf
1 tsp salt
3 cups whole milk
1 egg (optional), beaten
3 cups sharp cheddar cheese, shredded
1 cup bread crumbs
* The recipe calls for 1 tbsp of dry mustard, which works out to 3 tbsp of prepared mustard. However, I only used 1 tbsp of prepared mustard and it worked out fine.
- Cook the macaroni according to packet instructions. Once cooked, run cold water to stop it from cooking. We want the pasta to be able to hold the cheese.
- Melt 3 tbsp butter in your pan and add the flour. Whisk in low heat until the colour becomes blonde.
- Add the dry mustard powder or prepared mustard sauce, paprika, onions, bay leaf, salt and milk.
- Whisk until
you get impatient it becomes thick. Let me give you a heads up ― it won’t get thick until it reaches the boiling point, so you have to be patient. And no, I know what you’re thinking, you cannot just turn the heat up no matter how tempted you are.
- Once it is thick, remove the bay leaf and turn off the stove.
- Tempering the egg. After you have beaten the egg, add a tablespoon of your bechamel sauce and whisk it.
- Add the tempered egg to the pot whilst whisking the bechamel sauce fast. I know you only have two hands but you better do this right or your egg will get cooked. Now, you don’t want that, do you?
- Add the cheese. Don’t stop whisking baby! You don’t stop whisking until the sauce becomes smooth. You want to eat a good Mac and Cheese, so be patient.
- Add the macaroni and stir. Mmm… we’re almost done!
- Transfer it to your casserole dish and turn on your oven to 350°F.
- Melt the remaining butter and add the bread crumbs. Mix it and put on top of your Mac and Cheese.
- Bake for 30 minutes until golden.
- Let it cool for a few minutes and serve!
Fucking worth it, especially with Sriracha sauce! ♥
What to do when you’re hungry and you find out that you only have a can of tuna in your pantry? You make Tuna Pasta baby!
9 oz dried spaghetti
2 tbsp olive oil
1 small onion, chopped
2 romano tomatoes, diced
1 tsp capers
180 g canned tuna, drained (I used Century Tuna Hot & Spicy)
Parmesan cheese (optional)
- Heat the pan and add oil. Sauté garlic, onion, tomatoes and capers.
- Reduce the heat and add the drained can of tuna. Stir and set aside.
- Cook the pasta according to packet instructions.
Drizzle with parmesan cheese and serve! ♥
The disadvantage of being with a vegetarian is at some point in your life, you will feel like you’re running out of something good to cook and you’ll find yourself converting all your favourite non-veg recipes to vegetarian!
1 block extra firm tofu
1 can chopped tomatoes
1 or half a jar of sliced black olives
2-3 tbsp. capers
2 tbsp. Olive oil
3 large minced garlic
1 small chopped onion
1-2 chopped red chilis
1 tsp. dried oregano
- Sauté garlic, onion, capers and olives for 3 minutes.
- Add the tofu, stir and let it cook until lightly browned.
- In a medium-low heat, put in the tomatoes, oregano and chilis and let it simmer uncovered for 8-10 minutes, stirring occasionally.
- Adjust the taste to your liking by seasoning it with salt and pepper.
Hi, my name is Kate and I am a Jamie Oliver fan.
This Jamie Oliver recipe is very easy to make. The key is to use as good quality pesto as you can get from your local store and to not overcook the beans (why the hell would you?)
9 oz dried farfalle
4 oz french beans
1 small red potato
1 oz Parmesan cheese
3 tbsp pesto
Extra Virgin Olive Oil
- Cook your farfalle in boiling salted water according to packet instructions. Give it an occasional stir to make sure none of the pasta is sticking together. Meanwhile…
- Top the green beans and put to one side. Scrub the potato then slice it as thinly as possible.
- About 5 minutes before the pasta is done, add the beans and potato slices to the pot. Simmer until the pasta is cooked.
- When your pasta is cooked and the beans and potatoes are tender, scoop out a cupful of the water to keep, then drain everything in a colander.
- Return the pasta and veg to the pan. Add the pesto and stir everything together. If the sauce is a bit thick, add a little splash of your reserved cooking water to thin it out slightly.
- Stir in half the Parmesan. Taste and season with a good pinch of salt and pepper. Drizzle over some extra virgin olive oil then cover with a lid to keep warm.
I know, I need better photos. ♥
Who said you can’t eat Chili if you are vegan? Of course you can! We just need to be creative. This recipe is so good that even I, someone who loves meat and will never give up meat, have fallen in love with it.
3 large cloves garlic – minced
1 red/white onion – chopped
1 red bell pepper – diced
1 can chopped tomatoes – because I’m lazy and don’t want to chop 5-6 romano tomatoes
1 can red kidney beans – because I’m impatient and don’t want to soak the beans overnight
1 big sweet potato – diced
1 vegetable cube
a pinch of dried basil
a pinch of dried oregano
a pinch of paprika
a little bit, or more of Sriracha sauce
- Put oil into a big pot on a medium-high heat and then add the onion and garlic.
- Once the onions become translucent, add the potatoes and drained beans, sauté for a minute.
- Turn the heat low and then add the tomatoes, bell pepper, vegetable cube, spices and the sauce. Stir, cover and let it do its magic for 20-30 mins.
- Stir again, add half a cup of water if needed and then add some squeezed lemon. Stir and leave again for a minute.
- You can serve it as it is if you are a vegan but since we love dairy we usually add a spoonful of sour cream and shredded cheddar cheese on top.
Aaaahh… yeah.. we ran out of sour cream. ♥
This recipe is inspired by Jamie Oliver‘s Rigatoni Arrabiata. Since I did not have some of the ingredients needed for his recipe like the cooked red peppers, I substituted it with sun dried tomatoes and tweaked the ingredients a little bit.
2 cloves garlic
1 red onion
2 fresh red chilis
5 oz sun dried tomatoes (in a jar)
1 can chopped tomatoes
1 small bunch fresh basil (I did not have this)
7 oz tortiglioni
4 tbsp capers (I love capers!)
1 tsp dried oregano
4 oz feta cheese
Black pepper (freshly ground)
- Peel and finely slice the garlic and onion. Finely slice the chili – if you want a kick leave the seeds in, for a more subtle flavor deseed.
- Drain and chop the sun dried tomatoes and open the can of tomatoes. Pick the basil leaves and finely chop the stalks.
- Cook your tortiglioni in boiling salted water according to packet instructions. Give it an occasional stir to make sure none of the pasta is sticking together. Meanwhile…
- Heat a large pan over a medium heat and add a splash of olive oil.
- Add the garlic, red onion, chilis, capers, basil stalks and oregano, and fry until softened and turning golden brown.
- Add the tomatoes and sun dried tomatoes and simmer gently for 5 minutes.
- Remove from the heat, season lightly with salt and pepper and cover with a lid.
- When your pasta is ready scoop out a cupful of the water for later, then drain the pasta in the colander.
- Tip the drained pasta into the pan of sauce and toss together. If the sauce is a bit thick, add a little of your reserved cooking water to thin it out slightly.
- Taste and season with a good pinch of salt and pepper. Stir through most of the basil. Cover with a lid to keep warm.
- Divide the pasta between the two plates, crumble the feta cheese, and the remaining basil leaves over the top, and tuck in!
Just imagine there are basil leaves on top of it. ♥
Today’s recipe is one of my favourite dishes in the Philippines. However, since I made it vegan, it didn’t taste like the flavourful dish I grew up having in the Philippines, but that doesn’t mean it is not delicious! Try it.
1 cup mung beans
1 cube vegetable stock
1 handful spinach
1 small tomato
2 cloves garlic
2 green or red chilis (optional)
3 cups water
There are lots of ways to make beans soft and since I don’t like waiting for too long, I always use a pressure cooker!
- Put the beans, the stock and the water in to the pressure cooker and let it cook for 8 minutes on medium-high heat.
- Turn the stove off and let it cool for a few minutes. How will you know if it’s time to open the lid? Look below:There is a small indicator beside the valve of the pressure cooker that I’ve used. When it’s up, it means there’s steam inside, so even if I try to open it, I will not be successful. But if you really do not have the time to wait, you can run cold water over the pot to force the steam out. Just avoid getting any water on the vent.
- On a separate pan, sauté your chopped onion, garlic and tomato.
- Add the cooked beans and chilis and let it simmer for a minute.
- Pour in the rest of the water from the beans together with the spinach and simmer for 2 minutes.
- Add salt and pepper to taste. Turn off the heat and serve with jasmine rice. Yum! ♥