Broccoli Macaroni and Cheese

I know, I know...there are so many different recipes for macaroni and cheese out there - but since this is one of our favorite dishes I couldn't help but post it.  The first time I made my own roux (or 'white sauce') I was nervous, but it really isn't difficult!  Apart from burning the butter, you can pretty much save it any stage (and even then you can start again).   Seriously, if you normally have boxed macaroni or use a certain well known easy melting processed cheese because you're too nervous to make your own cheese sauce - don't let yourself be intimidated by fancy French cooking techniques and give it a go.

(Notice my partners meaty addition of pancetta cubes frying in the background!)

Somewhat surprisingly, the addition of broccoli was my partners idea.  It used to be his favorite vegetable (back in the day when he barely ate vegetables) and I think he feels nutritiously virtuous when eating it.  It actually doesn't add loads of flavor, but it is a great way of getting a serving of vegetables in an otherwise unhealthy extremely cheesy meal!

Macaroni and Cheese with Broccoli

serves 4

500 g/ 1 lb macaroni

2 tbsp butter

2 to 3 tbsp flour

2 to 3 cups milk

1 tsp cayenne

1 cup broccoli - chopped (I microwaved frozen, but you could steam up some fresh)

3 cups mature cheddar cheese - grated

salt & pepper

Cook macaroni and broccoli accordingly.  When the pasta is about 5 minutes from being done, melt butter in a large pot over medium heat.  Add a couple tablespoons of flour and whisk together.  The butter and flour should come together in a dough like consistency, if it is still too moist add more flour.  Keep whisking this around the pan for about a minute to cook out the raw flour.  Add a couple splashes of milk and whisk in - the mixture will incorporate the milk and become slightly moister than it was.  At this point add in 2 cups of milk and cayenne and whisk together.  Let the sauce warm up (not simmer) and thicken slightly.  If it is too thick at this point - add more milk, not thin enough - heat longer. Finally add in 2 cups of cheese and season to taste, then mix gently until its melted through (because cheese is generally pretty salty I always wait til its mixed into the sauce until adding any seasoning).  Mix in the drained macaroni and chopped broccoli, top with remaining cheese and put under a grill until browned.

Open (Breakfast) Quesadilla

Although I've called this a breakfast quesadilla, you could easily make it for lunch or dinner by omitting the eggs if you wanted.

I love Mexican Tex-Mex food (I say Tex-Mex because I haven't ever had traditional Mexican food, only the Westernized versions).  As previously declared, breakfast dishes are amongst my favorites - so why not combine one of my favorite cusines with my favorite meal of the day?  This meal is easily adapted with whatever you have on hand, and can be made meat-friendly by adding some chopped bacon or sausages, however, I don't think the meat will be missed much in this one because the beans and eggs are high in protein and super-filling.

I know this isn't actually a quesadilla since there's only one tortilla and it's not folded...actually it's more like a giant tostada (although the base isn't crispy like in a tostada).  This meal actually evolved from lunchtime quesadillas so that's why I've continued refer to it as such - but since it's neither here nor there I shall continue calling it an open quesadilla.

Open Breakfast Quesadilla
serves 1-2 (depending on greediness)

1 large tortilla
1/4 cup black beans - drained and rinsed
2 eggs - scrambled to your liking (or you could fry/poach them and put them on top)
1 small tomato - diced
a couple mushrooms - thinly sliced
a few thin slices of peppers
a couple chilies - finely chopped (if you like it spicy)
small handful black olives - sliced
2 spring/green onions - chopped (if you don't have these you could substitute thinly sliced red onion)
small handful grated cheese
small handful coriander/cilantro - roughly chopped
1/2 avocado - chopped

Put tortilla on a baking tray and lightly grill in oven on both sides.  Pile on toppings (apart from the coriander and avocado), finishing with cheese.  Place under grill until cheese is melted.  Top with chopped coriander and avocado.

Cottage Pie

I have made this recipe dozens of times and it is one of my mid-week meals that I rely on during chilly fall to brisk spring nights.  It is warm, filling, delicious and satisfying.  This dish is also great because it produces enough for a small family, but as we are only a couple, it provides enough for leftovers to take in for lunch.  I had some chives that I put in with the mashed potato (as in the picture), but normally I don't.  I've also seen different recipes that use lentils and tinned tomatoes instead of a meat substitute which I plan to try soon.

Cottage pie
serves 4

1 large onion - chopped
3 small carrots - diced
2 pints/ 1 litre vegetable gravy (I use granules as I'm not sure how to make vegetable gravy)
1 cup frozen peas
1 bag soy mince (mine was 450g)
4-5 medium potatoes - diced
milk
salt & pepper
1 tsp oil
large handful grated cheddar cheese


Heat oil in large pot then add chopped onions and cook until soft and translucent.  Add in soy mince, chopped carrots and vegetable gravy.  Stir to combine then simmer for 20 to 25 minutes or until carrots are tender.  To make the mashed potato topping boil diced potatoes until tender, push through a ricer (or mash with a masher) then gently mix in milk, salt and pepper to taste.  When the soy mince base is done, stir in frozen peas, season to taste, then top with the mashed potato and put under the grill until lightly golden.  Top with cheese and grill until the cheese is melted and bubbly.

Mushroom en croute

As a vegetarian I often cook one pot meals focused around vegetables, pulses or a grain.  I rarely cook the typical 'non-meat' and two veg that is so common for meat eaters as I find it difficult to make something that isn't meat the center of a meal.  This recipe allows a clear meat-like focus to a meal and is extremely satisfying. 

My partner made himself beef wellington and the 'two veg' were chive tossed new potatoes and grilled asparagus. As you can imagine this meal was very filling, but also delicious.  I think when I make it again I may use less spinach, as when it concentrated down the iron-y flavor was really strong and competed too much with the meaty mushroom.  Other than that it was a perfect vegetarian 'meat and two veg' meal.

Mushroom En Croute  

Serves 1 (generously!)

1 large flat mushroom

large handful baby spinach

2 thick slices cheese (I used swiss gruyere)

dusting of thyme (I used dry as I never buy fresh)

1 sheet ready rolled puff pastry

1 garlic clove - finely chopped

1 beaten egg yolk

Preheat oven to 200 C/ 395 F.  Fry the mushroom in a little olive oil for a few minutes on each side until lightly browned and cooked through.  Then fry the chopped garlic for a minute, add the spinach, season with salt and pepper and cook til wilted.  Strain the spinach well in a sieve (I used my spatula to push it against the sieve and get out as much liquid as I could).  Cut the pastry into a circle about an 1 inch bigger than your mushroom.  Lightly butter a baking tray and place on the pastry disc.  Pile the spinach in the center of the pasty, followed by a slice of cheese, the mushroom (gill side down) and the other piece of cheese.  Use a pastry brush to brush the edges of the pastry with the beaten yolk.  Drape the remaining pastry over the top, push gently to seal the edges, then trim any extra pastry.  Use a fork to fully seal the edges of the pastry together.  Brush the top of the pastry with the remaining egg and sprinkle with thyme then bake in the oven for 40 minutes, or until golden.