Mac 'n' Cheese - With Asparagus & Peas

 I got this recipe from Waitrose Food Magazine and as we had plenty of Asparagus I thought I would try it. It is certainly better than a standard Mac 'n' Cheese! The recipe was slightly modified!!

Ingredients (serves 2):

Topping:

• 20gms of Panko breadcrumbs
• 20gms of Parmesam cheese - grated
• 50gms of cheddar cheese - grated

Macaroni mix:

• 175gms of macaroni
• bunch of Asparagus - chopped into 3 pieces
• 100gms of frozen petit pois peas (defrosted)
• 20gms of unsalted butter
• 50gms of cheddar
• 2 tbsp of plain flour
• 250ml of whole milk
• 75gms of basil pesto

Mix together the topping mix so it is well combined and then set aside.

Precook the macaroni in salted water until a few minutes before ready and then add the peas and asparagus.

Next make a cheese white sauce with the milk, flour, butter and cheddar. I use a Thermomix for this but it is easy enough to do in a pan. At the end, add the pesto

When the sauce is ready, mix in the drained pasta and vegetables into a dish and then sprinkle with the topping. Grill the dish for 8-10 mins and allow to cool for a little before serving. 

You can add chilli to the topping and also stir in some lemon zest into the sauce but I didn't add the zest. Enjoy with a glass of crisp white wine.....

Tomato Ketchup - an easy recipe

As usual at this time of year, we have a glut of tomatoes and whilst I make sauces and chutneys, I decided to have a go at a tomato ketchup, especially as the premium brands are so expensive these days.

This recipe is easy....

Ingredients:

• 1.5Kg of whole ripe tomatoes
• 1/2 tsp of celery salt
• 1/2 tbsp of salt
• 125gms of sugar (granulated)
• 1 tsp of paprika
• pinch of cayenne pepper
• 150ml of white wine vinegar

After washing the tomatoes, chop them and put in a pan. Slowly simmer the tomatoes, stirring occasionally. (no need to skin or deseed the tomatoes)

When soft and pulped, pass through a fine sieve and discard the skins, seeds and what little cores are left. Put the pulp into a fresh pan together with the remaining ingredients and bring to the boil then simmer, stirring occasionally. You need to aim to get the pulp to thicken up which can take a while.

When done, pour into suitable containers that are hot and sterilised and seal straight away. I use wide necked sauce bottles that have been saved.

The result is a really good ketchup! If you find it too runny, then empty the sauce into a pan and reduce further and repeat the bottling process.