Mac & Cheese.
. 6 tablespoons unsalted butter
. ½ cup flour
. ½ tsp. cayenne
. Salt and pepper to taste
. 4 ¼ cup hot milk
. 1 lb. extra sharp cheddar cheese, grated
. 1 pack cooked macaroni
. Preheat oven to 180 degrees C.
. Melt the butter in a heavy saucepan over low heat.
. Add flour and cook, stirring constantly till light brown, about 3 minutes.
. Stir in cayenne, and season to taste with salt and pepper.
. Whisk in hot milk, ¼ c at a time, and cook, until sauce thickens.
. Add cheese one cup at a time and stir each additional until incorporated into sauce.
. Reserve the last cup of cheese.
. Combine the macaroni with the cheese sauce.
. Place half in baking dish.
. Sprinkle remaining cheese over pasta and add the rest of the pasta.
. Bake until crust is golden and interior is hot and bubbly, about 30 minutes.
. 500 g chicken mince
. 1/2 cup sweet chilli sauce
. 1/4 cup coriander chopped
. 1/2 cup coconut
. 1 cup fresh breadcrumbs
. 1 spoon oil
. Mix all ingredients together.
. Roll into small balls.
. Refrigerate for 40 minutes.
. Deep fry until golden.
. Drain on paper towel and serve cold.
. 8 tortillas
. 1 tsp oil
. 2 cup mushrooms diced
. 1/2 cup green capsicum diced
. 1/2 cup red onion diced
. 1/2 cup tasty cheese shredded
. 1/2 cup wild rocket leaves
. 1 pinch salt and pepper
. Heat oil.
. Add onion and capsicum.
. Simmer, covered, for 3 minutes.
. Add mushrooms, salt and pepper.
. Cover and simmer for 5 minutes on low heat.
. Place cheese and wild rocket on tortillas, then add vegetable mixture.
. Roll tortillas and toast in sandwich press for 2 minutes.
. 1⁄2 cup all-purpose flour
. 1⁄2 cup light brown sugar
. 1⁄2 teaspoon cinnamon
. 5 tablespoons unsalted butter
. 2 cups all-purpose flour
. 1⁄2 cup sugar
. 1 tablespoon baking powder
. 1⁄4 teaspoon salt
. 1⁄4 cup light brown sugar, packed
. 1⁄2 cup unsalted butter, melted and cooled
. 2 large eggs
. 3⁄4 cup milk
. 1⁄4 teaspoon vanilla extract
. 3⁄4-1 cup blueberries
. Preheat oven to 200 degrees C.
. Line or butter muffin tin.
. To make topping:
– Put flour, brown sugar, and cinnamon in a small bowl and toss together.
– Add in the cold butter bits, and toss to coat.
– Use fingers to rub butter into the dry ingredients.
– You should have irregularly shaped crumbs.
– Set aside the mix in the refrigerator while you prepare the batter.
. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
. Stir in the brown sugar.
. In another bowl, whisk the melted butter, eggs, milk, and vanilla together.
. Pour the liquid ingredients into the dry, and fold together quickly to blend.
. Fold in the blueberries. The batter will be lumpy.
. Divide the batter evenly between the muffin cups.
. Sprinkle some topping over each muffin.
. Use your fingertips to press crumbs into the batter.
. Bake for about 20 minutes. Cool for 5 minutes before removing from the tin.