Cornish Fairings are a traditional sweet and spicy ginger biscuit from Cornwall, UK
These traditional Cornish Fairings are the perfect biscuit for dunking in your cup of tea. Lightly spiced, gingery biscuits that are crisp on the outside and meltingly chewy on the inside. This recipe is an adaption of one my grandmother used to make.
WHY ARE THEY CALLED CORNISH FAIRINGS?
Popular in Cornwall for well over a century, Cornish Fairings were commonly bought by men at Whitsuntide fairs to be enjoyed with their sweethearts. They became popular nationwide when a local Cornish manufacturer Furniss started selling them by mail order in 1886. They still make and sell them today!
WHAT ARE CORNISH FAIRINGS FLAVOURED WITH?
Cornish Fairings are sweet and spicy ginger biscuits made with flour, butter and caster sugar, together with dried ginger, mixed spice and golden syrup. They sometimes also contain cinnamon. The biscuits are created by mixing the dry ingredients with the butter until the mixture resembles breadcrumbs, then adding the sugar and syrup before forming the dough into biscuits.
The dough is quite dry in order to create that crispness but you need to add enough golden syrup to form a dough.
Walnut sized pieces can be then rolled into balls and placed on a baking sheet ready for baking in the oven.
CAN YOU FREEZE CORNISH FAIRINGS?
Cornish Fairings can be frozen although you will lose the crispness slightly. The taste is still amazing though.
An easy Nutella Brownie recipe made with chocolate hazelnut spread. The brownies are rich and chocolatey in taste with a soft, fudgy and dense texture. The perfect brownie!
These easy Nutella Brownies taste incredible, with a rich chocolate taste and a hint of hazelnut thanks to the Nutella spread! Not only that, but one bite of these brownies and you wont believe how easy they are to make!
WHAT MAKES THE PERFECT BROWNIE?
Brownies are best when they are dense and fudgy with a rich intense chocolate taste. The Nutella spread really helps to achieve this texture and flavour. The very top however, should have a nice thin crispness, making cutting easier.
TOP TIPS FOR MAKING NUTELLA BROWNIES
Don't over bake the brownies, otherwise they will lose their dense fudgy texture. Keep checking the brownies so this doesn't happen. I suggest checking every few minutes after 35 minutes in the oven.
Add a handful of chopped hazelnuts for added texture and crunch. Some raisins would give the brownies a lovely fruity contrast too.
Feel free to replace the Nutella with any brand of chocolate hazelnut spread.
STEP BY STEP EASY NUTELLA BROWNIES
Place the chocolate pieces and butter in a microwaveable bowl and heat in the microwave until melted. I usually heat in 20 second bursts, stirring in between in order to avoid burning the chocolate.
Let the melted chocolate mixture cool slightly before beating in the Nutella spread. Make sure it's all combined thoroughly.
In another bowl whisk the eggs and sugar for 3 minutes until you have a pale light mixture, then stir this into the melted chocolate mix. Add the vanilla extract at this point as well.
Next, weigh the flour and cocoa out in a bowl. There is no need to sift the flour for brownies as they should be dense and fudgy and not light and airy.
Stir the flour and cocoa into the brownie mix, making sure there are no visible signs of the flour left.
Pour the brownie batter into a prepared 20cm square tin and bake in the oven for about 45 minutes. I suggest checking after 35 minutes.
Once the brownies are out of the oven let them cool completely before cutting into squares.
CAN YOU FREEZE THE NUTELLA BROWNIES?
Brownies freeze really well, so why not make a double batch and freeze half for another day? To freeze the Easy Nutella Brownies cool the cooked brownies in the tin but DO NOT cut into squares. When cool, wrap the brownie in a layer of clingfilm then foil and place in the freezer for up to three months. Take out of the freezer to defrost 24 hours before you need them. Sometimes it's easier to cut them into squares when they are still a little bit frozen.
This slow cooker macaroni cheese is so easy to make. Dry macaroni (that's right, no need to pre-cook the pasta!), milk, cheeses and a few other secret ingredients go in, and after a few hours out comes a creamy cheesy slow cooked macaroni cheese. Preparation time is less than 10 minutes.
EASY MAC AND CHEESE IN THE SLOW COOKER
This slow cooker macaroni cheese requires no pre-cooking of the pasta (like so many other recipes do). It's a chuck it all in, give it a stir and leave it kind of dish, which is music to my ears. The other benefit of this recipe is that it only takes about 2 hours to cook on high, so you could pop it in the slow cooker when you get home from the school run and be eating it by 'tea time'.
CAN I MAKE THIS SLOW COOKER MACARONI CHEESE ON THE HOB?
Unfortunately this recipe isn't suitable for the hob as it has been specifically developed for use in the slow cooker. If you'd like to make a traditional macaroni cheese then I suggest you follow my recipe for Cheeseboard Macaroni Bake which uses a classic white sauce.
WHAT PASTA TO USE?
Macaroni is the best pasta shape to use for this dish as it cooks quickly in the slow cooker. If you can get hold of elbow macaroni that would also work. Avoid large pasta shapes like Penne or Rigatoni as they would require a change to the liquid quantities in the recipe.
OTHER MACARONI CHEESE RECIPES YOU MIGHT LIKE
Hawaiian Macaroni Cheese is basically my favourite pizza in pasta form. So there is sweet pineapple, ham and creamy mozzarella bound up in a cheesy pasta bake. It's delicious!
Vary the cheeses. Gruyere would work well and if you were cooking this for adults some crumbled blue cheese would taste fab too.
If you like things with a bit of heat add half a teaspoon of cayenne pepper at the same time as the smoked paprika.
Unfortunately this macaroni cheese isn't suitable for freezing. It's best eaten straight from the slow cooker.
The macaroni cheese will look thin with the butter floating on top until the last 20 minutes or so of cooking. Give it a stir after an hour and a half and you will be rewarded with a glossy thick cheese sauce at the end of cooking.
Every slow cooker is different. The recipe took 2 hours on high in my slow cooker but I suggest checking after 90 minutes. Be careful, the dish can go from cooked to overcooked quite quickly!
HOW TO MAKE MACARONI CHEESE IN THE SLOW COOKER
Place your uncooked macaroni in the bottom of your slow cooker basin, making sure the basin has been buttered.
Pour in the milk (I used whole milk but semi skimmed would also work) and the tin of evaporated milk and give it a quick stir.
Then it's time for some cream cheese. I suggest using full fat if possible.
Now it's time for some slightly unusual ingredients!
MARMITE - THE SECRET INGREDIENTWhether you love it or hate it, Marmite is one of the secret ingredients in this slow cooker macaroni cheese that takes it to the next level of yumminess. We're very much a Marmite loving household and I add it to a lot of my recipes - french onion soup, bolognese and my kids favourite meal is Marmite pasta. When Engravers Guild sent my kids and hubby a personalised solid silver marmite lid they were over the moon. It's a great idea for Valentine's Day don't you think?
As well as Marmite you also need to add cider vinegar (it really helps to bring out the cheesy flavour), garlic granules, smoked paprika and Dijon mustard. Then it's time for some butter.
Finally add your cheese. I used grated extra mature cheddar and some Parmesan. Gruyere would also work well.
Give everything a good stir and pop it on high for about 2 hours, but check after 90 minutes and give it another stir.
The macaroni cheese is now ready for serving! I usually serve it with some veggies or salad and garlic bread. You can also sprinkle some chopped parsley on at this point if you wish.
prep time: 10 minscook time: 2 hourtotal time: 2 hours and 10 mins
This slow cooker macaroni cheese is so easy to make. Dry macaroni, milk, cheeses and a few other secret ingredients go in, and after a few hours out comes a creamy cheesy slow cooked macaroni cheese. Preparation time is less than 10 minutes.
400g tin Evaporated Milk
200ml Whole Milk
100g Cream Cheese
50g Butter, cubed
1 TSP Marmite
1TSP Dijon Mustard
1 TBSP Cider Vinegar
1 TSP Smoked Paprika
200g Extra Mature Cheddar, grated
100g Parmesan, grated
Put the uncooked macaroni in the bottom of a buttered slow cooker basin.
Pour over the evaporated milk and whole milk and give it a stir.
Add the cream cheese and give it another stir.
Now add the butter, Marmite, dijon mustard, smoked paprika and cider vinegar.
Finally add the cheese, give it a stir and cook on high for 2 hours.
Check after 9 minutes and give it a good stir. Don't panic if the sauce looks separated, it will come together during the last bit of cooking.
Serve with garlic bread and salad.
Calories and nutrition are for 1 serving
fat (grams) 28.2
sat. fat (grams) 17.2
carbs (grams) 71.3
protein (grams) 43.3
sugar (grams) 14.7
For more family friendly recipes have a look at my recipe index which has hundreds of quick and easy recipes to try. DISCLOSURE: I was gifted a solid silver Marmite lid from Engravers Guild.
A mild and fragrant halloumi and sweet potato curry, using halloumi as a substitute for traditional Indian paneer.
This yummy and filling halloumi and sweet potato curry is perfect weekend comfort food. The sauce is fragrant, creamy and very mild (although you can make it hotter if you wish), and I love the flavour combination of the sweet potatoes against the saltiness of the halloumi.
HALLOUMI VS PANEER
Traditionally the Indian cheese paneer would have been used in this curry, but due to availability issues I have substituted it for halloumi cheese. Both paneer and halloumi can be heated to high temperatures without melting, which is what we want in a dish like this and I have to say I actually prefer the slightly saltier flavour of the halloumi. By all means use paneer if you can get hold of it easily though.
CAN THE CURRY BE FROZEN?
The curry can be frozen minus the halloumi, which loses it's firm texture if it is frozen and then defrosted. You can fry the halloumi cubes once you're ready to eat it. The curry can be frozen for up to 3 months, so why not make a double batch and freeze half?
STEP BY STEP INSTRUCTIONS FOR HALLOUMI & SWEET POTATO CURRY
Firstly you need to cut a block of halloumi (they usually come in 200g or 250g packets) into bite size chunks with sharp knife.
Heat some oil in a pan and fry the halloumi chunks until they are starting to brown.You might find quite a bit of liquid come out of the cheese but just be patient and it will evaporate. Once the halloumi cubes are golden, remove the pan from the heat and pop the halloumi into a bowl ready for later.
Next it's time to peel and chop 3 medium sweet potatoes into large chunks and boil in a pan of water for 6 minutes until tender. Drain the sweet potatoes and set aside for later.
Now it's time to make the curry base. Firstly fry a sliced red onion (you can use an ordinary onion if you prefer), chopped garlic, chopped fresh ginger and coriander stalks until soft. It's best to do this over a low heat to prevent burning.
Once they are soft, add the curry paste. I use a mild paste like korma, but if you like things a bit hotter then use something slightly spicier. Alternatively you could add a fresh chopped red chilli at the same time as the onion.
After a couple of minutes it's time for the coconut milk. Use full fat coconut milk as it gives a much creamier smoother sauce.
Once the sauce has simmered for 5 minutes, add the cooked sweet potato and a handful of spinach into the pan. Make sure everything is coated in the curry sauce and simmer on a low heat.
After a few minutes it's time to add the fried halloumi back into the mix. Make sure everything is combined and warmed through.
Now it's ready to eat. I serve the curry with basmati rice, naan breads and mango chutney for a yummy filling meal. Lentil dhal would also be a nice accompaniment.
Penne Alla Vodka is a classic Italian pasta dish made with penne pasta in a creamy tomato and vodka sauce. Very easy but oh so tasty!
My version of the Italian classic, Penne Alla Vodka, makes for a quick and easy weeknight dinner that the whole family are going to love. Who doesn't love a simple pasta and sauce sometimes? If you're not a fan of vodka, don't be put off though! You can't taste the vodka in the sauce, it just really helps to bring the flavour of the tomatoes out.
A Quick Tomato and Vodka Sauce
In classic Italian cooking you don't often find cream used in tomato based sauces for pasta because of the risk of the cream (fat) separating from the acidic tomatoes. In this dish however, the vodka acts as an emulsifier, which stops that happening. You can use any vodka you have, it doesn't have to be a top brand, they will all have the same effect.
It's also a very quick sauce to prepare, taking not much longer than it takes to cook the pasta. This is music to my ears on busy weeknights when the kids are hungry.
Step By Step Penne Alla Vodka
To begin this super simple recipe you need to chop an onion and 3 garlic cloves and cook on a low heat to soften.
Once the onion mix is cooked through, add the vodka, dried oregano and basil and continue to cook until the vodka has reduced.
I use passata in this recipe as my kids like a smooth pasta sauce, but you can always add tinned chopped tomatoes instead.
Add the cream to the sauce and mix it all in. I use double cream in my recipe but single cream would also be OK to use.
Make sure the sauce is mixed in thoroughly before adding the cooked pasta.
Coat the penne in the creamy tomato vodka sauce, until every last bit of pasta is covered.
Add a handful of grated Parmesan to the pan and stir until the cheese has melted into the sauce.
Serve with a sprinkling of chopped parsley and more grated Parmesan. My kids really go for the Parmesan in this meal!
Healthy and nutritious banana and peanut butter flapjacks sweetened with honey. The flapjacks are gluten, dairy and refined sugar free.
I make flapjacks (or oat bars as they are known in the US) a lot, and these Banana & Peanut Butter flapjacks are one of my favourites at the moment. Packed with protein and refined sugar free, they make fab healthy breakfasts on the go. I often go swimming in the morning after the school run, so I take one of these to have in the car after my swim and they keep me nice and full until lunchtime.
Using Up Over Ripe Banana's
I'm always looking for recipes to use up those pesky black banana's in the fruit bowl. These banana and choc chip muffins are my usual go to recipe, as is this yummy banana cake, but I wanted to find another way to use up over ripe banana's. Who knew banana's in flapjacks were so good? They make the flapjack lovely and squidgy. Just the way I like them!
Step By Step Banana and Peanut Butter FlapjacksMelt the peanut butter and honey in a heavy bottom saucepan over a medium heat. Keep stirring to prevent the mixture catching on the bottom of the pan.
Next you need to mash the over-ripe banana's with a fork and add it to the peanut butter and honey mixture.
Then its time to stir in the oats. I added in a handful of chopped walnuts too but it's completely optional.You could try chopped dried apricot if you wanted to make them more fruity.
Press the flapjack mixture into a lined baking tin and bake in the oven for 15 - 20 minutes. Leave to cool before cutting into squares. They will keep for up to 10 days in an airtight container.
Top Tips For Making Banana and Peanut Butter Flapjacks
These flapjacks are refined sugar free but if you like your flapjacks on the sweeter side add 150g light brown sugar when you melt together the peanut butter and honey.
Add chopped dried fruit or nuts such as walnuts or pecans for added texture and taste. A large handful should be enough.
If you're not too keen on peanut butter, replace it with salted butter. The same goes for honey, if you prefer golden syrup use that instead. The result will be a lot sweeter (and obviously not refined sugar free anymore!
Banana and Peanut Butter Flapjacks
Banana & Peanut Butter Flapjacks
Baking, Gluten Free
Yield: 12Author: Beth SachsPrint Recipe
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Banana & Peanut Butter Flapjacks
prep time: 8 minscook time: 20 minstotal time: 28 mins
Healthy and nutritious banana and peanut butter flapjacks sweetened with honey. These are gluten, dairy and refined sugar free.
200g Peanut Butter
3 Over Ripe Banana's, mashed
Preheat the oven to 180° (160°fan) and line a 20x30 baking tin with baking paper.
In a heavy bottomed pan melt the peanut butter and honey over a medium heat.
Stir through the mashed banana's then mix in the oats. Keep stirring until everything is combined.
If you want to add any extra's like chopped dried fruit or nuts, now is the time. Press the mixture into a tin and bake in the oven for 15 - 20 minutes. Check after 15 minutes.
Let the flapjack cool before cutting into 12 squares.
Roasted rhubarb with an orange and honey glaze. A perfect accompaniment to Greek yogurt for a healthy breakfast.
I love rhubarb, particularly the colour and delicate taste of forced rhubarb, which is a lovely vibrant pink and quite sweet compared to its outdoor counterpart. I found myself with a bag of forced rhubarb the other day and decided to roast it with orange and honey to make it into a chunky compote. It's fabulous served with plain Greek yogurt, but also good with a bowl of creamy custard. Does anyone remember those rhubarb and custard boiled sweets you used to be able to get from the newsagents? I loved those!
Forced Rhubarb & The Yorkshire Rhubarb Triangle
You can find forced rhubarb from mid December to early March, with field grown rhubarb usually available from April to June. The famous Yorkshire rhubarb triangle is a nine square mile concentration of forcing sheds between Wakefield, Morley and Rothwell. Mature plants (often two or three years old) are 'forced' by being lifted from the soil late in the year and grown in warm, dark sheds, where they send out bright pink tender stalks with pale green leaves. Traditionally, harvesting the rhubarb takes place at nighttime using candlelight, and when it's quiet in the forcing shed, you can often hear the creaking of the rhubarb stalks as they grow.
Forced rhubarb stalks contain high levels of polyphenols known for their anti-oxidant properties, and are packed with vitamins and minerals including calcium. Rhubarb is also really low in fat too. Be careful not to eat the leaves though, as they are very poisonous.
Step by Step Instructions for Roasted Rhubarb
Trim the rhubarb stalks and give them a quick wash under the tap. Cut the rhubarb into 3cm lengths and place in a baking tin.
Squeeze over the juice of an orange, a little dark brown sugar and honey and make sure the rhubarb is coated in this orange honey glaze.
Cover with foil and roast in the oven until it is cooked through and tender - which usually takes 15 minutes or so.
Once the Rhubarb is cooked, let it cool down to room temperature before spooning into an airtight container.
The rhubarb can be kept in the fridge for up to 2 weeks. In my opinion it's best served with thick Greek yogurt for a healthy breakfast or snack. You can also use it as the base for a quick crumble.
Healthy Breakfast Idea's
The new year always see's me (and this year my husband too) on a healthy eating kick. Below are a few more idea's for healthy breakfasts.
All the hard work gets done the night before with this slow cooker porridge (and it really isn't very hard), so in the morning all you need to do is lift the lid off the slow cooker and serve. A yummy warming breakfast for colder days.
These healthy fruit and nut bars are great for breakfasts on the run! I take a few of these to work with me as I try and go swimming first thing and eat breakfast at my desk. These can be frozen so I tend to make a big batch, freeze them individually, then pull out however many I need the night before.
These cherry and almond muffins also make great on the go breakfasts. You can alter the berries to what's in season. Blackberries would work well, as would blueberries.
Roasted Rhubarb Recipe
Yield: 4Author: Beth SachsPrint Recipe
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Roasted Rhubarb with Orange and Honey
prep time: 5 minscook time: 20 minstotal time: 25 mins
Roasted forced pink rhubarb with an orange and honey glaze. A perfect accompaniment to Greek yogurt for a healthy breakfast.
5 Rhubarb Stalks, washed, trimmed and then cut into 3cm lengths
1 TBSP Dark Brown Sugar
Juice of 1 Orange
Preheat the oven to 180°c (160° fan). Place the trimmed rhubarb in a roasting tin.
Sprinkle the sugar over the rhubarb then squeeze over the juice of 1 orange and drizzle over the honey. Make sure the rhubarb is coated in the glaze. Cover with foil and bake in the oven for 15 minutes.
After 15 minutes take the foil off the rhubarb and place back in the oven for 5 more minutes.
Let the roasted rhubarb cool before transferring to an airtight container if not using immediately. Otherwise, spoon the rhubarb and juice over some thick Greek yogurt.
Slow cooked tender chicken strips, vegetables and pineapple chunks in an easy homemade sweet and sour sauce. The kids will love it!
It's turned a bit chilly here in Cornwall over the last few days, and when the weather turns cold, I turn to my trusty slow cooker for meal inspiration. This yummy sweet and sour chicken recipe is made in the slow cooker, but the sauce is finished on the hob to get that beautiful glossy sheen. It really is very easy but more importantly super tasty.
I love my slow cooker (I think I might have mentioned that before!). Such little effort needed for great tasting food in return. However, I've always had a bit of an issue getting a sweet and sour sauce just right. When I've made it in the slow cooker previously, it's turned out a bit watery (still tastes great though). This time I decided to reduce the sauce on the hob with a cornflour paste and a bit of sweet chilli sauce, to help thicken it. It made a huge difference to the finished dish and was well worth the extra 5 minutes of effort just before serving up.
Tried and Tested Slow Cooker Recipes
Before I let you in on the secret recipe, it's probably a good time to tell you that I have lots more slow cooker recipes on the blog. All equally yummy and take just minutes of preparation. Here are some of my favourites.
Back to the recipe and this slow cooker sweet and sour chicken couldn't be easier to make. Firstly, place your chopped veggies at the bottom of the slow cooker basin. You can use any veggies you like, but I used carrots, peppers, onions and garlic. Keeping it simple for the kids is the way to go...unless you have very unfussy kids.
Then cut the chicken into bitesize pieces, coat in a little flour and place into the basin on top of the veggies.
The sweet and sour sauce is made from a mixture of cider vinegar, soy sauce, tomato puree, sugar, pineapple juice and stock. Just mix it together in a saucepan before pouring on top of the chicken and veggies.
Once everything is in, pop it on low for between 6 - 8 hours and add the pineapple chunks right at the end (to stop them turning to mush). As I mentioned before, once it's cooked I remove the chicken and veggies to a plate and pour the sauce into a saucepan, adding 3 tbsp of sweet chilli sauce and a paste made from cornflour and water. Whisk the sauce over a medium high heat until it comes to the boil and starts to thicken. Then you just continue to cook it until you get your desired consistency.
Thickening GranulesIt's worth mentioning the thickening granules I sometimes use in place of cornflour, to thicken sauces. You can usually find them by the gravy and stock cubes in the supermarket. You just add the required number of teaspoons based on the volume of liquid you have and just like magic it thickens up almost instantly. If you see the thickening granules when you're next in the supermarket, I'd definitely give them a go!
Top Tips For Making Slow Cooker Sweet & Sour Chicken
If you like your food hot, add a chopped red chilli along with the vegetables.
The recipe can be easily doubled to feed a crowd.
Alternatively the sweet and sour chicken freezes well too, so why not make double and freeze half for another day?
Make it veggie by omitting the chicken and adding extra vegetables.
Serve the sweet and sour chicken with long grain rice.
Slow Cooker Sweet & Sour Chicken
Slow Cooker Sweet and Sour Chicken
Yield: 4Author: Beth SachsPrint Recipe
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Slow Cooker Sweet & Sour Chicken
prep time: 15 minscook time: 8 hourtotal time: 8 hours and 15 mins
An easy slow cooker sweet and sour chicken recipe with red peppers, carrots, pineapple.
400g tin Pineapple rings in juice (you need 2 rings (chopped) and all juice reserved for this recipe)
1 Carrot, peeled and cut into batons
1 Red Pepper, cut into strips
1 Onion, sliced
2 Garlic Cloves, chopped
2cm Ginger, peeled and chopped
For the sauce:
Reserved juice from the tin of pineapple
2 TBSP Dark Brown Sugar
1 TBSP Tomato Puree
50ml Cider Vinegar
1 TBSP Soy Sauce
1 Chicken Stock Pot
4 Chicken Breasts, cut into chunks
1 TBSP Plain Flour
3 TBSP Sweet Chilli Sauce
1 TBSP Cornflour plus enough water to make a thick paste
2 Spring onions, chopped to garnish plus 1 TBSP sesame seeds.
Place the carrot, pepper, onion, garlic and ginger at the bottom of the slow cooker.
Toss the chicken with 1 TBSP flour and place in the slow cooker.
Make the sauce by whisking together the sugar, tomato puree, cider vinegar, soy sauce, pineapple juice and stock pot and add 2 TBSP boiling water to melt the stock pot. Pour onto the chicken and veggies.
Cook on low for 6-8 hours. Stir through the pineapple chunks then spoon the chicken and veggies onto a plate. Pour the sauce into a saucepan on a medium high heat on the hob. Mix in 3 TBSP of sweet chilli sauce and the cornflour paste and whisk until the sauce boils. Keep stirring until you get the desired consistency. Spoon the chicken and veggies back into the sauce and serve with rice, chopped spring onion and sesame seeds.
This slow cooker beef chilli is probably my favourite slow cooker meal of all time, although this sweet and sour chicken is going to run it pretty close I think.
Don't forget to sign up to my newsletter to get the latest recipes delivered straight to your inbox. You can also follow Jam & Clotted Cream on Pinterest for lots of family friendly food inspiration too.
Ever fancied a Hawaiian Pizza in pasta form? This Hawaiian Macaroni Cheese recipe combines salty gammon, sweet pineapples and sun dried tomatoes with creamy mozzarella. Perfect comfort food!
Regular readers will know I'm a bit of a macaroni cheese fiend. I have various incarnations of macaroni cheese on my blog, my favourite at the moment (apart from this one of course), and perfect for using up odds and ends of cheeses from Christmas, is my Leftover Cheeseboard Macaroni Bake. Macaroni Cheese is my ultimate comfort food, especially in the winter when it's dark and cold outside. It really is a hug in a bowl and the more cheesy the better.
If a recipe has cheese and pasta in it, I'm already won over. I do enjoy pimping up my basic recipe though, which is how this Hawaiian Macaroni Cheese was born. I'm a pineapple on pizza lover (although if you're not just don't add it in) and I can't believe how good it was in this macaroni cheese. The sweetness of the pineapple complemented the salty gammon and creamy mozzarella perfectly.
Favourite Pasta RecipesHere a few more of our favourite family pasta recipes to try. They are all really easy to make and you'll be pleased to know all include cheese! Spicy Sausage Meatball Pasta Bake
Making macaroni cheese from scratch is pretty simple. First you need to make a roux by melting 50g butter in a pan over a medium heat.
Once the butter has completely melted stir in 50g plain flour and cook for 2 minutes. This roux thickens the sauce and makes it lovely and silky. Slowly add the milk whilst whisking continuously over a medium heat until it starts to thicken. Take the pan off the heat ready for the next stage.
Now it's time to add your cheese and the other ingredients. Here we've got 200g Extra Mature Cheddar and 200g Mozzarella, a dollop of Dijon mustard, 1/4 tsp of cayenne pepper and 1 tsp of oregano. I also sometimes add a splash of cider vinegar, which gives it a lovely subtle tang.
This Hawaiian Macaroni Cheese wouldn't be complete without the chopped gammon (I used leftover gammon from Christmas), chopped pineapple and a good tablespoon of red pesto for a bit of added flavour.
Then it's just a case of stirring in the cooked macaroni (I've used 200g here) and scattering over some sun dried tomatoes and a bit more mozzarella. To finish the recipe, place the pan under the grill until the top is golden and bubbling.
Top Tips for making Hawaiian Macaroni Cheese
Make it spicy by adding a pinch of chilli powder at the same time as the cayenne pepper.
Make it veggie by omitting the gammon and replacing it with cooked and chopped vegetarian bacon or sausages.
Fresh basil leaves scattered on the top would be a colourful addition to the dish.
Use different cheeses such as Stilton and Gruyere.
Make a double batch and freeze half for another day. The recipe given here serves 5 with a side salad.
Hawaiian Macaroni Cheese
Hawaiian Macaroni Cheese
Yield: 5Author: Beth SachsPrint Recipe
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Hawaiian Macaroni Cheese
prep time: 15 minscook time: 10 minstotal time: 25 mins
Fancy a Hawaiian pizza in pasta form? This Hawaiian Macaroni Cheese recipe is comforting and decadent and combines salty gammon, sweet pineapples and tomatoes and creamy mozzarella, finished with a sprinkling of oregano.
50g Plain Flour
200g Extra Mature Cheddar, grated
200g Mozzarella, grated (plus extra handful for the top)
1/4 TSP Cayenne Pepper
1 TSP Dried Oregano
1 TBSP Cider Vinegar
1 TSP Dijon Mustard
3 Pineapple Rings, Chopped
200g Cooked Gammon or Ham, chopped
1 TBSP Red Pesto
200g Cooked Macaroni Pasta
6 Sun Dried Tomatoes, chopped
In a large pan, melt the butter then stir in the plain flour. Cook for 2 minutes.
Whisk in the milk and keep whisking over a medium heat until it starts to thicken.
Take the sauce off the heat then stir in the cheese, cayenne, oregano, Dijon mustard and cider vinegar. Stir until the cheese is melted in.
Spoon through the gammon, pineapple and red pesto, before adding the cooked macaroni pasta.
Preheat the grill for a few minutes. Scatter over the extra mozzarella and the sun dried tomatoes then grill for a few minutes until golden and bubbling.
A super simple fruity Christmas wreath cinnamon bagel for the Christmas holidays. Why not include these fruity holiday bagels as part of your 'North Pole Breakfast'? The kids love them!
I do love themed food at this time of year and these fruity Christmas wreath bagels are a healthy but festive way to start the day. Toasted cinnamon bagels spread with cream cheese and topped with green and red jewelled fruit. You could either decorate them yourself or let the kids have a go at decorating them. If cream cheese isn't your thing then raspberry jam would also work well.
North Pole Breakfast Idea'sNorth Pole breakfasts seem to be all the rage at the moment (I think we're going to have one on Christmas Eve when we send our elves back to Lapland - why did I ever start the elf thing?!), and these fruity bagels would make an ideal centrepiece. You could also make some star shaped toast and sprinkle with edible glitter and snowman shaped pancakes (put a snowman cutter into the frying pan and pour the pancake batter inside). Elf donuts are a good one too - cheerio's dipped in chocolate and sprinkled with hundreds and thousands!
Top Tips for Making the Fruity Christmas Wreath Bagels
If you can't get hold of cinnamon bagels, just use plain bagels.
If you're making these for adults why not replace the cream cheese for brandy butter?
I've used kiwi, blueberries and pomegranate seeds for these fruity bagels but you could try other fruit and let the kids build their own.
Make a savoury version with spinach leaves and smoked salmon.
.........................................................................................................related - Festive White Chocolate & Cranberry Tiffin..........................................................................................................
An easy fruity Christmas wreath bagel recipe with toasted cinnamon bagels, thick cream cheese, topped with chopped kiwi, blueberries and pomegranate seeds. Perfect for a healthy 'North Pole Breakfast'.
prep time: 7 minscook time: 1 minstotal time: 8 mins
4 Cinnamon bagels, sliced in half
8 TBSP Cream Cheese
4 Kiwi Fruit, sliced and chopped into triangles
8 TBSP Pomegranate seeds
Toast the bagels in your toaster then spread with the cream cheese.
Decorate the bagels with the chopped fruit and serve.
Calories are for 1 portion.
fat (grams) 5
sat. fat (grams) 2.4
carbs (grams) 31.9
protein (grams) 6.8
sugar (grams) 5.6
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.....................................................................related - Fruity Oat and Nut Bars....................................................................
Slow Cooker Christmas Themed Porridge
This super simple overnight slow cooker porridge requires only a little bit of effort the next morning (and when I say effort I mean cutting up some fruit). This Christmas themed slow cooker porridge would make an ideal 'North Pole Breakfast' on Christmas Eve. My kids love it!