Monday, August 28, 2006

5 things to eat before you die

Reb from Cucina Rebecca has tagged me for the latest meme which seems to be spreading like wild fire, 5 things to eat before you die. This all started not so long ago by Melissa at The Travellers Lunchbox. Here is my contribution which doesn’t contain quite as many fancy things as some, when I came to thinking about my favourite things, they all came back to pretty simple stuff!

1. Pierogi – Home made & Polish style the way my grandma used to make them. One of my best memories from childhood was visiting my Grandma when a fresh batch of pierogi were made, or even better making them with her, this was a whole day affair as when you make them you make 100's so you can give them out to the whole family to take home of course. I think the fact that they were made on this mammoth scale each time is what has deterred me from making my own so far. Pierogi are a European pastry, hers were filled with mashed potato mixed with loads of onion fried in butter. They are then boiled, drained, lots of butter applied until melted & then served with lashings of sour cream. The seconds were then pan fried a golden brown & again served with sour cream. So this simple fair is something I miss dearly & have vowed to stop being so lazy & make & perfect myself before I die. Now that I am about to start my own family hopefully this will inspire me so that my children can grow up with them as I did.

2. Cherries - these luscious beauties would have to be my favourite fruit of all time. I love them & eat them all on their own, they are so sweet & heavenly that I find they need no embellishment. The only downside to cherries is that the season is so short that from beginning to end I eat as many as I can before its all over for another year.

3. Chocolate - sorry to be so general but good chocolate in any shape, size or form is on my ultimate food group list for obvious reasons

4. A picnic of fresh local produce somewhere fabulous with the one you love. A couple of memorable ones for me would have to be a spring picnic in Paris in the botanical gardens with Michael, eating French cheese, bread & wine amongst other delights & the recent picnic I had in Lorne for my wedding anniversary which as well as some fantastic fresh food we topped off with a bottle of Dom Perignon which we had picked up in Champagne itself a few years ago, great food for me does not have to be fancy, the setting & company can play just as major a part & nothing beats eating fresh regional food where its made, ie Fresh bread, local cheeses, chutneys, jams, fruit, dips, chocolates

5. Grilled Haloumi on fresh bread. Something more specific for number 5. Haloumi grilled with a bit of oregano & drizzled with some lemon juice on top of some really good fresh bread would have to be one of my favourite ways to eat cheese, I do love all cheese however this is number one & is so good can pretty much eat enough so that it is a meal in itself

And before I go I will pass this on & tag (hope no one else has got to you first!)

Mellie at Tummy Rumbles
Sarah at Sarah Cooks
Niki at Esurientes
Kaylyn at Kaylns Kitchen
Ellie at Kitchen Wench

Sunday, August 27, 2006

Scones with cream & Strawberry Jam

For afternoon tea with my parents the other day I had a hankering for some scones with whipped cream & jam, nothing could be more simple yet also so delicious at the same time. Rather than use my standard recipe I thought I would try Bill Grangers. As I’ve said before I love his sweets so wanted to see if his variation made them extra special. The recipe is from Bill’s Food , and everyone gave it the thumbs up, can you see how good they look inthe photo?

Also this will be goodbye for a week or so as Michael & I are off to the Cook Islands for a week of paradise. Hope to brng back some lovley food stories & photos soon

Simple Scones

1 tablespoon icing sugar
310g (2 ½ cups) plain flour
1 ½ tablespoons baking powder
a pinch of salt
250ml milk
30g butter, melted

To serve
Whipped cream or double cream

Preheat oven to 220c. Sift the icing sugar, flour, baking powder & salt into a bowl. Add the milk & butter & stir to combine with a knife. Knead quickly & lighly & then press out onto a floured surface.

Use a glass & cut our rounds, roughly 5cm/2 inches in diameter and 3cm/1 ¼ inches deep and place close together on a greased baking tray. Gather the scraps together, lightly knead again, then cut out more rounds. Cook for 8-10 minutes, until puffed & golden. Serve with Jam & whipped cream. Makes 8.

Blueberry butter cake and Goodbye Sharon

Saturday Sharon had a bit of a going away bbq & I of course thought it was a great opportunity to test out a new cake. I chose this luscious Blueberry butter cake from Bill Granger’s Bill’s Sydney Food. I love his cakes, so far they have all been perfect so whenever I can I knock out another one. As blueberries are a bit expensive at the moment I used frozen ones, they were being cooked so figured it wouldn’t hurt. These worked fine though I think because of the moisture content the cake need about an extra 15-20 minutes over the recommended 50 minutes, after 50 there was a pool of liquid on top which I poured off & the cake was still pretty much raw in the center. I have to say I was a bit worried at this stage but luckily the extra time cooked it & there was no damage, ie burnt top that I was panicking about! The cake went down perfectly with lots of very nice comments. It’s a pity I don’t have a photo of the cut cake as it looked fantastic, in the center the fruit had dropped to the bottom so it was sort of spread through the whole cake & the crumble topping just made it, all in all another winner from Bill.

Blueberry Butter Cake

For an old-fashioned Sydney experience you’d use mulberries from the tree that always stained your mother’s washing on a windy day – and get your fingers and lips red in the picking. The blueberry is more urbane.

1 cup firmly packed brown sugar
¼ cup plain (all purpose) flour
75 g (2 ½ oz) unsalted butter, cold

2 cups plain (all purpose) flour
2 teaspoons baking powder
¼ teaspoon salt
125g (4 oz) unsalted butter, softened
1 cup caster (superfine) sugar
3 eggs, lightly beaten
1 cup sour cream
2 cups blueberries

To make the topping, place brown sugar and flour in a bowl, add butter and rub in with fingertips until mixture resembles coarse breadcrumbs.
To make the cake, preheat over to 180c (350F). Sift flour, baking powder and salt into a mixing bowl. Place butter and sugar in a bowl and cream together. Add the eggs, and mix. Add the dry ingredients, alternating with sour cream, mixing well after each addition.
Pour the cake batter into a greased 23cm (9 in) spring form cake tin. Sprinkle with blueberries and topping mixture.
Bake the cake for 50 minutes or until a skewer comes out clean. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack, topping side up.
Serve warm or at room temperature with fresh cream. Serves 8.

Weekend Herb Blogging - Lemongrass - Thai Pumpkin & Seafood Curry

For this weekends herb blogging hosted by Kalyn of Kayln's Kitchen I'm concentrating on lemongrass

Lately I have been taking a lot of inspiration from other blogs. I see a recipe & I just have to have it. So when recently I saw one of my favourite Nigella recipes made by 2 of my local bloggers I realised it had been way too long since I had this lovely curry. The first time I did this I made it as per the recipe, ever since I have omitted the prawns as I didn’t think they added that much & much preferred the taste of the salmon in this curry. So anyway thanks to The Next Nigella, Sarah and of course Nigella Lawsons’s Nigella Bites, where the recipe came from.

For today’s’ version I have used Lemongrass from my little herb shelf, it is the first time I have harvested any so got out the gloves & dug out 3 bulbs. The grass is quite sharp so you definitely need to wear protective gloves & glasses or goggles to avoid any nasty injuries, especially as you will be getting right down into it pushing & pulling to wrench the tough buggers loose. The smell as you’re freeing them is lovely & intense. Once loose, cut off the leaves, peel back the tough outer layers & cur off the roots. I have shown photos of the various stages so you can see what it looks like before it gets to the stage you see it in the shops as.

I also used some fresh lime leaves & coriander from the garden, I love being able to walk outside & pick fresh ingredients as I need them, if only I had room for a veggie garden too, oh well maybe one day. Anyway this recipe is really quick & easy & tasty so do try it out if you haven’t already.

Thai Yellow Pumpkin & Seafood Curry

400ml tin coconut milk
1-2 tablespoons yellow or red Thai curry paste
350ml fish stock
3 tablespoons fish sauce
2 tablespoons palm or caster sugar
3 lemongrass stalks, each cut into 3 & bruised with the flat of a knife
3 lime leaves, de stalked & cut into strips
½ teaspoon turmeric
1kg pumpkin, peeled & cut into bite sized chunks
1kg Salmon fillet, cut into large bite sized chunks
Pak choi or any other green vegetables of your choce
Juice of 1 lime
Coriander, to serve

Skim the cream off the top of the coconut milk & put it, over medium heat in a large saucepan with the curry paste. Let it sizzle & using a wooden spoon beat together until combined. Still beating gently, add the rest of the coconut milk, fish stock, fish sauce, sugar, lemongrass, lime leaves & turmeric. Bring to the boil & add the pumpkin. Cook a fast simmer for approx 15 minutes until the pumpkin is tender. If leaving at this stage to finish off later, leave the pumpkin with a tiny bite to it so it doesn’t overcook when reheating for the final stage.

To the simmering pan add the salmon & cook until cooked, about 3-4 minutes, also add the green veggies. Towards the end add the lime juice. When done sprinkle over coriander & serve with tice.

Tuesday, August 22, 2006

Spiced Slow-cooked Lamb Shanks

The other day I realised that winter is nearly over & to my shock & horror I haven’t made a single batch of lamb shanks this season. Well of course I had to rectify that immediately & cooked up this tasty version from Jamie Oliver’s The Naked Chef. The thing I love about this dish is the fact that really you just chop everything up, cook it a bit then chuck it in the oven for a couple of hours & wallah you have a gorgeously tender piece of meat falling off the bone, complete with intensely flavoured veggies, a little mash, polenta or whatever takes your fancy on the side & your meal is complete.

Spiced Slow-cooked Lamb Shanks

4 lamb shanks
sea salt & freshly ground black pepper
1 teaspoon corianders seeds
1 small dried red chilli
1 tablespoon fresh rosemary
1 teaspoon dried marjoram or oregano
1 tablespoon flour
1 tablespoon olive oil
1 clove of garlic, finely chopped
1 large carrot, quartered & finely sliced
6 sticks of celery, quartered & finely sliced
2 medium onions, quartered & finely chopped
2 tablespoons balsamic vinegar
170ml dry white wine
6 anchovy fillets
2 x 400g tins of plum tomatoes
1 handful of fresh basil, marjoram or flat leaf parsley, roughly chopped

Season the lamb with salt & pepper. Smash up the coriander seeds & dried chilli & mix with rosemary & dried oregano. Roll the lamb in this mixture, pressing it well. Dust the lamb with the flour.

Heat a thick bottomed casserole pan, add the oil, brown the meat on all sides & then remove from the pan. Add the garlic, carrot, celery, onions & a pinch of salt and sweat until softened. Add the vinegar & allow it to reduce to a syrup. Pour in the wine & allow to simmer for 2 minutes. Add the anchovies & tinned tomatoes, kept whole. Shake the pan & return the lamb to it. Bring to the boil, put on a lid & simmer in the oven at 180c for 1 ½ hours, then remove lid & cook for a further half an hour. Season to taste & stir in the fresh herbs.

Sunday, August 20, 2006

Pancakes USA Stylie

Well after I can’t remember how many gorgeous photos of pancake blogs lately, Matts being the last, I finally gave in & made my own. Normally I make very thin crepe style pancakes but for the stack I obviously needed some fat little babies so I looked through my books & Jamie’s recipe for USA stylie pancakes from Happy Days was about the only one for which I had all of the ingredients handy without having to make a dash to the shops. In this recipe the egg whites need beating before adding which personally I thought didn’t seem to make that much difference & was one step that made these a bit on the fiddly side. They did taste quite yummy though, especially drenched in maple syrup & yes Vanilla Ice Cream!

Pancakes USA Stylie

3 large eggs
115g plain flour
1 heaped teaspoon baking powder
140ml milk
a pinch of salt

First separate Add the flour, baking powder & milk to the egg yolks in a bowl & mix to a smooth batter. Whisk the whites with the salt until they form stiff peaks. Fold into the batter. Heat a good non-stick frypan on medium heat. Pour some of the batter into the pan (I buttered my pan though the original recipe doesn’t call for this) & fry for a couple of minutes until bubbles appear on the top, flip with a spatula & fry until golden on both sides. Serve with whatever takes your fancy.

Saturday, August 19, 2006

I Carusi Pizza

Well this little Pizza place that you would not even notice unless looking really hard for has to be Melbourne’s best kept secret. The place is always jam packed full of people so don’t even think about turning up without a booking. The menu consists purely of pizza (apart from a couple of salads & some olives). It’s lovely & warm inside, some nice music playing in the background & dimly lit so quite atmospheric. Michael & I were seated opposite the pizza production line last night which was fascinating. I swear these guys could win a world record they crank them out so fast. We had a small pizza each, they come in either 10 or 13 inch, we really should have had the large as they are very thin based so not over filling especially for a man & someone eating for 2. Michael had the Genovese, tomato, goats cheese, pesto, roasted peppers & prosciutto. I had the Greg Oregano, tomato, prosciutto, rocket & Parmeggiano. Sorry about the crappy photos, not sure what was going on with the camera last night so you will have to trust me that these were divine & there are so many fantastic sounding combinations that you just want to order every single one. They have dessert pizzas too which sadly we didn’t have time for last night as we had to rush home to watch The Pies have a mighty win over Port Adelaide, maybe next time. Do yourself a favour & get down here fast.

I Carusi Pizza
46a Holmes Street
Brunswick East
9386 5522
BYO & Cash only

Burgers & Confessions

Well I have a confession to make. If you have noticed that in the last few weeks my blogging has gone downhill somewhat & been quite erratic it’s because I’m Up the Duff & the last thing I have felt like doing was cooking! Believe me I could barely look at food let alone get home from work & prepare something tasty. So with a lot of help from Michael I have mainly been living on comfort food that has been pre prepared & stuck in the freezer so I could put it down & collapse on the couch after work. The worst of it seems to be over now & I have my appetite back & once again can stomach the thought of such things as vegetables & healthy food in general. So I’m slowly easing myself back in while I’m getting my energy back, hopefully before long I will be back to 100% normal. Michael prepared these burgers below so all I had to do was whack them in the frying pan & put it all together, he has been an angel. The recipe comes from Jamie’s Dinners & actually comes with some lovely homemade rosemary chips to which I said I don’t think so, maybe another time. Very, very tasty burgers, nice & juicy too without dripping & they held together very well as well.

The Ultimate Burger

1kg good minced steak
1 onion, peeled & finely chopped
olive oil
a pinch of cumin seeds
1 tablespoon coriander seeds
sea salt & freshly ground black pepper
a handful of freshly grated parmesan cheese
1 heaped teaspoon English mustard
1 large free range egg
115g breadcrumbs
8 burger buns

In a big frying pan, slowly cook the onion in a little olive oil for about 5 minutes until softened but not coloured. Add the onion to the mince in a large bowl. Using a mortar & pestle, bash up the cumin & coriander seeds with a pinch of salt and freshly ground black pepper until fine & add to the meat. Then add the parmesan, mustard, egg & half the breadcrumbs and mix well. If the mixture is too sticky add a few more breadcrumbs.

Lay some greaseproof paper on a tray & sprinkle over some of the remaining breadcrumbs. Shape the meat into 8 fat burgers & place these on top of the crumbs on the tray. Sprinkle more crumbs on top & gently press down. The burgers are better if they are chilled before cooking so put them in the fridge for an hour or so.

When ready to cook, fry them in a little olive oil on a medium to high heat for about 8 to 10 minutes, turning occasionally. Serve on buns with anything you like, sauce, lettuce, tomato, some cheese, beetroot, egg, whatever…

Friday, August 18, 2006


Yesterday for lunch I was lucky enough to be taken to SOS by some clients. Unfortunately for you I didn’t have my camera with me, thought that would be going too far on a business lunch! For those of you who haven’t heard of SOS it’s the new restaurant run by Paul Mathis, whose previous endeavours include Transport, Upper+Lower House and Soulmama. The menu features seafood that has been sustaibably produced & ethically harvested & seasonal produce, that’s right, no meat in sight. Don’t’ worry the wine isn’t all organic & quite a nice list to choose from.

The location might put you off but don’t let it, it’s on level 3 at Melbourne Central amongst the cinemas & other pretty average looking eating establishments, the whole floor has a bit of a fancy food court feel to it if you ask me. However SOS is neatly hidden away from all of this, in fact we walked right past the entrance & had to go back & search it out. It is a concealed door in a wall of dark brown panelling which when you stand in the right place magically opens & lets you into the oasis within. You then walk down a long dark, lowly lit hallway before you are led into the restaurant itself. The interior was quite funky & modern with some nice music streaming through the speakers. We chose to sit out on the balcony as it was a lovely sunny Melbourne Winters day & the balcony was heated & well protected from the wind. Its always great when the weather starts to cheer up & you can finally do the el fresco dining thing again, makes me believe that Summer might actually return one of these days after all.

The service was very attentive throughout with our waiter being very helpful & the sommelier even paying us a visit A great choice of bread was offered first, wholegrain, sourdough & corn bread from what I remember, I had the wholegrain which was superb, very fresh & we were regularly asked if we wanted more, that’s always a good sign for me, hate stingy bread givers! Next we had a complimentary taster of salmon tartare. After this we hopped straight to the main course, being 3 girls we thought we would forego entrees in favour of leaving room for dessert. I went with the special of the day which was Paradise Prawns (from new Caledonia) with homemade wholemeal tagliatelle & broccoli, think the sauce was some sort of foam concoction, frankly I can never remember the lengthy descriptions the waiters give you, regardless the dish tasted fantastic, the prawns were very good, pretty big & lots of them too, the pasta was oh so fresh & perfectly cooked, the wholemeal lending a lovely flavour too & of course nothing beats home made for flavour & texture. A nice size serve but luckily still some room for dessert which was absolutely luscious, I had the Zucotto Servito con sorbetto al cioccolato e salsa al vin Santo - Traditional Italian style zucotto served with chocolate sorbet & vin santo sauce. In English this is a trifley type dish though of course as you would expect here it was perfectly presented & exquisite, I’m still dreaming about it & wishing for more today.

All in all I really loved this place, there were heaps of dishes on the menu I would love to try & I do like the concept of where it is all coming from too. Will be back for more soon

Level 3, Melbourne Central
La Trobe street, Melbourne

9654 0808

Monday, August 14, 2006

Shinjuku, Brunswick

Saturday Night Michael and I wanted to grab a quick bite to eat & felt like some Japanese, somewhere simple & close to home. We chose Shinjuku on Sydney Road which has been there for years. It’s a quiet spot and best of all no bookings required to get a table at 8pm on a Saturday night. The d├ęcor is clean, lots of wooden (pine?) furniture & the typical Japanese prints & hangings adorning the walls & celings. The prices are very good here too, in fact we managed to eat more than enough and have a couple of beers all for about $50.00, pretty good value if you ask me. To start with we shared a very generous serving of gyoza, as you can see from the photo they look a bit wonky but tasted quite nice, I wouldn’t say they were perfect but there was nothing wrong with them either, as I said, pretty good. Next we had a main serving of tempura prawns & vegetables & a beef dish labelled *Beef Tepinyaki*, really just a beef & vegie stir fry along with some steamed rice. The tempura was great, the batter nice & light & neither the prawns or veggies overdone, 3 huge prawns & lots of veggies so again quite generous. The beef too was a huge platter, I was less impressed with this as some of the pieces of meat were a little tough & chewy & the flouvourings were very plain, still ok & overall a good choice for something quick & cheap.

148 Sydney Rd, Brunswick
(03) 9380-9824

Sunday, August 13, 2006

Orange and Poppy Seed Ring

Today I made this lovely cake, the recipe comes from the August 2004 Table magazine, yes it has taken me 2 years to finally get to this one! It is delicious, very light & fluffy, the poppy seeds give that lovely crunch to the texture too & of course the orange flavour is nice & zingy in this butter cake. Very easy to whip up too so recommended.

Orange & Poppy Seed Ring

125g butter, at room temperature, chopped
¾ cup caster sugar
2 eggs
1 teaspoon vanilla essence
¼ cup milk
¼ cup orange juice
2 cups self raising flour, sifted
2 tablespoons poppy seeds
grated rind of 1 orange

¾ cup orange juice
½ cup caster sugar
zested ring of one orange

Preheat oven to 180c. Lightly grease a fluted cake pan (20 cm). Using an electric mixer, beat butter & sugar until creamy. Add eggs, 1 at a time, beating well after each addition & scraping down sides of bowl. Beat in vanilla. Combine milk and orange juice, then alternating with flour, lightly fold into butter mixture, beginning & ending with flour. Mix in poppy seeds & rind. Spoon mixture into prepared tin, smoothing top. Bake for 40-45 minutes or until cooked when tested.

Meanwhile, make syrup by combining juice & sugar in a saucepan. Bring to the boil, stirring , then reduce heat & simmer, without stirring, for 5 minutes. Add rind & cook fro another 5 minutes, then remove from heat.

Cool cake in pan for 5 minutes. Transfer to a wire rack over a baking tray. Pierce in several places, then spoon syrup over. Allow to soak in before serving.

Tuesday, August 08, 2006

Classic Penne Carbonara

This dish is perfect for weeknights, the whole thing only takes as long as it takes to make the pasta & who doesn’t love a bit of carbonara every now & then. This recipe is taken from Jamie Oliver’s Happy Days & I like the variation of pancetta instead of bacon, very nice indeed!

Classic Penne Carbonara

500g dried penne
10 slices of pancetta
olive oil
5 egg yolks
100ml double cream
125g parmesan, grated
freshly ground black pepper

Cook the penne in salted boiling water until al dente. Meantime, slowly fry the pancetta in a little olive oil until crispy, break it up & leave aside. In a bowl, whip up the egg yolks, cream & half the cheese. When the pasta is cooked, drain & then immediately toss through the egg mixture & pancetta. Season to taste & serve with remaining cheese

Monday, August 07, 2006

Pollo Alla Cacciatora (Hunter’s Chicken Stew)

Michael cooked up this lovely dish for dinner with only a little help from me. I varied the recipe slightly in that firstly I had bought chicken thigh fillets instead of pieces on the bone as the recipe called for as I always find these work well & you end up with a nicer result in the end. Also I didn’t have any Chianti on hand so rather than go out & buy a bottle I used something from my already plentiful wine collection, went with a Sangiovese in the end having no idea what to substitute the Chianti for. This seemed to work well & didn’t cause any disasters. The recipe comes from Jamie Oliver’s Italy & as usual with his recipes it was sensational! I have made this dish before from other recipes & this was definitely the best, I think the baking in the oven was what did it, the intensity of all of the flavours, combined with the chicken so tender it was falling apart made for a mouth watering feast. I seem to have got one part wrong though, according to Jamie it should have been I who cooked this after my man spent a hard day out in the countryside, oh well! And seeing as how it is still Winter we served this with a good size helping of mash rather than the suggested salads. Fantastico!

Pollo Alla Cacciatora (Hunter’s Chicken Stew)

Cacciatore means ‘hunter’, so this is obviously the type of food that a
hunter’s wife cooks for her fella when he gets home from a hard morning
spent in the countryside. This is also a great dish for big parties, as it
looks after itself in the oven.

1 x 2kg / 4lb chicken, jointed, or use the equivalent amount of chicken
sea salt and freshly ground black pepper
8 bay leaves
2 sprigs of fresh rosemary
3 cloves of garlic, peeled (1 crushed, 2 sliced)
½ a bottle of chianti
flour, for dusting
extra virgin olive oil
6 anchovy fillets
a handful of green or black olives, stoned
2 x 400g tins of good-quality plum tomatoes

Season the chicken pieces with
salt and freshly ground black pepper and put them into a bowl. Add the bay
leaves and rosemary sprigs and the crushed clove of garlic and cover with the
wine. Leave to marinate for at least an hour, but preferably overnight in the

Preheat your oven to 180c / 350F / gas 4. Drain the chicken,
reserving the marinade, and pat dry with kitchen paper. Dust the chicken pieces
with flour and shake off any excess. Heat an ovenproof pan, add a splash of
olive oil, fry the chicken pieces until browned lightly all over and put to one

Place the pan back on the heat and add the sliced garlic. Fry
gently until golden brown, then add the anchovies, olives, tomatoes (broken up
with a wooden spoon) and the chicken pieces with the reserved marinade. Bring to
the boil, cover with a lid or a double thickness layer of foil and bake in the
preheated oven for 1 ½ hours.

Skim off any oil that’s collect on top of
the sauce, then stir, taste and add a little salt and pepper if necessary.
Remove the bay leaves and rosemary sprigs, and serve with a salad, or some
cannellini beans, and plenty of Chianti.

Tuesday, August 01, 2006

Maccaroni Cheese My Way!

Maccaroni cheese to me has to be made with this recipe the way I used to have it at home when I was growing up. There is nothing whatsoever fancy about the dish, in fact it even uses a block of Kraft cheddar that you buy of the shelf – yes you know the one in the blue packet – not even sure if you can call it real cheese, but for the recipe to be authentic you have to use this. This is my ultimate comfort food & I try to restrict myself to one batch each Winter it is so bad for you. I think that may be part of the appeal, wicked=bloody good every time if you ask me. Trust me, one mouthful of this carb filled, cheeze oozing goodness & you will be hooked forever

Macaroni Cheese

500g Macaroni
30g butter
2 bacon rashers, shopped
250g grated kraft cheddar cheese, grated
¼ cup plain flour
2 ¼ cups milk
¼ tspn dry mustard
3 tomatoes, sliced

Cook macaroni & set aside. Meantime fry chopped bacon. Add butter, stir in flour, mustard, salt & pepper & cook for 1 minute. Gradually stir in milk until sauce boils & thickens. Stir in ¾ cheese & macaroni. Place in a casserole dish & top with sliced tomatoes, breadcrumbs & remaining cheese. Bake in oven preheated to 180c for approx 30 minutes or until tomatoes cooked, and cheese browned.