One of my dreams is to one day own a mac and cheese food truck!
You can just about make any flavour and then toss it through macaroni and bake it. Imagine all the things you like, then mix it in with macaroni. For example, I love chili and chili con carne, mix it in with macaroni, put cheese on top and and bake it in the oven and you have chili mac and cheese. You can also have it cold like a salad like they do in the Philippines. There they have a salad with macaroni, its usually with pineapple, ham, palm seeds, cheddar cheese and coconut dressed with mayonnaise or sour cream, sounds weird but bloody tasty stuff.
I have grown up eating chili since I can remember. As a kid, I remember eating our meals around a huge table which my grandmother would cook for. I had aunts, uncles, cousins and sisters around that table, including my grandmother, who would share a chair with me. As I ate, I remember the many condiments that accompanied every meal.
If you can’t remember, a quick re-cap. It is basically “flavoured” butter. Simply put, you take softened butter, place it in a mixer and add flavourings such as nuts, herbs etc. Depending on what you are going to use the butters for will depend on the ingredients you put into the butter for flavour. For example, chopped herbs with lemon zest will go great with flavouring fish, a little bit of Jus (refined juices from a roast, most home cooks would call it “gravy”) and some type of fruit jelly with chopped herbs would go great with grilled beef and so on.
I think that most people think cooking is too hard. Well here is a recipe to prove that theory wrong.
Most people think that cooking needs heat. Well, that’s not necessarily true either.
Ceviche is a dish made popular in the Americas, specifically in the South America. Traditionally, it uses the juices of citrus fruits to “cook” the proteins. Much like the science experiments you once performed in your high school science classes, when you poured acid on raw egg white and it turned opaque white and hardened. In this case, the the citric acid from the citrus fruits is slightly acidic enough to cure or cook the proteins of the fish.
Nothing fancy here but it’s open for fancy stuff. Chuck some smoked paprika into the braise to add little more flavour or saute some chorizo sausage in before you add the liquids, it lifts the dish to another level. The polenta can also be added to like a little truffle oil at the end or saute mixed mushrooms in butter and fold it through just before serving and finish it off with a poached egg – bloody beautiful!
Just about every Asian country has a version of this dish. Most use the same spices to flavour the braising liquid and the end result is subsequently similar in taste and appearance.
This is a Chinese version, using many and very different spices. It is a very simple dish, simply place all ingredients in a pot and let it braise away for a period of time, perfect for those people who love on pot wonders.
I could eat corn bread all day. Fresh baked straight from the oven with whipped butter, you could ask for nothing more.
This is easier than making bread. No resting time, no proving time, simply make the batter, place into tins and bake. The batter itself takes no longer than 5 minutes to put together, no skill required here, it’s like making pancake batter.