Hibernation Macaroni Cheese

• 1 head cauliflower
• 250ml tub reduced fat creme fraiche
• 250ml double cream (you can substitute with semi skimmed milk to make it healthier, but it tends to split when cooking and goes watery, alternatively use Elmlea low)
• 300g grated cheddar cheese
• 5 tbsp grated parmesan cheese
• 2 tsp wholegrain mustard
• 2 tsp english mustard
• 1/2 tsp mustard powder (leave out if not overly keen on mustard)
• 1/4 nutmeg grated
• 1 clove garlic
• 1tsp onion granules (not salt)
• 500g packet macaroni
• 1 packet unsmoked bacon chopped
• 1 large or 2 medium onions chopped finely
• breadcrumbs
• salt and pepper to taste

WARNING, this is not a light snack ;)

Preheat oven to 180 degrees.

Cook the macaroni as instructed on the packet, drain and leave to cool.

Break up the cauliflower into small 1cm pieces and boil for 5 minutes in a pan of water, drain.

In a frying pan, saute the onions and bacon until all cooked.

In a large mixing bowl mix together the cream, creme fraiche, mustards and powder, nutmeg, garlic and onion granules.  Add the cheese, pasta, cauliflower, onion and bacon and mix until it is all combined.

Grease a large oven proof dish like a lasagne dish or casserole dish.  Pour the mixture into the dish and sprinkle the breadcrumbs over the top.

Bake in oven for 30-40mins until bubbling and top golden brown.

Parkin

• 2 cups flour
• 2 cups demerara sugar
• 2 cups oatmeal or porridge oats
• 1/2lb (225g) margarine
• 1 tsp salt
• 1 tsp baking powder
• 2-4 tsp ginger according to taste (I like it spicy)
• 1/4 tsp bicarbonate soda
• 1 1/2 cups milk
• 2 tsp black treacle

Preheat oven to 170 degrees C.

Melt the margarine, treacle, sugar and milk in a dish in the microwave for 2 minutes.

Sieve the flour, ginger, baking powder, salt and bicarbonate of soda.

Stir in the oatmeal, and the margarine mix which was heated up and mix well together.

Bake in a grease lined square tin for 45 mins.  

Best served with a good slice of mature cheddar on top, yes honest, just try it ;)

Cauliflower Cheese

Inspired by an idea from my mum and my sister and expanded on ;)

• 1 head cauliflower
• 250ml tub reduced fat creme fraiche
• 125ml double cream (you can substitute with semi skimmed milk to make it healthier, but it tends to split when cooking and goes watery, alternatively use Elmlea low)
• 200g grated cheddar cheese
• 3tbsp grated parmesan cheese
• 1 tsp wholegrain mustard
• 1tsp english mustard
• 1/2 tsp mustard powder (leave out if not overly keen on mustard)
• 1/4 nutmeg grated
• 1 clove garlic
• 1tsp onion granules (not salt)
• breadcrumbs
• salt and pepper to taste

Cut the cauliflower into individual florets and boil for five minutes, then place stalk down in an ovenproof dish in a single layer closely packed together.

Preheat oven to 180-200 degrees.

In a bowl mix together the creme fraiche and the double cream. Add the wholegrain mustard, the english mustard, the mustard powder, the nutmeg, garlic and onion granules. Leave for at least 10 minutes for the mustard flavour to develop.

Next taste and then add salt and pepper to adjust to your own liking.

Then add the cheddar and parmesan cheese and mix together.

Pour the sauce over the cauliflower in the dish, covering the tops of the florets.

Sprinkle over breadcrumbs to form a thin layer and place in oven for 30-40 mins or until golden brown and crisp on top.

Great with roast dinners, especially lamb.

Camembert Fondue

Great for parties or snacking in front of the TV :) Blue brie would also be lovely for this if you like blue cheeses.

• 1 crusty loaf from supermarket fresh section
• 1 whole camembert
• 1 splash of white wine
• 1 garlic cloves very thinly sliced
• Olive oil

PReheat oven to 180 degrees

Slice the top off the loaf and scoop dough out of the inside leaving a rim of around 1/2 inch to make a bowl shape, with a lid.

Rub the inside of the bowl and the lid with olive oil.

place the whole camembert inside the bowl, score across the top with a knife. Push the slices of garlic into the cheese and then throw on the splash of white wine.

Put the lid on the bowl and wrap in tinfoil.

Cook in oven for 25-30mins, checking every now and again. It is ready once the cheese is molten.

To serve, put on plate and cut lid up into a few fingers to get people started. Once all the fingers have gone, start tearing into the bread bowl to scoop up the cheese.

Cheese and Asparagus Strudel

Adapted from a recipe from Silver Palate cookbook

Makes 2 strudels, each gives around 10 pieces, if you don't need this much strudel, either halve the receipe to just make one, or freeze one when its on its baking sheet prior to cooking. As always optional ingredients in italics.

• a bunch of asaparagus (cut into 1/2 inch pieces)
• 2 medium sized leeks (sliced thinly)
• 150g gruyere cheese (grated)
• 200g cheddar or double gloucester (grated)
• 3 normal sized courgettes (diced)
• 2 eggs
• 2 tbsp chopped fresh mint
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped chives
• 2 tbsp chopped oregano
• salt, pepper, paprika and cayenne pepper
• 2 tbsp lemon juice
• 2 packets ready rolled puff pastry
• Milk for sticking and glazing

Pre-heat oven to 180 degrees.

Put a spoon of butter in a chefs or saute pan, saute the leeks gently then add the asparagus and courgette, cook until soft.

Add all ingredients to bowl (except the puff pastry and milk) and season to taste with salt, pepper, paprika and cayenne pepper. Mix ingredients well with hands (messy but fun!).

Butter a baking sheet.

Flour a work surface and get puff pastry out of packet, lay on surface and gently roll out so that the piece is around 50cm wide by 30cm long. Place half of mixture on pastry and spread out so it is 2cm from each side and the bottom edge, but it is 10cm from top edge. Paint milk along all the edges. Roll the pastry over approximately 2 or three times to make a large sausage shape about 10cm long and 50cm wide. Very carefully (its very delicate and may need two of you) lift the pastry onto the baking sheet, and if it will not fit on the sheet properly make a horseshoe shape. Paint top with milk.

Repeat above instructions for second packet of pastry.

Cook in oven for 30-40mins until golden brown on top.

Feta, Pea and Rocket Salad

Again as per usual, quantities are a bit vague ;)

• Feta cheese, crumbled (I used about 1/3 pkt)
• Fresh peas, podded (I used aroud 20 small pods)
• Mange tout, chopped up around 0.5cm wide (I used around 10 nice pods)
• Rocket (fresh if you have it)
• Balsamic vinegar

Place all ingredients in bag, add balasmic vinegar, close bag up and shake to coat. Place into bowl and serve.