well here it is, Merry Christmas, lets have your seasonal best! k+ for every recipe posted and more k+ for the winner and as it's Christmas how about more k+ for the person who posts the most recipes this month
Best Macaroni & Cheese Ever This one can get a bit pricey, (for mac & cheese anyway) especially if you stick to top quality cheeses, and you must. "In for a penny,...", as they say, but it is absolutely worth it. This recipe takes Mac & Cheese to a whole other level. Serves 12 8 tablespoons (1 stick) unsalted butter, plus more for casserole 6 slices white bread, crusts removed, torn into 1/4- to l/2-inch pieces 5 1/2 cups milk 1/2 cup all-purpose flour 2 teaspoons coarse salt, plus more for water 1/4 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper 4 1/2 cups (about 18 ounces) grated sharp white cheddar cheese 2 cups (about 8 ounces) grated Gruyère 1 pound elbow macaroni 1. Preheat oven to 375°F. Butter a 3-quart casserole dish; set aside. Place the bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour the melted butter into the bowl with the bread, and toss. Set the breadcrumbs aside. 2. Warm the milk in a medium saucepan over medium heat. Melt the remaining 6 tablespoons butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour. Cook, stirring, 1 minute. 3. While whisking, slowly pour in the hot milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, 8 to 12 minutes. 4. Remove the pan from the heat. Stir in salt, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyère; set the cheese sauce aside. 5. Cover a large pot of salted water, and bring to a boil. Cook the macaroni until the outside of pasta is cooked and the inside is underdone, 2 to 3 minutes. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir the macaroni into the reserved cheese sauce. 6. Pour the mixture into the prepared dish. Sprinkle the remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyère, and the breadcrumbs over the top. Bake until golden brown, about 30 minutes (though we needed a bit more time to get it brown, but your oven may vary). Transfer the dish to a wire rack for 5 minutes; serve.
Puppy Chow This sweet after dinner snack is a classic. Although it looks alarmingly like Purina Puppy Chow, each little morsel is like a tiny crispy candy bar. It's a snap to make and surprisingly delicious. For a few good laughs, serve in a clean dog dish. (Be careful nobody accidentally gives it to the dog.) Ingredients 1/2 cup butter 1 cup creamy peanut butter 2 cups milk chocolate chips 1 (17.5 ounce) package of Chex cereal (or other plain crispy corn or rice cereal) 1 pound confectioners' sugar Directions Melt the peanut butter with the butter or margarine and the milk chocolate. Pour over the cereal and toss until well coated. Place the coated cereal in a large paper sack then add the confectioners' sugar, fold down the top of the bag and shake to coat.
I'm going off piste with December MoM...this one's for the doggies ^-^ I made a liver cake for Womble's birthday earlier this year and MY GOD you've never seen a dog so obsessed with getting a piece of cake. It wasn't Womble though, it was Diggy! Greedy fat little bear just went NUTS for it. This is the recipe I used, was really easy and whacked it all in the blender (make sure you've cleaned it well afterwards!!) Paley tried a bit and declared it a triumph LIVER CAKE RECIPE 8ozs Liver [preferably Lambs] 4ozs S/Raising Flour 2 Eggs 2 Cloves Garlic/ or 2 tsps garlic puree. Put all the ingredients into a blender until the mixture is smooth, pink and runny. Pour into greased swiss roll type baking tin and place in the oven on a moderate temperature for around 30-40 minutes. Leave to cool and cut into bite size pieces.
Hiya! please please please can you post your Tatton Park BBQ recipes up in December Meal of the Month? MrsDnD...your gorgeous celariac soup Mrs Harryankle....your scrummy gingerbread Lord Congi...Nana's potato hash Here's the link http://thelatebay.com/index.php?topic=5836.msg90063#msg90063 Thanks celebrity chefs!! Julie & Moira 72wilma
Bevs Celeriac & Potato Soup 1 large celeriac 4 sticks of celery 3 medium size potatoes (I use reds) 1 large onion 1 tbsp Marigold Swiss Vegetable Bouillon Powder Seasoning Boiling water Peel celeriac and cut into 1" cubes Peel and cube the potatoes Cut up the celery Cut up the onion Bung it all into a large pan Add boiling water to cover Add one heaped tablespoon of the Bouillon powder Season with a little salt, some black pepper and a few mixed chilli flakes Bring to the boil and then simmer until the celeriac is tender (I usually simmer it for about an hour). Blend with a hand blender or whatever you've got and add some more water if necessary. Eat (or freeze some and eat the rest) ;D
Sounds totally gorgeous - am going to give that a go. Do you think a little bit of crumbled blue cheese would help or hinder?
After the success at Tatton, anyone fancy Christmas on a stick? photo by the very talented Mrs D'n'D These little beauties were dreamt up whilst I was sick and I didn't know if they would work on a bbq, but it did and they were lovely (even if I say so myself!) Everything was prepared at home, popped into boxes another pinched from Mrs D'n'D I was too busy cooking to take pics! and cooked or thoroughly reheated on the bbq potatoes & parsnips cut into decent sized chunks, boiled and par roasted carrots cut into huge battons or big chunks, par boiled, tossed in a little butter and herbs packet stuffing (yeah Paxo!) made up, cooked in dish and cut into big chunks sprouts (yes sprouts) par boiled, tossed in a little butter pigs in blankets prepared just before popping on bbq I had meant to include mini yorkies, but forgot them last minute, so the freezer is full of them! I cooked the piggies first in a bbq sausage basket and as they were almost done added a selection of the veg and trimmings. another one pinched from Mrs D'n'D When they were cooked people either ate them off the skewer or in a toasted pitta bread
Lancashire Lamb Hotpot with Blue Cheese Crumble. Lamb - Cubed. Black Pudding - Cubed Olive Oil and/or butter. Onion - Chopped. Garlic - Chopped Celery - Chopped Leeks - Chopped Carrots - Chopped Thyme Bay Leaves Worcestershire sauce Flour - For thickening. Lamb Stock Potatoes - sliced. Crumble Mixture Topping Equal amounts of Blue Cheese to Flour (Lots!) - Mix together by rubbing the two between your fingers in a bowl to create a crumble. How to.... Season lamb with salt. In a casserole dish cook with black pudding in olive oil and/or butter. Remove and put to the side. Put in all the veg and cook until onion is soft. Stir in the meat and black pudding. Add the stock, thyme and worcestershire sauce and let it simmer for a while. Add flour to thicken. Layer sliced potatoes on the lamb mixture. Put blue cheese crumble in top and cook in the oven until crispy brown.