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Dinner This Evening Will Be....
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Home made sweet and sour chicken, following a recipe someone has given me. It better be nice or they'll be in trouble... ;)
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Sorry to be so long ethandron - things happened!
It's not really a recipe, it feeds 2 of us with my lunch today left over to reheat, just on with dinner, but joint is in the oven so here goes. I never use salt and there is enough salt in the cheese in this one.
Take 1 leek, trim, clean, slice in half and cut into less than 1cm slices, heat butter and some oil in a frying pan and gently sweat the leeks until tender, add a couple of screws of black pepper.
Break broccoli into as many florets as you feel you need to fit your usual casserole and boil until cooked but still fairly firm.
Cook 80 gm (I weighed it yesterday for the 1st time!) macaroni until 'al dente'.
Cut or crumble some blue cheese into about 1cm cubes - I use St. Augur.
Open a 200ml box of single cream.
Grate as much cheese as you usually want for the sauce - I used Old Gouda and a Meule, but have used whatever comes to hand.
Put broccoli, floret side up, in casserole dish, poke leeks around and under it, ditto with macaroni and cubes of blue cheese.
Make a roux, add cream steadily, whisking until smooth, then add grated cheese and melt until you have a nice, thick, cheese sauce.
Pour sauce over veg. in casserole. Slice a tomato, decorate top, cover the lot lightly with grated cheese and cook at about 200C for about 20 mins until it is hot, sauce is bubbly and top is crusty and brown. Enjoy!
To ring the changes, I sometimes use 1 flaked fillet of smoked, peppered mackerel instead of the blue cheese. Hope you try and enjoy it. It's hot, tasty, nourishing and economical!
It's not really a recipe, it feeds 2 of us with my lunch today left over to reheat, just on with dinner, but joint is in the oven so here goes. I never use salt and there is enough salt in the cheese in this one.
Take 1 leek, trim, clean, slice in half and cut into less than 1cm slices, heat butter and some oil in a frying pan and gently sweat the leeks until tender, add a couple of screws of black pepper.
Break broccoli into as many florets as you feel you need to fit your usual casserole and boil until cooked but still fairly firm.
Cook 80 gm (I weighed it yesterday for the 1st time!) macaroni until 'al dente'.
Cut or crumble some blue cheese into about 1cm cubes - I use St. Augur.
Open a 200ml box of single cream.
Grate as much cheese as you usually want for the sauce - I used Old Gouda and a Meule, but have used whatever comes to hand.
Put broccoli, floret side up, in casserole dish, poke leeks around and under it, ditto with macaroni and cubes of blue cheese.
Make a roux, add cream steadily, whisking until smooth, then add grated cheese and melt until you have a nice, thick, cheese sauce.
Pour sauce over veg. in casserole. Slice a tomato, decorate top, cover the lot lightly with grated cheese and cook at about 200C for about 20 mins until it is hot, sauce is bubbly and top is crusty and brown. Enjoy!
To ring the changes, I sometimes use 1 flaked fillet of smoked, peppered mackerel instead of the blue cheese. Hope you try and enjoy it. It's hot, tasty, nourishing and economical!
