To my macaroni buddy…if you’re reading this Leah, this recipe goes out to you!
Our day at work would turn into the best one ever if we knew we were having a microwaveable macaroni cheese for lunch. Our excitement was uncontainable. That creamy pasta-ry goodness would simply dispel our troubles in an instant.
However, nothing CAN EVERRR come close to a homemade macaroni cheese. If you are ever having a bad day, this will cheer you right up for sure (if only for a few minutes 😄!)
Also if you are ever struggling to decide what to eat, macaroni will come to the rescue if you have these few simple ingredients.
50g plain flour
A pinch of salt
A pinch of white pepper
250g of grated mature cheddar to add to the roux and a little extra for the topping
1. Preheat the oven to 200c/ gas Mark 6
2.Boil the macaroni in a pan of salted water for 10-12 minutes and then drain.
3. In a separate pan, melt the butter. When melted add the flour and stir continuously until they have combined and a thick paste is formed.
4.Slowly add the milk whilst continuing to stir to create a smooth and creamy roux.
5. Add the cheese to the roux and continue to stir until all has melted.
6. Spoon some of the macaroni into an ovenproof dish and cover with some of the cheese sauce (roux). Add another layer of macaroni and the more roux. Finish by grating some extra cheese on top.
7. Bake in the oven for 15-20 minutes until the topping becomes golden brown and the cheese is bubbling. Enjoy!
When I was younger, I never used to love lemon drizzle cake as much as I do now. I don’t know what happened to me…perhaps my tastebuds matured. Anyway, now I absolutely love it. Nothing is more satisfying than having a chunky slice of lemon drizzle alongside a strong cup of tea 😋.
After obsessing over Marks and Spencer’s magnificent version of the cake (which has icing sugar as a topping instead of crunchy lemon icing), I decided to take inspiration from them and bake my own bite size versions: lil’ lemon drizzle cakes! They will satisfy any cravings you have for something zesty. The sponge is light and moist and the topping is…well…the icing on the cake! Enjoy the recipe!
100g self raising flour
100g lightly salted butter
2 whisked eggs
1 tablespoon of milk
100g caster sugar
2 capfuls of vanilla extract
125g icing sugar
1. Preheat the oven to 180c, gas mark 4.
2. Cream the butter and sugar together until smooth.
3. Add the whisked eggs, milk and vanilla then combine the mixture.
4. Sift in the flour and mix until smooth.
5. Wash and dry the lemon and then grate the skin into the mixture to get the lemon zest. Cut the lemon in half and squeeze the juice from one half into the cake mixture then combine.
6. Spoon into cupcake holders and bake for 35 minutes until light brown. Put a knife through one to see if it comes it clean. If it does not, bake for a further 5 minutes.
7. Leave the cakes to cool and make the icing. Pour 125g of icing sugar into a bowl and add drops of water slowly whilst stirring until you get a thick but spreadable consistency.
8. When the cakes have cooled, use a teaspoon to spoon the icing onto the cake tops. Carefully spread around until each top is fully covered. Add a sprinkle of lemon zest and voila!