It seems we’ve gone a bit Savoury-centric again on TidyMunch lately, so I thought I’d shake it up a bit with another tasty dessert!
This one came together from a combination of different recipes, as I particularly wanted to combine the flavours of lemon and elderflower for a certain somebody who’s a big fan of both, but I couldn’t find a single one that incorporated the two together.
It’s fairly straight-forward, and definitely passes the taste test, so get your cook on!
I found this simple little beauty in a book called Man up Your Meals. It’s one of those types of books that costs pennies (OK, pounds but very few of them) in those bargain books kinda stores, and doesn’t have the author’s name on the front. Given my well (self)documented large appetite, I’m sure you can figure out why it appealed to me.
There’s a wonderful, earthy-smokey flavour to this dish that’s very satisfying, but I couldn’t help but feel there was one (just one) thing missing. So I added cheese, and my life was complete.
It doesn’t look particularly appetising I have to admit (sweetcorn does that) but the taste more than makes up for it.
I’m not a huge lover of fish, smoked or otherwise, but for some reason I’ve always loved the idea of kedgeree. There’s something exotic about it (maybe this is only true if you know a little of it’s colonial history) but I don’t think I’m quite intrigued enough to try it for breakfast!
My first attempt at this was a straight copy of a recipe I found on a Tesco card, but I found it too bland (all I could taste was lemon, really) so in true Tidy fashion, I tweaked it to make a filling yet light evening meal.
I’d never cooked fish before (honestly, unless we’re counting prawns!) so was a little apprehensive, but needn’t have worried… and neither should you. So crack on!
I spent last week at Casa Mamma Tidy Munch, and most of that week I spent in the kitchen trying out new recipes for future blogs. Via the medium of my personal Facebook account, several of my friends had requested more vegetarian recipes. I wanted to do something for them, so explored some new ideas. (I should point out that this recipe is not vegetarian).
One of the ideas I tried was a disappointingly bland four cheese macaroni. I’d loved the thought of the recipe, as macaroni is one of those feel-good childhood favourites of mine, but the reality was just dull and far too mild for me. I did note that the sauce was particularly thick, though, and when the Macaroni was mixed through I commented to Nell that perhaps the mixture could be shaped into bites to be deep fried…
… well… guess what happened this week! I’ve changed two of the cheeses in the recipe, and tweaked the seasoning to create the best cheese sauce I’ve ever tasted (and I’m not one to blow my own trumpet!)
Despite being deep fried, these are surprisingly light, and the home made chilli mayo adds a pleasant warmth (with a kick that’s all in the after-taste) that we’re not particularly used to finding in conjunction with macaroni cheese. I like to think it’s a welcome quirk.
This one’s (ch)eeeeeeeasy – so go on, get stuck in!