12 ounce elbow macaroni pasta
3 cups of yellow finely grated sharp cheddar cheese
½ cup sour cream
¼ cup of butter, softened plus more for skillet
1 medium red onion – diced
¼ tsp. parsley
Salt and pepper to taste
3 cups milk, if you want the casserole creamier add more milk
1/2 cup Progresso bread crumbs
Preheat oven to 350 degrees. Sauté’ diced red onion in butter, drain and cool.
In large bowl, stir together 2 ½ cups of cheddar cheese, ½ cup sour cream, and butter. When cool, add onions to the cheese combination, stir. Add milk and mix together. Butter 9×13 baking dish. Set aside.
Meanwhile, bring 4 cups of water to a boil. Salt the boiling water. Stir in pasta and boil 10-12 minutes, stirring recurrently until “al dente”. Drain well and pour in large bowl of cheese combination. Stir until fully combined.
Place macaroni combination in the buttered baking dish. Sprinkle on top ½ cup of cheddar cheese parsley, salt/pepper, and bread crumbs. Cover and bake for approximately 45 to 50 minutes.
2lbs shrimp (peeled and deveined)
1 large head broccoli (sliced into florets)
2/3 cup soy sauce
½ cup chicken broth
1/3 cup rice wine
3 ½ tablespoons sugar
1 tablespoon sesame oil
¼ teaspoon white pepper
2 tablespoons vegetable oil
1 tablespoon fresh garlic (minced)
1 tablespoon fresh ginger (minced)
2 tablespoons cornstarch
¼ cup water
Step 1: In a bowl combine soy sauce, chicken broth, rice wine, sugar, sesame oil and white pepper. Dissolve cornstarch in ¼ cup of water.
Step 2: Heat a wok over medium high. Add vegetable oil. Add broccoli and stir-fry for 2-3 minutes or until it has reached your desired tenderness. Remove from the pan and set aside. Add a little more oil to the wok if needed. Add garlic and ginger. Stir-fry for 15 seconds. Add shrimp and stir fry for 1 minute.
Step 3: Add sauce mixture to the wok and bring to a boil, cook for 1 minute. Add the cornstarch and water mixture and cook while stirring until the sauce thickens. At this point the shrimp should have turned pink and be fully cooked. Be careful not to overcook the shrimp. Add broccoli florets back into the wok, mix well. Remove from heat and serve.
(Makes 4 Servings)
3 slices bread
a splash of milk
a knob of butter
Crack the eggs into a shallow dish that a slice of the bread will fit into. I use a rectangular tupperware container. Add a splash of milk, and whisk with a fork until evenly mixed. Drop in a slice of bread and then turn to coat both sides in egg. Repeat with the other two slices of bread. Leave them to sit in the egg for a minute, while you get the fry pan ready. I just stack them up on top of one another.
Warm a large fry pan with a knob of butter. When the butter is foaming, add the slices of bread so that they’re all flat on the pan. If there’s a little bit of egg left in the container, carefully pour it on top of the slices of bread. Fry until nice and golden and then flip and fry the other side.
I like to eat this plain or with a little lemon and sugar on top, like a pancake. I cut it into fingers for Roman to eat. Make sure it’s cool enough for your baby before handing it over.
For the wings:
- 9 whole chicken wings (~3 lbs)
- 1 tablespoon 5-spice powder
- 2 teaspoons cayenne pepper
- 2 teaspoons honey
- 2 teaspoons soy sauce
For the dip:
- ½ cup minced cilantro
- ½ cup sour cream
- ¼ cup light mayonnaise
- juice from ½ lemon (~1.5 T)
Preheat the oven to 500 F.
If you have whole chicken wings, separate them at the joints into 3 sections, as pictured. (For this recipe, you’ll only need the wings and drummettes. I usually pop the wing tips the freezer and save them for future use in making chicken stock.) Put the wings in a large bowl, and toss with the 5 spice, cayenne, and a generous sprinkling of salt. Rub the spice mixture thoroughly onto each wing piece.
Place the chicken wings on baking sheet (lined with parchment paper or foil for easy cleanup). Bake at 500 F for 20 minutes.
While the wings are baking, mix together all the dip ingredients and refrigerate. Also, mix the honey and soy sauce together. After the 20 minutes of baking, remove the wings from the oven and brush them with the honey-soy mixture. Put the wings back in the oven for another 5-10 minutes until they are crispy and oozing with honey glaze. Serve the wings hot with the chilled cilantro dip and a tall stack of napkins!
If mulberries aren’t available where you live, I’m sure any other berry would be just fine in it’s place.
Makes approx 3 cups syrup
6 cups mulberries
2 cups (500ml) filtered water
The peeled zest of 1 lemon
1/2 cup (125ml) honey (or 2/3 cup raw sugar), or to taste
The juice of 1 lemon
Soda or sparkling mineral water, to serve
Ice and fresh mint leaves, to serve, optional
Place berries, water and zest into a large saucepan and bring to the boil. Turn down to a simmer and cook for 15 minutes. Remove from heat, discard lemon peel, then using a stick blender or food processor blend until smooth. Pass mixture through a fine sieve set over a clean saucepan and discard solids. Add honey and return to heat, simmer 5 minutes, remove from heat and add lemon juice. Cool and store in the fridge until needed.
To serve pour a little syrup into each glass, add ice and mint leaves and top up with soda or sparkling mineral water.