Easy Mac and Cheese
- 500ml Milk
- 1 bay leaf
- 40g Plain Flour
- 40g Butter
- 40g breadcrumbs
- Pinch of white pepper
- 300g Macaroni
- 1 tsp English mustard
- 150g Cheddar Cheese
Method:
Cook the pasta in boiling water for 12 minutes. Drain and leave aside.
In a saucepan, melt the butter and add the flour. Cook on low heat for 2 minutes, stirring all the time.
Add the milk, bay leaf and on a medium heat whisk until the sauce thickens. Add the mustard, pepper and three quarters of the grated cheese.
Add the sauce to the pasta and mix together. Pour into a dish and add remaining cheese on top with a sprinkle of the breadcrumb.
Bake for 20 minutes in the oven.
Goat's Cheese Bacon and Egg Summer Salad
- 4 eggs
- 80g Mixed salad leaves
- 100g Goats Cheese
- 8 Streaky Bacon Slices
- Drizzle of Honey
- Drizzle of Olive Oil
- 40g Walnuts
- 8 Baby Cherry Tomatoes
Method:
Boil the eggs in water for 8 minutes. Cool and remove the shell. Allow to cool
Grill the bacon until crispy.
In a bowl add the salad leaves and olive oil. Toss together and place leaves on a serving plate.
Chop the crispy bacon and scatter on the leaves with halved cherry tomatoes.
Cut the boiled eggs into slices and arrange on the platter.
Drizzle everything with the honey and chopped walnuts.
Blue Cheese Dip
- 250g Crème Fraiche
- 100g Mayonnaise
- 120g Cashel Blue Cheese
- Drop Worchester sauce
Method:
In a bowl mix all the ingredients together to create a combined dip.
Pour into a jar with a lid and keep in the fridge.
Baked Brie & Sourdough
- 1 Wheel of Brie (150g)
- 1 stick of fresh rosemary
- 2 tbsp honey
- Pinch sea salt
- 4 slices sour dough bread
Method:
Preheat the oven to 180° C.
Chop the fresh rosemary.
Take the brie out of the fridge and remove from the wrapper. If you can, leave it at room temperature for 15 minutes.
Cut a cross in the brie and pour on the honey, sea salt and chopped rosemary.
Bake in the oven for 15-18 minutes.
Serve with toasted sourdough or with crackers of bread sticks.