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Macaroni & Cheese

We’re making the classic child pleaser today. The Macaroni and Cheese.

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I made fresh macaroni to make this. All thanks to this handy dandy machine.

renoodle

It makes fresh noodles, and pasta out of flour, water, and if you fancy, some eggs.

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This is how the macaroni looks like. They will all differ in terms of length because they have to each be cut individually.

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Add the boiled fresh macaroni, to some milk, cream and eggs, and homemade macaroni and cheese is ready.

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Much better than the boxed ones.
Here’s the recipe in Indonesian, where I am from.

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Loosely translated:
Ingredients:
Macaroni & Cheese
150 grams Macaroni
2 TBS Butter
4 slices Smoked Beef, diced
50 grams Onion, chopped
100 grams Cheddar Cheese
200 ml Fresh Milk
100ml Cooking Cream
1 TBS Parsley
1/2 TSP Black Pepper

For the tops:
Parmesan and Cheddar
Instructions:

  1. Boil the macaroni as according to package instructions.
  2. Saute onion with butter till fragrant. Add the smoked beef, parsley and black pepper
  3. Add the fresh milk ,the cooking cream, and the cheddar. Stir till the cheddar has fully melted. Turn off the heat, add the boiled macaroni.
  4.  Spoon the macaroni into heatproof bowls. Sprinkle some parmesan and cheddar
  5. Bake in a 170 degrees celcius preheated oven for about 20 minutes, or till the tops have turned a nice golden brown

Scalloped Potatoes, SPAM and Cheese

May 3, 2012 5 comments

I am glad the lazy bug who’s been sprinkling lazy dust all over me took off. I’m not sure how long will his leave of absence be, but he was definitely away this morning as i got myself busy with scalloping potatoes, cubing SPAM and grating Cheese.

Yup, you must have guessed that’s the ingredients I am gonna use for today.

Potatoes, SPAM and Cheese. That sounds like the start of something hearty and filling.

Layers of scalloped potatoes are sprinkled with bits of SPAM & cheese, then drowned in a slightly peppered mixture. Ahh.. Yumms..

That’s carbs, with some protein and definitely some fats.  A comfort meal fitting to feed the cold and the hungry.  Not that i am ever cold in this oven hot-climate of Indonesia, but i am certainly hungry.

I’m not sure if you can cut this dish up and present it nicely. For me, i just used the largest spoon nearby and spooned it out into my mouth, which i learnt is not such a good idea when it’s pipping hot.

So, please take the time to find a stray dish to save your tongue ( I learnt this the hard way…)

And when you are done with your mini heap, you can always go back for more!

🙂

 

Scalloped Potatoes, SPAM and Cheese

Taken from The Pioneer Woman

  • 3 pounds Russet Or Yukon Gold Potatoes, Washed Thoroughly
  • 2 Tablespoons Butter
  • 1 whole Yellow Onion, Diced
  • 3 cups Diced Ham (*subbed with SPAM)
  • 1-1/2 cup Half-and-half
  • 1-1/2 cup Heavy Cream
  • 1/4 cup Flour
  • Black Pepper To Taste
  • 1 cup Grated Cheddar Cheese
  • 1 cup Grated Monterey Jack Cheese
  • Chopped Parsley (optional)

 

Preparation Instructions

Preheat oven to 350 degrees. Butter a large casserole dish.

Heat butter in a large skillet. Add onions and cook for 1 to 2 minutes, or until they start to turn translucent. Add ham and cook for 3 to 4 minutes until thoroughly heated. Remove from heat and set aside.

Combine half-and-half and cream in a microwave-safe container and nuke for a minute or so, until no longer cold. Whisk in flour and black pepper until totally combined. Set aside. (You may add salt, but cheese and ham are salty, so add sparingly.)

Combine the two grated cheeses. Set aside.

Using a mandoline or slicer, slice potatoes into 1/8-inch slices (very thin.) Layer 1/3 of the potato slices in the buttered casserole dish. Sprinkle on 1/3 of the ham/onion mixture, then 1/3 of the cheese, then pour on 1/3 of the cream mixture.

Repeat this twice more, ending with a sprinkling of cheese and a pouring on of the rest of the cream mixture. Cover dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes at least, or until bubbly and hot.

Cut into squares and serve. Sprinkle on chopped parsley if you’d like!

(Note: To speed along the process a bit, you may boil sliced potatoes for 3 to 5 minutes before assembling the casserole. Just drain and slightly cool before assembling.)

 

 

 

 

 

Pepperoni and Cheese Pizza

May 29, 2011 8 comments

So after days of not turning the knobs of my oven, i decided to crank it up today.

All the way up, at 500 F.

Cranking the oven at such a high temperature is one of the steps to achieving flat, crusty pizza dough.

While some people prefer chewier, thicker dough. I like mine to be on the thin and crispy side.

Not taco shell thin and crispy of course, but just thin enough so that i don’t have to battle the chewy dough with my teeth.

And i read the key to that was to pop the pizza dough in the oven before it had the chance to rise, and the intensified heat of 500F will make sure that the underside of the pizza crisps up.

And as for the filling, i opted the easy way out of using a canned prego spaghetti sauce (How predictable right?). Then i sprinkled some grated mozarella, mixed italian herbs, pepperoni slices, and grated cheddar.

and Voila!

Pepperoni and Cheese Pizza

Taken from Annie’s Eats

Perfect Pizza Crust Recipe

Ingredients:
½ batch of perfect pizza crust

3 TBS canned Prego Spaghetti Sauce

Some dried Italian Herbs

¾ cup shredded mozzarella cheese

A handful of pepperoni

¾ cup shredded cheddar cheese

Directions:
Preheat the oven and a pizza stone to 500° F.  Allow the stone to heat for at least 30 minutes.  In the mean time, cut a round of parchment paper the size of your pizza stone.  (Alternatively, use a pizza peel.)  Sprinkle lightly with cornmeal or semolina flour.

*Note: I dont own a pizza stone, so i just placed a dark cookie sheet at the lowest rack in my oven.

Gently roll out the pizza dough into a large circle, leaving a thicker ring around the edge for the crust.  Spread the Prego spaghetti sauce in a thin layer evenly over the unbaked crust.  Sprinkle with  Italian herbs, then shredded mozzarella.  Top with pepperoni slices and finally sprinkle with shredded cheddar.  Once assembled, carefully transfer the parchment round and pizza to the preheated baking stone (*dark cookie sheet) and return to the oven.  Bake for 10-12 minutes, or until the cheese is melted and browned.  Slice, serve, and enjoy!

Almond Brownies With Sliced Cheddar

April 21, 2011 11 comments

Some of you areprobably wrinkling your nose in disgust at the title.

Brownies with cheddar cheese? Really?

If you have noticed, i really like salt in my dessert. They are like my personal fairy dusts, powerful and magical, and at the rate i am sprinkling them, you can call me a seasoned salt sprinkler.

By using cheddar cheese, i was expecting to introduce the same kind of savoury depth into these brownies.

You might need to use your super sight powers to spot the slice of cheese in here. But it’s there, almost at the bottom of the brownies.

Okay, a word of warning, the next picture might gross you out as i had to practically mince the brownies to reveal the cheese.

Whoops, sorry for the carnage.

While putting cheddar into your dessert may sound foreign, it’s very common here in Indonesia. We sprinkle grated cheese on our cakes,and cookies all the time. And the fact is, the combination works, for me at least, or maybe it’s an acquired taste, since i grew up with it.

But do give this a shot! who knows you might like it too!

Almond Brownies with Sliced Cheddar

(Taken from Sedap Magazine)

150 gr Butter

200 gr Dark Chocolate

3 eggs

125 gr sugar

30 gr AP flour

15 gr cocoa powder

50 gr almond flour

1/2 tsp baking powder

3 tsp almond extract

15 gr sliced almonds (to be sprinkled)

1. Heat butter till melted. Add chocolate and stir  till both are melted and  well combined.

2. In another bowl, beat eggs and sugar till they get slightly thick. Add  the egg-sugar mixture to the chocolate mixture and mix well.

3.   Sift AP flour, cocoa powder, ground almonds and baking powder into the chocolate-egg mixture. Add the almond extract and mix till just combined.

4. Pour half of the batter into a pregreased and prelined (with overhang to lift the brownies easily later)8×8 baking tin. Arrange cheese slices over the batter, the pour the remanining batter over the cheese.

5. Bake at 180 degree Celcius (not F) for 25 minutes or till they are well cooked

6. Slice into squares to serve.

Oh my, aren’t u a Cheesy Mess.

August 31, 2010 Leave a comment

Okay, i think i might have gone overboard with the cheese. But no one is complaining.

The recipe called for a scant 40 gram of mozarella cheese. But i just had to do it my way and forcefully piled whatever amounts that would cling to the surface of the bread.

Oh, did i mention that it’s a loaf bread hidden underneath all that crusted golden brown goodness?

Yeah, just a regular sandwich loaf, topped with crazy amounts of cheese and baked to a golden brown perfection.

Sounds simple enough?