Phyllo pastry floral fruit tart

Aren’t you enjoying this season’s offering of colours that are so pleasing to the sight? It is sending a message to enjoy them in more ways. I discovered there are many edible flowers and have started using them in my kitchen. My backyard smells sweet and delicious with a lilac shrub heavy with blossoms. It was intoxicating with its smell and appearance that I couldn’t resist trying to catch its spirit in my dish. I had a  couple of other edible plants too.

Phyllo pastry tartI have put them on a phyllo pastry crust to make a simple tart and it was like spring time on my plate. It is a celebration of colours!

Phylo fruit and floral tart

Ingredients

  • 1/2 a pack of Phyllo pastry
  • 1/2 cup butter
  • 1/2 cup cream cheese
  • 1/2 cup whipped cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla
  • 8-10 strawberries
  • few mint leaves
  • 1 marigold
  • a bunch of lilac blooms
  1. Take the Phyllo pastry and lay it on the counter top.
  2. Cut half of the pastry and put away the remaining.
  3. Have a moist towel handy to cover the pastry from drying.
  4. Take a sheet of the pastry and brush it roughly with melted butter.
  5. Keep the rest of the sheets covered.
  6. Lay the next sheet over the first and brush it with butter.
  7. Repeat with all the sheets.
  8. Bake the stacked sheets on a parchment paper lined baking tray.
  9. Preheat oven to 300° F and bake for 20-25 minutes until the top turns golden brown.
  10. Cool the phyllo on the parchment paper.
  11. Whip cream cheese with powdered sugar to a smooth mixture.
  12. Add cream and mix well to make the topping.
  13. Spread a thick layer of topping mixture.
  14. Cut strawberries into slices and place them on the cream layer.
  15. Fill the gaps with mint, lilac flowers and marigold petals.
  16. Cut into pieces and serve.

It is better eaten straight away. When stored it gets soggy but boy, is it still delicious!

phyllo

Phyllo tart assembly

Floral fruity tartOur days are laced with joy, sorrow, anger, pain and mix of uncertain feelings. Mid-week I got the message that my aunt in India, passed away. She was a special aunt being so different from all my mother’s siblings; free willed and having a strong character, she always impressed me. She braved life after her husband’s death at an early stage in life by raising 3 children with courage. She also lost her young son to a heart disease.

She was never conservative and never tried to thrust senseless, old ideas and traditions into anyone. She always opposed the idea of a designated and designed role for women and was very practical in proving her point. My daughter felt most understood by her and they often exchanged similar arguments about feminism and social justice. She could travel long distances fearlessly in a society where she was expected to be accompanied by a man. The best thing about her was that she accepted most challenges with a touch of humour. Expressing her stand on many issues were not taken kindly by the people around her. Without interfering she let others have their way and dropped subtle hints to pursue their dreams. When I had trouble during childbirth, she supported me with courage I needed for the ordeal. I cannot forget her walking with me the whole night and tears well up when I recollect it. Above all, she was a very creative cook and I have tasted fancy dishes at her place. She was sick lately and it was painful to watch her unable to live her robust life. I will treasure all the moments I shared with her.

This post is a tribute to her and her fortitude. I wish I had her emotional strength and firmness.

Phyllo tartWorking on this tart helped me take my mind off the gloom and grief I felt.

Ready to goYou are all welcome to bite into this buttery, flaky, fresh fruit and flower tart. I am taking this to Fiesta Friday for everyone to enjoy!

Fiesta Friday #69

 

Posted in Baked, Bread, Cheese, comfort food, Dessert, Easy recipe, Finger food, International dishes, Pastry | Tagged , , , , , , , , , , , , , , , , | 19 Comments

Chilli Tofu

Chilli paneer is a popular fusion dish in India served frequently in buffets. There is a combination of Chinese and Indian ingredients involved in this dish.When I dine out I always look for this dish. It is a vegetarian version of chilli chicken and served as a starter or a dry side dish.

Chilli TofuWhen I made Kadai paneer, Trudy asked me if she could use Tofu in that dish instead of paneer. I was not sure as I had not tried that before. It was a chance to think out of the dairy cube! As this dish is very similar to Kadai paneer, I substituted tofu instead of paneer and made Chilli Tofu.

It is interesting to follow a suggestion or clue and try something new! This is gluten free, dairy free and a vegan recipe.

Do you want the result? My daughter exclaimed, ‘This is the best way to eat tofu’! Yes, it has great flavors and tastes amazing! Trudy, here is my answer, ‘just go for it’!

Ingredients

  • 1/2 block firm Tofu
  • 2 cloves garlic
  • 2 green chillies
  • 1/4 cup dark soy sauce
  • 1/2 cup corn flour
  • 1 green pepper
  • 1 large onion
  • 1 tsp garam masala
  • 1 tbsp tomato paste
  • 1 tsp chilli sauce
  • 2 tbsp tomato ketchup
  • vegetable oil for frying
  • quarter of a lemon
  • few coriander leaves
  • salt as needed
  1. Cut tofu into small cubes.
  2. Grind garlic and chillies into a paste using soy sauce.
  3. Marinate tofu in the garlic-chillies-soy mixture for at least 30 minutes and remove them. Preserve the marinade for use later.
  4. Toss marinated tofu in corn flour afterwards.
  5. Shallow fry tofu in hot oil until all sides are browned. Set aside.
  6. Heat a little oil in a pan and fry onions and green pepper for 5 minutes.
  7. Add garam masala and stir well.
  8. Take the marinade set aside and add tomato paste, chilli sauce, ketchup, 1 tsp corn flour and mix them well.
  9. Pour it in the pan and coat tofu, onion and green pepper with it.
  10. Add salt if needed and heat thoroughly and turn off the stove.
  11. Squeeze a quarter of a lemon on it and garnish with coriander leaves.
  12. Serve it hot.

chilli tofu marinated and friedIt is customary to deep fry marinated Paneer cubes but I have shallow fried Tofu in a pan.  Toss it around in oil until it browns on all sides. A generous coating of sauce makes it taste better. Smaller cubes also hold more sauce on all sides adding more spice to tofu.

A plate of Chilli Tofu Tofu and green pepper smothered in this spicy sauce will make a hit as an appetizer. Serve with some tooth picks to pick them up.

Chilli Tofu - fusion dishI was impressed by these not so authentic but delicious Tofu Chilli! It can be served with Chinese fried rice or Indian rotis.

Posted in Appetizer, Brunch, comfort food, Easy recipe, Finger food, Fried, Gluten free, Indian recipe, Main dish, Not just for kids, Side dish, Snack, Stir fry, Vegan, Vegetarian | Tagged , , , , , , , , , , | 18 Comments

Sunday Funday 3

Sky is the theme today. You may find me silly because I love to just sit back and gaze at the blue sky for hours. I am reminded of this line by William Wordsworth in his poem describing the sights on earth.

“Ne’er saw I, never felt, a calm so deep!”

This is exactly how I feel looking at the azure, calm sky. If you are in the same mind set…come have some sky time!

IMG_3534

leaves  skyI dream of stretching out on the grass and counting the passing clouds!

 

Posted in Photos | Tagged , , , , | 2 Comments

Masala chips/Kenyan masala fries

Kenyan masala chips are french fries with a coating of spicy, tomato sauce. I enjoyed this dish when I lived in Kenya. This is a unique Kenyan dish that I have not come across anywhere else. In Nairobi we lived near a mall with a fast food joint called “Slush” where they serve lovely Indian-East African fusion dishes. We used to frequent that spot very often. They make hot masala chips on order and serve them hot as we wait patiently inhaling the aroma.

Kenyan Masala Chips I took my children there whenever we go shopping. It was such a joy for the kids to pick up goopy, tomato-ey “chips” smothered in spice with their fingers and eat them while howling and giggling as the steam came off them! It is the favourite dish of our whole family especially our kids. This recipe is a good twist on Canadian poutine if you feel inclined to smother your fries with something spicy.

There are many fond memories of the past attached to Masala chips. This dish is stuck in our mind and we recollect and talk about it, including the incidents and places where we had it. I recreate it at home when I think of those pleasant days.

Masala chipsYou can use frozen fries from a supermarket bag or make your own fries and coat them with masala. I have a recipe for homemade fries here (garlicky-oven-fries). In this recipe, I used frozen shoe string fries and baked them. Adding some chopped vegetables made it extra nutritious.

Ingredients:

  • 500 grams frozen potato fries
  • 2 tbsp vegetable oil+ some for baking
  • 1 cup mixed vegetables (peas, mushroom, carrot, corn etc)
  • 1 medium onion chopped
  • 1 tbsp crushed garlic
  • 1/2 cup crushed tomato
  • 1 tbsp tomato paste
  • 2 tbsp tomato ketchup
  • 1 tsp chilli powder
  • 1/4 tsp turmeric powder
  • 1 tbsp garam masala
  • 1 tsp salt
  • 2 tbsp chopped coriander leaves
  • 1 /2 a lemon
  1. Grease a baking tray with oil and spread fries in a single layer and spray oil on it.
  2. Bake frozen fries in a preheated oven at 350° F for 25 minutes until it turns golden brown.
  3. Heat vegetable oil in a pan and add chopped onion.
  4. When onion turns translucent add crushed garlic and fry.
  5. Add crushed tomato and stir till it cooks.
  6. When oil starts separating add chilli powder, turmeric powder, garam masala, tomato paste, tomato ketchup, salt and mix well to heat it throughly.
  7. Sprinkle some water to get a wet sauce.
  8. Toss the baked fries in it and coat with the sauce mixture.
  9. Squeeze lemon juice on masala chips and stir well.
  10. Garnish with coriander leaves and serve steaming hot.

These fries tossed in a spicy sauce and finished off with tangy fresh lemon is finger-licking good. Masala fries are excellent with barbequed meat or anytime when you fell hungry. It can be an excellent evening snack too.

French fries in masalaSpicy, saucy fries have an irresistible flavor and taste. Enjoy!

I am taking this to Fiesta Friday #68 as I love to join the big group of merrymakers there. This fries would spice up the party hosted by Angie and co-hosted by Justine and Jhuls this week.

Posted in Baked, Brunch, comfort food, Easy recipe, Fried, Side dish, Snack, Stir fry, Vegetarian | Tagged , , , , , , , , , | 30 Comments

Tres leches cake

Tres leches cake is something new to me as I have not tasted it before. The description of the cake made me feel that it would be a moist cake worth a try. This is the first time I am making it. Lili announced this tres-leches-cake-challenge, in the spirit of having fun and supporting each other! I thought it was a good opportunity to try this cake.

Tres Leches cake This cake is made using a Sponge cake, milk filling, and cream topping forming 3 layers. Four types of milk, or ‘leche’, are used in the filling and topping (whole milk, condensed milk, evaporated milk, and heavy cream).

I found many recipes using a lot of eggs (5-6) to make this cake. I do not enjoy strong egg flavour in my cakes. So, I decided to cook up my own recipe to create this cake with less eggs. I tried to modify a recipe I used to make my Swiss roll here.

I increased the flour and sugar to get a thicker sponge cake. It worked beautifully as I got a very spongy cake which could absorb all the milk filling. Butter is not used in this cake but the flavour is compensated by the addition of all different milks.

Spongy cake

Ingredients

  • 2 eggs
  • 3/4 cup sifted sugar powder (icing sugar is fine)
  • 3/4 cup all purpose flour
  • 1/2 cup milk
  • 1/2 tsp vanilla extract
  1. Whisk eggs at room temperature and powdered sugar with a wire whisk.
  2. Beat the mixture with an electric mixer for 5 minutes on high speed for it to turn fluffy.
  3. Then beat for 2 minutes on low speed to foam.
  4. Add sifted all purpose flour and fold in gently about 10 times with a spatula.
  5. Add milk and fold for about 50 times.
  6. Pour the batter into a parchment paper lined baking pan.
  7. Drop tray gently on counter top to release any air bubbles trapped under.
  8. Bake it in a preheated oven at 350° F for 30-35 minutes.
  9. When baked, remove from oven and drop it gently on counter top to prevent shrinking.
  10. Remove cake holding the parchment paper and cool on a rack.

Filling and topping

  • 1/2 cup condensed milk
  • 1/2 cup evaporated milk
  • 1/2 cup whole milk
  • 1/2 cup cream
  • 1/4 cup powdered sugar
  • a small piece of milk chocolate
  1. Transfer cake to a rimmed plate.
  2. Poke the cake with the tines of a fork.
  3. Take warm whole milk and dissolve condensed milk and add evaporated milk to it. Mix well.
  4. Pour this gently over the cake and allow it to soak for 1 hour.
  5. Whip the cream with the sugar until it forms soft peaks.
  6. Spread it evenly on soaked cake and decorate with milk chocolate.

Make sure to prepare this cake well before you want to serve it. The longer it soaks in the milky mixture, the better it gets.

CakeWhipped cream is used as a topping. After the cake was soaked in the milk mixture, I topped it with whipped cream and sprinkled some chocolate bits to decorate it.

ToppingThis cake when soaked in milk has a unique flavour very different from all other cakes. It is a light and fluffy cake often called, Three milk cake.

Tres leches cakeThis an extremely moist, sweet cake. It just melts in your mouth and the taste is amazing! I served this to our guests and they were very pleased with this dessert. It is a milk lovers treat!

Posted in Baked, Cake, Cake decoration, Dessert, Easy recipe, Not just for kids, Snack | Tagged , , , , , , , , , , | 40 Comments

Kebabs on flat bread

Summer-like weather pushes you to seek outdoor time. Last weekend was spent in the yard, mainly trimming, mending and cleaning our garden. So, cooking was pushed to the back burner…actually to the grill. I made some flat bread on the grill and then barbequed kebabs! I involved the whole family by assigning different tasks to everyone to put this meal together.

Kebab and flat breadKebabs are grilled or roasted vegetables or meat on skewers. It is usually done directly on hot coal or on a grill. Kebabs originated in the Middle East and the name is derived form an Arabic word, ‘Cabob’ which means to burn or char.

kebab

Barbequed meat has a smokey, char-grilled aroma and melt-in-mouth texture that can easily be a crowd pleaser. These kebabs do not dry out on the grill, but stays moist and flavorful.

Kebabs can be combined with global flavors from the Mediterranean, Moroccan, American, Asian, and Caribbean regions to create number of other dishes. Kebabs were made in the Royal kitchens in India during the Mogul reign. Its taste has made it very popular in India and it is even served as a street food. A platter of juicy kebabs is a versatile dish that can be eaten as a snack or as a filler in a wrap!

Ingredients

Kebab

  • 1 pound lean ground beef
  • 1 tbsp ginger garlic paste,
  • 1 tsp lemon juice
  • cumin powder
  • salt & pepper
  • few chopped coriander leaves
  1. Stir together ginger & garlic, lemon, cumin powder, coriander leaves, salt, pepper and mix with beef to marinate.
  2. Marinate ground beef for at least 3 hours.
  3. Take a strong skewer and wrap beef around it in a thin coating.
  4. Oil grill rack, then grill beef, covered if using a gas grill.
  5. Place it on a hot grill and cook turning, until it cooks and browns (10-15 minutes).
  6. Remove the grilled kebabs by sliding them down with tongs.
  7. Repeat making kebabs with the remaining ground beef.
  8. Roast red pepper on the side.

Flat bread

  • 3 cups all-purpose flour
  • 1 tsp salt
  • 2 tbsp sugar
  • 1 tbsp yeast
  • 3 tbsp vegetable oil
  • 1 cup warm water
  1. Dissolve yeast in a little warm water until creamy.
  2. Add salt and sugar to flour.
  3. Mix vegetable oil and warm water and add to flour mixture.
  4. Knead well to form a soft and elastic dough.
  5. Place it in a bowl and rest it until it rises.
  6. Punch dough and divide it into smaller balls.
  7. Roll them and cook them on a girdle to retain their shape.
  8. Send it to the grill to cook and puff up.
  9. Turn to the other side when one side is cooked.
  10. Repeat with all other flat breads.

Garlic sauce

  • 1 cup yogurt
  • 1 clove garlic
  • salt and pepper

Salad

  • sliced onion
  • red pepper
  • tomato
  • lettuce
  • lemon juice
  1.  Arrange lettuce, onion, tomato, roasted red pepper and kebab on flat bread.
  2. Drizzle garlic sauce on it and serve warm.

kebabs and saladKebabs are easy to make and very tasty as an appetizer or even as a finger food at a party!

kebab and fillers Beef Kebabs are usually served in bread with a filler of tomato and roasted pepper salad and garlic sauce. The different ingredient combinations offer loads of flavours that make it a hearty meal!

 

Posted in Appetizer, Bread, Breakfast, Brunch, Finger food, Grilled, Indian recipe, Pack-and-go snack | Tagged , | 4 Comments

Sunday Funday 2

Happy Mother’s Day!

I thought it was a blessing when a Robin chose my backyard to make its nest. I was happy that it trusted the safety among the climbing ivy to lay her turquoise blue eggs.

DCIM999GOPRO

Jewel toned Robin eggs.

No…I did not disturb the mother to take these pictures. I used a selfie stick. The mother bird normally flies away for food or when there is the slightest noise while opening the door. We tried not to disturb it and walked stealthily when she was home.

It did not have a happy ending though. Two days later, I found the bird not sitting in the nest and she never returned for a long time. I was worried and took a look inside the nest. The eggs were gone! I guess, it could be a racoon or some neighbourhood cat. Everyone at home felt sad as if it was a personal loss! Today, I found the same bird picking twigs and fibers and flying to a new shelter to make her new nest!

This is another mother that walks with her baby!

bunniesThis cotton tailed rabbit and her young bunny lives somewhere around and mows my lawn for free. When I start my vegetable garden they become a bit notorious and chew all the young saplings. Last year, I lost quite a lot of plants. This year I am going for plants that rabbits hate!

Have a great Sunday!

Posted in Baked, Photos | Tagged , , , | 13 Comments

Eton Mess

Eton Mess is combination of fresh strawberries, whipped cream, and meringue cookies. This is a simple dessert which needs only assembling 3 ingredients made in advance.  The cream can be whipped and stored to be used when serving. Meringues can be store bought or made at home. Eton Mess Meringue is a fascinating airy, sugar bite I have admired growing up. It was a secret how they filled air and crunch into that little baked delights. When I heard about Pavlova, the Australian cake made with meringue, I wanted to experiment making that instead of tiny meringues. I consulted different recipes to make it. I finally ended up on a recipe by a Food Network cook. I followed it to the word. I whipped the egg whites and caster sugar to the right consistency and piped it to make big nests and set it in the oven to bake. I whisked 4 egg whites and made 5 meringue nests. Soon I found out it was not going in the right direction when it started to bake. The sad story begins now. The meringue nest started to brown after 20 minutes. I had set it to 300° F for 35 minutes as mentioned. The sides were baked but the center was still soft. Realizing the heat was on the higher side, I lowered it to 170° F and baked for another 30 minutes until all the moisture evaporated and crisped up. meringue nestsIt finally dried up and baked and cracked. But I was not happy with the colour and the shape, so decided not to post it and ate them until we had a sugar high. Then my daughter suggested that we should try Eton Mess. Eton Mess I had lot of raspberries so I made a compote with it and assembled this cheery dessert.

Ingredients

  • 2 Meringue nests
  • 1 cup whipping cream
  • 2 tbsp sugar
  • 2 tbsp caster sugar
  • 1 cup raspberries
  1. Simmer raspberries and 2 tbsp sugar in a heavy bottom pan until it thickens. Set it aside to cool. (This can be made and stored.)
  2. Whip cream adding 3 tbsp caster sugar until stiff peaks form and store it in the refrigerator.
  3. Make meringue ahead or get them a bakery.
  4. Break meringue into smaller pieces.
  5. Drop some broken pieces of meringue in a cold glass cup, top with raspberry compote and add whipped cream.
  6. Repeat another layer of meringue, compote and cream.
  7. Serve it immediately.

Raspberry Eton Mess This is a cool dessert with the crunch of meringue. It is a dessert lovers dream in a cup! Eton mess is less work for the hostess but is sure to be a conversation piece at the next party.

IMG_8017I am taking this to the lovely people partying at Fiesta Friday# 67!

Fiesta Friday Badge Button I party @

Posted in Baked, Celebration, comfort food, Cookies, Dessert, Easy recipe, International dishes, Not just for kids | Tagged , , , , , , , , , , , | 31 Comments

Banana blueberry smoothie/Milkshake

A milkshake for breakfast can give ‘rise and shine’, a good start. It is a breakfast in itself for those counting calories. This is a simple milkshake/smoothie with only 4 ingredients. Non dairy milk substitutes can be used in this smoothie.

berry smoothieThis is a simple recipe leaving you with enough time to soak in the goodness of the Sun! I sipped it sitting and listening to the birds chirping in my backyard. I waited almost 5 months for this and it is pure bliss!

Ingredients

  • 1/2 cup frozen blueberries
  • 1/2 banana
  • 2 cups cold milk
  • 1 tbsp honey
  1. Combine blueberries and chopped banana in a blender.
  2. Add a little milk and blend until smooth.
  3. Add the remaining milk and honey and blend well.
  4. Serve it cold.

This gives 2 glasses of blueberry smoothie.

banana berry smoothieMy Lilac shrub is filled with a lot of blooms this year. I love how those buds are tightly shut like a new born baby’s hands! I am waiting for them to open wide to see our world and wave in the gentle breeze! Last year, frosty fingers killed all the buds and I had only one branch with some late blooms. This year, we have a very pleasant Spring and it is reflected in the growth of all the foliage around me!

Banana blueberry smoothieThis is a very relaxed post, mirroring my mood today!

Just sit back…enjoy the weather and drink this!

 

Posted in Breakfast, Drink | Tagged , , , , , | 4 Comments

Roasted vegetable Macaroni and cheese

Macaroni and cheese is a North American signature comfort food. It is loved by most people because of its simplicity and its overwhelming cheesy flavour. On tasting it in Canada, I realized that a steaming hot bowl of pasta and melted cheese can do wonders!

Macaroni & cheeseMacaroni and cheese originated in Northern Italy. It has a history that goes back to colonial America when a similar dish was served in Churches that was associated with the upper classes. It is President Thomas Jefferson, who holds the honour of introducing it to Americans. It was served at a state dinner in White house after he enjoyed this dish in Italy and brought back its recipe. Whatever the history is, Mac and cheese is here to stay!

Kraft Foods popularized Macaroni and Cheese and brought it to everybody’s dinner table and called it a nourishing one pot meal. Since that day, it has been a North American staple, with a huge fan following.

Original homemade recipes include pasta, butter or cream, and Parmesan cheese. It is common to find the use of cheddar cheese in this dish. Gourmet versions have a variety of cheeses, including Gruyère, smoked Gouda or goat cheese. Adding other ingredients like bacon, tomatoes and spices like nutmeg and mustard can provide a different taste experience.

My simple homemade recipe has pasta, vegetables, butter, Cheddar and Parmesan cheese. Mac and cheese can be adapted to match your style. I tried adding some vegetables and reducing cheese to make it a healthier alternative.

Macaroni and cheeseNormally, Mac and cheese is baked as a casserole dish by layering the cooked macaroni and pouring cheese sauce over each layer. In this, I baked mixing the cheese sauce and macaroni together in an oven proof dish and topping it with more sauce, breadcrumbs and Parmesan cheese.

Ingredients

  • 1/2 cup elbow macaroni
  • 1/4 cauliflower
  • 1/2 carrot
  • 1/2 a red pepper
  • 2 tbsp butter
  • 1/4 cup all purpose flour
  • 1 cup whole milk
  • 1/2 cup vegetable broth
  • 1 cup sharp cheddar cheese
  • 2 tbsp Parmesan cheese grated
  • 1/2 cup bread crumbs
  • 1/2 tsp chilli flakes
  • a pinch of nutmeg
  • 1/2 tsp salt
  • 1/4 tsp pepper
  1. Preheat oven to 350°.
  2. Cut cauliflower into small florets and chop carrot.
  3. Lay them on a greased baking tray and bake for 20 minutes adding salt and pepper.
  4. Bake until the vegetables are cooked but crunchy.
  5. Boil water in a large sauce pan and when it boil add macaroni and cook al-dente.
  6. Add 1 tbsp butter to a pan and fry garlic.
  7. Sprinkle all purpose flour and stir until well mixed.
  8. Add milk and blend well without any lumps.
  9. Stir in vegetable broth and bring to a boil.
  10. Cook until this white sauce thickens.
  11. Add cheese and stir until it melts and combines with the sauce.
  12. Sprinkle chilli flakes, nutmeg, salt and pepper.
  13. Drain macaroni using a colander and rinse under cold water to stop its cooking.
  14. Transfer this to an oven proof container and pour sauce over it and mix well.
  15. Top with more sauce, Parmesan cheese, bread crumbs and dot with butter on it.
  16. Bake for 20 -25 minutes until top browns.
  17. Remove casserole from oven and cool for 5 minutes and serve.

mac and cheeseThis dish came out a little dry as I had less liquid. It is a good idea to add more broth to get a creamy dish. Different kinds of cheeses would add a distinguished sharper flavour.

Mac n cheeseThere are packaged mixes of Mac and cheese that can be easily cooked on stove top but nothing can match the one made from scratch. Make your own Macaroni and cheese and enjoy this simple pleasure of life.

Posted in Baked, Brunch, Cheese, comfort food, International dishes, Main dish, Vegetarian | Tagged , , , , , , , , , , , | 18 Comments