Preheat oven to 350°. Cook macaroni in a large pot of boiling salted water until tender, about 6 minutes. Drain, toss with 2 tbsp. of the butter in a medium bowl, and place in a baking dish.
Heat milk and cream in a medium saucepan over medium heat. Season with salt, pepper, and cayenne. Stir in grated cheese. When cheese melts, pour sauce over macaroni and mix well. Sprinkle with bread crumbs and dot with remaining 2 tbsp. butter. Bake till golden brown and bubbly, 30–35 minutes.
1 thick cut filet of smoked salmon, finely chopped
2 tbsp. unsalted butter
4 cloves garlic, finely chopped
1 medium yellow onion, finely chopped
1 medium carrot, finely chopped
3 tbsp. tomato paste
1 tbsp. flour
4 cups stock
2 sprigs thyme
1 bay leaf
1⁄4 cup heavy cream
1 (15-oz.) can whole, peeled tomatoes in juice, crushed by hand
Kosher salt and freshly ground black pepper, to taste
Crème fraîche, croutons, and finely chopped chives, to garnish
Instructions
Cooked smoked salmon until crisp, about 15 minutes.
Add butter, and increase temperature to medium-high; add garlic, onion, and carrot, and cook, stirring, until soft, about 10 minutes.
Add tomato paste, and cook, stirring, until lightly caramelized, about 3 minutes.
Add flour, and cook, stirring until smooth, about 2 minutes more.
Add stock, thyme, bay leaf, and tomatoes, and bring to a boil; reduce heat to medium-low, and cook, stirring occasionally, until slightly reduced, about 30 minutes.
Remove from heat, and purée; return to saucepan, and stir in cream. Season with salt and pepper. Divide among bowls; dollop with crème fraîche, and sprinkle with croutons and chives.
1/2 c of sugar in a pan on the stove. It will melt. When it is golden and starts to bubble, give it a mix with a flat sided wooden spoon and
ADD 2 tbsp water (carefully as it can spatter) Mix until there is no more grain (a few seconds)
Add 1/2 cup cream. Its still bubbling. Don’t worry if it gets lumpy, it will smooth out when the cream heats up. Stir for a few minutes until it is creamy again.
Then add 1/2 c sugar and 3 tbsp honey and stir well. Here is where you add corn syrup.
You have to continuously mix it until the consistency is like this. Then you can add salt.
To check to see if its ready. Drop a little into water and check the consistency. If you can easy take the drops out of the water then it is ready.
Now TURN OFF the heat on the stove and add the butter and the vanilla. Stir until smooth.
Fill the candy molds and tap to get the bubbles out. Then let it rest for 2 hours.
3/4 pound large shrimp—shelled, deveined and halved lengthwise
2 teaspoons fresh lemon juice
1 teaspoon finely grated lemon zest
1 tablespoon coarsely chopped flat-leaf parsley
Preheat the oven to 177c. In a large ovenproof skillet, toss the tomatoes with the olive oil and thyme and season with salt and pepper. Roast the tomatoes for about 25 minutes, until starting to brown and their skins split.
Meanwhile, in a large pot of boiling salted water, cook the linguine until al dente; drain.
Add the cream to the tomatoes and bring to a simmer. Cook over moderate heat, gently crushing the tomatoes, until the cream thickens slightly, about 3 minutes. Add the shrimp and simmer over moderate heat until cooked through, about 2 minutes. Season with salt and pepper. Add the linguine to the skillet along with the lemon juice and toss over low heat until the pasta is coated, about 1 minute. Add the lemon zest and parsley and toss. Transfer the pasta to warm bowls and serve at once. Make Ahead
**The roasted tomatoes can be refrigerated overnight.
Cook the pasta in a saucepan with salted boiling water according to the instructions on the package. Save some of the water.
Meanwhile, slice the smoked salmon or chop it up into thin strips. Strip the leaves from the thyme sprigs.
Melt the butter in a large saucepan. Stir in the cream and the cream cheese with about a quarter of the salmon and thyme leaves, then season with pepper. Heat gently for 3 to 4 minutes, stirring all the time. Do not allow to boil. Taste the sauce for seasoning.
Drain the pasta and toss it in the cream and salmon sauce. Add water if too thick. Divide among four warmed bowls and top with the remaining salmon and thyme leaves. Sprinkle with parmesan.
Cut potatoes in half. Cook in boiling salted water for 11 min. Drain. Hard boil the eggs by placing them in cold water and setting the heat high. Once at a rolling boil, leave for 3 minutes then turn off the heat and close the lip of the pot. Let sit for at least 15 minutes before rinsing in cold water. Peel and chop into large pieces. Slice spring onions and dice red onions. Mix together yogurt with mayo. Add red wine vinegar and pepper as needed for taste. Drain capers and mix everything in a bowl. Smash bbq chips and sprinkle over the top.
Big Oven at 200c. Oven safe pan for risotto. Cut Roma tomatoes in half. Remove the stems and seeds from 1 red and 1 yellow paprika’s and slice in 1cm strips. Chop the onion.
Put 300 grams of risotto in a pan. Chop the artichoke hearts and combine into the risotto with the chopped paprika, onions and tomato halves. Mix together. Bring 800ml water with bouillon to a boil and then pour over the risotto. Stir well. Cover with tin foil and bake in the oven for 20 minutes.
Drain sardines in a colander. Chop and combine with parsley.
Pull out pan from the oven after the 20 min and stir well. Add the sardines and chopped beans and put back in the oven uncovered for 10 minutes more.
Put baking paper on a roasting tray. Cut bell peppers in half and remove stem and seeds. Cover the outside with oil and place them on the highest rack. Turn on the broiler. Cook them until the skin is black. Remove the skins and cut into slices or square chunks. (not to small) Set aside.
Cut the cod into thick chunks and cover with a generous amount of salt and pepper. Set aside.
Get a large pan. The whole meal will end up here so the bigger the better. Add oil and cook the garlic 2 min. Add the onion, mushrooms and the roasted red peppers. Cook 5 min.
Add the cubes of fish and the tomato sauce. Tear the spinach leaves into bite sized pieces and to the pan. Salt and pepper to taste. (**you can also add hot sauce if you like it spicy) Cook for 4 min with the lid on until the fish is cooked.
Chop or tear the mozzarella into pieces about 1 cm sq and add to the pot, replacing the lid until melted.
cook 10 minutes then make a dent with your thumb to allow for filling
Heat the butter in an 8-inch skillet over medium heat. Add the garlic and cook and stir for 30 seconds. Stir in the shrimp, parsley and lemon juice and cook for 1 minute, stirring occasionally. Let it cool to room temperature.
Put the cream cheese mayo and red onion in a bowl and mix with shrimp mixture.
