Migraines suck. I have one now. What I really want to be doing is be drugged up to the eyeballs and curling up in a dark room. What I am actually doing is drinking copious amounts of tea and getting on with life as usual until the pain just becomes too much, then taking the drugs and struggling to maintain life as normal through the stupor they create in my brain. Meanwhile, to take my mind off of it for a bit I will share with you the weekend’s gastronomic delights. Of course most of it will be misspelled as my typing skills seem to suffer most during these times, but you will be shielded from this pain by the trusty spell checker.
First of all we had guests on Saturday. This went well. A BBQ , so not too much to prepare. The night before I prepared a Cheesy Garlic Bread to cook before lunch which turned out crisp and cheesy and most definitely not something you want to eat the day before an important meeting or a plane flight for fear of offending all around you as you will effuse garlic through your very pores.
In the morning I baked a Raisin Soda Bread (I substituted sultanas as I find raisins an abomination) we ate a portion of this for our breakfast and the rest with coffee after lunch.
I also tried out the worlds simplest Macaroni Cheese. Slow Cooker style. This was a hit both with the guests and with myself because I have NEVER made such easy Mac & Cheese. Heavens, it is easier than the packet stuff (which I won’t even acknowledge as a food source, I’d rather eat the plastic baggie it comes in) and it tastes GOOD.
So, none of my usually poor quality photos of Saturday’s food but here are the recipes if you’d like to try them for yourself.
Cheesy Garlic Bread
4 spring onions
2 cloves garlic
1 loaf ciabatta bread
Preheat oven to 200C.
Cut loaf in 2 horizontally.
Place all other ingredients in food processor and process until combined.
Season with salt & pepper.
Spread mixture on one half of loaf and place other half on top.
Wrap in foil and bake for 25-30 mins.
Cut into thick slices to serve.
Raisin Soda Bread
4 cups white, all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
1 tablespoon sugar
2/3 cup raisins
1 1/4 cups buttermilk (I used 1 cup milk, ¼ cup greek yoghurt)
Sift flour, salt, baking soda and cream of tartar into a mixing bowl. Stir in sugar and raisins then add buttermilk, mixing to form a firm, but not too stiff dough. Knead lightly on a floured surface and form into a slightly flattened round. With a large knife Cut a deep cross about 1/2 of the way down to form 4 equal sections in the loaf.
Brush the top lightly with milk. Place on a greased lightly floured cookie sheet and bake in the center of the oven at 200C for 25 minutes. Turn the load upside down and return to the oven for a further 5 minutes. The loaf is done when it sounds hollow when tapped on the base.
Wrap in a damp cloth and place on its side to cool. Cut into quarters, slice and butter generously.
Slow Cooker Macaroni Cheese
(I doubled this recipe and it served 10 as a side dish with lots of leftovers)
200 g uncooked macaroni
300 g light grated cheese
3 tablespoons plain flour
1 teaspoon garlic salt
25 g butter, chopped
3 cups boiling water
In a bowl, mixed together macaroni, grated cheese, flour and salt.
Measure boiling water into a jug, add chopped butter. Stir until butter has dissolved.
Pour water and butter into macaroni mix, and stir until mixed together.
Pour mixture into slow cooker.
Cook on high for 2-2 ½ hours, stirring once or twice during cooking.