Monday, April 11, 2005


Fondue Mac

Ooop, my cheese passion is just going from strength to strength these days. I've done a fusion of two dishes, and ended up with Macaroni Cheese done in the style of a traditional swiss fondue....

Serves 4
400g Macaroni - boil & drain, innit.

Slice a garlic clove in half, and rub the inside of the saucepan with it. Add 1 pint of milk and bring it to the boil, making sure it doesnt burn on the bottom (ahem).
Whisk in 2oz plain flour, 2oz marge and turn the heat to med-low. Then stir in 2oz grated Gruyere cheese and 2oz Emmental Cheese. If its gone really lumpy at this stage, then shame on you for not whisking hard enough & get the hand blender out for a sec. Stir in 1 small glass of white wine and a couple of teaspoons of Kirsch if you have it. Salt & Pepper to taste. Try not to scoff the sauce directly from the pan.

Put the Mac and Cheese sauce into a baking dish, then get some cherry tomatoes, cut them in half and poke them into the mixture. Grate more Gruyere and Emmental on the top, then sprinkle with paprika. Stick it in a hot oven until the cheese has all melted on top and its bubbling happily. Serve with hot crusty bread, and make it look posh with sprigs of basil or a rocket salad.

Cheese Absolutely Rawks.


This is one fine blog, Sharyn, but... but... margarine? In a classic roux? What would Gordon Ramsay say?
He'd cheesegrate my face. But I had to be honest, and was without butter at the time.
Post a Comment

<< Home

This page is powered by Blogger. Isn't yours?