Mac and Cheese!

If I was a cartoon character, I’d be Jerry. Yes Jerry from the good ole Tom and Jerry. Not because I’m too clever by half  (that too) but because I adore cheese. I’ll even fight menacing cats and  huge dogs to get to a nicely treated chunk of Swiss cheese. Or any kind of cheese for that matter. Cheddar cheese for example is another Swiss  cheese for me. Forgive me cheese connoisseurs for saying that. I really am basic when it comes to explaining my choices. While preparing a pizza, lasagna,mac n cheese etcetera etcetera I do pop a huge chunk of cheese in my mouth. I roll it around till the tang settles deeply into my taste buds. Then I chew it bit by bit. My canines, molars and premolars gnawing cheerfully. I savor my cheese to the last particle. Then, I lick my lips in a classic 80’s villain faced-with-pitiful-victim style . A suitable end to a lovely odyssey.

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Mac N’ Cheese Ingredients:

  • 1 1/2 cup boiled and shredded chicken
  • 2 cups cheddar
  • 1/4 packet macaroni boiled
  • 1/2 onion chopped
  • 1/2 tsp oregano
  • salt to taste
  • 1 tsp black pepper powdered
  • 1 cup milk
  • 1 garlic clove minced
  • 2 tbsp all purpose flour
  • 3 tbsp + 1 tbsp butter

Mac N’ Cheese How to:

  • In a pan melt butter  on low heat
  • Add onion and garlic clove and stir.
  • Add milk and whisk.
  •  Season with black pepper, salt and oregano.
  • Let the milk thicken.
  • Fold in the shredded chicken,boiled macaroni and cheese.
  • Empty the pan contents into a baking dish.
  • spread  the 1 tbsp butter all over it.
  • set to bake.

Cheesy Bread Rolls !

This was my first time making these rolls. These are a medley of spices I love. Cheesy,chicken-ey deliciousness packed in little envelopes. These guys were so utterly lovely and amazing that I had to share them with you! Lastly I’ll just thankGod that they turned out so well, and take a huge chunky bite dipped in ketchup to tantalize my taste buds!…I’m lovin’ it ❤ 

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What you Need(For Dough)

  • 2 cups flour
  • 1/4 tsp salt
  • 1 tbsp yeast
  • 1 tbsp sugar
  • 1 tbsp vegetable oil
  • 2 tbsp Yogurt

Method(Dough)

  • Dissolve sugar and yeast in 4 tbsp warm water
  • Mix rest of the ingredients
  • Knead to make a soft dough(With warm water)
  • Cover it with cloth. And leave it to rise for 1 hour.
  • After an hour. Roll out the dough into an 1/8 inch thick circle with a rolling pin.
  • Divide this into eight triangles.

What you need(for Filling)

  • 1 small onion diced
  • 3/4 cup shredded chicken
  • 1 tbsp butter
  • 2 tbsp all purpose flour
  • 1 cup milk
  • salt to taste
  • 1 tsp black pepper powder
  • 1 tsp oregano powder
  • 1 capsicum diced
  • 1 carrot diced
  • 2 spring onions chopped
  • 4 green chilies sliced 
  • 1/2 cup cheddar cheese shredded
  • 1 egg beaten

Method( Filling)

  • Melt butter, add onions,cook till transparent.Add capsicum,salt,black pepper and origano.
  • Add flour. Stir and cook for a minute
  • Add milk and cook till it thickens.
  • Add green chili,spring onion,carrot and shredded chicken.
  • Leave this filling to cool.

Putting it all together

  • Put little amount of filling on the broader side of each triangle. Stretch each triangle a little. 

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  • Sprinkle generous quantities of cheddar on each.

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  • fold and brush with egg.Folding these is somewhat like folding croissants.
  • Set them to bake on a lightly greased baking tray.
  • Bake for around 20 min or until golden.

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Ricotta Cheese DIY

I made ricotta cheese for my Ricotta Cheese Meaty Pizza the other day and I was amazed at how easy this was. The only thing bad about this is that if you aren’t careful, cheese bits or milk can stick to the edges of the pan in which you’re cooking cheese. And they are very difficult to remove.

All you need:

  • 4 cups whole milk (Not low fat and other varieties)
  • Juice from one large lemon(or 2 tbsp white distilled vinegar)

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  • 1/2 tsp salt
  • 4 tablespoon fresh cream(Optional)

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  • A bowl for straining out the liquid

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  • A cheese cloth/ muslin

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How to go about it

  • Whisk together milk and cream with a stand mixer. Or use the milk only.
  • Add Salt and whisk
  • Set these on a low heat in a pan.
  • Add vinegar/ lemon
  • Keep stirring.Prevent Cheese/milk from sticking to the edges of the pan.
  • Pour the material in the pan into a cheese cloth.Tie it.
  • Keep this on a straining bowl.
  • Your Cheese will be ready in half an hour after liquid drains out. If you want firmer slabs of cheese, allow the cheese to stay in the cloth for 2 hours or even longer.