Macaroni Roma

As promised yesterday I am back today with a delicious recipe created to use up some of those tasty leftovers from the pot roast!  This is a simple casserole that really is tasty and so very simple to make.  If you can boil water and have been thrifty enough to save some meat and some of that fabulous gravy, you can make this!

 

I love pasta as you know  . . .  Todd, he's not so fond (as you also know) but he didn't seem to mind this overly much.  I found the recipe in a very old cookbook of mine called "Twice is Nice."   by Edna K Damerell.  It's a great book.  There's lots of fabulous ideas in it.   I bought this book back in the mid 1980's, so it's been with me for a very long time.



Cooked elbow macaroni is seasoned with some herbs and then layered in a casserole dish  along with chopped leftover roast beef, sliced onions, leftover gravy, cream and cheese.

 

You bake it for a little while and then you lay some sliced tomatoes on top and sprinkle on some herby buttered crumbs and bake it for a little while longer, with the end result being something which is very tasty, not to mention visually appealing and quite economical.  I hate waste, don't you?  This is a great way to prevent that and to make a little meat go a long way.

*Macaroni Roma*

Serves 6

Printable Recipe 

A delicious way to use up some of the leftovers from that Sunday Lunch! 

230g of uncooked macaroni (2 cups)

1 tsp salt

1/8 tsp black pepper

1/8 tsp dried oregano

1/8 tsp dried basil

1/8 tsp garlic powder

2 cups of diced leftover cooked beef

1 medium red onion, peeled, sliced and separated into rings

120g of finely diced cheddar cheese (1 cup)

60g of grated Parmesan Cheese (1/3 cup)

225ml of leftover gravy (1 cup)

225ml single cream (1 cup)

1 tomato sliced

2 TBS fine dry bread crumbs

1/8 tsp dried thyme

1 TBS butter

 

Cook the macaroni according to the package directions.  Drain well.   Return to the pot and toss together with the pepper, salt, garlic powder,  oregano and basil.

Mix the gravy and the cream together.

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a 1 litre casserole dish.  (1 quart)

Layer in the dish as follows:  1/2 macaroni, 1/2 the beef, 1/2 the onion, 1/2 of both cheeses, 1/2 the gravy/cream mixture.   Repeat the layers.  Loosen the mixture gently with a knife so that the sauce filters down through the layers.

 

Bake for half an hour in the preheated oven.  Remove from the oven and lay the sliced tomato on top.  Melt the butter and mix together with the bread crumbs and the thyme.   Sprinkle this mixture over top of the casserole and bake for 10 minutes longer, until golden brown.

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Onion Pot Roast

I normally wouldn't show you two beef recipes in a row, but I was meant to show you this last week and am only now just getting around to it.   We don't eat beef very often and we would only ever very rarely have it two days in a row!  This is a pot roast recipe which I have been using for years and years.  It is a tried and true and something my family always looked forward to me cooking.




I think that I got the original recipe from off a packet of dry onion soup mix.  In fact, I know I did.  I have adjusted and tweaked it so much through the years that is only now very faintly resembles the original recipe.





It's such a simple roast to cook, and perfect for the cheaper, less tender kind of roasts such as chuck, or blade, rump or brisket.   The meat always comes out tender and delicious.

 

It has a fabulous gravy also.   Perfect for spooning over the cooked meat and plenty of hot mash.



The recipe is as simple as banging everything into a lidded casserole dish, or roaster, popping it into a low oven and then waiting.   Which makes it perfect for on those days when you have plenty else on your plate.  I often cook it when we have church so that it is waiting for us when we get home.



It basically cooks itself.   No browning needed.   Cooks itself.  Tender meat.  Flavourful gravy.   What more could you want??

 

*Onion Pot Roast*

Makes 4 to 6 servings

with leftovers

Printable Recipe 

This is a delicious pot roast which I have been making for years and years.  I do believe that I got the original idea from off of a packet of onion soup mix, but I have adapted it in so many ways through the years, it's now all mine.  This so simple to make.  There is no need for browning or anything.  Just pop it all into a roasting tin with a lid, or dutch oven, cover tightly and roast in a slow oven until tender. 

 

1 3lb boneless beef rump or rolled brisket roast

1 onion, peeled and chopped

450ml of beef broth (2 cups)

225ml of apple juice (1 cup)

1 (4 serving size) packet of dry onion soup mix

1 large bay leaf broken

1/2 tsp dried thyme

1 TBS balsamic vinegar

1 TBS soft light brown sugar

4 large carrots, peeled and cut into thirds

1 small swede (rutabaga), peeled and cut into 2 inch chunks

salt and black pepper to taste 

For the gravy:

35g of flour shaken in a jar with 110ml of cold water until smooth

(1/4 cup flour shaken with 1/2 cup of cold water)

Preheat the oven to 165.C/325*F/ gas mark 3.   Have ready a lidded roaster/casserole dish large enough to hold the meat and vegetables.

Place the prepared vegetables in the bottom of the casserole or roaster.  Season the meat all over with salt and pepper and lay on top of the vegetables.   Sprinkle with the dry onion soup mix and thyme.   Whisk together the beef broth, apple juice, vinegar and brown sugar.   Pour over top of the meat and vegetables. Tuck in the bay leaf.  Cover tightly.

Roast for about 3 1/2 hours without disturbing.   Remove the lid and roast for a further half an hour, until the meat is very tender and lightly browned.   Remove from the oven.  Remove the meat to a plate, cover lightly with foil and set aside to rest.  Scoop out the vegetables to a bowl and keep warm.   Remove and discard the bay leaf.

If the roaster/casserole is flame proof, place on top of a stove burner and turn on to medium heat.  If not, pour the juices into a sauce pan and proceed.  Whisk in the flour which has been shaken with the cold water.  Cook over medium heat, whisking constantly until the gravy boils and thickens.   Reduce to low and cook for at least five minutes.

Serve the meat sliced with some of the gravy spooned over top.

Tune in tomorrow to see what deliciousness I created with the leftovers!

Note- This will make lots of delicious gravy.   Any that doesn't get used can be frozen in containers ready to use at a later date in pot pies, etc.

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Tasty Grilled Chicken Sandwiches and Navaho Tacos and Farmers Choice

 Farmer’s Choice are an online butchers, green grocers and deli that deliver completely free range, British meats and produce to homes across the UK.  As a guest author on their page today I am offering up several delicious recipes designed to help you keep your cool in these lovely summer temperatures we are enjoying now and hope to enjoy over the coming weeks, so break out the grill and the electric frying pan, coz you're in for a real treat! 

Grilled Chicken, Bacon and Ranch Sandwiches are sure to please, from the sugar peppered bacon to the tangy marinated chicken!  With some cheddar melted on top and it all tucked into a toasted bun slathered with a tangy ranch dressing and garnished with lettuce, there isn't much here that isn't pretty tasty or pleasing! 
 
 

Navaho Tacos are sure to become a firm family favourite with it's crisp naan-like fry bread on the bottom, topped with a zippy ground beef filling and traditional taco toppings!  You can either cook them in a skillet on top of the stove or in an electric skillet.  Either way you won't be needing to heat up an oven and the family will be over the moon! 

Not only are all of these delicious recipes but they are also really simple to make and, of course you can purchase almost all of your ingredients from the people at Farmer's Choice.


You will find this and many other recipes on the Farmer's Choice site.   All the convenience of online grocery shopping with the added pleasure of supporting your local farmers.  Quality ingredients at a good price, British sourced and home grown.  You can't get much better than that!

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Creamy Garlic Mushrooms

One thing we really enjoy eating in the summer months are great grilled steaks.  There is nothing nicer than a steak cooked properly and served up with something scrumptious on the side.   Today I cooked our favourite Creamy Garlic Mushrooms to have with some simple grilled steaks that I had grilled on our electric grill.   They went down a real treat!

 

This is a side dish that is so very simple to make and yet tastes like you have slaved all day over a hot stove to create . . .  well maybe not a whole day, but at least slaved in part!



It's rich and indulgent without going over the top.  I bet you even have all of the ingredients in your refrigerator right now to make it.



I have served them with steak, but they are equally at home with pork or chicken . . .

 

They're even delicious served simply spooned over hot and crisp slices of buttered toast for a quick and easy vegetarian entree.



Mmmm . . . mmmm . . .  mmmm . . .  they be some good.  Portions are given for two, but they can easily be multiplied to feed more.

*Creamy Garlic Mushrooms*

Serves 2

Printable Recipe 

These delicious, tender and flavourful mushrooms are fabulous served with grilled meats or chicken.   They're also pretty tasty served on crisp slices of buttered toast! 

225g of button mushrooms (Halve if large) (1/2 pound)

2 cloves of garlic, peeled and minced

2 heaped dessertspoons of Cream cheese (about 4 TBS)

1 TBS Dijon mustard

4 TBS double cream

1/2 tsp dried thyme

1/2 tsp dried parsley flakes

fine sea salt and freshly ground black pepper to taste

1 tsp olive oil

Heat a large skillet and add the oil.   Add the mushrooms.  Cook, stirring occasionally, over medium heat, until the mushrooms are golden and have released a little of their juices.  Add the garlic.   Cook and stir until quite fragrant without browning.  Turn the heat to low.   Season with some salt and black pepper and add the herbs.   Whisk in the double cream, cream cheese and mustard.  Heat through and serve.  (Don't boil or the cream cheese may split.)



I know what you are thinking.   That IS one mighty delicious looking steak!   The people at Donald Russell recently asked me if I would like to try their Pave Rump Steaks.  They didn't have to ask me twice.   I do so love a good steak.

 

These continental cut Pave Rump steaks are cut to be firm and juicy.  Naturally lean, this outdoor reared UK bred and grass fed beef is traditionally matured for a minimum of 35 days and is trimmed by hand from the centre of the rump muscle by their expert butchers.  They do suggest that because these steaks are very lean you take care not to overcook them.



Which as you can see . . . I did not.   Normally I wouldn't choose to grill a rump steak.   Seriously.  I have to say however, I did grill these, and they were, no word of a lie, some of the most delicious steaks that we have had in a very long time.   They were tender and filled with flavour.  We both really enjoyed them a lot!  I would buy these steaks.  I absolutely would.  Hands down better than any I have ever bought in the shops.

I cooked them on my OptiGrill, taking them off as soon as the rare beep sounded and they were cooked perfectly.   They were also very large.  I cooked two of the four I was sent, and in all honest, I think they would have easily fed four people.  They were very thick.

 

As an additional treat they included several packs of their Hand Made Pork Sausages, which I cooked this morning for our breakfast.
 
Hand made with care by their butchers, Donald Russell sausages are made with tasty, pork shoulder, combined with delicious seasonings and made using natural casings. Ideal for quick and tasty meals anytime, they can be also be cooked from frozen.




I have to say that I am not normally a fan of British Breakfast Sausage.  I do like the Cumberland and spicier varities of British bangers, but the breakfast ones, not so big on that.   Amazingly we found these sausages to be very flavourful, meaty and succulent, with a texture that wasn't at all unappealing.  We quite quite enjoyed!

A bit about the company:

"Donald Russell opened its doors to trade customers in 1974. In its early years, Donald Russell supplied gourmet meats to a growing number of highly reputed restaurants and hotels in the UK and worldwide, from Kensington Place and Simpson's-in-the-Strand to the Raffles Hotel in Singapore and The Grand Hotel, Monte Carlo.

They still supply many of them today, including some of the most reputable Michelin-starred names in the restaurant industry, from our London office where they can be nearer to many of their trade clients. However, due to a rapidly changing market place and a demand from the chefs to have the produce in their own homes , Donald Russell Direct was born and of course still delivers gourmet meat to households across the UK today.

Over the past decade donaldrussell.com has managed to build a reputation as THE place to buy meat online. This is an up-to-the-minute way of purchasing your goods with cooking tips and advice available at the click of a button."

I have to say my meat arrived in perfect condition, packed in dry ice and perfectly frozen.  I was very impressed.  Many thanks to the people at Donald Russell for affording me this opportunity to try out these lovely steaks and sausages.  It was really good meat and I felt like I was eating like a Queen, and then lo and behold, I discovered that they supply the meat for HRM.   ☺

Note - Although I was sent the meat and sausages for free, I was not required to write a positive review.   Any opinions are truly my own.

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A Delicious Trio of Family Favourite Cakes To Enjoy . . . Vanilla, Chocolate and Lemon

I wanted to share some of my all time favourite cake recipes with you today.  These are old recipes that I've been using for a very long time.  Tried and true, there is a delicious Lazy Daisy Cake, a fabulous Double Layer Chocolate Cake and a to die for Lemon Meringue Cake.   That's right, cake not pie!  Enjoy!

I got this first recipe a long time ago from my dear Aunt Freda. She's been gone from us for 9 or 10 years  now . . . but there is not a day that goes by when I don't think of her and smile in my heart. She was a dear sweet Aunt, a friend . . . and much beloved. Baking her cake always helps me to feel close to her, and to remember sweet and special times spent together.



*Lazy Daisy Cake*
Makes one 8 inch square cake
Printable Recipe

A hotmilk sponge with a coconut topping that is baked on. Old fashioned, low in fat, simple and very tasty. I like to serve this with tinned fruit for an extra special treat.

2 large eggs
1 cup sugar
1 tsp vanilla
1 cup flour
1 tsp baking powder
1/4 tsp salt
1/2 cup milk
1 TBS butter

Topping:
3 TBS butter
3 TBS brown sugar
2 TBS cream or canned milk (undiluted)
1/2 cup flaked coconut

Preheat the oven to 160*C/325*F. Grease and flour an 8 inch square baking pan. Set aside.

Beat the eggs well. Beat in the sugar and vanilla. Whisk together the dry ingredients. Heat the milk and butter together until the butter melts. Stir the dry ingredients into the creamed mixture alternately with the heated milk. Mix well. Pour the batter into the prepared pan. Bake for 35 minutes. About five minutes before the cake is done make the topping. Blend the cream, butter and brown sugar in a small pan. Bring to the bubble. Stir in the coconut. Remove from the heat. Once the cake is baked, remove from the oven and spread the coconut topping on top. Heat the grill. Replace the cake into the oven and bake for an additional 2 minutes under the grill until bubbling. Allow to cool in the pan. Cut into squares to serve.



 

I don't deny it, chocolate is one of my favourite things to eat.  I try to control myself most of the time, and I admit it helps to have a husband who is not a lover of things Chocolate.  (I know!  It just ain't human!)  However once in a while my chocolate loving heart just has to indulge in something chocolatey.

This is an old, old recipe which I have been making for many, many years.  I am no longer sure where the recipe came from. It exists only on a chocolate spattered page in an old notebook of mine, handwritten of course.

 

*Double Chocolate Layer Cake* 
 makes 12 servings
Printable Recipe

Can you say "To Die For"? Repeat after me.....to die for...to die for....to die for...deliciously moist chocolate cake with a gorgeously rich and delicious chocolate ganache coating....

 FOR CAKE:
3 ounces fine quality semi sweet chocolate
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups plain flour
1 1/2 cups unsweetened cocoa powder
2 tsp baking soda
3/4 tsp baking powder
1 1/4 tsp salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups buttermilk (well shaken)
3/4 tsp vanilla
FOR GANACHE FROSTING:
16 ounces good quality semi sweet chocolate
1 cup heavy cream
2 TBS caster sugar
2 TBS golden syrup (or corn syrup)
1/4 cup unsalted butter

Pre-heat the oven to 150*C/300*F. Lightly grease two nine inch layer pans. Line bottomms with parchment paper and grease the paper. Set aside.

Finely chop the chocolate and put in a bowl along with the hot coffee. Let stand, stirring occasionally until the chocolate is melted and the mixture is smooth.

Sift together the dry ingredients, stir in the sugar and set aside.

In a large bowl, beat the eggs until they are thick and lemon coloured, about 5 minutes with a hand held electric mixer. Slowly beat in the oil, buttermilk, vanilla and melted chocolate mixture. Mix well. Add dry ingredients, mixing only until they are combined.

Divide batter between the two prepared baking pans and bake in the centre of the oven for one hour up to one hour and ten minutes or until a tester inserted in the centre comes out clean. Cool layers completely in pans on racks. When cold, run a knife carefully around the edges of the pans and invert onto the racks. Carefully remove the paper.

For the frosting chop the chocolate finely. Bring the cream to a boil along with the syrup and sugar, whisking until the sugar is dissolved. Remove from the heat and stir in the chocolate pieces and whisk until melted. Cut the butter into pieces and whisk in a bit at a time, until melted and the mixture is smooth. Set aside to cool, stirring occasionally, until the mixture is of spreading consistency.

Sandwich the layers together on a plate with some of the ganache and then spread the remaining frosting over the top and around the sides of the cake. This cake keeps well, covered and chilled for 3 days. Bring to room temperature before serving. Wonderful!


 

One of my favourite flavours is Lemon.  I just adore Lemon anything . . .  cookies, puddings, pies, cakes . . .  if it's lemon I am in taste heaven!  I love chocolate too, but when push comes to shove if I had to choose between the two, I think lemon would win every time!

That's why I am really excited to show you this recipe here today for Lemon Meringue Cake.  This is a recipe I clipped out of a magazine yonks ago and it is a real family favourite.  You have a lovely buttery sponge cake bottom, topped with a lucious tart lemon filling, covered with meringue and toasted.     It's like the pie, but it's not a pie.  It's a cake.  'Nuff said!


 


*Lemon Meringue Cake*
Serves 8
Printable Recipe

If you were to ask me what my favourite kind of pie was, Lemon Meringue would rank high in the list…I could never pick just one. This cake combines all the flavours of a lemon meringue pie with all the pleasures of a delicious cake. It’s fantastic!

Cake:
¼ cup butter, softened
½ cup castor sugar
1 whole egg, plus 2 egg yolks (save the whites for the meringue)
1 cup plain flour, sifted
1 tsp baking powder
1/3 cup milk
½ tsp vanilla essence
½ tsp lemon essence

Filling:
2 egg yolks (save the whites for the meringue)
1 cup water
¾ cup castor sugar
1/3 cup plain flour
½ tsp finely grated lemon zest
¼ cup lemon juice
1 TBS butter

Meringue:
4 egg whites at room temperature
½ tsp cream of tartar
½ cup castor sugar

Pre-heat the oven to 180*C/350*F/ gas mark 4. Cream together the butter and sugar until fluffy. Beat in the egg and egg yolks. Mix together the flour and baking powder and then beat into the creamed mixture alternating with the milk, beginning and ending with dry ingredients. Stir in the vanilla and lemon essences, mixing in well.

Butter and flour a nine inch round cake tin. Pour in the batter, level off and bake in the preheated oven for 25 to 30 minutes. Remove from oven. Let sit in the pan for five minutes then turn out onto a rack to finish cooling.

For the filling combine the flour and sugar in the top of a double boiler. Mix together the lemon juice, water and egg yolks and then stir into the flour/sugar mixture along with the lemon zest. Place over simmering water and cook, stirring until thickened. Remove from heat and let cool five minutes, then stir in the butter until melted. Set aside until cool.

Place the cake layer on a plate (one that can handle some heat) and spread the lemon filling over. Beat together the egg whites and cream of tartar until the mixture begins to turn foamy, then continue to beat slowly adding the sugar until mixture is stiff, but not dry. Spread over the sides and top of the cake. Place in a 180*C/350*F oven and bake until the meringue browns. Remove from oven and cool. Serve at room temperature, cutting slices with a wet knife. This helps to prevent the meringue from tearing as you cut it.

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Summer Fresh Cherry Trifle

One of my favourite late spring/early summer fruits is cherries. When we lived down in Kent at this time of year you could find lots of cherry sellers set up on the many laybys in the area, their tables just laden with glorious cherries, of several different varieties.





It was so easy to stop and purchase a paper bag filled with them . . . I know I should have taken them home to wash before eating, but I always stuffed my face with them right in the car . . . still warm from the sun. Oh my . . . but they were so sweet and soooo delicious . . . I'm afraid I made a pig of myself with them each and every year!! ☺



I am not in cherry growing country anymore . . . no cherries in the laybys up here, alas . . . *sniff *sniff



I did find some on offer at my local shops this morning though, and so I just had to buy a few punnets for us as a lovely treat!! One to eat out of hand and the other . . .



The other to make this delicious summer trifle with.



Imagine it . . . layers of softened cake, rich custard, softly whipped cream, grated chocolate and lucious sweet cherries . . . all together in one scrummy glass. Each spoonful so very delicious and delightful!



mmm . . . I can't get enough of this. I think I'll be at shops again soon to pick up some more. Not quite the same as the sun warmed ones in the paper bag . . . but needs must do what needs must do . . .




*Summer Fresh Cherry Trifle*
Serves 6
Printable Recipe

This delicious fruity trifle makes the best of sweet cherries during their short growing season. Cherries and chocolate. Fantabulous!

450g fresh cherries
(1 pound)
300g of trifle sponges or light sponge cake, cut into cubes
(about 3 cups, cubed)
3 TBS Frangelico, or Chocolate Schnaaps
(can use fruit juice)
200ml double cream
(1 cup)
1 TBS caster sugar
seeds scraped from 1/2 a vanilla pod
400ml ready made custard or vanilla pudding
(3 cups)
grated or chopped chocolate
(I used green and black organic milk chocolate)

Set aside 6 perfect cherries to top the trifles with. Put the remaining cherries and cut in half. Chop the trifle sponges into cubes and put into a bowl. Sprinkle with the liqueur or the fruit juice. Whip the couble cream until softly whipped, stir i the sugar and vanilla seeds.

Arrange layers of the cake, custard, fruit, cream ad chocolate in individual serving glasses, layering them twice and ending with whipped cream and chocolate on top. Garnish each trifle with one whole cherry. Serve immediately, or cover and chill for up to 6 hours before serving.

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A pretty Basic Macaroni Salad

We had the Missionary Sisters over for supper last Thursday evening.  As we all had a meeting that we needed to dash out to afterwards, I decided to keep it simple.  I cooked burgers.  Yes, hamburgers.

 

And they loved them.   Plain old burgers, done on the grill . . .  in toasted cheese rolls with their choice of garnishes . . .  cheese, pickles, mustard, onions, ketchup . . .  whatever they wanted to put on them.



I also had a bowl of potato chips for them.  (Thank goodness those are gone.  I daren't have potato chips in the house because they have the bad habit of getting in my mouth.)

 

A tossed salad because, you need to get some vegetables in somewhere, and girls always like salad . . . unlike the guys.  The girls always eat it up.



And then this basic old fashioned macaroni salad.  No pretense here.  It's simple.  It's easy.  It's delicious.  Oh  . . .  and yeh . . .  I confess . . .  I bought a cheesecake . . .  and I liked it.

 

*Basic Macaroni Salad*

Serves 4 to 5

Printable Recipe 

A delicious salad which encompasses many of the flavours of a potato salad, except its not potatoes . . .  its macaroni and its good.  Tastes best if made the night before (or early in the day) and chilled before serving. 

115g of uncooked macaroni (1 cup)

2 hard boiled eggs

1 stalk of celery, chopped

1 heaped TBS of finely chopped onion

1/2 cup salad dressing (see my homemade recipe)

1 TBS Dijon mustard

1 fluid ounce of white vinegar

2 1/2 TBS caster sugar

salt and pepper to taste 

Cook the macaroni and dreain well.  Rinse and cool.   Put into a bowl along with the chopped egg, onion and celery.   Whisk together the remaining ingredients thoroughly.  Stir this into the macaroni mixture.  Season to taste and then cover and chill until serving time.

Note - You can add other ingredients if you wish.  Chopped bell peppers, chopped pickles, chopped radishes, etc.

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