Life is Amazing…
Gourmet Mac 'N' Cheese ...cooked in muffin pans, To make the Mac’n’Cheese: Cook - just to al dente - about 8 ounces of your favorite smallish pasta. I use fusillata. While it’s cooking: Grate 3 ounces Gruyere and 3 ounces Emmenthal and set aside. Trim and discard the outer rind of a small (about 8... Continue Reading →
Vegetarian Tourtiere What!? There’s no such thing! You can’t have tourtiere without minced meat. YES YOU CAN! I made it purely by accident, as with most amazing things, and it stands up to taste-testing by meat-eaters. Thing is, not sure I’ll ever be able to accurately recreate it as it included left overs that... Continue Reading →
I was invited to a multi-national potluck supper, and was brain dead with what to make. When that happens, I usually fall back on Spanish Tortilla de Patates, but I had yellow turnips in my fridge - not potatoes. I’ve been on a bit of a fried turnip kick, so thought I’d try a turnip... Continue Reading →
Alison Amazed 