Tag Archives: cheese

Autumn Cheese Sauce

Okay, cheese sauce is good any time of the year.

Autumn cheese sauce

However, the change of season leaves me craving the lightness of summer as well as the warmth of winter. What to do, oh what to do…


I’ve added a sprinkle of this, a dash of that and a little bit of hope and luck to my cheese sauce recipe.

It’s like lemony, fragrant velvet on your tongue. Fo’sho.

Autumn Cheese Sauce

1 tbs butter
1 tbs flour
1 cup of warm milk
1 cup of grated cheddar
1 tsp cumin
1 tsp white pepper
Juice of 1 lemon
rind of 1 lemon
A handful of fresh basil leaves

autumn cheese sauce

Melt the butter in a saucepan. Once its liquid, add flour and mix into a roux. When it forms a ball, cook for about a minute or so on a medium heat.

Remove the pot from the heat and add a bit of the liquid. Mix quickly to form a thick paste. Return the pot to a medium to low heat. Add the milk little by little until the sauce is the consistency you desire. Use a whisk to deal with any pesky lumps.

Add cheese and stir with a wooden spoon. One combined and melted, add cumin, pepper, juice and rind. Stir. Add basil leaves whole and leave to stand for a few minutes.

Remove basil leaves before serving with you meal… say a crumbed chicken breast, juicy steak or as I like to enjoy it – with a big piece of crusty bread!

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Postcards from the Veg: Pizza

Vegetarian pizza is a pretty obvious choice for us newbie veggies. We still get all the flavour without having to sacrifice much or work with foreign ingredients.

Veg pizza

So NOT rabbit food.

But this pizza is special. I learnt the recipe when I joined WeightWatchers and I haven’t made a different pizza since. Although, I have become far more liberal with my toppings and serving sizes. Shh…

Instead of buying pizza bases or painstakingly making them yourself, you can make this pizza on a tortilla wrap. Fancy, neh?

It produces the most wonderful, light base and the flavours just tend to ‘pop’ that much more as a result.

Enough with the sales talk. Here’s the recipe, make it yourself and then report back.


Vegetarian WeightWatchers Pizza
Serves 2
2 tortilla wraps, preferably wholewheat
2 tbs tomato paste
2 tsp crushed garlic
1 tomato, sliced
1 green pepper, sliced
1 onion, sliced
1 cup  of sliced mushrooms
1/2 avo, sliced
1 cup of grated cheeze, preferably mozzarella but I use whatever’s in the fridge
Salt and pepper to taste

Preheat the oven to 220ºC.

Smear the tomato paste and garlic on the tortillas. Add the rest of the toppings, cheese and avo last.

Place your pizzas on a Spray ‘n Cooked oven tray.

Once the oven is smokin’ hot, put the pizzas in the oven for about 10 minutes or until it looks like you want it to look. Some like theirs crispier than others.

And don’t be shy to make yourself more than one serving. It’s too delicious not to.

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Macaroni Triple Cheese

Macaroni Cheese is one of those trusty, go-to dishes we all love, but it’s treated like the middle child no one every worries about.  It’s not given the proper love and care it deserves, since the carbs and cheese do all the work of satisfying. It’s really hard to screw up mac ‘n cheese, unless it’s those plastic microwave goodies. Don’t go there. I’ve discovered though that the nicer you are to your dish, the nicer it will be to your tongue. Note: this ‘niceness’ is inversely proportionate to its treatment of your hips and waistline.

Mmmmmacaroni Cheese

Three times the cheese, three times the fun

Macaroni Triple Cheese

(serves 4)

For the mixture:

250g wholwheat macaroni
250g bacon
1 cup of frozen corn
1 onion, chopped
3 cloves of garlic, sliced

For the cheese sauce:
2 tbs butter
2 tbs flour
2 cups of milk
3 tbs grated cheddar
2 tbs crumbled feta
1 tbs cream cheese
1 tbs sour cream
2 tsp Colman’s English mustard

For the top:
2 tomatoes, sliced thickly
handful of Simba chips, crushed
salt and pepper to taste

Start wth love in your heart. Cook this for someone special.

Preaheat your oven to 180ºC.

Cook your macaroni until it’s al dente.

Fry your onions in some butter until translucent. Add bacon and fry till cooked. Add corn and garlic cook for just a few minutes more. Remove from the stove and mix the macaroni into it.

For the sauce, melt the butter over a low heat in a saucepan. Once melted, add flour and stir to form a roux. Take the pot off of the stove and add some milk – about 1/3 of a cup. It’s best if  the milk is warm, but I always forget to warm it up first. Return the pot to the stove and stir to combine. Stir continuously. Add more milk as the mixture gets thick. Keep adding until all the milk has been used, and don’t be afraid to use a bit more if you feel it’s too thick. I like my mac ‘n cheese sauce to be thin so that it can spread.

Add the cheeses and mustard and stir continuously. Once it’s your preferred consistency, pour the sauce into the macaroni and bacon mix and combine well. Add the sour cream and mix it in.

Place slices of tomato on top, season, then add the chips.

Place it in the oven for 20 minutes, or until it’s crispy on top. Remove and let it stand for 10 minutes before serving.

Chips, cheese, carbs… may the kilos have mercy on my hips.


Filed under Dinner

Spinach and Feta Rice Quiche

Spinach and Feta go together like peas and carrots, cheese and tomato, me and Danny. In the spirit of togetherness this weekend, I tried my hand at a S&F recipe, despite not being a fan myself. One of the Taste Mags we received in our goodie bags from the SAFBC contained a recipe for Cheese and Swiss Chard Pasta Bake. Obviously I never do things by the book. So this is what happened next.

Spinach and Feta Rice Quiche

Say "Cheese"!

I found a bag full of gorgeous, turgid (heehee) spinach in my organic veggie box last week, plus I had the feta from my cheese goodie box so I was powerless to the forces of attraction between the two. Tsk… and the rice you might ask? My ingredients are so freakin’ hot for each other I needed a buffer incase the egg came out the oven fertilised instead of baked.

Spinach and Feta Rice Quiche
1 cup of rice
3 cups of roughly shredded spinach
1 cup of chopped butternut
250g feta, crumbled
4 free range eggs (trust me, you want to use the free range)
1 cup of cream
1 tbs crumbled blue cheese (Simonzola)
1/2 cup of breadcrumbs
Seasonings of your flavour

Preheat your oven to 180ºC. Cook your cup of rice.  Steam your butternut and spinach until wilted. Drain and squeeze juices out of the spinach, if you want. Once the rice is done, mix it in with the spinach and butternut.

Mix the eggs, cream and cheeses together with a beater. Season to your tongue’s wish and heart’s detriment. Add this to the rice mix and mix some more. Mix, mix, mix…
Pour the unexpectedly runny ‘batter’ into a greased and lined (if you have baking paper, which I did not) baking pan. Generously sprinkle the breadcrumbs on top and then pop it in the oven. If you have leftover batter, pop it into a ramekin or five and bake that too. Makes for pretty pictures. Bake for 30 minutes. Not longer, or it will be dry like stale rice crispies squares. Trust me, I’ve made the mistakes for you.

Spinach and Feta Rice Quiche

Heart-mark approved

Remove from oven and serve with a tomato, onion and cucumber salsa and a dollop of cream cheese.

It looked very pretty, but I didn’t particularly enjoy the taste. Then again, I’m not big on quiches anyway. Danny ate it all, so he reckons it was very good. He says it could do with some tuna though. Freak, Mr wants to put tuna with everything! I hate tuna!
If you like tuna, this might be a good suggestion.

*Note: I know this isn’t a traditional quiche, but I reserve the right to rename my food.


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