Add warm milk gradually whisking constantly. Add cream. Whisk over medium heat 8-10 min until thick enough to coat a spoon.
Remove from heat. Add mustard, garlic powder, nutmeg, salt. Add all three cheeses in three additions, stirring after each until completely melted and smooth.
Combine sauce with drained pasta, adding splash of pasta water to loosen. Pour into buttered 9x13 baking dish.
Toss panko with melted butter and Parmesan. Scatter evenly over mac and cheese.
Bake 25-30 min until topping is deep golden and edges are bubbling. Rest 5 min before serving.
Preheat oven 200Β°C (400Β°F). Arrange tomatoes cut-side up on baking sheet with onion and garlic head. Drizzle with 3 tbsp oil, season with salt, pepper, thyme.
Roast 40-45 min until tomatoes are caramelized and concentrated. Squeeze roasted garlic cloves out of papery skins.
Transfer everything to pot. Add broth and tomato paste. Simmer 5 min.
Blend completely smooth with immersion blender. Strain through fine sieve for silky texture.
Stir in cream and sugar. Heat gently. Season generously β roasted tomato soup needs lots of salt.
Make grilled cheese: butter one side of each bread slice. Cook in skillet over medium-low heat butter-side down with generous cheese inside. Cover pan to melt cheese faster. Cook 3-4 min per side until deep golden.
Cut sandwiches diagonally. Ladle soup into bowls.
Serve immediately with grilled cheese for dunking.
Rub inside of fondue pot with cut garlic. Discard garlic.
Pour wine and lemon juice into pot. Bring to gentle simmer β not boiling.
Toss both grated cheeses with cornstarch until evenly coated.
Add cheese to simmering wine in three additions, stirring in figure-8 pattern (not circles) β figure-8 prevents separation. Wait for each addition to fully melt.
Stir over medium-low heat 8-10 min until smooth and creamy, coating the spoon. It should flow slowly like lava.
Add kirsch, nutmeg, and white pepper. Taste and adjust seasoning.
Transfer to fondue stand over flame. Must stay warm β if it cools it seizes up.
Serve with bread, potatoes, and accompaniments. Stir occasionally while eating.
π§Lemon Ricotta Pancakes
β± 25 minπ€ 4
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π§Ί Ingredients
250g (1 cup) whole-milk ricotta drained 30 min
4 large eggs separated
60ml (ΒΌ cup) whole milk
1 tbsp fresh lemon juice
2 tsp lemon zest
1 tsp vanilla extract
120g (1 cup) all-purpose flour
2 tbsp granulated sugar
1Β½ tsp baking powder
ΒΌ tsp fine salt
2 tbsp unsalted butter for cooking
Maple syrup fresh berries powdered sugar to serve
π¨βπ³ Instructions
Combine drained ricotta, egg yolks, milk, lemon juice, lemon zest, and vanilla in large bowl. Stir until smooth.
Whisk flour, sugar, baking powder, salt together. Add to ricotta mixture and fold just until combined.
In separate clean bowl, beat egg whites to stiff peaks β they should hold their shape when beaters are lifted.
Fold egg whites into batter in three additions using gentle folding motion. Batter will be light and airy. Work quickly.
Heat non-stick skillet over medium-low heat. Melt butter, swirl to coat.
Spoon ΒΌ cup batter per pancake. These are thick β cook 3-4 min until bubbles appear and edges look set. Flip gently.
Cook 2-3 more minutes. Should be pale golden, not dark. Don't press down.
Serve immediately stacked with maple syrup, fresh berries, and dusting of powdered sugar.
π§Baked Brie with Honey and Walnuts
β± 25 minπ€ 6
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π§Ί Ingredients
1 wheel (250g) brie or camembert
3 tbsp runny honey
60g (Β½ cup) walnuts roughly chopped
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 tbsp dried cranberries
1 tbsp brown sugar
1 tsp red pepper flakes optional
2 tbsp balsamic glaze
Apple slices pear slices crackers baguette to serve
π¨βπ³ Instructions
Preheat oven 175Β°C (350Β°F). Line small oven-safe skillet or baking dish with parchment.
Using sharp knife, score top rind in crosshatch pattern cutting about 1cm deep β this allows heat to penetrate.
Place brie in dish. Scatter walnuts, dried cranberries, thyme leaves, rosemary sprigs over the top.
Drizzle honey evenly. Sprinkle brown sugar. Add red pepper flakes if using.
Bake 15-20 min until sides visibly start to ooze and rind on top is soft when pressed gently.
Remove from oven. Drizzle balsamic glaze over melted brie.
Serve immediately in baking dish with apple and pear slices, crackers, and baguette.
Instruct guests to scoop through the soft rind into the molten cheese.
π§Fettuccine Alfredo
β± 25 minπ€ 4
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π§Ί Ingredients
450g (1 lb) fresh or dried fettuccine
115g (Β½ cup) unsalted butter cut into tablespoons
240ml (1 cup) heavy cream
3 garlic cloves minced
200g (2 cups) Parmesan freshly grated β not pre-grated
1 tsp fine salt, Β½ tsp white pepper
Freshly grated nutmeg
Extra Parmesan and fresh parsley to serve
π¨βπ³ Instructions
Cook pasta in generously salted boiling water until al dente. Reserve 1.5 cups pasta water before draining.
In large skillet over medium-low heat, melt butter. Add garlic and cook gently 1-2 min until fragrant, not browned.
Add cream and bring to gentle simmer. Cook 3-4 min until slightly reduced and thickened.
Reduce heat to very low. Add half the Parmesan and stir gently until melted.
Add drained pasta directly to pan. Toss to coat. Add ΒΌ cup pasta water to loosen.
Add remaining Parmesan gradually while tossing. Add more pasta water as needed β sauce should flow around pasta, not be stiff.
Season with salt, white pepper, and freshly grated nutmeg. Toss 1 more minute.
Serve immediately in warm bowls. Alfredo waits for no one. Top with extra Parmesan and fresh parsley.
π§Creamy Tzatziki Bowl
β± 20 min + 30 min restπ€ 4
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π§Ί Ingredients
500g (2 cups) full-fat Greek yogurt
1 large English cucumber
4 garlic cloves minced to fine paste
2 tbsp extra virgin olive oil plus extra for serving
Grate cucumber using large holes of box grater. Place in clean towel and squeeze very firmly β remove as much liquid as possible. Excess moisture makes watery tzatziki.
Spread squeezed cucumber on paper towels, press again to remove more moisture.
Combine Greek yogurt, drained cucumber, garlic paste, olive oil, lemon juice in large bowl. Stir well.
Fold in fresh dill and mint. Season with salt. Taste β should be garlicky, fresh, and tangy.
Refrigerate minimum 30 min to let flavors meld. Tzatziki always improves with resting.
Spoon generous mounds into wide shallow bowls. Create swirl with back of spoon. Drizzle with extra olive oil.
Scatter olives and tomatoes around. Dust with za'atar or sumac.
Sprinkle gelatin over cold water in small bowl. Let stand 5 min to bloom β it becomes a thick gel.
Combine cream, milk, sugar in saucepan. If using vanilla bean, split and scrape seeds into cream with pod. Heat over medium, stirring to dissolve sugar, until hot and steaming but not boiling (80Β°C/175Β°F).
Remove from heat. Add bloomed gelatin, stir until completely dissolved β about 2 min. Add vanilla paste if using. Remove vanilla pod.
Lightly oil 6 small ramekins with neutral oil. Strain cream through fine-mesh sieve into a jug.
Divide equally among ramekins. Cool to room temperature, then refrigerate minimum 4 hours until firmly set.
Berry coulis: cook berries, sugar, lemon juice over medium heat 8-10 min until broken down. Strain for smooth or leave textured. Cool.
To unmold: run thin knife around edge, place plate upside down over ramekin, flip. Tap gently.
Serve with berry coulis poured over and fresh berries as garnish.