tag:blogger.com,1999:blog-4489310405541465454.post8607189322153208514..comments2023-10-11T07:35:31.358-07:00Comments on Knights of Creativity Spirit & Ale: Spring ForwarddkWellshttp://www.blogger.com/profile/14036130304612683613noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-4489310405541465454.post-85865247506065629002010-03-21T07:56:25.489-07:002010-03-21T07:56:25.489-07:00SpringCiderPoachers AleHistoric Gastronomy / Cooki...Spring<br>Cider<br>Poachers Ale<br>Historic Gastronomy / Cooking<br>Mac 'n Cheese<br><br>Sir Dayvd, I must say you pretty much covered it all there for me.<br><br>Yes, Lady Suzanne made her famous and delicious home-made Mac 'n Cheese and shared dinner with my "Mum."<br><br>I have to admit that the good old Kraft Mac 'n Cheese out of the box is still a favorite, too; especially with a big old slice of Texas Toast at the bottom of the bowl and plenty of pepper. <br><br>Sir Bowie of GreenbriarSir Bowie of Greenbriar (a.k.a. David A. Kuhn)http://www.blogger.com/profile/11885858294354724520noreply@blogger.comtag:blogger.com,1999:blog-4489310405541465454.post-76173435718670980462010-03-21T09:20:50.772-07:002010-03-21T09:20:50.772-07:00A lot of us here have our macaroni cheese served w...A lot of us here have our macaroni cheese served with cauliflower florets, which is a step up from the normal 'Cauliflower Cheese' dish... both dishes of which are my favourite too...and all this talk of food has made me hungry again, and i've only just washed up from the last lot.:)<br><br><br><br>Happy Days <br><br><br>Sir D of OAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4489310405541465454.post-65925021624838782852010-03-21T09:24:56.989-07:002010-03-21T09:24:56.989-07:00For you Colonial Gastros across the pond...here is...For you Colonial Gastros across the pond...here is the recipe for Cauliflower Cheese.<br><br><br>1 large Cauliflower <br>300ml (½ pint) Milk <br>110g (4oz) Cheddar Cheese <br>3 tbsp Plain Flour <br>50g (2oz) Butter <br>25g (1oz) Fresh Breadcrumbs <br>½ tsp Mustard <br>Nutmeg <br>Salt & Black Pepper <br><br>Trim the cauliflower boil in salted water for 10-15 minutes or until just tender. <br>Drain and place in a flameproof dish. <br>Add the milk, flour and butter to a saucepan. <br>Heat, stirring continuously until the sauce thickens, boils and is smooth. <br>Allow to simmer for a further 2 minutes. <br>Add three-quarters of the grated cheese, mustard, a pinch of nutmeg and seasoning. <br>Cook for further minute stirring well. <br>Pour the sauce over the cauliflower. <br>Mix the remaining cheese and breadcrumbs together, sprinkle over the top. <br>Place under a hot grill until golden brown. <br>Serve immediately.<br><br>D of OAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4489310405541465454.post-84184441339701165292010-03-21T09:42:03.596-07:002010-03-21T09:42:03.596-07:00the sauce sounds similar to the one I make, add in...the sauce sounds similar to the one I make, add in some pepper and Worchestshire sauce and a lot more cheese, good teamed with pasta or veges either one - <br><br>today we're heading to my mom's for birthday celebrating<br><br>I requested a homemade chocolate cake (made with Coca cola no less)<br><br>Lady Suz, <br>who may be turning 51, but is still an 8 year old inside!<br>and I'm very grateful to get to spend the day with my familySir Bowie of Greenbriar (a.k.a. David A. Kuhn)http://www.blogger.com/profile/11885858294354724520noreply@blogger.comtag:blogger.com,1999:blog-4489310405541465454.post-27290641853231461852010-03-21T10:09:12.819-07:002010-03-21T10:09:12.819-07:00funny you should say that as i was this afternoo...funny you should say that as i was this afternoon making some chocolate mint cookies...i got off a TV programme this morning.<br>and the chef was saying you could use coca-cola if you wanted in the mix...as it was really only carbonated Caramalised sugar. :)<br><br>I did bother putting any in just used brown sugar i had already.<br><br>Ingredients<br>For the biscuits<br>225g/8 oz butter, softened at room temperature<br>200g/7 oz sugar<br>220g/7½ oz soft dark brown sugar<br>1 tsp peppermint extract<br>2 free-range eggs, lightly beaten<br>375g/13 oz plain flour, sifted<br>1 tsp baking powder<br>300g/10½oz plain chocolate chips<br>For the topping<br>150g/5¼oz mascarpone<br>1 tsp peppermint extract<br>200g/7¼oz dark chocolate, melted<br><br>Method<br>1. For the biscuits, preheat the oven to 180C/350F/Gas 4. Line a baking tray with greaseproof paper.<br>2. Beat the butter, sugars and peppermint extract together until smooth. <br>3. Beat in the eggs, a little at a time, until well combined.<br>4. Fold in the flour, baking powder and chocolate chips until well combined.<br>5. Spoon tablespoonfuls of the mixture onto the baking tray, leaving 2.5cm/1in space between each biscuit.<br>6. Bake in the oven for 10-12 minutes, or until pale golden-brown and still slightly soft. <br>7. Remove from the oven and set aside to cool for 5 minutes. Carefully remove the biscuits from the baking tray and set aside to cool completely on a wire rack.<br>8. For the topping, beat the mascarpone, peppermint extract and green food colouring, if using, together in a bowl until well combined.<br>9. Spoon a little topping onto each biscuit. Meanwhile, melt the chocolate in a heatproof bowl set over a pan of simmering water (do not let the base of the bowl touch the water).<br>10. Using a pair of tongs, dip each biscuit into the melted chocolate and set aside to harden on a wire rack.<br><br><br>They are cooling in the fridge as i write...for snack treats with cups of Tea..during my working week.<br><br>Sir D...( the cookie Monster )Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4489310405541465454.post-64110505273604892512010-03-21T13:12:30.770-07:002010-03-21T13:12:30.770-07:00You guys are making me hungry and I just pigged ou...You guys are making me hungry and I just pigged out at a marvelous brunch with family and friends before loading the newlywedds on Royal Carribean Freedom of the Seas. <br><br>Planning on trying out some ancient recipies and Sir D's Califlower concoction when we get home. <br><br>Happy Birthday tomorrow Lady S and happy Spring Equinox to all!<br><br>Sir Hook the Cheese Wiz of WarrickSir Hook of Warrick aka "David K Wells"http://www.blogger.com/profile/14036130304612683613noreply@blogger.com