Tag Archives: cream

Decadent Prawn Macaroni and Cheese

Firstly, I have most awesome news – we have a new oven! It’s all shiny and clean and lights up! And it shall be worshipped for the rest of my tenancy 😀

New oven!

So obviously as soon as it was fitted I leapt for the chance to cook some macaroni and cheese – which I’d been craving all week.

And this version is truly decadent, with a little bit of stilton to give a little kick to the cheese sauce.

Decadent Mac n Cheese

1. Firstly you need to cook about 300-400g macaroni, depending on how pasta heavy you like your meals to be.

While that’s cooking you can prepare the sauce and other fillings

For the prawn and onion filling:

  • 2 red onions
  • 200g prawns
  • 1 tsp ginger and garlic paste
  • pinch of pepper

2. Fry the onions in a frying pan until slightly browned and add the prawns and cook through.

3. Add the garlic, ginger and pepper and mix thoroughly.

4. Take off the heat and set aside.

For the decadent cheese sauce:

  • 30g butter
  • 3 tbsp plain flour
  • 50ml milk
  • 150ml cream
  • 200g mature cheddar
  • 80g stilton
  • 1 tsp garlic and ginger paste
  • 2 tbsp salad cream
  • 1 1/2 tsp mustard
  • basil
  • breadcrumbs

5. Heat up a large saucepan and melt the butter on a low heat. Add flour and mix quickly to form a paste.

6. Add the milk and cream in slowly and mix thoroughly to get rid of any lumps.

7. Add the 80g stilton and 100g mature cheddar, followed by the ginger, garlic, basil, salad cream and mustard and keep stirring. If you want a thicker or thinner sauce, add more milk or cheese accordingly.

8. Turn off the hob and mix the macaroni, red onion and prawn mixture into the saucepan. Ensure everything is coated in the cheese sauce.

9. Pour into a large baking dish and top with the remaining cheddar and a couple of handfuls of breadcrumbs to create a crispy topping.

Lots of macaroni

10. Bake at 180 degrees for 30 minutes or until the top is golden brown and crispy.

I couldn't do without the crispy breadcrumb topping

Now you have enough decadent macaroni cheese for 4 greedy portions 😀 I hope you enjoy this seafood version as much as I did.


Peppermint Cream Chocolate Cupcakes

Recently I was invited round to a friend’s for a girly night and decided to make some cupcakes to take round.

I turned to the  ‘Cupcakes’ book by Carol Pastor that was given to me. The recipe I chose was for ‘Chocolate Mint-filled cupcakes’. But I changed a couple of things around because this was one of those times when trying to follow recipe doesn’t go as planned Firstly, I couldn’t find any caster sugar so used brown sugar instead. The next problem I had was despite following the instructions I produced far too much peppermint cream for piping inside the cupcakes, so rather than producing a separate chocolate frosting as suggested, I added some cocoa powder to make a peppermint cocoa topping.

Don’t worry, despite the overuse of this cream the cupcake is not overwhelmed by peppermint!

Phwarr, that filling looks so gorgeous

For the peppermint cream I mixed 300ml whipping cream with around 1 1/2 teaspoons of peppermint extract and 2tbsps of icing sugar. Whisk this until almost firm peaks are form. Fill a piping bag with this cream insert a round  tip nossel into the bottom of the cupcakes and squeeze in the cream gently. You should feel the cupcake almost inflate as the cream is piped in but be carefully not to overpipe! You may get one or two slight leaks of cream from the top of the cupcakes if you’ve piped in too much.

So here’s a hopefully simplified and adapted recipe The Kitchen Belle way…

For the Cake

  • 150g butter
  • 300g light brown sugar
  • 1 tsp peppermint extract
  • 3 eggs
  • 250ml milk
  • a pinch of salt
  • 1 tsp baking soda
  • 3 tbsp cocoa powder
  1. Preheat oven to 180°C and grease cupcake tin or prepare cupcake liners.
  2. Beat together butter and sugar until creamy.
  3. Add eggs, milk, peppermint and beat some more.
  4. Add the dry ingredients and mix in.
  5. Fill the cases/tin with cake mixture and bake for around 15 minutes. My cupcakes were rather large as they went straight into the tin moulds and took around 20 minutes.
  6. Leave to cool on a wire rack.

They're already bursting out and longing to be eaten! 😀

For the White cream

  • 300ml whipping cream
  • 1 1/2 tsp peppermint extract
  • 2 tbsp icing sugar
  1. Whip cream till it starts to thicken slightly then add sugar and extract and whip till almost stiff.
  2. Spoon into a piping bag with a plain round nozzle.
  3. Stick the nozzle into the bottom of the cake and pipe in, take note of the instructions earlier so you don’t explode your cupcakes with too much filling. Oh and remember to take the cupcake liners off first if you did use them for baking!

For the Cocoa Cream

  • Remaining cream
  • 2  tbsp cocoa powder
  • 4 tbsp icing sugar
  1. Mix the cocoa and sugar into the remaining cream (adding less or more according to taste and depending on how much cream you have left) and rewhip if the cream starts to lose its shape.
  2. Pipe onto the top of the cupcakes in whatever design you like – probably one better than mine! 🙂

My icing skills need a lot of work

The great thing about these cupcakes is that the cool peppermint flavour is very refreshing, so you feel like you can have more than one a day without feeling overwhelmed by sweetness… though maybe having a few cupcakes a day isn’t really a good thing.