macaroni and bacon gratin
300 grams macaroni, cooked according to directions, drained
100 grams bacon strips, diced
1 tomato, diced
1 tap Italian seasonings
1 tsp basil
100 grams grated cheese
salt, pepper and cayenne to taste
3 egg yolks at room temperature
125 grams cream
1/8 litre milk
1. Mix the macaroni, bacon and tomato with the herbs and season with the salt and pepper.
2. Preheat the oven to 200°C (410°F approximately). Mix the cheese egg, cream and milk with a little salt and pepper.
3. Grease the dish you are using, put in the macaroni with the cheese and cream mix. Bake for the 30 minutes.
As I said earlier I am all for “shortcuts” after all if it’s good enough for the likes of Jamie Oliver, it should be good enough for us all, especially on those busy days when cooking is the last thing on our minds, I think most of us live busy lives, whether it’s because we work or are stay at home parents. However when I say “shortcuts” this by no means, means take out every night, or pre-cooked, pre-prepared frozen meal or some such. By “shortcuts” I am referring to, store bought pastry or naan bread, jarred tomato sauce, powdered sauces, basically anything which will help reduce cooking times……. I take a dim view on anyone – unless single, buying frozen meals or eating take out everyday. There comes a certain satisfaction out of cooking when you make a meal, even when minimal effort has been applied and I defy anyone even someone who can’t abide being in the kitchen, to tell me that they don’t get some austere satisfaction or sense of pride when they’ve put a meal on the table that everyone has eaten and enjoyed! I guess that’s easy for me to say because I love being in the kitchen, I love buying cookbooks and kitchen gadgets or utensils, I only buy what I’m going to use though. My kitchen is not big enough to buy just anything! Cookbooks on the other hand are bedtime reading for me. I have read them all and once they go on the bookshelf they become points of reference, if I was asked for a recipe I could easily pull one or two books of the shelf and have it for you in a matter of minutes maybe even more than one variation of the same recipe. I’m quite possibly a kitchen zealot in which case I’m in no position to be defying anyone to do anything.