Sunday, 21 January 2018

Friday, 19 January 2018

The Daily Snap - 19/01/18

Another fabulous sky.

Rach Eats Lunch: Spaghetti Cheese

Easy cheese spaghetti recipe

Today, I'm living on the edge. Well, kinda. I've got a stinking cold, the sort that makes you violently sneeze (and do a semi-demure lean-over-the-sofa pose while you do so) and cough out all kinds of yellow stuff. Lovely! But, apart from that, I'm alright. I think the wintery weather has put me on a bit of a downer though, it's so miserable and it gets dark earlier, and I don't quite understand people who love dark nights, not really. Yeah, fine, you can have your fairy lights, but I like it when the sun sets at half nine at night, myself. Horses for courses and all that, but lighter evenings are the absolute best in my opinion.

The reason why I'm living on the edge is because of today's recipe! I have a confession to make, I am shockingly bad at making cheese sauce. I always seem to make it too thick, and to be honest, too thick isn't too good really. It needs to be not too watery, but not too rock hard either. I'm going to keep going until I nail it, hence why I'm adjusting the quantities today. Cheese sauce will always be on my Must Nail list, along with chocolate brownies (don't ask, but I always burn them and I've never worked out why), but what's life without a challenge eh? So, today I'm making cheese sauce and running spaghetti through it. And it's going to be glorious.

print recipe

Spaghetti Cheese
If you're scared of making cheese sauce, try this one!
  • 100g spaghetti
  • 10g plain flour
  • 10g soya margerine
  • 200ml unsweetened soya milk
  • 70g strong grated cheddar cheese
  • 30g brie, rind off
  • 1 tablespoon garlic
  • 1 teaspoon salt and pepper
Start off by measuring out the ingredients seperately, on plates and bowls! Boil up a pan of hot water and drop in the spaghetti. Begin to gently cook it until it doubles in size and goes lovely and soft, but not starchy.Once you're satisfied that the spaghetti is almost done, get out another pan and melt the butter. Take it off the heat and stir in the plain flour, then add in the soya milk in batches. Take it off the heat again and stir it in before gently reheating it, but don't let it go too far! (As in mega thick, like milkshake) Repeat until the milk is gone.Take the pan off the heat and stir in the cheese until it melts. Season with salt, pepper and garlic.Drain off the spaghetti and pour in the cheese sauce - stir it up until completely coated. Pop it on a plate and finish off with a bit more pepper if you feel like it. Eat immediately!
Prep time: Cook time: Total time: Yield: Serves 1

I literally don't know if I've got it right, but I had a good try. If at first you don't succeed and all of that... give it a go and let me know how you get on. What recipes are on your must-nail list?