Hello! I know it’s been a while since I posted here, so in case you were wondering what I’ve been up to lately:
- I’m officially done with school (hopefully!), and I will be graduating this July, Insya Allah.
- I’m interning now, writing articles and stuff. It has been all kinds of awesome so far.
- I am contemplating on accepting my dad’s offer of a KitchenAid for my graduation gift. EXCITES. The thing is, I still have my grandmother’s trusty old Kenwood mixer, and I doubt there’s enough space in the kitchen to fit two mixers! I can’t possibly keep the KitchenAid in my room right? Or can I?
So anyway, I had to write an article about cooking for work, thus I managed to try two new recipes. Since sharing is caring, I included the recipes here as well. And thanks to Pinterest, I now have a list of recipes that I want to try soon… EXCITES. Anyway, follow me on Pinterest? (:
Macaroni and Cheese For One (adapted from allrecipes.com)
Serves one. Or two, if you are willing to share.
- 1/3 cup uncooked macaroni
- 1 tablespoon butter
- 1 tablespoon plain flour
- 1/4 teaspoon salt
- 1 pinch of pepper
- 1/2 cup milk
- 1/3 cup shredded cheddar cheese + additional 1-2 tablespoon for topping
- 1/8 teaspoon ground mustard (optional, add this for more flavour)
- Preheat oven to 180 degrees Celsius.
- Fill a medium saucepan with water, and bring it to a boil. Stir in the macaroni, and let it boil for about 8 minutes, or until it is cooked but still firm to the bite (al dente). Drain, and set the pasta aside.
- Now, make the roux. In the same saucepan, melt the butter over medium-high heat. Stir in the flour, salt, pepper and milk. Whisk until smooth. Cook and stir constantly, for about 2 minutes, until the mixture thickens.
- Reduce heat to low, and add the shredded cheddar cheese. You can add the ground mustard, if you want. Keep stirring till the cheese melts, and the mixture is smooth.
- Stir in the pasta. Stir until well-combined. Spoon the mixture into the prepared baking dish or ramekin, and sprinkle the top with more cheese.
- Bake for about 10 minutes, or until the cheese is bubbly and melted through.
- Serve warm.
Five Minute Chocolate Chip Cookie in a Mug (adapted from Melissa at No. 2 Pencil)
Serves one. Or two, if you are feeling generous today.
- 1 tablespoon butter
- 1 tablespoon white sugar
- 1 tablespoon brown sugar
- 1-2 drops of vanilla essence
- Small pinch of salt
- 1 egg yolk (you do not need the egg white, but you can always make scrambled eggs with it later.)
- Scant 1/4 cup of plain flour
- 2 tablespoons chocolate chips
- Place the butter in a microwave safe mug. Melt the butter for about 30 seconds in your microwave.
- Next, add the white sugar, brown sugar, vanilla essence and salt. Stir to combine.
- Add the egg yolk. Stir to combine.
- Add flour, and stir again. Finally, add the chocolate chips and stir to combine.
- Cook in the microwave for about 40-60 seconds. It took about 50 seconds for my cookie to be done.
- Serve warm, or with a dollop of ice cream. If you let it cool for about 15 minutes, the cookie will have a slightly chewy consistency – only if you are willing to wait that is.