I don’t hate many foods, and will try just about everything. One food I don’t like however, is beetroot. I’ve never been a fan; I was the kid picking beetroot out of things because tastes like dirt (it wasn’t me being picky either; it turns out it’s a thing).
There have been a few times I’ve happily had beetroot in something though, one was a ginger-beet juice I made a while ago, and the other is the red velvet smoothie bowl I’m sharing today.
Because of the beetroot, my expectations for this smoothie bowl weren’t very high. I thought I was going to get something instagrammable that tasted like shit. I really wanted to try it on the off-chance that it didn’t taste horrible as hell.
Obviously it was good; I wouldn’t be posting about it otherwise, I would have just pretended it never happened. I’ve even gave some to Phillip to try; he isn’t a smoothie fan, but said it was better than expected, which is a win in my book
If you decide to give to this a try, let me know what you thought.
Hey guys! it’s been a while since I last posted a recipe on here for you, and so today I thought that I would to share a meal with you that we’ve been eating quite a bit lately: gluten free mac and cheese.
We’re heading into winter in New Zealand and it’s getting a little chilly, and I find mac and cheese incredibly comforting when it’s cold and gloomy out; I don’t know what it is, but you really can’t beat melted cheesy, carby goodness when the weather it’s shitty outside (yes, I know I’m lactose intolerant..)
Gluten Free Mac and Cheese
Cheesy, carby goodness to feed the soul on those cold gloomy days.
Preheat your oven to 200 degrees Celsius. Fill a saucepan with water, and bring to the boil. Once boiling, add the pasta and cook until just tender (about 5 - 6 minutes), stirring occasionally. Once cooked, drain and set aside (if you want, drizzle with oil, so the pasta doesn't stick).
Heat oil in a frying pan on medium heat, and fry the onions and garlic until soft. Set aside
In a large saucepan, melt the butter on a low - medium heat, then add the cornflour and paprika (feel free to use nutmeg instead of paprika, it works amazingly well), stirring until caramelised (around 2 - 3 minutes). Remove from the heat and add in the mustard and stock powder, gradually pour in the milk, whisking continuously until smooth.
Return the pot to the heat and bring to a simmer, whisking until thickened. Stir through half the cheese and whisk until smooth. Remove from the heat and set aside
Add the pasta and onion to the cheese sauce, and stir until well combined. Pour everything into a large baking dish, and combine the panko with the remaining cheese and sprinkle over the pasta. Bake for 15 - 29 minutes, or until the topping is golden and crispy.
Feel free to add ham or bacon into the mac and cheese when combining everything in the pot. We usually add about 250 grams of ham, and it's amazing.
I tend to eyeball the amount of cheese I use for this recipe, it turns out I use way more than a cup - I probably use closer to three or four.... Hey. I love cheese.
This recipe covers dinner for about two days for us, although it would probably last longer/serve more people if we also had it with a salad on the side.