Cooking made easy with Chef Tee

Bacon and Cheese Pasta Bake

I first made this when I didn’t have enough bacon in the house to feed the five of us but I still needed to make a good meal. So it was going to be bacon-and-cheese macaroni-type dish. It has now developed into the following recipe. I have made this with most pasta shapes, and even spaghetti works well.

3–4 rashers bacon, chopped into small strips
2 garlic cloves, chopped 500ml milk
1 tablespoon corn flour
2 tablespoons chopped fresh chives
1⁄3 pack light soft cream cheese
Black pepper and salt to taste
150g mature
Cheddar, grated
500g of any pasta you like
50g breadcrumbs

1. Preheat the oven to 200˚C / gas mark 6.

2. Fry the bacon gently in its own fat as much as possible, or add a little sunflower oil. Stir in the garlic and cook for 2 minutes.

3. Pour in all the milk except 2 tablespoons, use this to mix with the corn flour and heat to simmer. Add the corn flour and milk paste and bring to the boil, stirring constantly.

4. Add the chives. Reduce the heat to a simmer for a few minutes to cook the corn flour, then add the cream cheese and stir it in well. Season with black pepper and salt to taste.

5. Stir in half the Cheddar. Remove the sauce from the heat while you cook the pasta according to the packet directions

6. Put the pasta into an ovenproof dish and pour over the sauce.

7. Combine the rest of the cheese and the breadcrumbs and sprinkle over the top. Bake for 8–10 minutes, or until the top is golden brown, and serve with a crunchy salad.

Variation
If you wish, you can serve the sauce and pasta without putting it in the oven. Just sprinkle the top with the cheese and omit the breadcrumbs.

Butter steak. With roasted carrots, mushroom, asparagus, shaved radish and a roasted garlic corn purée.

Best Rolls

INGREDIENTS:

3 cups of flour
2 teaspoons yeast
1 cup milk
2 tablespoons sugar
1 teaspoon of salt
1 large egg
1/2 a cup of melted butter

METHOD:

- In a bowl, add yeast, 1 tablespoon of sugar and warm milk (it should not be hot, it will kill the yeast) mix and cover for about 5-7 minutes to flourish.

-in the yeast mixture, add the egg, melted butter, flour, salt and the remaining 1 tablespoon of sugar then mix well.

-transfer the dough to a lightly floured surface and knead for about 10 minutes or until the dough is smooth.

-Place the dough in a greased bowl, cover it and put it in a warm place until it has doubled in size.

-Punch down the dough to release the air. Roll the dough into small balls and place them in a greased baking dish. Cover it to let it rise for the second time.

- Bake at 180° for 15 to 20 minutes

-Butter the rolls immediately after taking them out of the oven.

Then enjoy freshly baked rolls.

Recipe by Chēf Tee

Let's make this weekend a beautiful one for your family, friends and loved ones.

SHRIMP AVOCADO SALAD

INGREDIENTS :
- 500g of shrimp grilled in a pan
- 8 cups of greens (baby spinach, salad mix)
- Olive oil or avocado oil
- juice of half a lemon
- 1 avocado, sliced
- 1 French shallot, minced
- 1/2 cup of sliced toasted almonds
- Salt and freshly ground pepper


PREPARATION:

Prepare your shrimp or reheat any leftover.

Add your salad in a large bowl.

Add a drizzle of oil. Add the lemon juice.

Add the shrimp. Mix well.

Add avocados, shallots and almonds.

Season well with salt and pepper.

enjoy!

Chēf Tee

Jalapeno chicken popper sandwich 😋