One pan Broccoli Mac n Cheese

Mac ‘n’ Cheese is the ultimate comfort food in my book.

No matter how good I’ve sworn to be, I can never, ever resist it.

If I go out for dinner and it’s on the menu, I will order it. And eat most of it, even when it was originally meant to be shared. #worstdiningcompanion

One-pot Broccoli Mac 'n' Cheese | Cake + Whisky

And yet, I had never made it at home. Ridiculous, isn’t it?

Especially since all you need are super basic ingredients I’m sure most of you already have in your fridge right now.

One-pot Broccoli Mac 'n' Cheese | Cake + Whisky

Plus it’s super easy and feels like a hug in a bowl.

A very cheesy, super delicious hug, that is!

One-pot Broccoli Mac 'n' Cheese | Cake + Whisky

And if you add enough vegetables in, it’s actually not that un-healthy a dinner option.

One-pot Broccoli Mac 'n' Cheese | Cake + Whisky

The perfect reward for surviving yet another Monday

(or Tuesday, or Wednesday, or Thursday and, ehh, sometimes, Fridays are tough as well right?)

One-pot Broccoli Mac 'n' Cheese | Cake + Whisky

One pan Broccoli Mac ‘n’ Cheese (serves 2)

Ingredients: 200g macaroni (or other short pasta), 1/2 pint milk (about 1 mug), 1/2 pint vegetable stock (about 1 mug), small chunck of Parmesan (grated), big handful of grated Emmenthal (or Cheddar), 200g broccoli, 1 tsp oil, sea salt, pepper, Tabasco

1. Cut the broccoli in bite-sized chuncks. In a big pot, heat up 1 tsp oil, then add in the broccoli and cook until tender. Remove from the heat and pour it out in one of the bowls you’re going to be serving in (save dirtying another dish!)

2. Add the pasta to the same pan with the milk, vegetable stock, Tabasco, salt and pepper to taste. Stir it around, cover and turn the hob down (it should be down to a very gentle simmer). Keep it covered as much as possible, stiring every now and then until the pasta is fully cooked and the milk has reduced down to a creamy sauce.

3. Check the seasoning and add more Tabasco/salt/pepper if needed.

4. Add in the cheese (Parmesan + Emmenthal/Cheddar) and the broccoli, give the whole thing a good stir and serve immediately.

‘OMG-SOOOOOO-GOOD’ eye-rolling absolutely compulsory!

One pan Broccoli Mac n Cheese

Provencale Tomato and Tapenade tart

London seems to have forgotten how to Summer this year. Sure, they were a few heatwave-type days, but those were a while back, and since then, it’s been mostly dark clouds and rain and wind.

Since the weather has been failing me, I had to turn to some other methods to get my daily dose of Summer. Which might explain why I’ve baked variations of my mum’s tomato tart every week for the past month or so…
Provencale Tomato and Tapenade Tarte Fine | Cake + WhiskyThis tomato & tapenade version might be one of my favourite variations sofar.

Juicy ripe tomato, punchy tapenade and melt-in-the-mouth pastry… you’ll want a large slice of this one (and it takes minutes to put it together… #WinWin)!
Provencale Tomato and Tapenade Tarte Fine | Cake + WhiskyIngredients: 1 portion of shortcrust pastry (you can make your own or buy it in the supermarket), about 100g of black olive tapenade (I bought mine from the Borough Olives stall at the Borough Market), 4-6 ripe tomatoes (depending on the size of your tart tin), salt, cracked black pepper, dried thyme (or any other herb you like).

1. Roll your pastry on a lightly floured surface. Line your tart tin and cut the excess pastry.Provencale Tomato and Tapenade Tarte Fine | Cake + WhiskyProvencale Tomato and Tapenade Tarte Fine | Cake + WhiskyProvencale Tomato and Tapenade Tarte Fine | Cake + WhiskyProvencale Tomato and Tapenade Tarte Fine | Cake + Whisky2. Spread the tapenade over the bottom of the pastry.Provencale Tomato and Tapenade Tarte Fine | Cake + Whisky3. Slice your tomatoes.Provencale Tomato and Tapenade Tarte Fine | Cake + Whisky4. Arrange the tomato slices accross the top in a circular pattern.Provencale Tomato and Tapenade Tarte Fine | Cake + WhiskyProvencale Tomato and Tapenade Tarte Fine | Cake + Whisky5. Sprinkle with a pinch of salt, some cracked black pepper and a generous helping of dried thyme. Provencale Tomato and Tapenade Tarte Fine | Cake + Whisky6. Bake for about 30 minutes at 180°C or until the tomatoes look golden. Provencale Tomato and Tapenade Tarte Fine | Cake + Whisky7. Serve hot or cold with a green salad.

What’s your favourite lazy-cook-friendly summer recipe? 

Provencale Tomato and Tapenade tart