Wednesday, 4 December 2013

For The Love of Cheese

I have started to notice a bit of a theme running through my blog at the moment. Homely comfort food. The sort that will warm your heart in these cold dark days that have abruptly arrived. I got the inspiration for the dish in this post from The Londoner and her recipe for fondue Mac and Cheese. I had some Chorizo and courgette nocking around in my fridge so I threw that in as well just cause I have a small big obsession for those two goodies at the moment. Chorizo also adds that lovely golden hue to dishes that you don't get with anything else, the garlic paprikary flavours infusing the cheese. Oh stop it. 

This dish is a big cheesy hug, which you can throw together in 30 mins after work. Sometimes you just don't want to be slaving away in the kitchen for hours after a long day at work. There is no white sauce making, no baking, just one pot and a good amount of cheesy goodness. Infact three types of cheesey goodness- Parmesean, Cheddar and Gruyere. Yum Scrums. 

To make this dish for 2 hungry people you will need:

2 mugs vegetable stock

1 mug milk

1 good chunk of Cheddar, Gruyere cheese and Parmesan grated. 

300g pasta, I used large shells from Waitrose but any shapes you like will do.

120g diced Chorizo

1 large courgette

1. In a pot put the pasta, milk and veg stock on to simmer and leave until the pasta has cooked through. 

2. Meanwhile fry off the chorizo and courgette. I like my courgette to have a good crunch to it, so I merely toss it in the golden oil from the chorizo. 

3. Once the pasta is cooked to your liking, add the cheese, Chorizo and diced courgette and stir through. 

Plate up and enjoy that creamy cheesy paprikary flavour. 

Look at that little pocket, capturing a puddle of cheese and chorizo. It has eat me written aaaall over it.


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