My food onsie; ‘samosa filling’ macaroni and cheese

11 Nov

My food onsie; ‘samosa filling’ macaroni and cheese

When I am tired and cold (which is pretty much every evening theses days) I want foods that will soothe me into my natural rhythm and it’s not always posh nosh. I am a fan of strange and superb concoctions, novel recipes that get the mind and the taste buds tingling…but when I am feeling this way, you know what I want. I want a hot water bottle, a blanket, cuddles, Mahabharata on the telly ( the only programme I watch these days) and some proper comforting and nostalgic comfort food. This is why I call it my food onsie.

What’s happened to me? Thinking back a few years I never wore my hair up when I was out, wore contact lenses only when socialising and mostly wore make up when I left the house. I went shopping for clothes regularly and knew about what was trending. I watched films and knew what was hot and not. And now?

Now I am cold and tired and I need more sleep. Last week I went to playgroup with snot on my shoulder and I wear leggings way too often. My hair is up because I don’t want it pulled and I wear glasses more than lenses. I wear cosy socks and thought of investing in a slanket (blanket with sleeves). I need sleep and comfort food that tastes hot and moderately spiced and just delicious. That’s it. Talk about the simple things eh?

This one is indulgent and is like eating a samosa in the rain. It just works. The vegetables are simple and easy, just how life should be. The mac is cheesy and the top is crunchy with breadcrumbs and its good. Just how life should be. Let me tell you, you won’t get the munchies after eating this dish…you will sleep well…just as we all should.

Ingredients to serve 4-6

600g macaroni
Half a medium head of cauliflower, cut into florets
75g petit pois
75g sweetcorn kernels
One medium onion, diced
100g green beans, cut into bite sized pieces
5-6 curry leaves
2 green chilies
Salt to taste
3/4 tsp garam masala
1 tsp cumin seeds
2tbsp, vegetable oil for cooking
1/2 tsp turmeric
One medium potato, diced
One medium leek, cut into bite sized chunks
120g mature cheese, grated plus another couple of handfuls for the topping
100g breadcrumbs
1200ml milk
20g butter
4tbsp. Plain flour

Method

1. Boil the macaroni per the packet instructions. Wash and drain when it is cooked and leave it to a side.
2. In the meantime, heat the oil in a pan and add the cumin, turmeric, curry leaves and chilli. Let the seeds sizzle and then add the onion and salt. Sauté until the onion is softened and then add the rest of the vegetables.
3. Mix the vegetables in the oil well and then sprinkle in the garam masala. Cook until the potato is soft enough to pierce. This should take 10-12 minutes.
4. In the meantime, make the cheese sauce by melting the butter and adding the plain flour to make a soft paste. Loosen it up with a bit of oil if needed. Add the milk and whisk on a medium to low flame until the paste is absorbed into the milk. Then add the cheese and whisk lightly and loosely until the sauce thickens. Turn the heat off.
5. Take a deep and long baking tray and spread the macaroni into the tray. Combine it with the cooked vegetables and mic thoroughly. Introduce the cheese sauce and mix again. Sprinkle on the remaining cheese and and then top with the breadcrumbs, evenly.
6. Put the tray under the grill and brown lightly.

Serve hot and you won’t need a hot water bottle. Snooze afterwards if you can, it adds to the effect.

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