Parmesan cheese

Well, have to use my excuse ticket because last few months I was really busy starting and working on my Fondant store
Petit Fondant Creations. Still, I had to find time to make a post for Father’s Day and my lovely blog.
My husband is a brilliant dedicated hard working dad and we are so proud of him.
When I asked him what would he like me to prepare for the lunch today, he surprised me,”How about something with cheese?”.

I wanted to make Mac and Cheese from scratch for a long time so this was the perfect opportunity.
Off course, had to spice things a little bit, so I included wonderful Salame Secchi in the recipe which is slow aged pork salame without gluten, no MSG and 0g Trans fat, it added fantastic kick to the dish.
For the choice of cheeses I decided on: Aged Cheddar sharp, Creamy Goat cheese and Parmesan cheese.
My kids love goat cheese and I think it’s a great addition to the Mac and Cheese, it adds creamy texture and perfect amount of flavor to the dish.
For the extra cool serving experience I decided to bake and serve Mac and Cheese in individual oven safe dishes.
There is something really cool about home made Mac and Cheese.
It is sooooo good, creamy, tasty dish and gets better in every bite.

Ingredients:

1/2 pound elbows macaroni
3 brown large eggs
1 1/2 cups evaporated milk
1/4 teaspoon all spice
1 cup grated sharp Cheddar cheese
1/2 cup finely grated Parmesan Cheese
1/2 cup Goat cheese
1 cup Salame Secchi, cut into small pieces
sea salt, as desired

Preheat oven to 450F.
In a large pot of boiling water cook macaroni as directed on the package, around 8 minutes. Drain and set aside.
In a large bowl, whisk together the eggs and evaporated milk. Add salt, all spice, cheeses and salame, mix well.
Add pasta and stir well to combine.Transfer macaroni mixture to individual oven proof ramekins. Gently spread the mixture to foam an even layer. Sprinkle with extra parmesan cheese on top.
Bake until sauce is bubbling and golden crust is formed.

Let it rest for few minutes before serving. Enjoy!
Happy Father’s Day to all the hard working dad’s!

Happy Mother’s Day to all the Mom’s!
For me, being a mom is the most beautiful thing in the world-:)
Today we made biscuits together, what a fun way to start a day-:)

These biscuits are amazing, have reach creamy taste from kefir and whipping cream and no eggs or butter are needed, only for brushing if you prefer.
They are done in an hour, great handy recipe when no bread available.
Perfect for breakfast or dinner.

Homemade Biscuits

Ingredients:

2 1/2 cups self-rising flour
1/2 cup kefir
1/2 cup whipping cream
1/2 cup Parmesan cheese, freshly grated
sea salt, for taste
1 spoon butter, melted for brushing

Directions

Preheat oven to 400 F.
In a bowl of the stand mixer, combine dry ingredients together. Make a well in the center and add kefir and whipping cream. Add the dough hook and start mixing dough on the lower speed for 5 minutes.

Turn dough out onto floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Roll dough out to 3/4-inch thick. Cut with a biscuit cutter.

Transfer dough rounds to a pan.

Gather scraps and repeat. Brush with butter. Bake for 25 minutes or until golden brown.
Serve warm with butter, jam or any spread that you love.

Share and enjoy!
Happy Mother’s Day!