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intu Braehead 2015 Big Treat event recipes

posted 24 May 2015, 02:59 by WeeCOOK Kitchen
Macaroni cheese

100g Macaroni or penne pasta

60g of butter

60g flour

500ml of milk

120g grated cheese

Quarter/half of a teaspoon of English mustard or Dijon mustard

Small onion (optional)

Sea salt & pepper

Nutmeg (optional)

Kale (optional)

Smokey bacon (optional)


1. Cook the pasta in simmering salted water and then drain in a colander once ready and set aside. (This part can be done in advance).

2. Make the cheese sauce by gently heating the milk (add a peeled onion to infuse with the milk for more depth of flavour).

2. Melt the butter in a saucepan and then add the flour and mix together. 

3. Strain the onion from the milk. Allow the mix to cook for a few minutes then remove from the heat and gradually start adding the warm milk stirring it constantly until you have a smooth sauce. Allow this to simmer gently for 15 minutes so that the flour is cooked into the sauce.

4. Add the mustard and 80g of the grated cheese to the white sauce; taste it and add seasoning. Once all the cheese has melted add the cooked pasta and gently stir as the pasta heats up.

5. Place the Macaroni cheese in a dish and sprinkle with the rest of the cheese and some grated nutmeg (optional). Pop the Macaroni under a hot grill for a few minutes to brown up if you want a crispy melted cheesy topping.

6. Diversify your macaroni by crisping up some smoky bacon under the grill, then chop and mix into the cheese sauce, reserve a few crispy bits to sprinkle on top before serving. Alternatively steam some kale in a little salted water then mix that through the cheese sauce. To make a crispy kale garnish simply place chopped kale leaves on a tray and sprinkle with olive or rapeseed oil and sea salt and roast in a pre heated over at 180 degrees centigrade until you have crispy leaves which can be crushed and used as a garnish for the macaroni cheese (this also goes well with chilli flakes if you want a bit more bite to your macaroni)!

Egg fried rice

2 eggs

1 dessertspoon of sesame oil

Vegetable oil for frying

Frozen peas

Spring onions

Soy sauce (optional)

1 level coffee mug full of long grain rice

1 and a half level coffee mugs of cold water

Salt & pepper


1. First cook the rice as this is best used cold when making fried rice. Rinse the rice repeatedly in cold water (at least 5 times). Place the rice in a saucepan and sprinkle with salt. Cover with the cold water and then turn onto a high heat. Once the water is boiling put the lid on the saucepan and reduce the heat to a simmer. Set a timer for 9 minutes.

2. Once the 9 minutes are up ‘DO NOT’ remove the lid. Simply take the pan off the heat and leave the rice to continue steaming for 15minutes in the hot pan.

3. Once cooked cool the rice down in cold water in a sieve under the cold tap. Allow the rice to drain and then refrigerate until needed (This bit can be done in advance).

4. Put a wok or frying pan onto a hot heat.

5. Chop the spring onions and have the frozen peas ready to stir-fry.

6. Mix the eggs in a bowl with the sesame oil and a little salt.

7. To cook the egg-fried rice add 2 tablespoons of vegetable oil to the hot wok. Once it is nearly smoking add the cooked rice. Stir fry for 3-4minutes until the rice is hot.

8. Make a well in the rice in the middle of the pan and pour the egg mixture in and continue to stir-fry until the egg has cooked.

9. Finally add the peas and spring onions and fry for another 2-3 minutes. Add soy sauce if you wish at this stage too before serving.