Cooksister | Food, Travel, Photography

Food, photos & faraway places

  • HOME
  • ABOUT
    • About me
    • Contact me
    • Work with me
    • Legal
      • Copyright notice & Disclaimer
      • Disclosure
      • Cookies and Privacy Policy
    • Press and media
    • Cooksister FAQs
  • RECIPES
    • Recipe Index – by course
    • Baking (savoury)
    • Braai/Barbecue
    • Breakfast & brunch
    • Christmas
    • Dessert
    • Drinks
    • Eggs
    • Fish
    • Gluten-free
    • Leftovers
    • Meat
    • Pasta & rice
    • Poultry
    • Pulses
    • Salads
    • Soup
    • South African
    • Starters & light meals
    • Vegan
    • Vegetables
    • Vegetarian
  • RESTAURANTS
    • British Isles restaurants
    • Dubai restaurants
    • France restaurants
    • London restaurants
    • Montenegro restaurants
    • New York restaurants
    • Pop-ups and supperclubs
    • Serbia restaurants
    • Singapore restaurants
    • South Africa restaurants
    • Sweden restaurants
    • Switzerland restaurants
    • USA restaurants
  • TRAVEL
    • All my travel posts
      • Austria
      • Belgium
      • Canada
      • Dubai
      • Cruise ships
      • France
      • Germany
      • Greece
      • Grenada
      • Hong Kong
      • Hotel reviews
      • Italy
      • Israel
      • Jersey
      • Mexico
      • Netherlands
      • Norway
      • Portugal
      • Singapore
      • Ski & snow
      • South Africa
      • Spain
      • Sweden
      • Switzerland
      • UK
      • USA
      • Wales
  • PORTFOLIO
    • Freelance writing portfolio
    • Speaking and teaching
    • Photography portfolio
    • Buy my photos

Luxury mac ‘n’ cheese pots

by Jeanne Horak on September 10, 2008 25 Comments in Pasta & rice, Presto Pasta Nights

luxury-mac-cheese-pots

You know how sometimes everybody likes something… except you?

I remember that at school everyone like liquorice… except me.  How I wished I could also buy those long black ropes of liquorice at the corner cafe and chew contentedly all afternoon… but sadly it was not to be.  Satan’s own shoelaces, if you ask me.

Or, more recently, how everybody loved Dan Brown’s The Da Vinci Code.  Me?  I thought it was a fun plot (done before and better in The Name of the Rose, though) peopled by the most ridiculously two-dimensional characters, and a thoroughly annoying, breathless and italics-laden writing style.

Mac ‘n’ cheese is another example – most people get a wistful look in their eyes at the mere mention of the dish, thinking back fondly to a warm, comforting nursery dish.  It’s good, honest food, right?  Noodles, cheese sauce, maybe the odd tomato slice on top for colour – can’t really go wrong, can you?

Well, sadly, that’s not the case.  You see, the problem with this sort of deceptively simple food is that people start to equate simple cooking with sloppy or lazy cooking, and I seem to have encountered my fair share of this over the years.  Mention mac ‘n’ cheese to me and I think of claggy, overcooked noodles gummed together like superglue; of cheese sauce that had never been near a piece of cheese; of dishes left in the oven until the cooked pasta had re-hardened to its uncooked consistency; or flavourless white-on-white gum that’s been microwaved to death.  I could carry on, but I don’t want to offend sensitive readers.

So suffice to say that when the BBC Olive Magazine asked me earlier this year to test a recipe for them, my heart sank when I heard the recipe was to be mac ‘n’ cheese.  But looking at the ingredient list, I felt the first vague stirrings of hope.  Three kinds of cheese, including Gruyere?  You mean like a cheese fondue?  Things were looking up.

Mac ‘n’ cheese (or macaroni cheese as I grew up calling it) is very popular in the USA, with some even claiming that founding father Thomas Jefferson invented it.  Although this is unlikely, he did serve it at a White House dinner in 1802.  A large part of the dish’s popularity is ascribed to Kraft’s introduction of its Kraft Dinner ready-to-prepare mac ‘n’ cheese in 1937.  The Kraft version received a huge boost during and after World War II when food was rationed and the Kraft version was seen as an affordable substitute for meat dinners.  In fact, the taste of this particular Kraft dish has become so ingrained in American tastebuds that people have been known to choose the Kraft version over a made-from-scratch mac ‘n’ cheese!

I’m afraid I’ve never had Kraft mac ‘n’ cheese so I can’t comment on the taste… but I can tell you about the mac ‘n’ cheese I made.  These little pots were a total breeze to make, and I love the idea of individual ramekins rather than a big dish.  They would be adorable to serve at a dinner party, and it’s dead easy to double the recipe and freeze a few ramekins for another time. The taste was the real surprise for me – it was like having a cheese fondue that a few noodles had strayed into – perfectly heavenly!  The combination of full-flavoured cheeses and wholegrain mustard means that nobody can describe these as being lacking in flavour, and there is enough cheesy sauce that they aren’t remotely dry.

In a nutshell, it’s nursery food, dressed in a new outfit and all grown up.  And if it can convert me, it will absolutely delight all the rest of you who are already mac ‘n’ cheese fans 🙂

LUXURY INDIVIDUAL MAC ‘N’ CHEESE POTS (serves 4)

Ingredients:

30 g butterMacNCheese2
30g plain flour
850ml milk
1 clove garlic
1 tsp Dijon mustard
200g mature Cheddar
100g Gruyere
50g Parmesan or Grana Padano
250g macaroni

Method:

Melt the butter in a pan and stir in the flour.  Keep cooking and stirring for about 3 minutes, then gradually whisk in the milk to make a smooth sauce.  Add the garlic, simmer for 4 minutes , then remove the garlic. Add the mustard, cheddar Gruyere, half the Parmesan and stir until melted.  Season to taste with salt and pepper.

Pre-heat the oven to 220C.  Boil the macaroni until just al dente. then rinse under cold water and drain well. Mix with the sauce and divide between 4 small ovenproof dishes.  Scatter over the remaining Grana Padano, then bake for about 15 minutes until golden and bubbling.

I’m submitting this recipe to Ruth over at Once Upon a Feast as my very first entry into her weekly Presto Pasta Nights event – do be sure to check out the round-up on Friday!

Other bloggers loving mac ‘n’ cheese include:

  • Paulchen’s Foodblog who made my recipe!
  • Alanna at A Veggie Venture made butternut mac ‘n’ cheese
  • Anne of Anne’s Food made classic mac ‘n cheese
  • Kalyn of Kalyn’s Kitchen made low-carb mac ‘n’ cheese
  • June at Thyme for Food made mac ‘n’ cheese with ham
  • Bellini Valli at More than Burnt Toast made grown-up mac ‘n’ cheese

More deliciousness for you!

  • Pattypan squash pasta with capers, chilli and ParmesanPattypan squash pasta with capers, chilli and Parmesan
  • Slow-roast tomato and zucchini pastaSlow-roast tomato and zucchini pasta
  • Smoky cheese, pepper & chipotle Mexican quesadillasSmoky cheese, pepper & chipotle Mexican quesadillas
  • Creamy broccoli, semi-dried tomato and chicken pastaCreamy broccoli, semi-dried tomato and chicken pasta

Never miss a Cooksister post

If you enjoyed this post, enter your e-mail address here to receive a FREE e-mail update when a new post appears on Cooksister

I love comments almost as much as I love cheese - so if you can't leave me any cheese, please leave me a comment instead!

« Potato salad with apple and thyme
Rhubarb and ginger clafoutis »

Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Bellini Valli says

    September 11, 2008 at 3:03 pm

    Yes great minds do think alike Jeanne:D..we even both have Gruyere:D

    Reply
  2. Diane says

    September 11, 2008 at 3:09 pm

    Hi Jeanne–
    Sounds scrumptious! I’ve had Kraft mac-n-cheese and it’s nothing to write home about–I guess it all depends on what you grew up on. I grew up on “real” macaroni cheese, so packaged products just don’t cut it in my humble opinion. Btw…I think that Ikea’s macaroni cheese is pretty darn good, as crazy as that may seem!
    Diane

    Reply
  3. Antonia says

    September 11, 2008 at 3:42 pm

    I love macaroni cheese but agree it has to be done properly. Mustard is key, in my book. I love the idea of serving them in ramekins too – they’d make great dinner party starters like you suggest.

    Reply
  4. Pim says

    September 11, 2008 at 4:14 pm

    I’m with you on not always liking something everyone else likes. That book The Alchemist for example–horrendously predictable and brimming with the worst cliches that are only vaguely philosophical.
    I’ll eat this mac and cheese though.

    Reply
  5. ELRA says

    September 11, 2008 at 4:16 pm

    Absolutely luxe Mac “N” Cheese!
    Never made Mac “N” Cheese before since it doesn’t really sound too appetizing to me! But I must say that after looking at the ingredients, especially with Dijon mustard, I couldn’t reject your luxe mac n cheese!

    Reply
  6. Anthony Silverbrow says

    September 11, 2008 at 4:31 pm

    I love it in ways I can’t even begin to mention. The ultimate indulgence being mac n cheese and chips – sick I know but oh so good.
    I’ve still never made it, but you’ve inspired me, I gonna do it – at some point.
    Cheers for pointing out the date mistake on my Slow Food piece, duly amended!

    Reply
  7. courtney says

    September 11, 2008 at 6:13 pm

    I love the concept of pots for portion control. I love to drizzle some black truffle oil on top.

    Reply
  8. Darius T. Williams says

    September 11, 2008 at 6:46 pm

    Let me just tell you – I’m a macaroni & cheese aficionado…and you did a great job here! Mac and cheese is a southern staple and a regular in my diet!
    -DTW
    http://www.everydaycookin.blogspot.com

    Reply
  9. Peter says

    September 11, 2008 at 6:59 pm

    Always have, always will luv Mac n’ Cheese. I would like to sample each the dishes being made today!

    Reply
  10. _ts of [eatingclub] vancouver says

    September 11, 2008 at 7:37 pm

    I love this line:
    “I could carry on, but I don’t want to offend sensitive readers.”
    😉

    Reply
  11. Nilmandra says

    September 11, 2008 at 9:47 pm

    I’ve just moved to Vancouver and was commenting to someone at the supermarket (at an aisle with Kraft’s Mac and cheese) that I’ve never had Mac and cheese before. I got to try this recipe!

    Reply
  12. Lydia (The Perfect Pantry) says

    September 11, 2008 at 10:54 pm

    Mac and cheese is so rich that a small portion would be perfect. I love the idea of making these in ramekins. Oh, and Kraft macaroni and cheese? It’s definitely not the taste that we love from childhood — I think it’s the bright orange color!

    Reply
  13. neil says

    September 11, 2008 at 11:58 pm

    My daughter was having a fling…with instant mac ‘n’ cheese. This father intervened and broke up the relationship with a properly made one. A girls gotta have standards!

    Reply
  14. Susan from Food Blogga says

    September 12, 2008 at 1:33 am

    I’m so relieved to hear I’m not the only one who isn’t in love with mac ‘n cheese. Especially in the States, it’s practically sacrilege to say you don’t love mac ‘n cheese. Your luxury version, however, could make me a convert. 🙂

    Reply
  15. ExAfrica says

    September 12, 2008 at 2:19 am

    OK – I do admit that since we moved to America the child has developed sort of a thing for Mac -n- Cheese. Quite a big thing, in fact – it must be something in the water! But I gave in to the instant stuff! (Organic, mind, but not the same as home made). And at restaurants here – they only serve Kraft – so she has unfortunately experienced that, much to her delight! I will make this over the weekend – I need to turn the child around before it’s too late!

    Reply
  16. nina says

    September 12, 2008 at 4:36 am

    I love Mac-n-cheese, but have never made the normal stick-to-your-palate kind. I think I am pretty good, but sadly hubby still prefers his mom’s, and trust me I think you have described her version in the first half of your post…..sad isn’t is!!! I love the edition of Gruyere and mustard.Will try soon and let you know if I could convert Hubby!

    Reply
  17. grace says

    September 12, 2008 at 8:15 am

    let me assure you–you’re not missing out by not having tried kraft mac & cheese. ick. meanwhile, how cool that you got to test a recipe for olive, and how fortunate that it turned out to be so awesome! 🙂

    Reply
  18. Stephanie says

    September 12, 2008 at 11:18 am

    Oooh…I’m definitely in the pro-cheesey pasta camp. And yeah, you can do some amazing things with it. We often do what we call ‘cheese drawer pasta’, grating up all our odds and ends and boiling up remainders of pasta. Good stuff, though never replicate-able.
    And have you ever used cheese tortellini with your fondue? Heavenly.

    Reply
  19. Jan says

    September 12, 2008 at 11:55 am

    I’m liking the dijon mustard you’ve added and I love mac n cheese!
    This is reminding me I haven’t made it for a while. Yours looks extra yummy! Fantastic photos as always.

    Reply
  20. Ruth says

    September 12, 2008 at 12:35 pm

    So glad you finally decided to share a pasta dish with Presto Pasta Nights. And I do hope you plan on sending more our way.
    Mac ‘n cheese is one of those dishes that when made well…and your’s sounds awesome…it’s the most comforting meal in the world. On the other hand…there’s nothing less appealing than hard as a rock, or thick as wallpaper paste version.

    Reply
  21. Deeba says

    September 12, 2008 at 1:21 pm

    *SWOON* it looks SO DELICIOUS. It’s what goes in that matters & the hand that stirs…LOL. Yes, I think it’s just right for grown-ups & the small ramekins seem perfect. I’m with you on the Da Vinci Code; could never figure out what the hoo-haa was all about. Also am very much with Pim on The Alchemist…
    This Mac ‘n’ Cheese is now a different story altogether…rewritten yummily!

    Reply
  22. Angela says

    September 12, 2008 at 11:12 pm

    Mmmm… this does look good, Jeanne. And I’m glad that you’ve been converted over to the macaroni cheese camp! Try adding some garlic-infused breadcrumbs to the top for some amazing crunch, or–my favourite–some broccoli seared in garlic oil. Hmm, I sound a bit garlic-obsessed, don’t I? Both are divine, though!

    Reply
  23. jude says

    September 15, 2008 at 1:48 am

    I totally agree with simple comfort foods being synonymous with sloppiness. Gotta treat any type of food with respect no matter how humble it is, right?

    Reply
  24. Anne says

    September 15, 2008 at 7:46 am

    Oh, this looks so yummy! I’m a big mac & cheese fan.. although I have to admit I’m probably a bit addicted to the kraft version. I know it’s bad, I know… 🙂

    Reply
  25. Astrid says

    October 7, 2008 at 3:29 pm

    Yuuuuummmmmmy! I made mac’n’cheese for the first time with your ecipe and we loved it. It was very very yummy! Thanks for sharing Jeanne!!

    Reply
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Never miss a Cooksister post!

Enter your address to subscribe via e-mail

Search over 500 recipes

Recently on Cooksister

  • Roasted Brussels sprouts with chorizo & hazelnuts
  • Myristica Grenadian supperclub
  • 8 favourite Singapore food experiences
  • Sticky spiced plum upside-down cake and 16 years of blogging
  • IT restaurant
  • Plum and peach flapjack crumble [GF]
  • The White Horse Inn, Sutton
  • Patron Cave a Manger (Review)

Archives by month

Archives by category

Popular posts

Peppermint Crisp fridge tart - a South African treat
Oxtail and red wine potjie
Gem squash 101: how to find them, how to grow them, how to eat them!
How to sautée Brussels sprouts
Roosterkoek - a South African braai essential
Beef, broccoli and udon noodle stir fry from "The Japanese Larder" by Luiz Hara

Featured on

Also available on

cooksister

Jeanne | Stylish food & travel


Are you a cook... or a baker?
I fall firmly into

Are you a cook... or a baker? 
I fall firmly into the "cook" category. Baking is too precise, too fiddly - and best left to those with an affinity for it, I always say! But every now and then, only a cake will do. Say, for example... when you celebrate your blog's SIXTEENTH birthday!! 🎉🍾 Yes, last month Cooksister.com turned sweet sixteen, and to celebrate I baked this sticky spiced plum upside down cake. It's a very forgiving recipe and it's worth every single calorie 😁. Click on the link in my profile to see the recipe or save this post so you can find it later: https://www.cooksister.com/2020/06/sticky-spiced-plum-upside-down-cake.html

"Twenty years from now you will be more disappoint
"Twenty years from now you will be more disappointed by the things that you didn't do than by the ones you did do. So throw off the bowlines. Sail away from the safe harbor. Catch the trade winds in your sails. Explore. Dream. Discover." - Mark Twain

Anybody else got Lockdown Itchy Feet Syndrome...?? If it isn't an official disorder,  it certainly should be!

I have always been a dreamer, a planner, an explorer. Few things excite me more than stepping onto the soil of a country I have not visited before. When I am going through tough personal times, my go-to self-help therapy has always been to arrange a trip - to throw off the metaphorical bow lines and sail away to a new adventure. 
But then... Corona 😞  I can honestly say that I am enjoying working from home; enjoying having the time to run every day; enjoying cooking proper meals; enjoying my own company; enjoying the lack of FOMO. But OH MAN, I miss travel. 
This image was taken 2 years ago in St George's, Grenada - my first visit to the Caribbean but  certainly not my last. This photo has me dreaming of the day I can throw off those bow lines and travel again... How are you dealing with the lack of travel during this time?

Am I the only one feeling faintly sad at all the S
Am I the only one feeling faintly sad at all the Spring bulbs that were planted last year that have been flowering in parks and public gardens with nobody (or fewer people, anyway...) around to admire them? Spare a thought for the gardeners at Holland's famous Keukenhof who planted SEVEN MILLION bulbs last winter in preparation for the garden's annual 2-month opening... but because of Covid-19 Keukenhof did not open at all in 2020. 
But the good news is that for the first time in its history, Keukenhof was virtually open this year, meaning you can enjoy the best of the Spring flowers virtually, from the comfort of your armchair.  Keukenhof posted an amazing series of videos to their YouTube channel featuring magnificent 360 degree tours of the 2020 flowering bulbs; a run-down of the best photo spots; talks by various Keukenhof gardeners; and even a visit from Spongebob Squarepants!  You can check out their YouTube channel here https://bit.ly/2WWkahW. Or you can visit my blog  https://bit.ly/2zMgrLL  to see more of my Keukenhof images like this one of a river of tulips from when I visited a few years ago.

Have you visited Keukenhof?  What were your favourite Spring flowers? ⚘⚘⚘

When people tell me they don't like Brussels spro
When  people tell me they don't like Brussels sprouts, my inner voice always cries out the same response: oh honey, you're just doing it wrong! Sesame ginger sprouts are nutty, zingy and delicious - the opposite of the overcooked grey stinky sprouts of your youth, and so easy to make! 🔖 Remember to save this post so you can make the recipe later! The recipe is also on my blog - click the live link in my profile. 
For 4 people you need:
500 g Brussels sprouts, trimmed, halved and cooked (I roast mine in a hot oven)
1 x 2cm piece of ginger cut into fine matchsticks
2 Tbsp sesame seeds, toasted
1 Tbsp canola oil
2 tsp toasted sesame oil
Salt & pepper 
Heat the oil in a non-stick pan and fry the ginger till fragrant. Add the sprouts, mix well and heat through. Remove from heat, add the sesame oil, season and serve topped with toasted sesame seeds.

Did you know that 6 February is Waitangi Day, the
Did you know that 6 February is Waitangi Day, the national day of New Zealand? .

I am marking the occasion with this photo was taken just over 3 years ago on the shores of beautiful Lake Pukaki on the South Island, looking across at Mt Aoraki.  I loved my visit and planned the trip completely independently – here are some tips for anybody thinking of visiting the South Island. .
🔖Click “save” to bookmark these tips for later! ➡️ 1) Take more time than you think you need. In a week you will barely scratch the surface of the South Island - I would say 2 weeks is a comfortable amount of time. ➡️ 2) Don’t assume that summer means hot weather! Even in December (the height of summer) temperatures peak at about 21C in Christchurch. Pack layers. ➡️ 3) Do spend time in Queenstown. It is stunning and one of my favourite places I have ever visited – great for hiking in summer, skiing in winter, sailing on the lake, adventure sports and a base for many surrounding natural attractions. ➡️ 4) Take day trips from Queenstown to Milford Sound and the Franz Josef glacier (but be aware that the weather is often not great). ➡️ 5) Take a road trip! The roads are excellent and generally empty – and it means you get to pose in places like the shore of Lake Pukaki 😊 .
Have you visited New Zealand’s South Island?  Would you like to?  Let me know in the comments!

"Don't just stand there, let's get to it: strike a
"Don't just stand there, let's get to it: strike a pose there's nothing to it!" (Madonna)

Nicole Kidman's is both hands on hips. Meryl Streep's is only left hand on hip. Victoria Beckham's is right hip out, left foot forward (and no smile!). Mine started as a joke many years ago - the earliest evidence I have is from 2005 😎 Do YOU have a signature pose? Tell me in the comments or DM me a pic!

This particular pose was struck on the @chateaulhospitalet estate in the Languedoc, looking out over @gerardbertrandwines vineyards all the way to the Mediterranean. You can read all about my stay there now on the blog - click on the live link in my profile

Even if you are not a French speaker as such, you
Even if you are not a French speaker as such, you may be surprised by the number of French words you already know: rendezvous, entrepreneur, souvenir and ricochet need no introduction. All have been adopted into English wholesale, with their original French meaning and spelling. Perhaps they should apply for settled status post-Brexit... But sometimes a word’s literal translation in French bears no resemblance to what the word has come to mean, such as canape. Although we know the word as meaning a small piece of pastry or bread with a savoury topping served at drinks receptions, the literal translation is a decorative antique sofa. When a clever chef first came up with the idea, the topping was thought to sit on the bread or pastry like a person reclining on a sofa, and the snacks came to be known half-jokingly as canapes. Fact! 
I enjoyed these very elegant canapes (LOVED the lacy little potato lattices!) with Code Rouge sparkling wine before a jazz dinner at Gerard Bertrand’s flagship wine estate Chateau L’Hospitalet in the Languedoc.  The dinner was as  spectacular as the canapes and you can read all about it on my blog now – click the live link in my profile above.

The Christmas decorations may be long gone, but Ol
The Christmas decorations may be long gone, but Old Spitalfields Market where this photo was taken is very much open and is one of my favourite London markets. Here are my top tips for visiting Old Spitalfields:

1.  The closest station is Liverpool Street which is only a 5 minute walk from the market.
2. It's open daily, with over a hundred stalls, but on Wednesday the focus is on fashion & on Thursday the focus is on antiques & vintage.
3. The busiest day is Sunday - get there early to beat the crowds!
4. Make sure you sample some of the excellent street food on offer - I love the 8-hour pulled pork bagels from Dirty Bagel, topped with cheese melted by blowtorch in front of your eyes; or the traditional raclette at Abondance.
5. Don't forget to check out the amazing Shoreditch street art in the area around the market, either on a tour or self-guided walk.
6. The Truman Brewery just east of Spitalfields hosts a massive collection of vintage clothes stalls, and more street food - don't miss it!

Thanks @meetakwolff for the 📸

"You're off to Great Places! Today is your day! Yo
"You're off to Great Places! Today is your day! Your mountain is waiting so... get on your way!" (Dr Seuss)

How are you starting the new decade? Staring at the mountains ahead, worrying about how hard they will be to climb and whether your shoes will be comfortable and whether it is going to rain along the way? Or striding confidently towards the mountains ahead, looking forward to the fresh air filling your lungs and the sense of purpose as your legs carry you ever higher, and relishing the prospect of an amazing view from the top?

There is no finer metaphor for life than a walk in the mountains and I have already made my choice as to how I plan to tackle the mountains of 2020. What's your choice? 
Wishing you all a very happy new year and amazing views from the top of every personal and professional mountain that you climb!

This particular mountain is in the Austrian Alps where I hiked last summer. Thanks to @thepassionatecook for the 📸!


Follow me on Instagram


This error message is only visible to WordPress admins

Cooksister

Follow Jeanne Horak-Druiff's board Recipes by Cooksister on Pinterest.

The South African Food and Wine Blog Directory

Foodies100 Index of UK Food Blogs

See my Recipes at Feastie

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since 2004. She is a popular speaker on food photography and writing has also contributed articles, recipes and photos to a number of online and print publications. Jeanne has also worked with a number of destination marketers to promote their city or region. Please get in touch to work with her Read More…

Latest Recipes

Brussels sprouts with chorizo & hazelnuts
Plum upside down cake
plum flapjack crumble
Sesame ginger Brussels sprouts
Jersey-royals-salmon-salad2 © Jeanne Horak 2019
Beef-Udon-noodle-stir-fry-title
P2PIrelandRhubarb © J Horak-Druiff 2013
Blood-orange-halloumi-salad-title

SITEMAP

Home

Contact

About me

Recipe Index

Restaurant Index

Copyright & Disclaimer

Cookies & privacy policy




blog counter

© 2004 - 2021 · Jeanne Horak unless otherwise stated - ALL RIGHTS RESERVED. You may not reproduce any text, excerpts or images without my prior permission. Site by RTW Labs

Copyright © 2021 · Cooksister on Genesis Framework · WordPress · Log in

Cooksister cookie consent
We use cookies to ensure you receive the best experience on our site. If you continue to use this site, you are agreeing to our terms and conditions. Accept
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.