Читать книгу Rachel’s Food for Living - Rachel Allen - Страница 20

My sister and I absolutely loved this kind of cheesy pasta when growing up, and now I make it for my children. Sometimes I add chopped parsley. This can be prepared in advance and baked just before you are ready to eat.

SERVES 4–6

VEGETARIAN

375g (13oz) dried pasta, such as conchiglie shells, fusilli or macaroni

300ml (½ pint) single cream

125ml (4fl oz) vegetable or chicken stock

1 tsp Dijon mustard

150g (5oz) Gruyère cheese, grated

150g (5oz) Cheddar cheese, grated

50g (2oz) Parmesan cheese, grated

Freshly ground black pepper

MAKES 750ML (1¼ PINTS)

VEGETARIAN

150g (5oz) honey

600ml (1 pint) water

Juice of 4 lemons

TO SERVE

Ice

1 Preheat the oven to 180°C (350°F), Gas mark 4.

2 Cook the pasta according to the instructions on the packet. Drain.

3 Meanwhile, place the cream and stock in another saucepan and bring to the boil. Take off the heat and add the mustard, the Gruyère and Cheddar cheeses and half of the Parmesan. Stir to melt all the cheese. Season with some pepper (it may not need any salt). Pour into the drained pasta and stir to mix.

4 Pour into a 25cm (10in) square or similar rectangular ovenproof gratin dish and sprinkle with the remaining Parmesan cheese. When you are ready to eat, place the dish in the oven and cook for 15–20 minutes or until brown on top and bubbling around the sides.