Cooking with Andra

Crema catalana

From my trip to Barcelona :)

Ingredients: 750 ml skimmed milk, 1 tsp crushed fennel seeds, 1 cinnamon stick, 150 g caster sugar,zest from 1 lemon, zest from 1 orange, 2 whole eggs, plus 6 yolks, 40 g cornflour, 80 g brown sugar.

Put the milk, fennel seeds, cinnamon and 100 g of the sugar in a pan and bring to the boil.

Grate the lemon and orange and add it to the boiling milk. Take from the heat and let infuse for 10 -15 min.

Put the eggs, egg yolkes ans the rest of the sugar into a bowl.

Whisk for 30 sec.

Add the cornflour.

Mix well.

Slowly strain the milk through a sieve into the egg mixture stirring with the whisk all the time.

Cook the mixture over a low heat for 3 min, until thickened , stirring all the time with the whisk.
Pour the mixture into small dishes.

Leave to cool, then put it in the fridge for 2 hours.
You can serve it like that. or burn some sugar on top.

My garden

Still alive :)

Magnolia tree.

My landlord's former pet. I have to admit I cried when I first saw it, made me realise how lonely my life would be without those four little paws.

Gluten free macaroni and cheese

Ingredients: 550 ml skimmed milk, 25 g gluten free flour, 2 large garlic cloves , pinch of crushed chillies, 140 g Cheddar, 25 g Parmesan, 25 g gluten free breadcrumbs, 450 g cherry tomatoes, 200 g gluten free macaroni, 150 ml crème fraiche, salt and black pepper.

Mix 3 tbsp of the milk with the four. Heat the rest of the milk with the garlic until coming to the boil. Remove from the heat, sprinkle the chilli and leave to infuse.

Grate the cheeses.

Mix a handful of the cheddar into the breadcrumbs with a grind of pepper.

Boil the macaroni.
Preheat the oven at 190° C.

Return the milk to the heat, Add the flour. Bring to the boil, until thickened and smooth. Remove it from the heat. Add the parmesan and Cheddar. Add some pepper.
Add everything with the macaroni.