Time for a little Macaroni & Cheese

PastaPasta is an integral part of Italian cuisine and is so popular that restaurants are unlikely to miss it in their menus. Pasta is generally made from an unleavened dough of a durum wheat flour mixed with eggs/water and formed into various shapes or sheets, then cooked and served usually with an accompanying sauce. Pastas may be divided into two broad categories, dried pasta and fresh pasta. One such pasta that comes to my mind is the macaroni pasta also called as elbow pasta by kids. Macaroni pasta usually does not contain egg. The curved shape is made by different speeds on each side of the pasta tube as it comes out of the machine.Pasta is generally a simple dish, but comes in large varieties because it is a versatile food item. Some pasta dishes are served as a first course in Italy because the portion sizes are small and simple. The servings are usually accompanied by a side of meat. Pasta is also prepared in light lunches, such as salads or large portion sizes for dinner. An ideal pasta dish has three parts: First is the pasta itself available innumerous shapes, second is the accompanying sauce and third is the garnish of the dish. Also pasta is served with some condiments like oregano herb, parmesan shavings, olive oil to enhance the taste according to one’s own choice. Pasta sauces vary in taste, colour and texture. When choosing which type of pasta and sauce to serve together, there is a general rule that must be observed. Simple sauces like pesto are ideal for long and thin strands of pasta while tomato sauce combines well with thicker pastas. Sauce should be served equally with its pasta. It is important that the sauce does not overflow the pasta. Macaroni and CheeseServes 2IngredientsMacaroni pasta 400 gmOlive oil 2 tbspButter  30 gmFlour  2 tbspMilk  500 mlParmesan cheese 4 tbspCheddar cheese 4 tbspSalt  to tasteWhite pepper powder to tasteBasil leaves to garnishCream  2 tbspMethodBoil the spaghetti in water with 1 tbsp of oil and salt.Cook till pasta is al dente (just cooked with centre of the pasta slightly raw to bite).Drain and add 1 tbsp of oil to prevent it from sticking.Meanwhile melt the butter in a medium sauce pan and add flour and cook stirring for 1 minute over medium heat.Gradually add milk, stirring with a whisk until smooth.Stir gently until the mixture comes just to the boil, then reduce heat and simmer for 2 minutes. Remove from heat, add grated cheese.Pour cheese sauce over the pasta and stir until well coated.Season with salt and white pepper to taste.Serve immediately sprinkled with basil leaves.Pineapple Upside DownPineapple Upside Down is a classic cake that was invented in the early 19th century as a result of development of several convenience foods that gave the housewife sometime to make a pretty and delicious cake. To explain an upside down cake is a cake that is baked in a single bake pan and then the cake is served upside down while serving. This cake uses an age old technique that started long time ago when cakes were cooked in cast iron skillets. It was easy for the cook to add the sugar and fruit at the bottom of the pan and simple cake batter on top and cooking it over fire. Once the cake was cooked it was flipped onto a plate as a natural way to show the beautifully set caramelised fruit on top of the cake.The Pineapple Upside Down also gained popularity when a pineapple ring cutter machine was invented and same sized pineapple rings were available as a convenience food over the shelf at hypermarkets. IngredientsFlour  200 gmPineapple slices 6 noSugar  150 gmButter  200 gmCastor sugar 200 gmEggs  4 noBaking powder 1 tspBaking soda 1/3 tspVanilla extracts few dropsPineapple juice 3 tbspButter  to greaseGlazed cherries 8-10 noMethodPreheat the oven at 200 degree Celsius and grease a torte tin (9x8 inches approximately) with butter.Sprinkle 2 tbsp sugar evenly in the tin and arrange the pineapple slices to make a circular pattern. Fill each pineapple ring with cherry and in the space between the pineapple rings. Sift flour with baking soda and baking powder and keep aside.Cream butter and sugar till the sugar is dissolved.Add egg, vanilla extracts and continue to mix, gradually add the flour mixture and make a smooth batter.Add some pineapple juice to make the batter smooth and thin a little.Pour this mixture carefully over the cherry studded pineapple rings and spread it gently.Bake for 25-30 minutes and then ease a spatula around the edge of the tin, place a plate on top and turn it upside down.Portion and serve as required.* Tarun Kapoor is executive chef at Doha’s Horizon Manor Hotel. Send your feedback to: exe.chef@horizonmanor.com