Homemade Food, Recipes

Did someone say macaroni cheese?

When thanksgiving was approaching I was given the job of making the macaroni cheese for an American independence day celebration event, as a Brit did I really master this American dish?

It is difficult to get the perfect concoction for a simple dish, so I began with 3 versions of macaroni cheese as a trial.

I made a basic sauce for all three of these dishes;

  • melt 100g salted butter at a medium heat
  • add 3 tablespoons of flour, or until a roux is made (smooth brown sludge).
  • slowly add and stir in approx 250ml of milk and continue to stir until smooth
  • add 250g of fresh grated cheddar and stir until smooth
  • season to tastemacncheese23

In the picture above:

Top: The basic sauce combined with cooked pieces of chorizo mixed with cooked macaroni cheese and sprinkled with the herbed breadcrumbs.

Middle: Added 250g of grated red Leicester cheese to the basic sauce, coated the cooked macaroni pasta with this. Sprinkled with breadcrumbs seasoned with sage and rosemary herbs.

Bottom: Cooked macaroni pasta mixed with the basic sauce and added pancetta pieces which was also drizzled over the top then baked.

All cooked for 30 – 35 minutes in the oven at 180 degrees Celsius.

The meaty ones were most popular, but the one with the red Leicester cheese added some extra maturity and the crunchy topping was a total winner. For the final macaroni cheese recipe I took this in to account:


I used the basic sauce recipe but increased the quantities by 2.5 times, used extra mature cheddar, extra mature red Leicester and added pancetta.

Finally added a bread crumb topping with sage, rosemary, salt and pepper.


There were no complaints!


Japanese, Restaurant Review

Tomoe Japanese, Putney

Tucked away from the busy high street of Putney on Upper Richmond Road is a hidden gem; Tomoe. The amount of sushi restaurants have rapidly increased over the past couple of years, with a packet of sushi as easy to get your hands on as a packaged sandwich in a shop. However a lot of the sushi available is targeted towards popular taste buds and do not necessarily represent what Japanese sushi is. From outside Tomoe looks like a traditional Japanese restaurant and you are greeted in Japanese “Ohayō gozaimasu”, the menu is also written in Japanese with english translations. There is no baked sushi with extra cheese – but variations of sashimi and traditional sushi rolls. As well as plenty of main dishes, sake etc.

I shared a Chirashi which is a bowl of mixed sashimi (salmon, tuna, eel, sea bass, egg) on a bed of sticky rice with the usual trimmings of pickled ginger, wasabi and soy. This is delicious, approximately £20 for a small bowl.


Followed by a selection of sushi rolls, salmon, avocado, prawn tempura, salmon skins. All divine and freshly cooked. If seated upstairs you can watch the chef make the food.

For dessert you have the choice of Green tea or vanilla ice cream or a selection of red bean based mochi!


Overall an extremely good sushi place particularly if you enjoy sashimi and the more traditional vibe. However if you are planning to arrive in a group larger than 2, booking is definitely required!

** Just a sushi lover – not an expert **