Tipsy Tarts Deli

KIDS' FAVOURITES Gratinated Macaroni Cheese Ingredients   This creamy dish is a favourite with children and can be served as a main meal or as a side dish by adjusting the portions. Bèchamel Sauce 40g butter 40g plain flour 600ml full cream milk salt, pepper and nutmeg to taste 1 egg yolk 160g grated Cheddar 280g macaroni Method Bèchamel Sauce Heat milk in microwave (easiest) or on stove. Melt butter over low heat in a saucepan. Add flour and stir with a wooden spatula. Cook, stirring for about 5 mins or until the mixture becomes bubbly and turns whitish. Pour in hot milk and stir until thick. Add seasoning. Remove from heat and set aside for 10 mins to cool. Stir in egg yolk and half the cheese. Granite Cook the macaroni in salted water according to package instructions. Drain well. In a mixing bowl, combine macaroni and ¾ of the Bèchamel Sauce. Mix well and pour into a buttered, ovenproof dish. Top with remaining Bèchamel Sauce and sprinkle over the remaining cheese. Place o

PECAN PIE Ingredients Pre-made Short-crust pastry 4 Tbls butter 3 large Eggs, Slightly Beaten 1 Cup maple syrup 1/2 Cup granulated Sugar (dark brown for baking) 2 Tablespoons Flour 1/2 Teaspoon Salt 1 Teaspoon Vanilla 160g Broken pecans Preheat oven to 200 deg C Bake the crust first at 200 deg C for 10 mins. To stop the crust from fluffing up and rising, line with some foil and weight it down or you can just pop holes in it with a fork. Remember to turn oven down again to 135 deg C or if you're not experienced with pie shells don't bother with this step. Melt butter and mix remaining ingredients - blend really well (use electric beater if you have). Fold in pecans and pour into shell. Slow bake it at the low temp of 135 deg C to ensure even baking for 60 mins. Serve after fully cooled. I like to refridgerate it a bit after it has cooled.

Ingredients 500g mince 1 onion, chopped 1 clove of garlic tomato paste (one small tin of tomato paste) 15 ml Worcestershire sauce Italian herbs salt n pepper to taste 1 cup frozen peas 2 carrots, grated 6 large  potatoes for the mash Diluted Bisto for extra flavour Method Fry onions, garlic and red pepper till soft. Throw in the mince and cook till brown, adding salt, pepper, mixed herbs, tomato paste, Worcestershire sauce mixing in well. Add carrots and leave to cook. For the mash, boil potatoes till soft. Mash with a potato masher, adding 2 tblspn butter to the mash add milk as you would normal mash. Once mashed whisk with electric beater until smooth. 5 minutes before you are going to assemble your cottage pie, throw the frozen peas into the mince. Grease an oven proof dish with cooking spray. Pour the mince into the bowl, patting it down with a spoon and levelling it out. Add the mash on top of the mince and spread evenly. Put under the grill in the oven until the mash has