Before you get all scared, this photograph is not a soup of any kind, it’s the macaroni and cheese I made as an antidote to the soup, which was odd. Wasn’t it Abraham Lincoln who said, “If you like that kind of thing, it’s the kind of thing you’ll like”? If not, then I said it, because this homily perfectly expresses the way I feel about the soup I invented today (vaguely inspired by a recipe in Hello! magazine, maybe that’s the root of the problem). I think it was good, if only I liked that kind of thing. But I don’t. And neither does John. So I passed it along to Becky, who is the sort of friend who will try something you preface with, “I didn’t really like it, so why don’t you have a go?” The jury is still out with their family, as I fear she may make everyone try it. The more tastebuds the better.
But before I go any further with that, my macaroni and cheese turned out completely wonderful, and I’m…
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(how many it serves is entirely down to you and your fellow diners: I counted on one head of garlic per person and it was about right)
4 heads garlic
4 tbsps olive oil
4 thyme sprigs
1 rosemary sprig
4 bay leaves
1 lemon cut into 6 wedges
salt and pepper
For the creamed goat’s cheese
6 oz goat’s cheese (a nice simple one without rind or ash)
3 oz double cream
1/2 tsp dried chili flakes
salt
Preheat oven to 400F, 200C. Slice the tops off the garlic heads about a quarter of the way down. Pack into an ovenproof dish in one layer. Drizzle over the olive oil and tuck the herbs and lemon around the heads, giving a squeeze of each of the lemon wedges as you do so. Season with salt and pepper. Place in oven and leave there for 10 minutes, then turn heat down to 250F, 170C for another 50 minutes. When the garlic comes out of the oven, tip the dish so you can spoon the now lusciously flavored oil over the heads. Set aside to cool slightly.
Meanwhile, cream the goat’s cheese with the cream,…
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