OK, it’s getting slightly out of hand now. I’ve moved on from toast in a big way and made another two meals. One involved cheese sauce. And I mean real cheese sauce that involves flour and whisking and things – not the one that you buy in a pot from Tesco.
My mate Mary (Berry) told me (via the medium of a recipe in one of her books), the trick is to use warmed – not cold milk – and that woman is obviously a genius. MummyW watched from the sidelines in a slightly twitchy way, all ready to have to sieve what we anticipated would be a very lumpy incarnation of something cheesy. But the sieve was not needed. Oh no. I created what MummyW declared to be a ‘perfect’ cheese sauce. I now feel I understand the terror of those MasterChef contestants when their food is sampled. I swear MummyW eeeked out the gap between tasting and verdict, imagining she was related to John Torode.
Even better, I managed to remove MummyW from the kitchen before I had the slight incident that involved having to wipe down the windows, window sills, wall and floor :)
So, I give you: Moussaka:
Orange Drizzle cake:
And quiche Lorraine:
And yes, I did make the pastry from scratch. But I admit that I also had a bit of help with the the complex job of sprinkling the cheese :)