Simple Summer Lunches

Simple Lunches 
for Simple Summers

As we have seen from the weather so far, this summer is going to be anything but predictable.

Best Mac 'n' Cheese

You can use any pasta you like for what is essentially baked pasta and cheese. We're using 'ziti' pasta which is softer than macaroni but still bakes firmly absorbing the sauce and all its flavours.

Cook, drain and cool your pasta (about 350 g) to the pack instructions. Pre-heat the oven to 180°C/gas mark 6 while you make the sauce.

For the cheese sauce, make your roux (2 tbsp of butter, 3 tbsp of flour), add 1 tbsp of Stokes Classic English Mustard, a touch of nutmeg and gently stir in a splash of white wine (50 ml) and 450 ml of milk. Simmer to thicken and add at least 250 g of strong Cheddar cheese, stirring gently until it melts.

Spoon the cooked pasta into a casserole dish and stir through 2 or 3 tbsp of Stokes Garlic Mayonnaise and a good 'metric dollop' of our Tomato or Bloody Mary Ketchup. The mayonnaise helps separate the pasta whilst infusing its gentle garlic aioli. The ketchup lifts the cherry tomatoes, half a dozen or so of which you're going to halve and add to the pasta too.

Pour the sauce over the pasta, helping it to sink in with a wooden spoon. Now, grate 50 g (at least) of Parmesan cheese over the top and bake for 20 minutes until bubbling, golden and delicious.

Tuna Mayo Baked Spuds

Baking sweet potatoes makes this a super-yummy Summer lunch.

Drizzle a little oil over your potatoes, sprinkle with a finger twist of sea salt and pop them on a baking tray into the oven, pre-heated to 180°C/gas mark 6 for up to 45 minutes (according to their size).

Meanwhile make a smaller quantity of cheese sauce, as above (using a third to a half of the ingredients) and mix it in a bowl with a tin of tuna (in springwater, drained), a small tin of sweetcorn (drained) and 3 or 4 tbsp of Stokes Real Mayonnaise, then season.

When the potatoes are suitably baked (crisp on the outside, soft in the middle), remove them and let them cool to that 'ooch, ouch' finger touch temperature.

Slice them open and scoop out half of the insides, adding the fluffy sweet potato to the cheesy, tuna filling, then spoon this tasty mixture back into the spuds. Fold the juicy curly best bits of kale leaves into the top and finish with a good grating of Cheddar cheese. Now, back into the oven for 15 minutes and enjoy your lunch.

The Lighter Bite

Aka - shop bought with thought.

This is all about taste. Smoked Trout fillets are thick, rich and meaty and half a fillet is often enough. This is half a fillet served with cooked beetroot and chicory.

Slice the chicory and toss it in Stokes Mango & Orange Dressing. Its peppery summer fruits balance the sharp bites of chicory. Smoked trout loves Stokes Creamed Horseradish Sauce almost as much as I do.

Try tempering its gentle creamy heat by mixing it with Stokes Real Mayonnaise or the beautiful velvet smooth aioli of our Garlic Mayonnaise.

With a slice of sourdough bread and butter, it's a simple Summer winner.

Enjoy the Summer Tastes of Stokes

Get 30 % OFF our Summer Dressings Trio - HERE

More foodie thoughts for the week:





Beer Marinades - 
chicken, beer & marinades. Love these sauces, flames and flavours - here.

Simple Sensations- 
it's amazing how so little can achieve so much in the quest for Food Made Betters - here.








So Chocolaty - 
try watching this video of Chocolate & Raspberry Brownies baking, without drooling - here.

If good food makes you happy
...adding Stokes will make you smile ;)

FOOD MADE BETTER 
www.stokessauces.co.uk

01394 462150