We were asked by Maille to try some of these mustards in this lovely gift set.
* Mustard with white wine and Mirabelle plums and plum brandy
* Mustard with white wine, Perigourd chestnuts and a touch of orange
* Mustard with white wine,Brittany Shallots and Hazlenut.
This box can be purchased here.
Boxed gift set
One of the jars
More recipes can be found here
Ingredients for the mac and cheese.
Pasta, mustard, caulieflower, peas, flour, butter, milk and cheese.
1 head cauliflower, broken into pieces
2 tbsp plain flour
2 tsp mustard – the orange and chestnut was used Maille was used.
100g cheddar, grated
Peas – two hand fulls
Cook the macaroni following pack instructions, adding the cauliflower for the final 4 mins.( I added some peas here too).
Melt the butter in a pan, then stir in the flour and mustard and cook for 2 mins. Gradually add the milk, stirring all the time to get a smooth sauce. Add three-quarters of the cheese and some seasoning to the sauce.
Drain the macaroni and cauliflower and stir into the cheese sauce. Transfer to an ovenproof dish, then sprinkle over the remaining cheese and flash under a hot grill until golden and bubbling. Serve with a green salad, if you like.
The second meal was a tortilla at the weekend. Another easy to make meal.
We used frozen peppers here. About two handfuls. Fried lightly. Then about four previously cooked sliced potatoes were added to fry.We added the Maille hazelenut mustard. We choose this one as it was quite strong with the taste of shallots and earthy.
After this six beaten eggs were added as well as some sliced chorizo. Once the tortilla “set” it was placed under the grill to cook further.
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