So this is tragically the final savoury post from me for D.S. Tear. I've had so much fun creating these posts, it sure is hard to say goodbye. I want to keep things true to form with this final recipe; easy, no fuss, but inspired with good times in mind.
We're ending on a July high - the parks (in London) have been completely overwhelmed. I trust it must be the same around the rest of the county. There has never been a better time than to have a party outdoors. You can be Queens (and kings) of the parks, supping on bubbly things. Not wanting to sound too sensible here but you'll need a few carbs to balance out the bubbles, and this mac and cheese picnic loaf will sort you right out.
I found myself eating cold spaghetti carbonara out of the fridge the other night — no judgement. I resolved there and then that cold spaghetti should be elevated to al fresco eating, not shameful secret eating. So here it is - mac and cheese, baked in a loaf tin and sliced.
By mixing cooked (or leftover) spaghetti with cheese, ham and eggs and baking it all makes for a dense, creamy slice of the spaghetti pie. Its structural integrity means it's perfect for picnic parties. Don't hold back on the cheese and ham, and throw in whatever you like; sun blushed tomatoes, olives, herbs etc.
Note — if you have any left over, take it home, fry (or griddle) each slice in butter, top with a fried egg and put some chilli sauce on the side. Pure filth, but when has that ever been a problem?
Spaghetti Pie (serves 8 at a picnic)
Preparation Time: 15mins
Cooking Time: 1 hour
You will need:
- 500g spaghetti or macaroni
- 3 eggs, beaten
- 200g feta cheese, crumbled
- 100g gruyere cheese, grated
- 200g crème fraîche
- 2 garlic cloves, minced
- a handful of ham, finely chopped (I used parma)
- 1 tbsp olive oil
- Pre-heat the oven to 160C/325F/Gas 3. Cook the spaghetti for 8 minutes, or until al dente. Rinse under cold water to cool it down.
- Beat the eggs in a bowl, crumble in the feta, gruyere, crème fraîche, garlic and ham. Toss the spaghetti through and season well.
- Lightly olive oil your baking tin (a loaf tin works well) and add the spaghetti, push it down a little so it's densely packed.
- Bake for about an hour. Leave to cool, then turn out and slice.