I have long held a great fascination for the horse and buggy people of North America. Amish, Old Mennonite, New Mennonite, etc. Their way of life appears to me to be like a beacon of gentleness and peace in the disturbed landscape of today's modern world. Amish people are not as modern as the Mennonites. They eschew anything modern, the Mennonites are a bit more progressive, but their way of life is still a lot gentler and more serene in many ways than our own.
I was instantly drawn to this recent cookbook written by Hope Helmuth of Hopeful Things. I've only just recently discovered her on Instagram and when I realised she had written a cookery book, I just had to have it to add to my much beloved collection of Amish and Mennonite Cookery Books.
This is a love that began when I was a much younger woman and mother, bringing up my own family. I collected the Food that Schmecks series written by Edna Staebler who lived in the Ontario Mennonite communities of South Western, Ontario, Canada in the Kitchener-Waterloo area.
They are simple books, filled with simple recipes, each one sounding quite delectable as the other, and I confess I have come to love many of them through the years as has my family. Sour Cream Apple Pie is one which we really love.
Another series of books I have really loved is the Cooking From Quilt Country books based on the television show of the same name, by Marsha Adams. I love these books so much that, although I had to leave my first copies back in Canada when I moved over here to the UK, I bought myself new copies to have here when I could.
I also have several books by Lovinia Eicher and her mother. Plus several Amish/Mennonite community cookbooks. Yes, their way of cooking and life are one of my great loves.
When I lived in South Western Ontario, in Georgetown, we would sometimes take ourselves to a very popular Mennonite restaurant in Saint Jacob called Anna Maes Bakery and Restaurant. Eating there was always a real treat. I never ever had a bad eating experience there and even my mother loved to go there with us when she was visiting.
I have been devouring Hope's new book. I think it is just lovely. It is filled with more than 150 delectably delicious sounding recipes, with beautiful photographs of each one. I do so love a cookery book with photos.
It is also a wonderful glimpse into the life of this sweet young woman and her family. She seems like someone you wouldn't mind having as a friend, and indeed I am quite sure she would always welcome you at her table. The recipes in the book are nothing fancy. They are simple and very traditional.
The kind of recipes that speak to our hearts of home and hearth and family and God.
I am ever so happy that I bought it and I have already ear-marked a few recipes to try. The Potato Nest Skillet is calling my name ever so gently as is the Old Fashioned Country Ham Pot Pie and the Cobbler Cake looks to die for.
This recipe for Slow-Baked Macaroni really intrigued me. A slow baked macaroni and cheese. Everything gets stirred together and baked in a covered casserole dish for a period of 3 hours in a very low oven. When I told my daughter about it, she said, ohhh, that's too long to cook macaroni, and yes one might think that it was, but it works. I wasn't so sure about it myself when I first took it out of the oven and then spooned it out, but here I am a week later . . . still thinking about it.
This is pure comfort . . . nursery food . . . not at all what you would expect from a casserole of macaroni and cheese. No, the macaroni is not al dente . . . I have decided that al dente can sometimes be over-rated. This is pure and simple, soft and oh-so-rich . . . as comforting as a mother's warm hug.
Not quite what I expected, but I have fallen in love with it. Do use full fat cheeses, that you grate yourself and full fat milk. This is not the time to count the calories. I used an artisanal strong cheddar. She uses a mix of Gouda and Cheddar . . . which would be extra ooey-gooey.
PrintSlow-Baked Macaroni
Yield: 6Author: Marie Rayner, adapted from Hope HelmuthOld fashioned and comforting. Not your traditional mac and cheese. This reminds me of nursery food. Its delicious.
Ingredients:
- 235g elbow macaroni, uncooked (2 cups)
- 2 TBS melted unsalted butter
- 2 tsp salt
- 245g grated strong cheddar cheese (2 cups)
- 1 liter of whole milk (4 1/2 cups)
Instructions:
- Preheat the oven to 115*C/235*F. Butter a 9 by 13 inch baking dish. Add the macaroni, melted butter and salt to the dish. Stir to coat well. Add the cheese and stir it all together again until thoroughly combined. Pour the milk over top. Cover tightly with a double sheet of aluminum foil.
- Bake in the preheated oven for 2 1/2 hours. Uncover and bake for a further 15 to 20 minutes until golden.
- Serve warm as a delicious side dish.
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it #EnglishKitchenCreated using The Recipes Generator
I cannot recommend this cook book enough. It is a pure delight. I have fallen in love with it and with Hope's blog. This is a sweet, sweet woman with a sweet, sweet family. If you are not already aware of her, it is time that you were. it is just what we all need in these strange and turbulent times we are living in.
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