It modges up into a thick, creamy dessert to eat with a spoon, I made it at the end of Induction and nearly died and went to heaven, imagine a cross between vodka and a gooey lemon cheesecake topping

oh I am and my god I want some now!!

mascapone cheese is as dangerous as peanut butter for me.its just toooooo nice and i can eat the whole tub at once!!.daren,t buy it.it calls to me from the fridge saying eat me, eat me.

You can make a really good cheese sauce that has some veggies in too and it goes great with chicken.

25 grams butter
25 ml olive oil
1-2 cloves chopped garlic
1 onion finely chopped
8 to 10 asparagus spears chopped 2-3cm lengths
250 grams closed cup mushrooms
250 mascapone cheese
100 grams grate parmesan

Gently fry garlic in a little olive oil and butter. Add onion until soft then add asparagus for 5 mintutes. Add button mushrooms until cooked then take of the heat and add mascapone and parmesan.

This should cover at least 4 chicken breasts or maybe six. I have started dicing my chicken and frying it then addind to the sauce so that I can frezze portions.

This is great on its own if you are a vegetarian and is great over chicken breasts.

This is going to sound strange, but is very good!

Mix together two cups shredded chedder in a bowl (400 gr) with 1 cup mayo, a couple Tbls Grey Poupon, and a Tsp of Garlic powder. Place in microwave and heat until melted. Give it a good stir and use on any veggie you want. Especially great on Broccoli and Cauliflower. I have to check with my friend who gave me this recipe, but I think it is accurate!

Shelly, what on earth is Grey Poupon, this is something I've never heard of!

Heeheehee, sounds a bit nasty, doesn't it? It is french dijon mustard...

Thanks for clearing that up, the recipe still sounds unusual but I'll give it a go!

Well, I concocted a stupendous cauliflower cheese using an amalgamation of various suggestions - finished off in the oven as Ebbie said. It was fabulous. So glad Kelly asked about Grey Poupon - sounded quite intreiguing (?spelling). Slightly disappointed to discover its only mustard Thanks so much everyone - your ideas are inspiring.

Vanessa

Glad the caulicheese was good. I'm a mascapone cheese person for cheese sauce, just as Ebbie described.

Everything sound interesting.
I take heavy cream and heat add my cheese to it. Stir on a low flame until all cheese is melted and yummy.

Nancy

I made another cauliflower cheese, this time with ricotta and I used a garlic and chive mustard to make the sauce - it was delicious. I had it with a pork chop - wow! Fab meal. It feels soooo decadent eating this on a "diet". Induction has its advantages

we make cheese sauce with cheddar grated with the tiniest wholes, whole milk, and butter first you put the milk, and butter in a sauce pan a heat it up, then slowly add the cheese stiring so it does not burn on the bottom, then you can add bits of baccon or sausage, I make this for BF I cant have the LC noodles YET!

OK, I made the mayo/cheese sauce last night and it was sooo good! I talked to my friend and the only difference between my recipe and hers is that I doubled the recipe (look to my post above) and used one clove crushed garlic instead of her recipe that called for onion powder. Really had the texture of a true cheese sauce made with a flour-based rue.