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26-06-2013 11:03 #21Senior Member
- Join Date
- Jul 2010
26-06-2013 18:17 #22
Bechamel sauce, if you want a basic white sauce is tricky. Took me a while to understand the consistency I was looking for.
I work on about 50g butter, melt that in a saucepan. Add 2 tablespoons plain flour and mix so it is a paste. Heat needs to be medium here. If the mixture is sticking and looks dry, you need more butter. It needs to look pasty. Cook that for a couple if minutes to get the craw flavour out. If it goes brown, it has gone too far for a white sauce, but is used for other sauces. If brown it is called a brown roux. If still creamy it is just called a roux.
Add milk. About 500 ml. Some people say make sure the milk is warm. Sometimes to take it off the heat and gradually add as you stir. You want no lumps. If there are lumps, use a whisk until smooth. (Technically books say no whisk as it can activate the gluten in flour and make sauce tough, but a bit if whisking never hurt my sauces).
Heat gently until simmering, stirring ALL the time with a metal spoon. Then turn heat down and simmer for 5 or 10 minutes. Stir occasionally.
Add salt, nutmeg if you wish, and pepper. Cheese, if you want a mornay sauce.
Can be used for bechamel for lasagne, cheesy for mornay, use different cheeses for Mac and cheese. Add mustard for a white sauce with corned beef b
Last edited by moongazer; 26-06-2013 at 18:37.
26-06-2013 19:22 #23Senior Member
- Join Date
- Jun 2010
I got sick of the cost of museli bars so after trialing a few different recipes I finally found one that works. I'll post again when I find it.
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26-06-2013 19:51 #24
26-06-2013 20:24 #25
This is a mega easy tuna mornay recipe
1 medium onion
2 heaped tablespoons plain flour
570 ml milk
1 cup cooked rice
425g can tuna
1 teaspoon curry powder
salt and pepper
Melt butter in a saucepan, add finely chopped onion. Saute until translucent.
Add flour and curry powder - mix.
Take off stove and gradually add milk. Put back on stove and bring to boil and simmer for 3 minutes.
Add tuna and rice.
Transfer to casserole dish, sprinkle with grated cheese over the top.
Cook in 180C oven until cheese browned.
I usually add celery and carrot with onion.
26-06-2013 20:30 #26
Here's another easy one. I just raided mum's recipes which were pretty simple!
1 tablespoon butter
1 chopped onion
1/2 cup green pepper, chopped
1 clove garlic, crushed
1 x 410g crushed tomatoes
1 tsp sugar
salt and pepper
3 tsp cornflour - dissolved in a little water
1 tsp chopped parsley
1 tsp grated parmesan
1/4 tsp dried basil and oregano
425g tin Tuna
Heat butter and saute onion, celery, green pepper and garlic for 2 minutes. Add tomatoes with liquid, basil, oregano, sugar, salt and pepper. Cook over moderate heat for 30 minutes. Remove from heat and add cornflour.
Flake tuna into chunks and add to mixture.
Heat gently and serve on rice.
Sprinkle with parmesan and parsley.
26-06-2013 21:27 #27
26-06-2013 21:37 #28
For bashemel sauce I simply use thickened cream with cheese in between my lasagne layers also made tortillas today that were amazing! We spend so much on wraps as find them better than bread, and making them myself was easy. Just 2cups of sr flour, some salt, 3tbsp of oil and 3/4cup of water. Knead it and then roll out into the sizes you want. Will now be using this same recipe for wraps, dipping bread and naan bread. Also my dd loves gnocchi so we made some at home, again amazed at how easy!
26-06-2013 21:47 #29
26-06-2013 21:47 #30
The no fail bechamel sauce i use is this:
1/3 cup plain flour
4.5 cups milk
Dash of nutmeg
1/4 tsp salt
75g of fresh grated parmesan cheese.
Add flour and mix till it starts kinda bubbling.
Turn off heat and stir in milk bit by bit making sure it's completely combined.
Put heat back on low to Medium and keep stirring to sauce coats back of spoon.
Turn heat off, add salt and nutmeg anf parmesan and stir in.
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