Monday, November 28, 2016
Wednesday, November 16, 2016
Basic White Sauce
2 tablespoons butter
2 tablespoons all-purpose flour
1/8 teaspoon salt
Dash white pepper
1 cup milk
In a small saucepan, melt butter over medium heat.
Whisk in the flour, salt and pepper until smooth.
Gradually whisk in the milk.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Use immediately or refrigerate.
You can double or triple this recipe as needed.
Stir in some grated cheese just before removing from the heat.
Any cheese of your choice. I prefer Cheddar
White or cheese sauce - ideal with Pasta Alfredo
1 cup heavy cream
1⁄2 cup butter
3 -4 tablespoons flour
3 tablespoons Parmigiano cheese, grated
1⁄4 teaspoon garlic powder
100 gram *prosciutto (finely shredded ) (optional)
1 dash salt
Melt butter in small saucepan cooking over low to medium heat, stirring for about 5 minutes.
Add flour and stir until the butter and flour is well combined.
Pour in cream & remaining ingredients, stirring constantly as it thickens.
Add more cream or flour depending on desired consistency.
*Prosciutto is an Italian dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian (or simply crudo) and is distinguished from cooked ham.
Monday, November 14, 2016
3 tablespoons butter
250ml white sugar
500ml hot milk
5ml vanilla essence
Heat the butter, salt and sugar to a light brown syrup.
Add the milk gradually, and heat, stirring to dissolve any lumps. Allow to cool, flavour with vanilla essence and serve hot.
Serve with caramelized fruit, baked or steamed pudding.
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