Bechamel Sauce

This is a classic sauce that can be used as a base for heaps of recipes. Low and slow is the way with this one and it is best served with heaps of cheese and pepper!

INGREDIENTS

• 50g butter
• 1/4 cup plain flour
• 2 1/2 cups milk

METHOD:

Melt the butter in a saucepan over medium heat. Add the flour, cook until bubbling while stirring with a wooden spoon. Gradually stir in milk. Bring to the boil and then reduce the heat. Continue to stir over 4-5 minutes and thicken the sauce. Season with salt and pepper and add cheese if you wish to make a cheese sauce.

TIPS:

• Cook the roux until it is golden and nutty smelling, you don't want the sauce to taste of raw flour but be carefull not to brown- it changes really quickly and if it is overcooked it will not thicken.
• Warm the milk, it will cook faster and you will avoid the splatter fest that comes from adding cold milk to hot roux.
• Add the milk slowly, add about 1/4 cup first and stir though until the sauce is smooth. Adding it all at once is a fast track to lumps! Then add slowly whilst stirring until it is all added and the sauce is thickening.
• Cook it well! Once all the milk is added and the sauce is thickened, dip a spoon in the sauce and coat the spoon. Run your finger across the spoon, the sauce should not fill in the wiped away stripe. Once it is cooked, then add the seasoning and cheese.

Enjoy xx

Gran's Chicken & Vege All-in-one Lasagne

 

Gran was amazing at looking in the pantry and emerging with something to feed our family- I swear that lady could turn flour and water into a banquet at the drop of a hat. I'm still honing this skill and doubt very much that I will ever come close to her amazing home cooking. She did however leave this gem in her recipe book which is the perfect comfort food as well as for freezing in small portions for your little people. I think she would have been pretty thrilled to think her recipe is feeding little tummies.

INGREDIENTS

• 1 Tin Tomatoes
• 1/3 Tin of Water
• 250g Spinach- chopped
• 100g Mixed Frozen Vege
• 2 Carrots- grated or finely chopped
• 1 Head of Broccolli -stalk included (chop finely or pop in the food processor)
• 400g Chicken- diced
• 1/4 Cup Flour
• 50g Butter
• 2 1/2 Cups Milk
• 1 Cup Cream
• 150g Spaghetti Noodles broken into 3cm pieces

METHOD:

Make a Bechamel sauce with the flour, butter and milk. In a slow cooker, put all of the veges, water, pasta and chicken. Stir through the Bechamel sauce and add the cream. Cook on low for 6-8 hours.
Serve with grated cheese and lots of cracked pepper.

TIPS:

• You can make this and freeze in portions for little people meals.
• Change up the veges depending on what is in season or you have in the fridge.

Enjoy xx 

How To Cook Broad Beans

Broad Beans were on my 'OK but not super keen on them' list until I learnt how to prepare them. Double podding, or double shelling is the process in which you get rid of the tough outer skins and use the bright green, tender tasty little morsels hidden within the beans and it's super easy! Broad Beans are great for salads, teamed with BBQ and adding to pasta dishes. They are easy to grow too- win win!

INGREDIENTS

• 500g Borad Beans (or however many you have picked from the garden for dinner!)

METHOD:

Remove the beans from the pod. Bring a pot of water to the boil and place the beans in the water. Boil for 2 minutes. Drain immediately and place in a bowl of iced or very cold water to stop the cooking process. Gently squeeze each bean until the middle pops out. Discard the outer skins.

Serve cold in a salad, reheat as a side or stir through your favourite pasta or risotto dish to add vibrant colour and taste!

Enjoy xx