Bechamel sauce originates from France and is commonly known as white sauce in the UK. It is made from a roux (equal amounts of melted butter & plain flour) mixed with milk. It can be kept simple by adding a pinch of seasoning or add some grated cheese and Dijon mustard to add a greater depth of flavour.
You can also use gluten free flour, be sure to make sure the roux is cooked out to prevent a granular consistency.
Bechamel sauce is used as a base for many recipes such as Lasagne, Cauliflower Cheese, Traditional Rarebit, Croque Monsieur & Macaroni cheese. The list goes on!
Method
Step 1: Gently heat 500ml of milk until boiling then remove from the heat.
Step 2: Melt 50g of butter in a separate pan then add 50g plain flour and whisk until a smooth paste forms (This is called a Roux) and continue cooking for 2 minutes.
Step 3: Gradually add the warmed milk to the Roux, stirring constantly until you get a smooth sauce. Season to taste or add any cheese you like to add a greater depth of flavour.
Originating from Italy, pesto is a very simple recipe that adds vibrant colour and freshness to a dish - especially pasta. It goes very well as a salad dressing, marinated chicken, white fish or steak.
There are many different types and methods of making bread including sourdough, ciabatta, focaccia, loaves, pitta, the list goes on. With the following basic bread recipe, it can be adapted by adding different grains, nuts, fruits, herbs, meats and even cheeses. This recipe can also be made into different shapes and sizes. If making into smaller loafs or rolls, the cooking time will need to be reduced to around 20 mins.
Welcome to the second edition of Back to Basics with our Harts Coffee Loft manager, Ben. This week's blog focuses on a French Classic - Quiche Lorraine.
Welcome to a new series of blogs from Harts Coffee Loft manager, Ben. In this series Ben will be going back to basics, bringing you some simple and delicious recipes that are perfect if you are just starting to discover baking and cooking for the first time or rediscovering the joys and simple pleasures of good food cooked well.
