• PREPARATION:
– Make the béchamel sauce:
– In a large enough saucepan (so that the milk can fit in), melt the butter.
– Add the flour and mix the roux.
– Once it becomes frothy, stop cooking and let it cool.
– Bring the milk to the boil.
– Using a whisk, mix half of the boiling milk with the cold roux and whisk well (off the heat).
– Slowly pour in the rest of the milk while continuing to stir, the cream should be smooth.
– Season with salt, pepper and nutmeg.
– Put the saucepan on the heat and bring to the boil while stirring.
– Let it boil slowly while stirring for about 5 minutes.
• For the croque-monsieur:
This was Grandma’s ritual every pre-church Sunday. Still holds the crown!
Puff Pastry with 400ml Cream and Velvety Vanilla Pudding – A Decadent Delight!
Nutella Filled Baked Donuts
Woman tries to take her seat on a plane – but she refuses, and what happens next has the internet is divided
Caprese Chicken Casserole
Boston Cream Cake Roll
Stuffed Cabbage rolls
You don’t know it, but the washing machine is one of the appliances that adds to our bill: I’ll reveal the trick that will change your life
I discovered a MIRACLE way to clean the oven (without a robot): Just put it in the oven and let it act for 30 minutes, the grease and old burns will disappear!
