Time 15m Yield 5 1/2 cups Number Of Ingredients 12 Steps:
Melt butter and margarine in saucepan over medium heat. Add flour and stir. Add milk and cream, stir. Mix together broth and cornstarch add to saucepan. Heat to boiling, stirring constantly. Boil one minute. Remove from heat. Add salt, spices and cheese.
Yield 2 servings Number Of Ingredients 17 Steps:
Boil raw pasta according to the instructions given on the package or follow following instructions; Take 4-5 cups water in deep sauce pan, bring it to boil over medium flame. When it start boiling, add 3/4 cup Penne pasta and 1/2 teaspoon salt. Boil them until al-dente (cooked but not very soft). It will take around 10-12 minutes. To check whether pasta is cooked or not, take one pasta in a fork and bite it. If it is little firm to bite, it is cooked. If it is too hard to bite, it requires more cooking. Transfer cooked pasta to a large colander and drain excess water. While pasta is cooking, heat 1/2 teaspoon oil in a pan or kadai over high flame. Add 1/4 cup chopped carrot, 1/4 cup chopped green capsicum, 1/4 cup chopped red capsicum, 1/4 cup chopped broccoli and salt. Stir and cook until veggies are little cooked but still crunchy, for around 2-3 minutes. Turn off the flame and transfer them to a plate. Heat 1½ tablespoons butter in the same pan or kadai over medium flame. Add 1/2 teaspoon finely chopped garlic and sauté for 30 seconds. Add 1½ tablespoons maida (all purpose flour). Stir continuously and cook for a minute. Pour 1½ cups milk little by little while stirring continuously with a whisk. Stir and mix for 1-2 minutes. Reduce flame to low. Continue stirring and cooking until mixture starts to thicken. It will take around 3-4 minutes depending on the size and thickness of the pan. When mixture starts to coat the back of a spoon as shown in the picture here, it means that it has started to thicken. Add 1/4 teaspoon oregano, 1/4 teaspoon red chilli flakes, a pinch of black pepper powder and salt. Mix well. Add sautéed vegetables and pasta. Turn off the flame. Mix well. Transfer it to a serving plate. White sauce pasta is now ready. Garnish it with grated cheese and serve while they are still hot.
Yield 2 cups Number Of Ingredients 4 Steps:
Melt the butter in a medium size sauce pan. Stir in flour to make a paste and cook over medium heat for 2 minutes. Stir continuously, don’t allow paste to brown. Remove pan from heat and whisk in hot milk. Return pan to medium high heat and whisk continuously, especially along sides and bottom to prevent lumps. Heat sauce to a simmer and season.
Time 15m Yield 4 Number Of Ingredients 7 Steps:
Melt butter and margarine in a saucepan over medium-low heat; stir in flour and bouillon until roux is well blended. Continue to cook and stir until thickened and lightly browned, about 5 minutes. Increase heat to medium and whisk water into roux until smooth. Stir in milk; cook and stir until thickened, about 2 minutes more. Season with white pepper.
Time 10m Yield 1 cup. Number Of Ingredients 5 Steps:
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.
Time 20m Yield 4 servings Number Of Ingredients 6 Steps:
Bring a large pot of salted water to a boil for the pasta. Put the butter in a medium skillet over medium-low heat. As it melts, crumble the sausage meat into it, making the bits quite small, 1/2 inch or less. Add the liquid, and adjust the heat so that the mixture simmers gently. Cook the pasta until it is tender but not at all mushy. Reserve about 1/2 cup of the pasta cooking water. Drain the pasta, and dress with the sauce, adding a little of the reserved cooking liquid if necessary. Toss with salt, pepper and Parmesan, and serve.
Time 15m Yield 8 serving(s) Number Of Ingredients 7 Steps:
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 are well combined. Pour in cream & remaining ingredients, stirring constantly as it thickens. Add more cream or flour depending on desired consistency.
Time 45m Yield Serves 2 Number Of Ingredients 0 Steps:
Equipment list: Scales chopping board sharp knife measuring jug ballon wisk colander sieve two sauce pans wooden spatula Preheat the oven to 200C Measure out 25g of plain flour, 25g of margerine, 250ml of milk and 70g of cheese then place them all and the mustard powder into a saucepan and stir well with a hand wisk Cut the two chicken fillets into chunks of any size you wish and put them in the oven for 30 mins on 200C Slice the pepper and mushrooms into fine pieces then add them into a DIFFERENT saucepan or a frying pan and fry until soft Meanwhile bring the white sauce slowly to the boil, stirring all the time until the sauce thickens. Remove from the heat and stir in the grated cheese Once the peppers and mushrooms are done add them and the sweetcorn into the white sauce. Then take out the chicken (when finished) and also add it to the white sauce. Boil some water in the saucepan and cook the spagetti until ‘Al Dante’ Add 3/4 of the spagetti into the bottom of your bowl/plate then the white sauce and then the rest of the spagetti on top. Finally top it with the remains of the grated cheese and ENJOY !!!
