Made by combining a white roux of butter and flour with heated milk.This base sauce is an essential foundation for classic sauces such as crème sauce, mustard sauce and many cheese sauces.Béchamel is quite bland, so is usually cooked with...
PREPARATION Cream cheese soup and Chanterelle mushrooms: Peel and finely dice the shallots, peel the garlic and chop finely. Heat the butter in a Cocotte and sauté the diced shallots and garlic till until they become translucent. Sieve the flour...
Cheese fondue are prefect for Colder Months!! Delicious bread and cheese, tasty meat and broth, delectable fruit and chocolate...all these choices and more are easy to create and enjoy. 1 garlic clove, halved crosswise 1-1/2 cups dry white wine (375ml) 1...
Makes about 250 g (1 cup) drained mushrooms INGREDIENTS 12 dried Chinese mushrooms 3 cm x 2 cm knob of ginger, finely sliced 1 spring onion, halved 2 garlic cloves, crushed 2 tablespoons shao hsing wine or dry sherry METHOD...
INGREDIENTS 1 kg fresh rice noodle sheets Stock: 6 litres cold water 1 x 2 kg chicken, roughly chopped into 8 pieces 2 x 10 cm pieces ginger (about 100 g), roughly chopped 6 spring onions, cut in half crossways...
Serve as part of a banquet for 4 – 6 INGREDIENTS 2 tablespoons light soy sauce 1 teaspoon malt vinegar 1 teaspoon brown sugar ½ teaspoon sesame oil 1 tablespoon peanut oil 24 scallops, removed from their shells (about 240...
