#béchamel

[vegan-nom-noms]

Vegan Pumpkin Ricotta Stuffed Shells

[laurelhach]

Deepest apologies for my interruption, Madam Béchamel

[morethansalad]

Vegan Oat Milk Béchamel (White Sauce)

[samahhalawani]

Don't forget to subscribe to the channel 👇👇👇👇👇👇

[askwhatsforlunch]

Nettle and Green Onion Rarebit (Vegetarian)

After a few hours spent gardening, sowing, planting, weeding and tilling, how satisfying to return in the kitchen with freshly dug go, and freshly snipped (very carefully, with gloves!) nettle. These Nettle and Green Onion Rarebit, inspired from a recipe in this month's Simple Things, make the harvest all the more delicious! Happy Thursday!

Ingredients (makes 4 slices):

a large Green Onion

2 tablespoons unsalted butter

2 tablespoons plain flour

1 cup semi-skimmed milk

a pinch of fleur de sel or sea salt flakes and freshly cracked black pepper

nutmeg

Mature English Cheddar

4 small slices White Bloomer Bread

1 tablespoon unsalted butter

1 cup freshly picked nettles (wearing gloves), leaves removed from the stalks and thoroughly washed under cold water (wearing rubber gloves!)

Preheat oven to 250°C/480°F.

Finely chop Green Onion.

Melt butter in a medium saucepan over a medium flame. Once butter is just foaming, add chopped Green Onion, and cook, a couple of minutes.

Sprinkle in the flour. Give a good stir, and cook out, 1 minute.

Remove from the heat, and gradually stir in the milk, to prevent lumps, so the mixture is smooth and loose. Return over medium heat, and cook, stirring constantly until the sauce thickens. Once the béchamel thickens, season with fleur de sel and black pepper. Grate in about 1/4 teaspoon nutmeg. Then, grate in 1/3 cup Mature English Cheddar. Give a good stir until melted. Remove from the heat.

Place White Bloomer Bread slices onto a pizza pan, and place in the middle of the hot oven. Toast, at 250°C/480°F, 4 minutes.

Melt butter in a small frying pan over medium-high heat. Once the butter is just foaming, add the nettle leaves, and sauté, a couple of minutes until wilted. Transfer to a chopping board, and chop finely. Stir nettle leaves into the cheesy béchamel.

Flip White Bloomer Bread slices on their other side, and spoon cheesy nettle and green onion béchamel onto each slice. Grate a little more Cheddar on top and return to the hot oven. Bake, at 250°C/480°F, 3 to 4 minutes, until bubbly.

Sprinkle Nettle and Green Onion Rarebit with chopped green part of the Green Onion, and serve immediately, with a glass of chilled white wine, like Chardonnay or Sauvignon Blanc.

[fieriframes]

[NICE AND TOASTY. NICE. THAT'S REDUCED NICE AND NOW IT'S TIGHTENED UP. SHE’S NOT THE TYPE TO SHUT UP AND DO AS SHE’S TOLD. SO I'M GONNA ADD SOME OF THE BéCHAMEL TO IT, SOME OF THE EGGPLANT BUTTER. EGGPLANT BUTTER?]

[urban-homesteading]

One of the most important things you can do to reduce food waste is to know what to do with basic ingredients.  It doesn’t help to grow a heap of tomatoes if you just continue to buy spaghetti sauce.  So with that, here is a video on how to make a salsa, a red sauce, a béchamel, and a red wine sauce.  Basics with Babish are an amazing series of videos as not only does he show you how to make foods, he explains why he is doing each step while sprinkling in kitchen skills such as the proper way to cut a mango.

[gluten-free-diet-recipes]

Available to Everyone: This is so good! Gluten Free Cauliflower-Broccoli Bake Recipe in a Rich Smooth and Creamy Bechamel Sauce.