Quick Recipe

CoxyBoy123

CoxyBoy123

CoxyBoy123

Associate
Joined
30 Oct 2009
Posts
480
Location
Halifax, West Yorkshire
GUys,

I have about 400g of Mince left from last nights spag bol, a couple of pasta sauces, a lemon sauce i made, cheese, rice noodle and pasta. Got some lasagne sheets but no white sauce

Can someone recommend me something to make before i go home at 10 past 5
 
What does your storecupboard look like? Do you have butter, flour and milk?

If so, you could make a nice cheesy white sauce and knock up a tasty little open lasagne with your mince and one of the pasta sauces, assuming they are tomato-based.

EDIT: Great minds, Justin.
 
Burgers/Kebabs and get them on the barbie? :)

You could make a moussaka if you replaced the pasta with aubergine/courgette and added cinnamon to mince. Put some grated nutmeg in the sauce for either lasagna or moussaka.

Um chilli? Meatballs?

There's not a massive amount you can do with pasta and mince apart from the obvious:)


Edit: White sauce. VERY easy, and so much better than jarred stuff.

Melt about 1/3 stick of butter, stir in flour until it turns in to a paste (kind of like a thick cake batter consistency). Add milk slowly whilst stirring and it will turn to a thick sauce, you'll prob need a good 1/2 -1 pint of milk. Add salt, pepper and about a teaspoon of grated nutmeg if you have it:)
 
Last edited:
Stupot_ said:
Burgers/Kebabs and get them on the barbie? :)

You could make a moussaka if you replaced the pasta with aubergine/courgette and added cinnamon to mince. Put some grated nutmeg in the sauce for either lasagna or moussaka.

Um chilli? Meatballs?

There's not a massive amount you can do with pasta and mince apart from the obvious:)
Click to expand...

Indeed! Shopping tomorrow ;)
 
CoxyBoy123 said:
what do i do :)
Click to expand...
For a 'cheesy' white sauce:

Equal quantities of flour and butter (say 30g each, there or thereabouts) and about 500-600ml of milk, plus your cheese of choice.

1. Melt the butter in a saucepan over a gentle heat.

2. Stir/whisk the flour (preferably sieved first to remove lumps) into the butter over a gentle heat for a couple of minutes.

3. Take the pan off the heat and stir in the milk so the mixture is smooth, then return to the heat and, stirring constantly, bring to the boil.

4. Cook the sauce for 8-10 minutes, stirring constantly, and add a couple of decent handfuls of grated cheese during this time.

5. Season to taste (black pepper, white pepper, nutmeg, etc) and there you go.
 
Last edited:
glitch said:
For a 'cheesy' white sauce:

Equal quantities of milk and butter (say 30g each, there or thereabouts) and about 500-600ml of milk, plus your cheese of choice.

1. Melt the butter in a saucepan over a gentle heat.

2. Stir/whisk the flour (preferably sieved first to remove lumps) into the butter over a gentle heat for a couple of minutes.

3. Take the pan off the heat and stir in the milk so the mixture is smooth, then return to the heat and, stirring constantly, bring to the boil.

4. Cook the sauce for 8-10 minutes, stirring constantly, and add a couple of decent handfuls of grated cheese during this time.

5. Season to taste (black pepper, white pepper, nutmeg, etc) and there you go.
Click to expand...

Spot on! Close thread :)
 
To make a basic plain white sauce:

Make a roux from equal amounts (by weight) of flour and butter first; heat the butter over a small flame until it starts to bubble, gradually add the flour stirring at all times and let it 'cook off' the floury taste for a couple of minutes. (important) Then slowly add milk whilst lightly whisking until the sauce is to a consistency of what you need it for. To finish it off, lightly season and add a small grating of nutmeg. (if you've got any)

Add cheese or whatever you want at the end.

Edit - gah, beaten!
 
You must log in or register to reply here.
Back
Top Bottom