Mmmmm, sometimes we do minted peas, thats yummy. Usually I just spice up my potato with garlic and or cheese, or make a sweet potato mash, and eat it with that. Or make a gracy or sauce with the meat if I can.
I wanted to do honey carrots, I thought it was just honey and carrots LOL.
Mum gave me a recipie that has cheese,onion, milk, corn flour and butter in it.
-brown the onion with the butter
- mix a small amount of corn flour and milk (used as the thickner)
- add grated cheese and milk/flour mixture
- keep stirring until you reach a creamy consistancy.
Depending on how cheesy you like it will depend on how much cheese you use. It's a stringy but creamy consistancy.
I hope this makes sense.
Being that i'm not in much of a cooking mood the Maggi Tasty cheese Sauce in a packet is really yummy
Shel made silverside with cheese sauce tonight, it was GREAT. (I *did* teach her how to make it though hehe)
I'll try to write my recipe, but I guesstimate most of my measurements...
1-2 tab butter
1-2 tab flour (enough to make a sticky buttery-flour ball, but not too much)
2ish cups of milk
1ish cup of cheese
Melt butter in a saucepan. Take it off the heat, stir in flour. Do it slowly and add enough to make a sticky-floury ball, but don't add too much. If you have excess flour and you can't mix it in you've added too much.
Now you can do the next bit two ways. I'd suggest the first way for the first few times you make this sauce because theres less chance of error, but it does take a little longer.
FIRST WAY: With the pan OFF the heat, add the milk a little bit at a time. Add about 2-3 tablespoons at a time, and whisk out the lumps. Once you have dissolved all the floury lumps and the sauce looks saucy, add the rest of the milk. Now put the pan on the heat, get a wooden spoon and keep stirring until you have the sauce as just a little bit thinner than you want it (because the cheese adds some thickness).
SECOND WAY: With the pan on the stove, turn heat on about medium. Add milk a little bit at a time. Add about 2-3 tablespoons at a time, and whisk out the lumps. You'll probably have to add it fairly quickly because its on the heat, so it'll thicken up as you add the milk. Once you have dissolved all the floury lumps and the sauce looks saucy, add the rest of the milk. Now get a wooden spoon and stir until you have the sauce as just a little bit thinner than you want it (because remember the cheese adds some thickness).
Now you have a thick white sauce. Take the sauce off the heat and add the cheese, and stir it in until it melts. And there you have it.
If you want less sauce, just use less milk. I'd probably stick with around about the same butter and flour, but thats just me and my tendency to forget how much sauce I'm making until I realise I probably don't need to add more milk hahahahaha
ETA: If I'm making potato bake or a cheese sauce to go on pasta, I add onion/shallots, garlic and bacon when I'm melting the butter.
Last edited by Indadhanu; March 7th, 2010 at 06:26 PM.
I sometimes sprinkle a little grated cheese on but rarely. I really like my veg plain but I make sure they aren't overcooked so they have the sweetness in.
oh, not bragging but I got my anti-brussel sprout partner to eat them because I don't boil them til mushy and salt them like his mum does That made me feel GOOD!
When I make honey carrots I melt a tablespoon or so of butter in a saucepan then add a couple of tablespoons of honey and a few sesame seeds. It's yum, I should make it more often.
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What do you put on your steamed veggies?
I like it simple, just highlight the flavour
That made me feel GOOD!
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