ParmStar also sell the Parma - a popular Australian variant which replaces Teesside's bechamel
with a tomato-based Napoli sauce and sneaks in a slice of ham beneath the two types of melted cheese.
Contract awarded for Suminiistro Lunch: Gardener Combined Rice In Breast Bechamel
American Sweet Potato Salad Pio V, Fruit Cocktail Mixed.
WITH LOCAL PRODUCE From Mark Threadgill, head chef at Portmeirion Hotel 150ml milk Method Make a bechamel
sauce by melting the butter and whisking together the flour and milk.
PATRICK LEIGH FERMOR'S MOUSSAKA (Serves 6-8) INGREDIENTS 1 aubergine, sliced lengthways 3 courgettes, sliced lengthways About 300ml olive oil Salt 2 large potatoes, peeled and sliced lengthways 2 small onions, chopped 2 cloves garlic, chopped 750g minced beef 3 beefsteak tomatoes, chopped 1 cinnamon stick 1 bay leaf 12 turns/grinds black pepper For the bechamel
sauce: 100ml butter 100g plain flour 750ml full-fat milk 3 eggs 1/4tsp grated nutmeg 150g graviera cheese (or Gruyere if unavailable), freshly grated METHOD BEGIN by salting the aubergine and courgette slices and leaving them for about 30 minutes, then rinse and dry on kitchen paper.
-- Also called "white sauce," bechamel
is one of the five classic French "mother sauces" that's migrated to other cuisines.
In addition, a full menu of French cuisine includes: Paris croque-monsieur with Comte cheese, Pain du Roy Bressan sandwich made with roasted chicken, pan-sauteed mushrooms, Comte cheese and light bechamel
sauce and Angus beef fillet served with thyme flavoured roasted baby potatoes and Bearnaise sauce.
For this vegetarian lasagna, I layer lemony ricotta with a creamy bechamel
sauce and grated Parmigiano-Reggiano.
Delyte 9 is ideal for blended sauces and dried mixes, especially those aimed at the pasta sauce and ready meal markets including bechamel
and carbonara mixes.
Compatible with: Bechamel
pizza lovers Pizza-nality: Bechamel
Freshly ground black pepper for the white Bechamel
But the best is at the top--creamy Bechamel
baked until bubbly and browned at the edges like a thick baked custard.
For a more unusual experience, try the "mistress salad" at bookstore cafe Tmol Shilshom off of Ben Yehuda, or the spinach shakshuka with bechamel
at Shosh Cafe in Rehavia, both in Jerusalem.