To start; 4 delicious sauces - all from 1 technique!
Plus a variation for 2 of them-
and a bonus delicious gravy!
(N.B. Depending on the sauce you are making - you may need to use
2 pans, and work on them simultaneously - details on sauces 3 + 4)...
1st, make a "Roux". Basically, all this means, is to fry/melt some butter, and then slowly add an equal amount of flour. in this case, approx 1 and 1/2 tbl spoons or 20 - 25 grams of each. Be careful not to burn the mixture, and cook for 3 - 5 mins.
2nd, we change the
"Roux", into a "Bechamel". All this means, is to slowly
add approx 1/2 pint or 250 ml or a small cup of milk.
Up to 300 ml depending on desired consistency...
2 important points here;
1. You may use cream instead of milk - depending on what your making.
2. Be aware at this point - the texture/consistency changes to thick very suddenly - this is normal!
Stir or whisk constantly - to avoid lumps. Continue for 3 - 5 mins.
Add salt pepper to your taste - viola - thats a basic "Bechamel" sauce!
THE SAUCES!
1. If making Parsley sauce, (e.g. for fish) - at this point, all you
do is add (to your bechamel) chopped fresh parsley-
(not the stalks) add plenty -
approx 3 - 4 tbl spoons - but its a matter of taste/experimentation.
Continue 3 - 5 mins. Also add salt n pepper according to your taste.
Tip; DO taste it before serving to adjust! Your done!
2. If making Cheese sauce, (e.g cauliflower cheese) - at this point, all you do is add (to your bechamel) your grated cheese (s) of choice! In this case - approx 50 grams of cheese - to suit at most 1/2 cauliflower... (double all for 1 cauliflower!)
3. If making Pepper sauce, (to go with steaks etc/veggie subs)...
You will need 2 pans. In 1 pan you will make a bechamel.
In the other pan melt some butter and/or oil, and fry a small
(or 1/2 a big) onion till lightly browned. Add approx 2 chopped mushrooms if desired. At end, add 1 - 2 cloves of chopped/crushed garlic - beware not to burn...Try to have this mix cooked, at the same time as the bechamel - then add together... Now, carefully add (freshly) crushed peppercorns of choice (usually black). At least a tea spoon. Taste as you go - too much can make it ... very hot! If desired - add alittle brandy, and a little grated parmesan near the end! Salt n pepper to your taste. Voila!
VARIATION...
The second way to make pepper sauce, is to do the onions/mushrooms/ garlic exactly as described above... take off heat, and allow to cool a little.
Then slowly add approx 200 ml of rich cream- instead of milk/bechamel.
If too hot - the cream can "seperate". Gloopy/bitty...
If this happens, add a teaspoon or so of water - and carefully reheat.
Once the cream is safely added - you can heat on a low heat and add the pepper corns etc as described above. Cook for 3 - 5 mins. Voila!
4. Creamy mushroon sauce, (eg for pasta dishes).
You will need 2 pans. In 1 pan you will make a bechamel.
In the other pan melt some butter and/or oil, and fry a small
(or 1/2 a big) onion . After a few mins, add 4 - 5 chopped mushrooms.
Cook till mushrooms soft, and onions browning slightly. on a lower heat
add 2 - 3 crushed/chopped garlic cloves. Add mix to a bechamel and grate some parmesan cheese on top near end - taste to get correct amount.
Salt n pepper to your taste - voila!
VARIATION...
Proceed exactly as above... but the same as the pepper sauce variation - you add approx 200 ml of cream instead of the milk/bechamel! Then add
the parmesan and seasoning according to your taste!
5. Delicious gravy!
This actually uses some
of the same techniques used above... Traditionally, gravy
is made using the juices off a freshly cooked bird. Then
using a few different techninques, flour butter salt etc
is added.
This method is suitable for vegetarians, and is equally delicious!
(Its one of my favourites)...
This does not require cream or bechamel. Its quite similar to the pepper sauce - but with a few important differences - lets jump in!
You will need 2 pans. In 1 pan you will make a Roux - NOT a bechamel.
In the other pan melt some butter and/or oil, and fry 1 onion till lightly browned. Add approx 2-3 chopped mushrooms if desired. At end, add 2-3 cloves of chopped/crushed garlic - beware not to burn...
In a seperate jug, have approx 1 large cup / 300ml of
warm/hot water ready. To this add 1 and 1/2 "Knorr stock cubes" or some similar brand (10 grams each). The veg one is just as good as the meat one.
Stir in the stock cube, when mixed, slowly add to your Roux mix in the pan... (try to have this cooked at the same time as the onoins etc)
Once stock is added to
the roux, add the onions and mushrooms to the roux/stock
mix. Cook another 3 - 5 mins. If desired you could add a
little white wine...Add salt n pepper to your taste thats
it - your done! Enjoy!
Now for the
other recipes!
Folga recipes.
Basic carbs;
1. Potatoes.
Approx 2 per person - approx 250g
peel and chop.
Place in cold water...
Bring to boil - then simmer till cooked.
Approx 30 mins - they are cooked,
when you can easily put a fork in them...
IF making a mash... When cooked - drain, then add some salt, butter and a little milk - or oil... and use a masher to mash up!
2. Pasta.
Use approx 100g - 125g dry per person.
(so half a typical bag - of 500g for 2 people)
Bring a large pan of water to the boil. add salt and oil.
Then add pasta slowly when boiling. Cook for 15 - 20 mins - but taste to make sure -it should be nice and soft to taste/touch.
At end add a little butter and salt - again - taste to be sure!
3. Rice.
Use approx 1 small cup of rice - 200 g for 2 people.
Put in pan, and using the same cup - add 3 cups of cold water.
Add a litle salt and oil. Bring to boil. Simmer till all the water has dissapeared -approx 30 mins - checking frequently near the end - so you dont burn the pan!
SALADS
1. Simple salad...
Lettuce
Tomato
Optional extra; avacado.
Dressing; 4 TBL spoons olive oil. 1 TBL spoon vinegar. salt.
2. Coleslaw.
40% shredded cabbage.
20% grated carrot.
40% mayonnaise.
Mix and done!
2. Lovely salad.
50% shredded cabbage.
25% grated carrot.
25% chopped Apples.
Either or avocado or carrot.
Salad dressing;
50 olive oil.
50% vinegar or lemon juice.
25% mayo / mustard / Honey / salt and pepper.
3. Another lovely salad.
Chopped lettuce. Nuts of choice.
Example 1/2 walnuts 1/2 Brazil nuts.
Or whatever you prefer.
The nuts can be soaked in the salad dressing;
70 % Olive oil.
15 % vinegar.
15% honey.
pinch of salt.
Finally - and most importantly -
get either chopped oranges (they make a lovely contrast with the nuts) or chopped apples and add to mix - Voila!
4. Grilled halloumi and Peach salad.
AMOUNTS (by weight);
Equal amounts of Peach and halloumi.
Half amount courgette- 1/10th amount of Almonds.
Use a veggie peeler and make ribbons of courgette.
Clean and chop some peaches. Chop and then fry some almonds in butter and salt.
Add to salad.
Fry up the halloumi and add to salad. Done!
5. Greek salad!
Red onions and Tomatoes and cucumber -
Most tomato - then less cucumber - then less onion.
Plus dressing!
6. Waldorf salad. (Alla Faulty towers!)
Apples, celery, walnuts, grapes!
SAUCES ETC
1. Marinade. (mixture to soften meat)
Half a cup of olive oil
Half a lemon squeezed juice
One small onion chopped
One teaspoon of soy sauce
One pinch of salt
One teaspoon of mustard
Then; make sure to put your meat into the fridge
- whilst marinading!
2. Mayo.
Put 4 egg yokes into a food mixer. Very slowly add 500ml
of unflavoured oil - of your choice... Not extra virgin olive oil.
Oil can be added quicker nearer the end.
For the following items - keep tasting/testing to get the mix correct/to your taste...
Dijon (or other) mustard. Approx 1 TBL spoon.
Vinegar - (some use lemon) - approx 1 TBL spoon.
Large pinch of salt.
A spoonfull or so of ketchup if desired. DONE!
Can be stored for 4 or 5 weeks in a sealed jam jar in the fridge.
3. Ketchup.
375 g of tomato paste.
1/2 red onoin chopped up.
Salt n pepper to your taste.
Approx 2 TBL spoons of vinegar.
Approx 1 level TBL spoon brown sugar.
Whizz up in blender!
Now taste - and add more of any of the
above ingredients that you feel it needs! DONE!
Can be stored in sealed jam jar in fridge for 4 to 5 weeks.
4. Pasta/tomato sauce...
One red onion blended up.
2 cloves of garlic.
Saute in olive oil.
Remove skin from 4 or 5 tomatoes.
Place in boiling water for one or two minutes.
Then in cold water. Then peel
Then add these to onion and garlic.
Add some basil leaves.
Separately, cook approx 200 g of mincemeat or veggie equivalent. Once cooked at to Source in pan. Cook for another 10 minutes.
Add salt and pepper to taste. Viola!
5. Korma sauce
Korma sauce
One chopped onion
1 tbsp chopped garlic
1 tbsp chopped Ginger
Quarter cup of water
One small tin of chopped tomatoes
One tablespoon of Curry
Pinch of salt
Two or three tbsp of almond nut butter
Cook all together for 5 minutes
Remove from Heat, and then stir in
3 or 4 tbsp of coconut cream.
Full recipe
Bon appetit dot-com
6. Sweet and sour sauce
1 Cup or 300 ml pineapple juice
1/4 or 75ml MAX of a cup of rice vinegar (try 50ml)
Between zero and 1/4 cup MAX of brown sugar (try 25 ml)
Experiment and see whats suits you!
3 tbsp of soy sauce
Add all to a pan -
and cook and mix for approx 5 mins. Seperately, prepare 3 tablespoons of cornstarch flour and 3 tablespoons of water.
Mix together. Then add to mixture in pan.
Cook a few more minutes till mixture thickens to a nice consisteny...
Taste and add salt or water as desired...
Full recipe
Recipe critic dot-com
Spaghetti bolognese.
In 1 pan - prep your pasta/spaghetti as described earlier.
In another pan - cook either real mince meat -
or veggie substitute. Remember if using dry - to pre soak earlier in the day. Cook thouroughly - turning regularly - making sure its cooked through - but not burned. when nearly ready - add a pot of pasta sauce - unless you have made your own.... cook for another 5 minutes - and aim to have it ready - at the same time as your pasta is ready... Drain pasta, (add butter n salt ) and top with sauce - grate cheese on if desired - Viola!
Cauliflower cheese.
(see also article about 4 sauces)
One red onion blended up.
2 cloves of garlic.
Saute in olive oil.
Remove skin from 4 or 5 tomatoes.
Place in boiling water for one or two minutes.
Then in cold water. Then peel
Then add these to onion and garlic.
Add some basil leaves.
Separately, cook approx 200 g of mincemeat or veggie equivalent. Once cooked at to Source in pan. Cook for another 10 minutes.
Add salt and pepper to taste. Viola!
Fried courgette and aubergines.
Wash and chop veg to less than 1 cm thick. Cover with salt and leave for 30 minutes. Rinse then dip in flour.
Then fry up.
Works well with salad or meat or veggie substitute.
Pizza.
(Not trad method - this takes many hours-
here is a quick.easy alternative...)
One and a half cups of pizza flour.
Half a tablespoon of baking powder.
One tablespoon of brown sugar.
Big pinch of salt - mixed together.
Separately, quarter cup of olive oil,
and half a cup of warm water. Mixed together.
Slowly add the wet to the dry. Until correct consistency. Not too dry, not too wet.
If desired leave in fridge 2 set.
Use either olive oil or flour to roll out.
Put in greased baking dishes.
Smear tomato paste. sprinkle grated cheese.
If desired, sweet corn. Your choice of the following ;
Bacon sausage mushrooms olives pineapples.
Cook for 20 minutes at approximately 170 degrees. Voila!
Batter - for fish / onions etc...
A few tablespoons of flour, next slowly add a little beer - until a nice consistency.
Half a teaspoon a brown sugar. Pinch of salt.
Dip your fish / onions - or whatever you're cooking into mixture, and then fry. Done!
Lemon chicken.
(see also - article about 4 sauces)
Serve with rice or potatoes or pasta as desired. And veg.
One chicken breast cubed - or veggie equivalent.
Saute till near cooked.
To make the sauce;
One large tablespoon of butter. The juice of one lemon. One knorr stock Cube. Added to 200 mL of warm water. 2 tbsp of flour. Splash of milk or cream if desired. Add salt and pepper as required. Mix Sauce well and add to the chicken cubes. Voila!
Cauliflower steaks.
First make a sauce;
2 cloves crushed garlic.
juice of half a lemon.
1 tsp of sweet paprika.
3 tbsp of olive oil.salt and pepper -Mix all together.
Half a cauliflower cut into strips 2.5 cm thick.
Place strips in oven dish. And paint on sauce.
Cover in tinfoil on roast for 10 minutes.
Remove foil then 5 minutes each side.
If desired grated cheese and soy sauce.
Serve with chopped parsley.
Serve with either pasta rice or potatoes...
Cheeseburger.
Prep and put in hot oven a try of chips.
Approximately half an hour before cooking anything else -
gives time to do all the other prep.
Prepare/chop one onion, then slice up one or two tomatoes.
Prepare a sauce of;
two parts mayonnaise
one part ketchup
1 part mustard
soy/tabasco/etc if desired
In 1 frying pan - cook your (veggie) burgers,
In another cook your onions and tomatoes.
Get your burger buns, and a cover with your sauce. Next add some slices of cheese.
Place your burgers on top.
Cover with tomatoes and finally onions.
Cook in oven for a further five minutes.
At end, add gherkins or lettice if desired. Enjoy!
Giros/Yiros...
Chop up onion
Keep a quarter back.
Fry up. When cooked add veggie Gyros...
(If using real meat - cook it first)...
Pre prepare sliced tomato and chopped cabbage.
Bake or fry some pita bread.
Lay on warmed plate.
If desired, add sliced / melted cheese.
Now add the Gyros and onion.
Then add sliced tomatoes.
Now add the raw onion - and some chopped cabbage.
If desired top with ketchup / mayonnaise / mustard.
Done!
Cottage pie.
Veggie version.
100 G of dried soy mince.
Add half a cup of boiling water with two stock cubes and some soy sauce -mix together.
If possible leave this for up to two hours.
Separately make a potato mash - use plenty of butter and milk - cause you will need to spread it out later...
Seperatley;
Chop and boil three carrots.
Cook up same amount of peas as carrots
Fry up in a pan ;
Two onions and two cloves of garlic.
Now add your boiled carrots and peas.
Small pack of tomato paste 350 to 400 G.
Now add your pre soaked soymince.
Fry for 5 or 10 minutes. Place in a greased baking dish. Carefully Cover/spread on your potato mash.
Flatten potatoes with the back of a spoon.
Bake for a further 15 minutes. That's it!
Rosti
A classic swiss dish!
Boil or bake potatoes the day before.
Leave in fridge.
Grate them up - and then fry them...
Thats it! Delicious with many other things...
Fried eggs/mushrooms/bacon etc etc...
Hot dogs!
(veggie) sausages
Hot dog buns
Fry up one onion and two sausages
Cut buns in half
Cover with a Mary Rose sauce
One tablespoon of ketchup
1 tbsp of mayonnaise
One teaspoon of mustard
Next add the onion sausages to the burger buns. Add cheese if desired.
Cook in oven for further 5 minutes
Can sprinkle on shredded cabbage at end -
If desired.
Chinese inspired meals.
1. Sweet and sour sauce
With cubed chicken or pork
Or veggie substitute
Served with rice.
Serve with a salad of;
Cabbage apple carrot
Dressing olive oil vinegar Honey Salt.Voila!
2. Chinese style veggie stir fry...
First make a special sauce
2 table spoons coconut oil
2 table spoons olive oil
4 table spoons of soy sauce
10 G of chopped Ginger
10 G of chopped garlic
1/2 Teaspoon Himalayan salt
Half a teaspoon of Worcester sauce
One teaspoon honey
One teaspoon apple cider vinegar
Mix all together and keep for later
Prepare all your vegetables;
(don't cut too small) N.B. there are many
other types of veg that could be used - this is just 1 example...
30 grams brussel sprouts
50 g of broccoli
75 G onion
50 g mushrooms
50 g courgette
50g red peppers
100 G cauliflower
100 G of cabbage
100 G veggie style meat pieces
Get frying pan very hot.
Fried hardest vegetables first.
Example broccoli Cabbagege sprouts first...
Cabbage last.
Start in a little olive oil - and add special sauce after a few minutes... Fry hot and fast! Enjoy!
Pastitsio
Pre soak 100 G of dry veggie mince - or one cup -
OR 200 G of mince - or half n half veg/meat- on each side...
in boiling water. Leave approximately one hour.
Separately; boil 250g of large hole spaghetti.
Separately make the sauce;
Chop and saute 2 onions.
Once browned, add two or three chopped
garlic cloves... and 500 G of tomato paste -
and the pre-soaked veggie mince.
2 stock cubes. (Add salt at table if required...)
Separately make a bechamel sauce;
60 G of butter 60 G of flour 500 mL of milk
at end 50 g of grated Parmesan.
Three-quarters cook everything.
In a large greased oven dish,
First place the pasta.
Then pour over the mince,
Finally. Pour the beschamel over the top.
Bake in the oven for up to 30 minutes.
At approximately 160.
Allow to cool before serving -
and reheat later otherwise serves mushy...
Risotto
(Serves 2 -3)
Clean and chop veg of choice...
e.g. 1 onion, 1 small courgette, 4
mushrooms -
but could be various other veg.....
Saute.... (fry in a pan!)
Simmer for approx 5 mins...
Then add 1 small cup of risotto rice -
approx 250 G.
Alo add half glass of white wine (NOT
RED!)
Simmer till wine goes, then add 500 ml
of stock.
(Make stock with 2 knorr stock cubes).
Cook for approx 20 mins - or till
moisture gone....
Viola!
Coming soon - pasta putanesca...(fish pasta).
BAKING
Pancakes!
One cup of milk
One cup of flour
One egg
2 tbsp of sugar
2 tsp of baking powder
Pinch of salt
Mix all dry together.
Then add wet. Whisk together.
Add a bit at a time to a hot frying pan.
Cook both sides.
Works well with many toppings.
Including lemon and honey.
Scones.
First make a dry mixture.
Two large cups of self-raising flour.
7 large tbsp of brown sugar.
Or white if desired.
Pinch of salt.
Wet mixture.
Two eggs hey. Half a cup of milk. Quarter cup of olive oil.
Mix all dry ingredients together. Then slowly add wet until correct consistency. To roll out use either flour or oil.
Use a glass to cut out circular shapes.
Put on the greased oven Dish.
For approximately 15 to 20 minutes at around 160 degrees.
Vasilopeta (Greek new year cake)!
Delicious cake.
500 G self-raising flour
250g butter
250 ml milk
400 g of sugar
4 eggs
Vanilla powder
Pre-soak raisins
Add all dry materials together.
Gently heat milk and butter. Whisk eggs.
Slowly add dry and wet together.
Bake at 180 degrees Centigrade
For up to 1 hour.
Check if cooked by inserting a knife -
it should come out nearly dry...
See other recipes for icing Etc
Keto bread rolls.
4 eggs
200 g of grated cheese
200 g of philadelphia cream cheese
Mixed together
Add approximately 80 g or eight tablespoons
of almond flour...
1 tbsp of baking powder
Pinch of salt
Pour liquid mixture into a greased baking tray.
Bake for approximately 20 minutes.
At approximately 160 centigrade.
Cut into squares.
Can be stored in fridge or freezer.
You're done!
Apple pie
To make the filling;
Wash peel and chop 4 granny Smith apples.
Cook for 5 or 10 minutes in a pan with a quarter cup of water and a half cup of sugar.
To make the pastry
One cup of flour approximately 150 g
Half a cup of cold butter approximately 125 G
Quarter cup of sugar approximately 60 grams
Cut the butter into small cubes.
Carefully mix into the flour and sugar using
your fingers if allowed to get too warm the consistency
goes wrong.
Get at most 1/4 cup of cold water and add a teaspoon of vinegar.
This stops long gluten strands from forming-
which would make the pastry hard. VERY Slowly,
If desired the pastry can be left in the fridge to set.
Cut the pastry in half, and using some flour roll flat. Place in greased pie dish.
Now add all the apples.
Roll out the other half of the pastry.
And place on top.
If desired brush an egg yolk glaze over the top. And or sprinkle sugar.
Baked in oven for approximately half an hour at approximately 150. Enjoy!
Note - Apple crumble is quite similar... 2 main differences;
1st, place the stewed apples in the dish - 2nd, you dont use water in the pastry, and instead of mixing and rolling it - you use your fingers and crumble the pastry mix over the top of the apples. Whilst still making sure to keep the pastry mix cold - till cooking time.
Chutney.
Approximate rule of thumb;
3 Kg of veg or fruit.
1 liter of vinegar
500 G of brown sugar.
1 kg of onions
1 kg of tomatoes
1 kg of apples
You can add/substitute many other fruit or veg as desired -
but beware - carrots stay harder than other things...
Plus a little ginger and cinnamon.
Boil in a large pot for a 1 - 2 hours - until becomes a squishy mix!
Wait till cooled. Then place in jars - will last for many months - until jars are opened...
Coming soon....
Icing
Melomacarana
Chocolate cake/brownies
VEGGIE BURGERS.
Version 1.
Get "beyond meat" (or similar brand) burgers - or mince meat - that you can shape - And fry up - thats it your done!
Version 2.
Gram flour
Finely chopped onions
Finely chopped mushrooms
Mixed together
Slowly add warmed water
Until nice consistency
Bake or fry
You're done - can be stored in
Fridge or freezer
Version 3.
Gram flour
Finely chopped onions
Finely chopped mushrooms
Mixed together
Slowly add warmed water
Until nice consistency
Bake or fry
You're done - can be stored in
Fridge or freezer
Version 4.
Boil potatoes a day before
Grate into a rosti
Chopped up fine and boil together
1//3 carrots 1/3 red pepper 1/3 broccoli.
When cooked drain, add small tin of sweet corn and some chopped spring onion greens.
Maybe some peas and onions?!
Add to potato rosti mix.
Rosti should be the main ingredient.
Add salt +/or veg Savory powder.
Drain if needed... Bake or fry
Can be stored in fridge or freezer.