Bechamel sauce :
Ingredients: 60g butter, chopped 1/3
cup plain flour 4 1/2 cups milk 75g parmesan cheese, finely grated 1/4 teaspoon
salt good pinch ground nutmeg
Melt butter in a medium saucepan over medium-high heat until foaming. Add
flour. Cook, stirring, for 1 to 2 minutes or until bubbling. Remove from heat.
Slowly add milk, whisking constantly, until mixture is smooth. Return to heat.
Cook, stirring with a wooden spoon, for 10 to 12 minutes or until sauce comes
to the boil, thickens and coats the back of a wooden spoon. Remove from heat.
Stir in parmesan, salt and nutmeg.
Smashed potatoes
Ingredients : 1 1/2 lbs (680 g) potatoes, peeled and cut lengthwise into
quarters 1/2 teaspoon salt 4 Tbsp (60 ml) heavy cream 2 Tbsp (30 g) butter 1
Tbsp milk (or more) Salt and Pepper
1 Place the peeled and cut potatoes into a medium saucepan. Add cold water to
the pan until the potatoes are covered by at least an inch. Add a half teaspoon
of salt to the water. Turn the heat on to high, and bring the water to a boil.
Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20
minutes, or until you can easily poke through them with a fork.
2 While the potatoes are cooking, melt
the butter and warm the cream. You can heat them together in a pan on the stove
or in the microwave.
3 When the potatoes are done, drain
the water and place the steaming hot potatoes into a large bowl. Pour the
heated cream and melted butter over the potatoes. Mash the potatoes with a
potato masher. Then use a strong wooden spoon (a metal spoon might bend) to
beat further. Add milk and beat until the mashed potatoes are smooth. Don't
over-beat the potatoes or the mashed potatoes will end up gluey.
Add salt and pepper to taste.
Fried chicken breast
Ingredients:
2kg-s of chicken breast olive oil salt pepper half of a garlic
Slice the chicken in to small pieces. chop up the garlic and put it in a bowl
with oil. put the chicken breast in it. Add salt and pepper. let it be for a
while. take a pan and start to heat it. Put the chicken in it and roast it
until it gets sweet brownish. At first roast it in a higher heat after the
outside got the layer get the heat down a bit to avoid drying.
