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On not being photogenic

May 22, 2012

Sometimes I wonder why I write this blog. It’s obviously stuff I want to communicate, but since I don’t really know who’s watching it’s just self indulgence – that, and a good place to find recipes I use because I haven’t been writing them down in one place since I filled my recipe book – until now.

But today’s post is cheese sauce and this one’s definitely for Rella who needs to know how to make this without it going lumpy – not that she’s ever made a lumpy cheese sauce, but just in case. (Cheese sauce isn’t terrribly photogenic hence the photo of the sky today with the wisteria against it). It’s not the proper way of doing , but it’s pretty much fool proof (unlike the photo layout). And before Rella went to Bristol she bought loads of milk.

Cheese sauce: Stir a generous 1oz butter and a rounded tablespoon of flour in a saucepan and heat till it bubbles, cook for a few minutes stirring frequently. Don’t let it burn. Remove from the heat and very slowly ie a little bit at a time add 10fl oz (half a UK pint) of milk.

Make sure the milk is absorbed before you add more. When all the milk’s mixed in return the pan to the heat and heat slowly stirring all the time until the mixture thickens and starts to bubble.Remove from the heat and add about 3oz cheese – the amount depends on how strong the cheese is. Return to the heat to melt the cheese and then serve  – over pasta probably.

Summer at last. But we’re all scared it won’t – last that is.

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