Recipe’s here except I used a mix of mozzarella and parmesan for the Béchamel sauce and added a bay leaf. And red wine in the photo that I added a splash of into the ragu sauce. I followed the tips here particularly fresh mozzarella (supermarkets sell them in ball form) and adding spinach.
home cooked
Cream of broccoli soup
A whole floret of broccoli and half a cup of double cream makes four small portions. Add cheddar cheese for the umami quality and cook on low heat till cheese is browned and the liquid has evaporated into paste. Mix the paste well with boiling water and microwave it to reheat.
Chunky cream of mushroom soup
This is spectacular! Beats restaurants’ ones on taste. Sauté chopped mushrooms (two different varieties) with butter until browned. Add double cream and water and use an immersion blender to blend until chunky-smooth (imperfect cos I’m using an immersion blender – YMMV if using a stand blender). Personally, I prefer the chunky texture. Drizzle with truffle-infused […]
Congee
Congee (rice porridge) is warming on a cold day or when you’re sick. It cooks in just 10-15 minutes. I came across this tip to speed up cooking: freeze the rice so that they disintegrate more easily when they become brittle after freezing. Pop them into a rice cooker with plenty of water (topping up the water if […]