Tag Archives: Béchamel Cheese Sauce

Feeding the Funky Bunch: Vegetable Mornay with Sage & Red Onion Crumb

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This recipe is one that has evolved over the years and is now a great, reliable midweek family meal. It makes a large serving for 4-6 hungry adults and the leftovers (if you have any!) are delicious the next day. It is a dish that can easily be prepared ahead of time and them popped in the oven when you’re ready. If you want to add meat, shredded roast chicken can be mixed through. Alternately you can add the chicken raw but cut it into very small pieces (2cm cubes) and double check it is cooked before eating.

Vegetable Mornay

Ingredients

  • 200g button mushrooms chopped
  • 1/2 cauliflower chopped into florets
  • 1 broccoli chopped into florets
  • 1/2 red onion
  • handful of sage leaves
  • 60g butter (10g & 50g lots)
  • 150g breadcrumbs

TMX Method

  1. Pre heat oven to 200C
  2. Make béchamel sauce and set aside
  3. Chop mushrooms and place in large bowl
  4. Steam cauliflower and broccoli (I do mine in the Varoma – 25 min, Sp 1, Varoma Temp – I like my vegetables quite well cooked, but steam for less time if you prefer them firmer)
  5. Allow cauliflower and broccoli to cool on Varoma trays so that most of the liquid evaporates off
  6. Place red onion & sage leaves in clean TMX bowl
  7. Chop 5 sec, Sp 5
  8. Add 10g butter, scrape down the sides and cook 100C, 5 min, Sp 1
  9. Add breadcrumbs, 50g butter and salt & pepper, then cook 100C, 2 min, Sp 1
  10. To assemble, add cooled, steamed cauliflower and broccoli to bowl with mushrooms
  11. Mix through béchamel sauce and season generously with salt & pepper
  12. Transfer to large baking dish (I use a 1.6L pyrex dish)
  13. Spread red onion & sage crumb on top
  14. Bake 40 min at 200C

Non-TMX Method

  1. Pre heat oven to 200C
  2. Make béchamel sauce and set aside
  3. Chop mushrooms and place in large bowl
  4. Steam cauliflower and broccoli (I steam mine for 25 min – I like my vegetables quite well cooked, but steam for less time if you prefer them firmer)
  5. Allow cauliflower and broccoli to cool uncovered so that most of the liquid evaporates off
  6. Finely chop red onion & sage leaves
  7. Melt 10g butter in a small saucepan over medium heat
  8. Add onion and sage, and stir gently until onion is transparent
  9. Add 50g butter and allow to melt
  10. Turn off the heat and stir through 150g breadcrumbs
  11. Season crumb well with salt & pepper
  12. To assemble, add cooled, steamed cauliflower and broccoli to bowl with mushrooms
  13. Mix through béchamel sauce and season generously with salt & pepper
  14. Transfer to large baking dish (I use a 1.6L pyrex dish)
  15. Spread red onion & sage crumb on top
  16. Bake 40 min at 200C
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Feeding the Funky Bunch: Moussaka

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This Moussaka recipe is the product of much experimenting on my part.  I wanted to make a really delicious Moussaka that wasn’t too labour intensive, so I’ve eliminated all the fussing and just kept all the flavour. It is a great family meal, packed with veggies and easy to adjust either for meat lovers or for vegetarians. My kids absolutely love this dish.

Ingredients

  • 1 large eggplant or 2 smaller eggplants, thinly sliced (approx 3mmm)
  • 6tbs rice bran oil (to brush slices with)

Many recipes call for the eggplant slices to be salted, left to drain for 20min, rinsed then dried. I never bother to do this and it still tastes great.

  • 20g rice bran oil
  • 2 sticks celery, roughly chopped
  • 2 carrots, roughly chopped
  • 1 small red capsicum, de-seeded and roughly chopped
  • 1 red onion, roughly chopped
  • 2 cloves garlic, peeled
  • handful of fresh flat leaf parsley
  • handful of fresh mint
  • 400-500g lamb minced (can replace with red kidney beans or your choice of lentils for a vegetarian version)
  • 2tbs thermomix vegetable stock concentrate
  • 1tsp ground cinnamon
  • 400g passata (tomato puree)
  • black pepper to season
  • Extra 1/2 cup grated cheese for topping

Method

  1. Pre-heat oven to 180C
  2. Slice eggplant and place in a single layer on lined baking trays
  3. Brush eggplant slices lightly with rice bran oil
  4. Roast in oven for 8-10 min until soft then set aside
  5. Make béchamel cheese sauce
  6. If mincing lamb in TMX, place cubed lamb in clean TMX bowl and mince 8-15sec, Sp 7
  7. Set minced lamb aside and give TMX bowl a quick rinse
  8. Place celery, capsicum, carrot, onion, garlic, parsley and mint in TMX
  9. Chop 5sec, Sp 5
  10. Add 20g oil and cook 100C, 5min, Sp1
  11. Place lamb mince in TMX, season with black pepper and cook Varoma Temp, 5min, Rev Sp Soft
  12. Add cinnamon, passata and stock
  13. Cook Varoma Temp, 15min, Rev Sp Soft
  14. Season to taste

Assemble Moussaka

  1. Pre-heat oven to 180C
  2. I use a large 1.6L pyrex dish to bake my Moussaka in
  3. Line bottom of dish with a single layer of roasted eggplant slices
  4. Spread over 1/3 of the lamb and vegetable sauce
  5. Drizzle over 1/3 of the cheese sauce
  6. Follow with layer of eggplant, layer of lamb and vegetable sauce, layer of cheese sauce until all used
  7. Sprinkle grated cheese on top
  8. Bake 30 min, 180C

Non-Thermomix Method

Ingredients

  • 1 large eggplant or 2 smaller eggplants, thinly sliced (approx 3mmm)
  • 6tbs rice bran oil (to brush slices with)

Many recipes call for the eggplant slices to be salted, left to drain for 20min, rinsed then dried. I never bother to do this and it still tastes great.

  • 20g rice bran oil
  • 2 sticks celery, finely chopped
  • 2 carrots, finely chopped
  • 1 small red capsicum, de-seeded and finely chopped
  • 1 red onion, finely chopped
  • 2 cloves garlic, peeled & finely chopped
  • handful of fresh flat leaf parsley, finely chopped
  • handful of fresh mint, finely chopped
  • 400-500g lamb minced (can replace with kidney beans or lentils for vegetarian version)
  • 2tbs thermomix vegetable stock concentrate or 1 stock cube
  • 1tsp ground cinnamon
  • 400g passata (tomato puree)
  • black pepper to season
  • Extra 1/2 cup grated cheese for topping

Method

  1. Pre-heat oven to 180C
  2. Slice eggplant and place in a single layer on lined baking trays
  3. Brush eggplant slices lightly with rice bran oil
  4. Roast in oven for 8-10 min until soft then set aside
  5. Make béchamel cheese sauce
  6. Place large frying pan over medium heat
  7. Add oil, celery, capsicum, carrot, onion and garlic, cooking for 4-6 minutes until soft
  8. Add lamb mince, season with black pepper and cook for 5 minutes until browned
  9. Add passata, stock, cinnamon, parsley and mint, and simmer for a further 15-20 minutes
  10. Season to taste

Assemble Moussaka

  1. Pre-heat oven to 180C
  2. I use a large 1.6L pyrex dish to bake my Moussaka in
  3. Line bottom of dish with a single layer of roasted eggplant slices
  4. Spread over 1/3 of the lamb and vegetable sauce
  5. Drizzle over 1/3 of the cheese sauce
  6. Follow with layer of eggplant, layer of lamb and vegetable sauce, layer of cheese sauce until all used
  7. Sprinkle grated cheese on top
  8. Bake 30 min, 180C

Homemade: Béchamel Cheese Sauce

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Before I bought my thermomix, I spent many years searching for the perfect cheese sauce recipe. Watching Emmanuel Mollois of Choux Cafe Perth make his bechemal cheese sauce on Poh’s Kitchen (an ABC TV cooking show) I finally found it. An absolutely superb cheese sauce. I wanted to replicate this in the thermomix and the end result was fabulous. The basic cheese sauce in the EDC is great and very quick and easy. This sauce takes a tad more effort but is still such a breeze to make. I have included a non-thermomix method below too.

Cauliflower with cheese sauce. Yum!

Thermomix Method

Ingredients

  • 75g butter
  • 50g plain flour
  • 450g milk
  • 100g grated cheese
  • Season with pink salt & black pepper
  • optional – 2 egg yolks (these make a richer sauce that sets a bit more)

This amount is what I usually make for a family dinner – lasagne, moussaka, vegetable mornay. It can be doubled if you need a larger amount.

Method

  1. Place butter and flour in TMX – use the spatula to brush and flour off the blades before starting cooking
  2. Cook butter and flour 90C, 6 min, Sp 1. Don’t be tempted to cook for less time – the sauce tastes so good because the flour is cooked before the milk is added.
  3. Pour in milk and cook 90C, 7 min, Sp 4 (with MC)
  4. Cook at 90C, 1-2 min, Sp 4 while adding grated cheese through the lid
  5. Mix 1-2 min, Sp 4 (no heat) while seasoning with salt and pepper and (optional) adding egg yolks through the lid

Non-Thermomix Method

Ingredients

  • 75g butter
  • 50g plain flour
  • 500ml milk
  • 100g grated cheese
  • Season with pink salt & black pepper
  • optional – 2 egg yolks (these make a richer sauce that sets a bit more)

This amount is what I usually make for a family dinner – lasagne, moussaka, vegetable mornay. It can be doubled if you need a larger amount.

Method

  1. Place milk in a saucepan and heat until boiling
  2. In the meantime make the roux – melt the butter in a saucepan, add the flour and cook for 6 min over gentle heat, stirring occasionally. Don’t be tempted to cook for less time – the sauce tastes so good because the flour is cooked before the milk is added.
  3. Pour the boiling milk into the pan with the roux and incorporate with a whisk. The sauce should thicken rapidly.
  4. Continue to whisk over gentle heat for a further 2 min
  5. Add grated cheese while sauce is still on the heat and whisk until melted and incorporated
  6. Take sauce off the heat, whisk in seasoning and (optional) egg yolks