I used to hate veg like most kids and my mum would put bechamel sauce on all of them so that I would eat them. I find these a gourmet delicacy that can be achieved with such basic ingredients.

I wanted to recreate the delicious spinach au gratin that I had in Cancún. The original dish used lots of butter, cream and cheese, but here, I used them modestly.* Squeeze out excess water from the spinach to prevent it from getting watery.* After adding the flour, keep on stirring with the spatula until it thickens.* If you don't mind the calories, switch the parmesan to easy melting cheese for an even richer result.* You can use soy milk instead of milk. Recipe by Kichiri-monja

I've been making this rice gratin (doria) for some time. I always used to eyeball the ingredients, so I measured them properly for when my daughter wants to make it.When making the bechamel sauce, add the milk all at once and raise the heat to high, and just keep mixing and mixing until it starts bubbling! That's it! If you add cheese, the sauce will become richer! Leftover sauce can be used to make a special croque-monsieur for breakfast!! Recipe by Naomoka

Bechamel or White Sauce is one of the basic sauces of international cuisine. Its consistency makes it an excellent ally when it comes to preparing recipes with creamy consistency.You can use it mixed with pasta, vegetables, etc. Also to make gratinated dishes inside the oven. Combining it with left overs you can reinvent a delicious recipe.There are few ingredients that you need and it is very easy to prepare.I hope you like it and prepare it at home.

#indvsban.Potato wedges is a dish no can resist! By baking them with less oil it makes it healthier and guilt free to snack on. I like my wedges with a traditional bechamel sauce that I’ve flavoured with garlic. Sharing recipe of both here.

Once again the spoils of a successful fishing trip. I served this with broccoli cheddar rice and buffalo roasted cauliflower.

Bechamel is a simple and basic sauce originating in Italy, but adopted in French cuisine, and is now known as one of the "mother" sauces. It is the base for a wide variety of sauces and soups in the culinary world.The quantity of this recipe can easily be used for two or three different dishes. Using white pepper just helps keep it a purely white sauce. You can absolutely use black pepper, which is what I do quite often.Check out my recipe, Cauliflower Bechamel, for a chance to test out using this sauce.

Celeriac bulbs are flavor enhancers. We use them fresh or fermented as an approximation of the famous swiss Maggi Sauce, it intensifies soups, gravies, and dishes. The sauce takes a few months to ferment the celeriac, lovage and beets, vegetables that you can find at farmers markets or buy dried on amazon. Our home made sauce does not have artificial MSG or MSG substitutes. The bottle in the picture is from last year, this years’ crop is still fermenting.#GoldenApron23

Fresh tender spring spinach, or foraged wild lambs quarter weed, wilted in a skillet with whipping cream, garlic, nutmeg, sesame seeds and grated cheddar cheese, a side dish for dinner.

Here is a recipe that is over 8,000 years old. Fresh Fava beans. A spring treat. And the water they are cooked in, called aqua faba, can be whipped into vegan egg-whites , and kept frozen.The white sauce is a classic used on lots of other protein rich dishes.#CA2025

You need 18 threads of saffron to make this unbelievable dinner for two, probably the most elegant white fish dinner I ever make. We grow saffron indoors. One flower produces three saffron threads. 150 flowers produce one gram, 450 threads. It is also available dried in 3 gram cans for $18.People also use dried mexican shrimpshells and dried turmeric powder as saffron enhancers.#newyear2025 “ Replace store bought foods with home made organics”