Friday, May 16, 2014

Brilliant Basics: Broc and Cheese

Yesterday we tried to make a cheese sauce from scratch once more. We had tried this before but there was often something missing, or the sauce wasn't right. Now we finally succeeded in making a yummy cheese sauce and of course I have to share that on the blog :) I share this quickly before I forget how I actually made the sauce and can't reproduce it ;) I call the recipe broc and cheese, because while we did use the sauce on a pasta, it isn't mac and cheese because we used penne ;) That, and I wouldn't eat mac and cheese without veggies, so broc and cheese it is!

Broc and Cheese (serves 4)
- 1 tbsp olive oil
- 500 gr pasta
- 1 large broccoli, in florets
- 4 tbsp chopped spring onion
- 250 gr cherry tomatoes, halved (we forgot to add them, oops)
- 3 tbsp fresh chopped parsley

For the sauce:
- 45 gr butter
- 1 tbsp flour
- pinch of pepper
- 0.5 tsp dried oregano
- some fresh basil
- 375 ml milk
- 250 gr ricotta
- 125 gr mozzarella, cubed

Boil the pasta in water and the olive oil. Steam the broccoli. Bake the spring onions shorlty.
For the sauce: melt the butter. Sift the flour above the pan, add oregano and stir through for 2-3 minutes. Then add the milk bit by bit, this prevents lumps. Bring the sauce to a boil while stirring until it thickens. Then add the cheeses and stir until mixed through. Add the fresh basil last.
Mix the pasta, broccoli, cherry tomatoes, spring onions together in a bowl. Pour over the sauce and garnish with fresh parsley, or maybe more basil.
If your sauce is too thick, you can thin it with a bit of water or cream. But ours was good.

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