Thank you for your kind and supportive words. We are trying to be mature about this grandparental neglect, but not succeeding terribly well…
Anyway to show my thanks, I’ll give you an…
Easy lump-free white sauce recipe
35 grams butter (1.2 oz or 2.5 Tbl)
35 grams flour (1.2 oz or 1/3 cup)
500 ml milk
1/2 tsp nutmeg, salt, pepper
Heat milk in a saucepan. Melt butter in a fry pan and add the flour when it crackles. Whisk for a few minutes on low heat but don’t brown. Add the hot milk all at once and continue whisking while it thickens. Add nutmeg and seasonings as you will.
S made the knits below…
oh, they are so adorable in those clothes! urchins!
on the topic of cooking… if i was to make a pie with store bought puff-pastry, should i par or blind cook the base before adding the filling and the top? i am experimenting, but you seem like the types that might know…
Comment by nix — June 30, 2008 @ 8:08 pm
I usually bung it in the oven for 10 mins before adding the topping and reheating, but I make an apple and custard tart that I don’t pre-bake. mmmm…
Comment by bean — June 30, 2008 @ 9:10 pm
What a cute photo. Look at all those teeth in Loey’s mouth ready to come in!
Comment by Erin — July 1, 2008 @ 5:51 am