Moschari noua is a pot roast beef using the round part of beef. It can be cooked in a pressure cooker or slowly cooked in the oven in a casserole. I always serve it with mashed potatoes and mixed vegetables and top it with a very flavourful gravy made with the juices of [...]
A Roux (pronounced rou) is a combination of flour and fat, butter or oil which are bound together to thicken sauces, gravies and stews.
Preparation time: about 15 minutes or more if you want it dark
Ingredients:
60 – 70 grams butter
80 grams flour
Heat butter in a sauce pan and add flour and keep mixing with an egg [...]
Bechamel sauce or white sauce has been taken from the French cuisine and introduced to Greek cuisine by Nicolaos Tselementes. It is used as a basic sauce to top Moussakas, Pastitsio and used in many other recipes.
To make this sauce you need an equal amount of butter and flour which is made into a roux [...]
