Ivy on Νοεμβρίου 3rd, 2007

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 [...]

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Ivy on Νοεμβρίου 3rd, 2007

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 [...]

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Ivy on Νοεμβρίου 1st, 2007

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 [...]

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