Roux

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 the meet. […]

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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 […]

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Ivy on Νοεμβρίου 1st, 2007

Béchamel 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 or olive oil and flour which is made into […]

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