utorok 27. apríla 2010

Besamel - zakladny recept / Bechamel - basic recipe (White sauce)

Besamel pouzivam napriklad pri priprave Lazani alebo Francuzskych zemiakov a na rozne zapekane jedla.



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CO POTREBUJETE:

1 plna vareska hladkej muky (40g) / 1 full tbsp of all-purpose flour (40g)
1 lyzica masla / 1tbsp of unsalted butter
mlieko (pouzijem priblizne 1/2 litra mlieka na plnu varesku muky) / milk (approx. 1/2 liter)




AKO POSTUPOVAT:


V hrnceku roztopime hrudku masla, zaprazime vareskou muky. / In pot melt butter, add flour. Stir well.

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Zalejeme postupne mliekom. Radsej menej mlieka a prilievat, ako to urobit prilis riedke. Za staleho miesania (pouzite metlicku, aby ste predisli hrudkam) na miernom ohni povarime 15-20 minut. / Add milk. Little at the time. Stir it and cook on low flame for 15-20 minutes.

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Tip: Pred tym, nez mlieko pridate k zaprazenej muke, zohrejte si ho. Ak chcete mat ochuteny besamel, mozete pri ohrievani mlieka donho pridat mensiu cibulu vcelku a 1 bobkovy list a potom do hotoveho besamelu pridat sol a mlete biele korenie. Takto ochuteny besamel mozete postupne zamiesat do restovanej zeleniny a dalej tym naplnit vrstvy lazani. / Before you add milk, heat it a bit. If you want to add some flavor to it you can add small onion and bay leaf into the milk while heating it. When bechamel is ready you can add salt and ground white pepper. Flavoured bechamel you can stir into stir-fried dishes or use for lasagne.

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