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2 tablespoons of butter or
margarine
3 tablespoons of our
4 ml of milk
salt
nutmeg
Place the butter in a dish, cover and heat at 750 W for one
minute.
Stir the our into the butter, pour in the milk, mixing well.
Cook uncovered at 750 W for 4-7 minutes. Add the salt and
nutmeg and beat well using a whisk or beater until you achieve
the desired consistency.
For a special touch:
Try replacing the milk with meat, vegetable or sh stock to
prepare sauces to be served with meat or sh dishes. Try adding
two tablespoons of cream to the sauce.
Bechamel Sauce
Serves 4 | 5 - 8 min
Peel and chop the onion.
Place it in a dish with the oil, cover and cook at 500 W for
2 minutes.
Stir in the minced meat, cover and cook for 2 minutes at 750 W.
Add the chopped tomatoes with half of the juice, the stock cube
and the salt. Stir, cover and cook at 500 W for 6-8 minutes.
Stir from time to time during cooking. If the sauce is too lquid
at the end of cooking time, uncover and continue cooking until
reaching the desired consistency.
For a special touch:
If you like, you can add nely chopped carrot, celery and onion to
the sauce, increasing cooking time if necessary.
300 g of minced meat
1 onion, chopped
2 tablespoons of oil
400 g of canned tomatoes
½ stock cube
salt
Meat Sauce
Serves 4 | 10 -12 min
14


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