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A Cooking Thread?

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The Seldom Killer:
On an electric hob, put the heat on the lowest setting and get the butter in straight away to start melting. Add the butter almost before it's finished melting and bump the heat up to half way whilst you fry the flour. Stir gently and slowly to make sure you have no lumps and ignore any timing advice in your recipe book. You want the roux to darken a bit (more if you want a darker sauce). Add a small amount of milk (just a splash, maybe a tbsp worth) and stir quickly, but not too madly, until the consistency events out. Repeat this process. As you go on you will be able to add greater quantities of milk. However, always stir until the consistency is evened out. The heat on the electric hob should be high enough to get the mixture back to a simmer fairly quickly at the start. If you do get lumps, don't bother trying to whisk them out, this just leads to lots of small lumps. keep simmering and stirring until the mixture reduces enough that the lumps just break out.

Incidentally, use of a roux is also the correct way to start a proper gravy, just substitute milk for stock.

Scalloped potatoes shouldn't need an hour and a half. Easiest way to reduce the cooking time is to blanche the sliced potatoes first. After that I would think about 30 minutes bake covered and then 15 uncovered on a higher heat to get you that lovely crispy topping, maybe a quick blast under the grill if necessary.

TheEvilDog:
Salmon and mornay pots.

Serves 3

Ingredients
2 large salmon darnes, deboned
6 Filo pastry sheets
Butter
Flour
Milk (semi-skimmed or normal, doesn't matter)
Cheese
Salt and pepper for seasoning

1. Preheat the oven to approximately 200 celcius
2. Take the filo sheets and lay them out. Cut a third off the sheets, these will be the top of the pot. The rest of the sheets should be folded over and placed into a muffin tin or similar. Put the tin into the oven to blind bake the filo for 5 minutes.
3. Cut the salmon into chunks and fry on a high heat with vegetable oil and a small amount of butter until the salmon starts breaking apart. Leave to drain on kitchen paper.
4. Make a mornay sauce (a roux with milk and cheese of choice, I usually use a mature cheddar cheese, but gouda also works).
5. Take the pots and spoon in the salmon and mornay sauce (I tend to put the two in a bowl and mix them together). Cap the pots with the remainder of the filo pastry and top with a small bit of butter.
6. Put into the oven again for 15-20 minutes, or until the tops have become golden brown.
7. Serve with a salad or steam vegetables of choice. If you have any sauce left over, spread it over the tops of the pots or on the vegetables.

Not the best photo, but thats the kind of colour you want to go for

Papersatan:
Steve and I made these today:



O
M
G

That is peanut butter in the middle.

idontunderstand:
Are they covered in sugar? Makes my teeth tighten looking at it..

Lines:
Ooo! I think I've made cookies similar to those before! I think I got the recipe from a former forumite (Liz maybe?) and if they're the same cookie, just coated in sugar, those things are so freaking good.

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