Light Béchamel
Ingredients for 4 people: Three tablespoons of butter, a cup of cream, a
lemon, two tablespoons flour, two glasses milk, some grated nutmeg, salt and
pepper.
Preparation:
Melt the butter in saucepan and when melted sprinkle the flour on it. Start
stirring until the mixture gets a brown color; add the milk, a bit warm, stir again,
add the nutmeg, salt & pepper, continue stirring, add in the cream, the lemon
juice and continue stirring until it all thickens to a smooth and different béchamel
sauce.
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Red Curry
Ingredients: Three red chilies, half a teaspoon of ground coriander seeds, half
a teaspoon of ground cumin, half a teaspoon of black pepper, two garlic cloves,
a tablespoon of chopped sorrel, a teaspoon of grated ginger, half a teaspoon
salt and some olive oil, (the amount will depend on the thickness desired).
Preparation:
Mash the garlic, chopped chili, ground coriander, ground cumin, black pepper,
chopped sorrel, ginger and salt in a mortar to get an homogeneous paste. Next,
add in the olive oil.
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Guirlache (a type of nougat)
Ingredients: One hundred grams of raw almonds, one hundred fifty grams of
sugar, a glass of water, a tablespoon lemon juice.
Preparation:
Roast the almonds in the oven at 180ºC-356ºF, stirring them to prevent they get
burned. Let them cool and reserve a third of them.
Put the water, sugar and lemon juice in a saucepan and bring to a boil until this
syrup
begins to take on a brown color; next, add in the almonds and let it caramelize.
Then, pour this caramel on a greased surface, stretch it and let it to cool. Once
it has set break it up with a wooden hammer.
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