Soja bechamel

Ingredients:

• 750gr soja milk room temperature, never cold from the refrigerator.
• 50g butter/margarine
• 100g wheat flour
• Salt
• Pepper
• Nutmeg

Preparation:

1. First sift the flour, to remove lumps and impurities that may have.
2. Heat a saucepan over medium heat and add the butter until completely melted.
3. Add flour gradually, and with the help of a whisk, stir until completely blended.
4. It should be a yellowish creamy mass, keep a few minutes over medium heat without stirring, so that the flour is cooked through (if the flour is well cooked, will be the most savory bechamel).
5. Pour the milk slowly and keep on low heat for several minutes, stirring continuously, until the bechamel acquire the desired texture. Add a pinch of salt, a little nutmeg and a little ground pepper.

If too liquid, keep longer simmering, and if too thick, add a little milk and stir until it is perfect.

And to enrich your recipes !!

Spinach and ricotta tortellini

Ingredients

• 125g fresh pasta dough
• 50g ricotta
• 50g spinach leaves
• pinch of nutmeg
• 20g parmesan, grated
• 2 tbsp of olive oil
• Salt

Directions:

1. Cook the spinach leaves over a low heat with 2 tbsp water, until the leaves have wilted. 
2. Drain and squeeze out as much water as possible. 
3. Mix with the riccota cheese, along with the nutmeg, parmesan and seasoning.
4. Roll out the pasta dough until thin (number 1 setting on a pasta machine). 
5. Cut out 8 circles about 3 inches in diameter. 
6. Place about a teaspoon in the middle of each circle, fold the pasta over in half, and then shape into a tortellini shape. 
7. Cook in a plenty of boiling, salted water for 3 minutes. 

And enjoy!!

Homemade bechamel

In this recipe, we will teach you to prepare the bechamel traditionally. Prepare homemade bechamel is super easy, so that will make her yourself healthier than buying.

Ingredients:
1 l whole milk, room temperature, never cold from the refrigerator.
120g butter
120g wheat flour
Salt
Pepper
Nutmeg


Preparation:

1. First sift the flour, to remove lumps and impurities that may have.
2. Heat a saucepan over medium heat and add the butter until completely melted.
3. Add flour gradually, and with the help of a whisk, stir until completely blended.
4. It should be a yellowish creamy mass, keep a few minutes over medium heat without stirring, so that the flour is cooked through (if the flour is well cooked, will be the most savory bechamel).
5. Pour the milk slowly and keep on low heat for several minutes, stirring continuously, until the bechamel acquire the desired texture. Add a pinch of salt, a little nutmeg and a little ground pepper.

If too liquid, keep longer simmering, and if too thick, add a little milk and stir until it is perfect.

And to enrich your recipes !!

Roast lamb

Ingredients:

• 2 kg. lamb
• 2 tablespoons butter
• 2 big potatoes
• 50 ml water
• 2 cloves garlic (chopped)
• Lemon juice
• Nutmeg
• salt

Directions:

1. Heat the oven to medium heat (180ºC). 
2. Put the water in a clay pot. 
3. cut the potatoes into thin slices and layer them.
4. Season the lamb, just to the inside and place it in the pan with that part up. 
5. Place in the oven and roast for 40 minutes. 
6. Remove the pan, turn the meat, season the other hand and paint the other side with melted butter in the microwave previously.
7. Continue to roast another 40 minutes. 
8. Meanwhile, take some juice of the roast, pour it into a small saucepan.
9. Chop the garlic and add with lemon juice and pinch of nutmeg.
10. Add four tablespoons of water. 
11. Cook over medium heat about 15 minutes and reserve. 
12. Check the point the roast. 
13. Strain the mixture and wash the pan with the lamb juice. 
14. Leave five minutes in the oven and serve hot in the same dish served with some potatoes and some caramelized onions.

And enjoy!!