Alex's Recipes

Butch Pasta Sauce

I call this sauce "butch" because Roquefort is a strong cheese that can knock the socks off you (or smell like rotten socks to some people!).

• 1 Onion
• 2 Garlic Sausages
• 1 Red Pepper
• 1/2 cup Roquefort
• 2 tablespoons Martini Rosso (or Red Wine)
• 1/2 tablespoon Olive Oil
• Salt, Pepper

Dice the onion, sausage and pepper finely and fry in the olive oil. When the sausage is cooked, add the rest of the ingredients and melt the cheese. Cook until desired consistency.

Pour the sauce over enough pasta (or rice) for two people and serve immediately.

(Serves 2)

Bechamel Sauce

• 1 1/2 tablespoons Butter
• 1 tablespoon Cornstarch
• 3/4 cup Milk
• Pinch Nutmeg, Salt & Pepper

Melt the butter in a skillet over a low heat. Add cornstarch and whisk until all absorbed.

Whisk in the milk slowly to avoid lumps and finally add the nutmeg, salt and pepper.

With a wooden spoon, stir constantly until it thickens to the point that you can see the bottom of the skillet when you move the spoon through the sauce.

Cool and use as needed.

If you add too much nutmeg, it will taste bitter. While the sauce is still warm, slowly add honey until the bitterness is gone.

Mustard Yogurt Dressing

This one is very simple.

For every two parts plain yogurt, add one part flavoured mustard. Mix togther with some salt and pepper. Toss into the salad.

If the mustard is a hot one, use less of it. My current favourite mustard is a Garlic Parsley Mustard.