Christel’s eagerly awaited feature for the week is finally here! The delay is all mine, I must confess. This week for some reason just seemed to fly by me and I didn’t get to everything I had planned…
She has also included a white sauce recipe, which could be a base for just about any sauce and a must have for any kitchen! So without any further delay…
2 medium red onions
Chop everything up, put the onions in a saucepan and fry until tender. Add the tomatoes and stir occasionally until saucy. Add salt, pepper, garlic flakes and a bit of sugar/honey (to take the acidity out of the tomatoes)
Add 1 (or 2) cans of tuna.
Stir for about a minute to combine everything. Add a packet of Woolies ready made cheese sauce. Stir for a minute until mixed. Sprinkle with oregano flakes or fresh herbs. Eat on oven toasted ciabatta or mix into pasta.
You can also add mushrooms and/or green, red & yellow peppers into the mix. Or leave the tuna out completely and eat it with only vegetables.
If you really want to impress your eating companions… here’s the recipe to make your own White sauce from scratch:
It makes 1 cup
30g plain flour
250 ml milk
Place all ingredients in a saucepan over a moderate heat and bring to the boil whisking continuously. Use a spiral or ballon whisk as this will get rid of lumps and give the sauce a more glossy appearance.
Cook for a further 2-3 minutes until thick and smooth and there is no taste of flour. Season to taste with salt and pepper.
For cheese sauce add 1 cup grated cheddar to the hot sauce and stir to melt the cheese. You can add 5 – 10ml curry powder to the flour to make curry sauce. For parsley sauce you can add chopped parsley to the mix. You can add mustard to the mix for a mustard sauce.
The possibilities of what this sauce can become, are endless.