Wednesday, May 25, 2011

Day 596

I make the best cheese sauce.  I know you don’t believe me, but I actually do. I’m become quite well known for it (within the confines of my own home).

You know I’m no foodie, and you have probably gathered I am no gourmet chef, and it’s kind of implied that I don’t enjoy cooking, but I can make a great cheese sauce. 

It all started when I went on line to find a tuna bake/tuna casserole recipe to get rid of a three year old tin of tuna in my cupboard (a sad but true fact). I found some Texan woman on You Tube showing me how to throw it all together with particular emphasis on the sauce, so I gave it a whirl. She gave some really good advice on how to may the rue.  So now I can now do a mean cheese sauce and sometimes I just make it to pour over veges as a treat, especially when I do cauliflower. 

So last night I did some big arse Flintstone sized T-bone steaks for dinner and a bunch of veges including corn on the cob, cauli, brocc and carrots.  Yeah … I’m the bistro chef.  There should be poker machines in my hallway and a meat raffle in the lounge room to complement the Club Langdown menu. Anyway, I had a hankering for something fat and saucy so decided to do the cheese thing. 

YUM!!!! That’s all I’ve got to say about that. Just YUM!!!!

Wanna know how it’s done? I have a secret (fancy that, me with a cooking secret).  Warning: There is nothing low fat about this … it really plays havoc with this fit and fabulous at 40 thing. I think it may be the cause of my extra big booby, my muffin top and could even be sprouting my chin hairs, but who cares! It’s freakin’ delicious ….

Here it is:

  • Grab two dessert spoons of margarine or butter and melt it on the stove.  Then remove it from the heat and add one and a half dessert spoons of plain flour.  Don’t leave it on the stove to do this, it will ruin it. Mix it all in to make it rue like (is that how you spell rue?). 

  • Then for my secret bit. Are you ready? I use three different types of cheese.  Half a cup of grated tasty cheese, half a cup of mozzarella, and half a cup of parmesan.  I actually buy these already grated and I keep them in containers in the freezer for when the need for cheese sauce arises.

  • Then add one a half cups of milk.  Mix it all in while on a medium heat.  Keep stirring. It will get all think and velvety.  I dare you to not taste it, and then take another spoon full, and then another one.  I dare you not to spoon it into your gob right there at the stove top.

  • Add a sprinkling of salt. 

Walla!!! Cheese sauce ready to make your vegetables all bistro like.  The kids love it!

But you probably know all this.  Cause you can all cook and you’re all up with the foodie biz.  I just thought I’d share it before I now go and do an RPM class to work it all off.

Ciao ciao … and happy Wednesday.  I hope it’s cheesy.

Oi, have you voted for me yet?  Just askin' ....


  1. Bistro like veg!! Count me in.

    I need all the nourishing winter food I can find to help me deal with this weather.

    Take care and much love, L.

    SSG xxx

    Sydney Shop Girl blog

  2. Hey SSG! Did you make it? Let me know how it goes ... Stay warm :)


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