‘Fred, there’s no bread’ was a familiar slogan anyone as young as myself will recall from the Spar advert that aired during the 1980s.
Growing up in this decade, prior to the newsflash that a carb rich diet produced an expansive waistline, bread figured heavily on the menu from a slice of toast at breakfast to a lunchtime sandwich.
On Saturday evening the other half and I decided to drag ourselves off the sofa and headed to Nu Delhi for dinner.
Now before you start thinking what a glamorous existence this doll must lead, flying half way across the world on a whim for dinner, it was actually to an Indian restaurant on Bruce Street in Belfast.
With modern décor, dim lighting and a lively atmosphere, at first glance Nu Delhi Lounge resembled a swanky wine bar until the aroma of spice reminded the nose it was indeed a restaurant.
This works as a white sauce for lasagne or alternatively add cheddar to make a sauce for Macaroni Cheese.
- 1 pint of milk
- 40 grams of plain flour (or corn flour)
- 40 grams of butter
- Salt and white pepper
- Black pepper
- A little freshly grated nutmeg
- Melt the butter in a saucepan.
- Once melted sieve in the flour.
- Take the pan of the heat and gradually stir in the milk.
- Return to the pan to the heat and bring to the boil, stir regularly to ensure the sauce doesn’t go lumpy.
- Bring the pan back to a simmer and season with salt, white pepper and nutmeg.
This is my recipe for a versatile tomato sauce (not of the Ketchup variety) that can be used for Lasagne, Bolognese, Meatballs, and Pizza or as a dipping sauce, try pureeing and serving with my Brazilian cheese breads for a tasty snack. Continue reading