e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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1 Place spread in a non-stick pan and heat until melted.
2 Add flour and salt and mix in well over a gentle heat. Continue cooking, stirring, until mixture begins to come together in a ball-like form.
3 Gradually add milk and cream, stirring after each addition, so sauce is smooth and lump free.
5 Once all liquid has been added, continue heating, stirring, using a figure of eight motion, until sauce is thickened.
6 You can swap to a balloon whisk for final stage of cooking to keep sauce as smooth as possible. Season to taste with pepper. Use sauce as is, or add ingredients to make a variation (see below).
Cook pasta shells according to packet instructions. Drain, reserving a few tablespoons of pasta water. Pan-fry diced red capsicum, sliced courgette and cherry tomatoes. Add to pasta with heated cheese sauce (and pasta water to thin, if required). Toss lightly, season with pepper and fresh basil leaves. Serve. (Pictured above)
Make it gluten free: Use gluten-free flour.
Sweet roasted garlic sauce: Spray 6-8 cloves garlic with olive oil and roast in oven at 190°C for 35 minutes. Squeeze purée from garlic cloves. Add purée at step 6 of basic white sauce recipe. Cook for a further 5 minutes, stirring occasionally. Sauce will keep in the fridge in a sealed container for two days. (Make it gluten free: Use gluten-free flour)
Herb sauce: Add 4 sprigs fresh thyme leaves (no stems) and 3 tablespoons roughly chopped fresh sage leaves to sauce at step 6 of basic white sauce recipe. Cook for a further 5 minutes, stirring occasionally. Sauce will keep in the fridge in a sealed container for two days. (Make it gluten free: Use gluten-free flour)
HFG cheese sauce: Mix 1/2 cup puréed cottage cheese, 1 teaspoon mustard, 1/2 cup grated edam cheese and 1/4 cup grated parmesan and add at step 6 of basic white sauce recipe. Cook for a further 5 minutes, stirring occasionally. Sauce will keep in the fridge in a sealed container for two days. (Make it gluten free: Use gluten-free flour and check mustard is gluten free.)
Calories 68 cal
Kilojoules 280 kJ
Total fat 3 g
Saturated fat 1 g
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Every recipe meets strict nutrition standards aligned with the Australian and New Zealand Dietary Guidelines.
