Béchamel Sauce
2 tbsp. vegetable margarine or olive oil
3-4 tbsp. plain flour
1 l (13/4 pint) water
1 tbsp. thyme
Salt and white pepper to taste
1. Melt the margarine in a sauce pan.
2. Add the flour to make a thick paste, taking care not to let it burn .
3. Pour in the water and heat slowly. Keep stirring until the sauce thickens.
4. Add the thyme (crush it well between your fingers), and season with salt and pepper.
For a “cheesy” flavour, add 1 dl (1/2 cup) yeast flakes. Alternatively, you can use a pinch of nutmeg instead of the thyme. Another variation is to add a small, finely chopped onion to the sauce, which is lightly sautéd in the oil before the flour is added. Béchamel can also be made with soya milk instead of water, maybe reducing the amount of flour a little.
Guacamole
(serves 2)
Preparation time: 10 minutes
1 ripe avocado
half an onion, cut up finely
juice of 1 lemon
chopped parsley
garlic (not much, less than a clove)
salt and pepper to taste
olive oil
1.Peel and mash the avocado (with a fork, or in a blender – this will be a more liquid mixture).
2.Add the olive oil a little at a time, then the onion, parsley, garlic, salt and pepper. Mix all together well.
Serve straight away (or it will oxidize and change in taste) with chapattis or pitta bread, for instance.
Sandwich Spread
Preparation time: 20 minutes
2 dl. sunflower seeds
1/2 dl. sesame seeds
1/2 dl. almonds
1 bunch fresh dill
1/2 onion, finely chopped
1/2 tsp. thyme
2 tbsp. tomato purée
1 tsp. cider vinegar
1 stock cube
3/4 dl. water
1 tbsp. sunflower oil
1. Grind the seeds well. Add the rest of the ingredients and season with salt.