It’s has a nutty scent with a long shelf life and works wonders in your curries, soups and stews. Not to mention as a final touch to your dishes for that extra flavour and wow factor and the added advantage of being able to use it in desserts as well. Your options are endless! So why not make some?!

What Is Ghee?

Ghee is a type of clarified butter that has been simmered until the milk solids caramelize and are then strained away, leaving behind pure golden butterfat.

Unlike ordinary butter, ghee has:

• A high smoke point (~230°C / 450°F), making it ideal for frying and sautéing.

• A long shelf life, thanks to the removal of water and milk solids.

• A rich, nutty flavor from the caramelized solids.

• Little to no lactose or casein, making it easier to digest for many people sensitive to dairy.

History of Ghee

It originated in India more than 3,000 years ago and remains central to Indian, Pakistani, Bangladeshi, and Middle Eastern cuisines.

In ancient India, ghee was more than food. It was used in Hindu rituals, traditional Ayurvedic medicine, and even as lamp fuel. 

Today, ghee still carries both cultural and culinary significance. Its long shelf stability made it indispensable in hot climates before refrigeration. 

But there are many reasons why you should have a jar tucked away in your fridge.

The Difference Between Ghee and Clarified Butter

This may get a little contentious but there are similarities between clarified butter and ghee. Though some may argue that they are the same or can be used interchangeably.

Process

Clarified butter: The butter is gently melted until water evaporates and milk solids separate. The clear butterfat is poured off, leaving most milk solids behind.

Ghee: Similar start to clarified butter, but cooked longer until milk solids caramelize before being strained out. This gives ghee its nutty, roasted aroma.

Flavour

Clarified butter: Mild, buttery, very close to pure butter taste.

Ghee: Rich, nutty, slightly caramelized. More complex than clarified butter.

Colour

Clarified butter: Pale yellow.

Ghee: Deeper golden.

Smoke Point

Clarified butter: ~230°C (450°F).

Ghee: Also ~230°C (450°F).

Uses

Clarified butter: Widely used in French cuisine for sauces (like hollandaise, béarnaise), sautéing, and when you need pure butter flavor without burning.

Ghee: Common in Indian, Pakistani, Bangladeshi, and Middle Eastern cooking. Adds depth to curries, dals, biryanis, and even sweets.

Storage

Clarified butter: Refrigeration recommended, shorter shelf life than ghee.

Ghee: Very stable—can be kept at room temperature for months, refrigerated for a year or more.

So, all ghee is clarified butter but not all clarified butter is ghee. Ghee is essentially a more developed, caramelised form of clarified butter with deep flavour and longer shelf life.

Ghee vs Butter

• Butter: Contains water and milk solids, burns at lower temperatures.

• Ghee: Pure butterfat, shelf-stable, higher smoke point, nutty flavor.

Best Uses for Ghee

• Cooking at high heat: frying, sautéing, searing.

• Enhancing flavor: in curries, dals, rice dishes like biryani, and roasted vegetables.

• Traditional sweets: ghee is the backbone of many South Asian desserts. So you can experiment on adding it to your recipes.

• Health and wellness: in Ayurveda, ghee is considered a nourishing fat that aids digestion and vitamin absorption.

When Not to Use Ghee

• As a cold spread (it hardens when chilled).

• In delicate dishes where its roasted flavor may overpower.

• For people with severe dairy allergies (trace proteins can remain).

Storage Guide for Ghee

• Room temperature: up to 3–6 months in an airtight container, away from sunlight.

• Refrigerator: up to a year, though it will harden.

• Freezer: safe for long-term storage.

• Spoilage signs: sour or rancid smell, darker color, unpleasant taste.

When butter melts, you’ll see a white, frothy foam rise to the surface.

That foam is mostly denatured whey proteins, plus some trapped air and a little water.

These proteins are very light, so they float, while the heavier casein proteins + lactose (milk sugar) sink to the bottom as milk solids.

Step by Step Guide for Making Ghee

As you melt the butter, different things happen at each stage. Here’s what to expect and do at each stage.

Melting

What you see after 2-3 minutes: Butter melts, pale yellow liquid forms. Foam starts to rise to the top.

What’s happening: Water evaporates, whey proteins loosen.

What to do: Just watch

Foaming

What you see after 5-7 minutes: Thick white foam on the surface. Bottom still cloudy.

What’s happening: Whey proteins + air float to top.

What to do: Skim if you want clearer ghee, or leave — it will sink later.

Separation

What you see after 10-12 minutes: Three layers visible: foam on top, clear golden middle, white solids at the bottom.

What’s happening: Casein + lactose sinking. Butterfat clear.

What to do: Keep going.

In the case of clarified butter, it is here that you would skim top, pour off clear middle, leaving bottom solids. And you have clarified butter.

Bubbling slows

What you see after 14-16 minutes: Foam mostly gone, bubbles smaller and fewer. Liquid turns more transparent.

What’s happening: Nearly all water has evaporated.

What to do: Continue simmering gently.

Browning solids

What you see after 18-22 minutes: Bottom solids turn light golden → brown. Aroma becomes nutty, caramel-like.

What’s happening: Casein + lactose caramelize, flavor develops.

What to do: Now stop → strain liquid through cheesecloth to remove browned solids. This is ghee.

What’s happening: Burning of milk solids.

What to do: Avoid this — ghee will taste acrid.

The ghee will solidify after cools and is in the fridge.

Ghee is one of the most versatile, flavorful cooking fats in the world. With a history stretching back thousands of years, it continues to shine in modern kitchens for its high smoke point, long shelf life, and deep flavor. So, will you be making a batch today?

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Homemade Ghee

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spreads, sauce – Indian, Asian

By Angela – Serves: 380–390 g

Prep Time: 5 miutes – Cooking Time: 30 minutes – Total Time: 35 minutes

Ingredients

• 500g unsalted butter

Instructions

Melt

1

Place butter in a heavy saucepan over low heat. Let it melt slowly.

Foam

2

A thick white foam forms on top — this is whey protein. Skim gently if you like a clearer result.

Separation

3

After about 10–12 minutes, you’ll see three layers: foam on top, clear golden butterfat in the middle, and white milk solids at the bottom.

Simmer

4

Continue cooking 20–25 minutes. Bubbles will become smaller, and the milk solids at the bottom turn golden brown. The aroma becomes nutty and caramel-like.

Strain

5

Remove from heat immediately. Pour liquid through a fine mesh strainer lined with cheesecloth into a clean, dry jar. Discard solids and store in an airtight jar in the fridge.

Care to be transported to the Mediterranean with this cool refreshing Greek dip? Made from thick Greek yogurt, grated cucumber, garlic, and a fair drizzle of olive oil. Tzatziki sauce is loved for its creaminess and delightful balance of savory and tangy flavors from the garlic’s subtle kick to the lemon’s hint of acidity. You will love pairing it with your chicken wraps, meat, and potatoes, drizzled between pita bread, wraps, or a dip; either way, tzatziki sauce is worth making. So here is how to make tzatziki.

This article contains affiliate links to which I would receive a commission should you make a qualifying purchase.

How to Make Tzatziki in 3 Easy Steps

Making Greek tzatziki sauce is simple and only requires about 5 minutes from start to serve.

Step 1: Cut the cucumber lengthwise and scrape out the seeds.

Step 2: Grate the cucumbers, put them in a tea towel or muslin cloth, and squeeze to remove the excess liquid.

Step 3: Tip the grated cucumber into the bowl with Greek yogurt then sprinkle salt and black pepper. Use a garlic press to mince garlic onto the yogurt, lemon, vinegar, and olive oil before mixing well; and storing in the fridge.

And that’s it, your homemade tzatziki sauce is ready to be enjoyed!

Please give the Tzatziki recipe a thumbs up below.

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Here’s a Recipe to Use Your Homemade Tzatziki Sauce

Greek Chicken Souvlaki With Tzatziki

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Tzatziki

(+6 rating, 2 votes)

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sauce – Greek

By Angela – Serves: 4

Prep Time: 5 minutes Total Time: 5 minutes

Tzatziki sauce, made from thick Greek yogurt, grated cucumber, garlic, and a fair drizzle of olive oil.

Ingredients

• 1/2 a cucumber
• 1 cup of Greek yoghurt
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 small minced garlic
• 3 tablespoons lemon juice
• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar (substitute with white wine vinegar)
• 
  
• TOOLS
• Useful tools (affiliated links) for this recipe:
• garlic press
• grater

Instructions

1

Cut the cucumber lengthwise and scrape out the seeds.

2

Grate the cucumbers, put them in a tea towel or muslin cloth, and squeeze to remove the excess liquid.

3

Tip the grated cucumber into the bowl with Greek yogurt then sprinkle salt, black pepper.

4

Using a garlic press, mince the garlic over the yogurt and add the lemon, vinegar, and olive oil before mixing well; and storing in the fridge.

Spring in Malta is synonymous with Festa Frawli, an annual event to indulge in all strawberry-related delicacies that also aims to support local farmers and chefs. If you’re ever here during the season, it would be a shame not to attend. Now back to strawberry syrup. After scooping up your local strawberries, save a few to make this gem of a strawberry syrup recipe. Whether you are making strawberry syrup for pancakes or strawberry tiramisu, it’s sure to be a hit.

How to Make Strawberry Syrup

First off, wash the strawberries. Let them soak in baking soda for 10 minutes. Make sure to rinse them at least 2 times to wash off any residues.

Hull and cut the strawberries into halves or quarters. It doesn’t matter which, because they will be dunked in hot water to release and infuse their fragrant scent and sweet strawberry flavor.

Carefully tip the cut strawberries into hot water, and bring it to a boil. Then reduce the heat and let them simmer for 15 minutes. 

Set a strainer over a bowl and pour the simmered strawberries over it.

Lift up the strainer and give it a little wiggle, do not try to mash the strawberries to squeeze out the water.

Carefully pour the strawberry water back into the pot. There will most likely be some residue at the bottom of the bowl that you should avoid adding to the pot.

Set the stove over high heat and pour the sugar into the strawberry water. Stir and let it come to a boil then reduce the heat to medium and let it simmer for 18 minutes.

Give it a few minutes to cool down before pouring it into a sterilized glass bottle. Do this before it completely cools as it will thicken some more as it cools.

Store the leftover syrup that you may not use in this recipe in the fridge and try to use it within 2 weeks

It’s also a strawberry syrup for drinks which can be drizzled on pancakes, and cocktails or even used for strawberry milk. I hope you try it and like it.

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Use Your Homemade Strawberry Syrup on This…

Strawberry Tiramisu – No-bake Dessert

Easy no-bake strawberry tiramisu made with savoiardi biscuits, layered with a sweet and light mascarpone filling, diced strawberries stirred in strawberry syrup topped with sweet but firm and fresh strawberries drizzled with… you guessed it… strawberry syrup.

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Homemade Strawberry Syrup Recipe

(+5 rating, 1 votes)

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Sauce/Syrup – International

By Angela – Serves: 315ml

Prep Time: 15 minutes – Cooking Time: 33 – Total Time: 48 minutes

A simple homemade strawberry syrup with 3 ingredients

Ingredients

• 300g strawberries
• 265ml (1 and 1/4 cup) water
• 250g (1 and 1/4 cup) granulated sugar

Instructions

1

Wash the strawberries. I leave them to soak for a few minutes in baking soda for 10 minutes. Make sure to rinse them at least 2 times.

2

Sort the strawberries into those that are ripe but firm, to be used for the layering and topping. And those that are ripe and bruised which will be used for the syrup

3

Hull and cut the strawberries into halves or quarters.

4

Carefully tip the cut strawberries into hot water (265ml), bring it to a boil then reduce the heat and let them simmer for 15 minutes.

5

Set a strainer over a bowl and pour the strawberries over it. Lift up the strainer and give it a little wiggle, do not try to mash the strawberries to squeeze out the water.

6

Carefully pour the strawberry water back into the pot. There will most likely be some residue at the bottom of the bowl that you should avoid adding to the pot.

7

Set the stove over high heat and pour the sugar into the strawberry water. Stir and let it come to a boil then reduce the heat to medium and let it simmer for 18 minutes

8

Give it a few minutes to cool down before pouring it into a sterilized glass bottle. Do this before it completely cools as it thickens some more as it cools.

9

Store the leftover syrup that you may not use in this recipe in the fridge and try to use it within 2 weeks

If you would like an easy, no-bake, child-friendly dessert then this indulgent strawberry tiramisu recipe might just be what you are looking for. It is also a great option for when you are hosting friends or family but don’t want too much to do on the day, you can make this ahead and just finish it with the topping right before serving.

So savor the taste of spring with this no-bake strawberry tiramisu made with with savoiardi biscuits, layered with a sweet and light mascarpone filling, diced strawberries stirred in strawberry syrup topped with sweet but firm and fresh strawberries drizzled with… you guessed it… strawberry syrup. And that is what we refer to as a delicious mouthful!

Would I say this is the best strawberry tiramisu recipe? Well, I’m not one to gloat but I wouldn’t be surprised if you thought so. Now let’s make it.

How to Make Strawberry Tiramisu

First off, wash the strawberries. I leave them to soak in baking soda for 10 minutes. Make sure to rinse them at least 2 times.

Sort the strawberries into those that are ripe but firm – to be used for the layering and topping. And those that are ripe and bruised which will be used to make the syrup 

Hull and cut the strawberries into halves or quarters.

How to Make Strawberry Syrup

Carefully tip the cut strawberries into hot water, bring it to a boil then reduce the heat and let them simmer for 15 minutes. 

Set a strainer over a bowl and pour the strawberries over it. Lift up the strainer and give it a little wiggle, do not try to mash the strawberries to squeeze out the water.

Carefully pour the strawberry water back into the pot. There will most likely be some residue at the bottom of the bowl that you should avoid adding to the pot.

Set the stove over high heat and pour the sugar into the strawberry water. Stir and let it come to a boil then reduce the heat to medium and let it simmer for 18 minutes.

Give it a few minutes to cool down before pouring it into a sterilized glass bottle. Do this before it completely cools as it thickens some more as it cools.

Store the leftover syrup that you may not use in this recipe in the fridge and try to use it within 2 weeks

Dice some ripe and firm strawberries into small pieces and set those on the side  

How to Make Strawberry Mascarpone Filling for Tiramisu

Use eggs at room temperature, (they form faster) separate the egg whites from the yolks.

Whip the egg whites and once they start to froth up, tip the sugar into the bowl and whip until they form still peaks, this should take about 5 minutes or so.

Whisk them until they are thickened and leave a ribbon trail when you lift the whisk

Add the mascarpone to the yolks and whisk until they are well incorporated with as few bits of mascarpone globules as possible. The mixture should be thick.

Drizzle about 2 tablespoons of the strawberry syrup into the egg yolk mascarpone mixture and whisk it in before adding 1/4 of the egg whites to the yolk mixture and folding it in using a spatula.

Then add the rest of the egg whites and quickly but gently fold, do not overmix, a few streaks of egg whites are okay, we need the mixture to retain some structure including the whipped air for lightness.

Drizzle about 1 tablespoon of strawberry syrup over the diced strawberries, and mix to coat. We just want them coated in the sweet syrup and not drenched so avoid using too much syrup at this point.

How to Layer Strawberry Tiramisu

Lay the savoiardi biscuits sugar side down. Then lightly drizzle some syrup over them.

Thereafter, scoop half of the mascarpone mixture over the ladyfingers and using the spatula, try to evenly spread it to every crevice of the dish.

Then dollop the diced strawberry over it in a way that somewhat ensures every bite has some and add a drizzle of the syrup (optional).

Top that with a layer of the biscuits, followed by the syrup, then the mascarpone mixture

Cover the tiramisu with cling film and keep it in the fridge to set for no less than 4 hours if you are in a hurry otherwise leave it in the fridge overnight.

When you are ready to serve, slice the strawberries and top your tiramisu with them right before serving with a drizzle of the syrup.

And that’s it, the best strawberry tiramisu recipe completed!

I hope you liked the recipe for strawberry tiramisu. If so please give it a thumbs up below.

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You Might Also Love

Tiramisu

Tiramisu made with savoiardi biscuits dipped in just enough coffee to deliver a soft exterior and slight bite from the still dry core. Topped with a generous spread of mildly sweet, light, and airy cream cheese frosting. Sealed with a drizzle of cocoa powder and chocolate shavings. Now tell me, what better way is there to end a meal than with tiramisu?

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Strawberry Tiramisu

(+15 rating, 3 votes)

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Dessert – International

By Angela – Serves: 4-6

Prep Time: 40 minutes – Cooking Time: 35 minutes – Total Time: 1 hour 15 minutes

Easy no-bake strawberry tiramisu made with savoiardi biscuits, layered with a sweet and light mascarpone filling, diced strawberries stirred in strawberry syrup topped with sweet but firm and fresh strawberries drizzled with… you guessed it... strawberry syrup.

Ingredients

• Strawberry syrup
• 300g strawberries
• 265ml (1 and 1/4 cup) water
• 250g (1 and 1/4 cup) granulated sugar
• Mascarpone filling
• 2 large eggs plus 1 egg white
• 3 tablespoons of granulated sugar
• 125g Mascarpone
• Layers
• Savoiardi biscuits (i used 14 but this will vary depending on the size of your dish)
• Strawberry syrup
• 70g diced strawberries plus extra for the final topping

Instructions

Strawberries

1

Wash the strawberries. I leave them to soak for a few minutes in baking soda for 10 minutes. Make sure to rinse them at least 2 times.

2

Sort the strawberries into those that are ripe but firm, to be used for the layering and topping. And those that are ripe and bruised which will be used for the syrup 

3

Hull and cut the strawberries into halves or quarters.

Make the strawberry syrup

4

Carefully tip the cut strawberries into hot water (265ml), bring it to a boil then reduce the heat and let them simmer for 15 minutes. 

5

Set a strainer over a bowl and pour the strawberries over it. Lift up the strainer and give it a little wiggle, do not try to mash the strawberries to squeeze out the water.

6

Carefully pour the strawberry water back into the pot. There will most likely be some residue at the bottom of the bowl that you should avoid adding to the pot.

7

Set the stove over high heat and pour the sugar into the strawberry water. Stir and let it come to a boil then reduce the heat to medium and let it simmer for 18 minutes

8

Give it a few minutes to cool down before pouring it into a sterilized glass bottle. Do this before it completely cools as it thickens some more as it cools.

9

Store the leftover syrup that you may not use in this recipe in the fridge and try to use it within 2 weeks

Prepare the layering ingredients

10

Dice some ripe and firm strawberries into small pieces and set those on the side  

11

Use eggs at room temperature, (they form faster) separate the egg whites from the yolks.

12

Whip the egg whites and once they start to froth up, tip the sugar into the bowl and whip until they form still peaks, this should take about 5 minutes or so.

13

Whisk them until they are thickened and leave a ribbon trail when you lift the whisk

14

Add the mascarpone to the yolks and whisk until they are well incorporated with as few bits of mascarpone globules as possible. The mixture should be thick.

15

Drizzle about 2 tablespoons of the strawberry syrup into the egg yolk mixture and whisk it in before adding 1/4 of the egg whites to the yolk mixture and folding it in using a spatula

16

Then add the rest of the egg whites and quickly but gently fold, do not overmix, a few streaks of egg whites is okay, we need the mixture to retain some structure including the whipped air for lightness.

17

Drizzle about 1 tablespoon of strawberry syrup over the diced strawberries, and mix to coat. We just want them coated in the sweet syrup and not drenched so avoid using too much syrup at this point.

Layering the strawberry tiramisu

18

Lay the savoiardi biscuits sugar side down. Then lightly drizzle some syrup over them.

19

Thereafter, scoop half of the mascarpone mixture over the ladyfingers and using the spatula, try to evenly spread it to every crevice of the dish.

20

Then dollop the diced strawberry over it in a way that somewhat ensures every bite has some and add a drizzle of the syrup (is optional).

21

Top that with a layer of the biscuits, followed by the syrup, then the mascarpone mixture

22

Cover the tiramisu with cling film and set it in the fridge to set for no less than 4 hours if you are in a hurry otherwise leave it in the fridge overnight.

23

When you are ready to serve, slice the strawberries and top your tiramisu with them right before serving with a drizzle of the syrup.

We can’t always have chocolate spreads for breakfast now, can we? But what’s with the post about Apricot Jam? Well, dear reader, this article was far from planned. My daughters didn’t want to eat the apricots and so I had to make something of them before they became compost which even though would still be useful- I think Apricot jam that we can slather on these super soft milk and orange brioche-like buns that leave you wanting more was a better bet.

If I can just deviate from the apricot jam post for a moment? The homebody that I am found it quite relaxing staying home to teach them how to make jam. And let’s be honest, the heat didn’t leave me craving to step out of the house either. But yes, this quick apricot jam without pectin is so easy to make that other than the simmering phase, the kids can practically do everything else themselves.

And what better way to prolong the ‘taste of summer’ than in a sweet preserve of jam that you can also gift to your loved ones or sell at the farmers market?

So the next time you are thinking: “what can I do with too many fresh apricots”? I say, make some simple apricot jam and bag it in a gift basket or store it for breakfast or other baking recipes.

How to Make Apricot Jam Without Pectin

Who doesn’t like it simple? The apricot jam ingredients are as easy as, apricots, sugar, and lemon. That’s it.

Well, this is Darina Allen’s method.

Cut the apricots in half and remove the seeds

Layer the halved apricots in a bowl and cover them with sufficient sugar. Then repeat until all the apricots are lined in the bowl and the final layer is sugar.

Cover and put it in the fridge preferably overnight. A pool of water will have formed at the top of the bowl, leaving a thick settlement of sugar underneath.

Squeeze half a lemon onto the mixture and tip it into a high, wide, and heavy-bottomed (preferably) pan (because before it settles, the mixture will bubble up the pan, so the bigger the pan the better) and leave to simmer over low heat for about 30 minutes.

Take the pan off the stove and remove the skin, mash the apricot and syrup mixture and store the now jam into an airtight sterilized jar/container.

A Few Questions You Might Have:

What Do Apricots Taste Like?

Well, this borders on sweet and tangy. The taste is sweet then you get a kick of that slight tang that sticks around for a bit.

When Is the Apricot Season?

If you’re lucky to snag a pack, this will be sometime in May or July

Do I Need to Peel off the Skin to Make the Jam?

I would say it’s best to do so, once the apricot jam has simmered, the skin will practically peel off on its own and you just need a skewer or tong to yank them out.

What Is an Apricot Jam Made Of?

Well, this one is plain sugar, water, lemon, and of course apricot

Do I Need Pectin to Make Apricot Jam?

Nope, not this one

I Don’t Have as Many Apricots as You Do, What Is the Ratio?

It is 1.1

I hope your breakfast was a joy thanks to the apricot jam?

Please give the apricot jam recipe a thumbs up below.

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Here’s a Marmalade You Might Like

Clementine Marmalade with Molasses

A very simple marmalade made with clementines, sugar, and an optional portion of molasses.

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Apricot jam

(+15 rating, 3 votes)

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Breakfast – International

By Angela – Serves: 1 jar

Prep Time: 10 minutes – Cooking Time: 30 minutes – Total Time: 40 minutes

An easy Apricot jam made with 3 ingredients in 3 simple steps.

Ingredients

• 300g apricots
• 300g granulated sugar
• Juice from 1/2 lemon

Instructions

1

Cut the apricots in half and remove the seeds

2

Layer the halved apricots in a bowl and cover them with sufficient sugar. Then repeat until all the apricots are lined in the bowl and the final layer is sugar.

3

Cover and put it in the fridge preferably overnight. A pool of water will have formed at the top of the bowl, leaving a thick settlement of sugar underneath. (If no water formed at the top, add 100ml of water to it)

4

Squeeze half a lemon onto the mixture and tip it into a high, wide and heavy-bottomed (preferably) pan and leave to simmer over low heat for about 30 minutes.

5

Take the pan off the stove and remove the skin, mash the apricot and syrup mixture and store the now jam into an airtight sterilized jar/container.

This smooth, beginner-friendly bechamel sauce is easy to make, even if you have never made a white sauce before. Made with only butter, flour, and milk, this tested, foolproof bechamel sauce recipe is a classic ‘mother sauce’ ecery cook should master.

I was once intimidated by this foundational classic French sauce. However, I realised that it’s easier to make than I thought. Relying on simple ingredients, a good whisk, and after mastering the basic sauce, I have tweaked it here and there for various recipes, and you can too.

I’ll show you how to make bechamel sauce and share tips on some common bechamel problems, such as avoiding lumps to get the perfect consistency every time.

Why This Recipe Works

• Child and beginner-friendly recipe with simple ingredients
• Suitable for lasagna, gratin, and pasta bake recipes
• Uses a classic flour-to-butter ratio for a stable roux

Ingredients You Will Need for Bechamel Sauce

Unsalted butter: Why unsalted? so that you can have control of the saltiness in the sauce.

Plain flour: Go for regular flour used for cookies and cakes; all-purpose flour works too.

Milk: Use full-fat milk

How to Make Bechamel Sauce

Melt the butter on low heat then toss in the flour and quickly stir/whisk to create what looks like a lump-free paste.

Pour in the milk as you whisk to combine. Add salt, nutmeg, and some black pepper to taste then let it thicken over low heat as you patiently stir.

It should be ready in about 6 minutes, or let it thicken until it gets to the consistency that you need for the recipe you are making.

Troubleshooting Common Bechamel Sauce Problems

Why is My Bechamel Sauce Lumpy?

Bechamel sauce will form lumps when milk is added too quickly or before the roux is mixed properly.

How Thick Should Bechamel Sauce be?

The ideal consistency depends on how you plan to use the sauce. A bechamel sauce for lasagna should be lighter than a bechamel sauce for potato gratin.

Make-Ahead, Storage, and Freezing Tips

How Can You Make Bechamel Sauce Ahead of Time?

Yes, bechamel sauce can be made up to 3 days ahead and stored in the fridge. This is quite helpful, particularly in recipes such as lasagna, other pasta baked dishes, or gratin, which can be frozen for busy weeknight meals.

How to Store Bechamel Sauce

To store unused bechamel sauce, cover it with cling film to avoid skin forming on top. If a skin does form, use a spoon or spatula to scoop it off.

Can You Freeze Bechamel Sauce?

You can freeze bechamel sauce, though it may separate slightly after thawing. To fix this, whisk while reheating it to restore the smooth consistency.

Recipes That Use Bechamel Sauce

Once you have mastered how to make this easy bechamel sauce, you can use it in a variety of comforting dishes such as:

Bechamel Sauce for Lasagna

Mouthwatering beef lasagna layered with fresh homemade sheets, a rich bolognese sauce, silky bechamel sauce, and mozzarella. A classic Italian ultimate comfort food, perfect for family dinners and make ahead meals.

Bechamel Sauce for Gratin: Cheesy Broccoli and Potato Gratin

In the mood for a cheesy broccoli and potato gratin? This is a tried-and-tested family favourite made with potatoes, broccoli florets, an easy bechamel sauce, and plenty of cheese! A wonderful side dish for the holidays or cozy dinners.

Save this easy bechamel sauce recipe for later and give it a thumbs up below.

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Print Recipe

Beginner-friendly bechamel sauce

(+21 rating, 5 votes)

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sauce – French

By Angela – Serves: 550ml

Prep Time: 0 minutes – Cooking Time: 8 minutes – Total Time: 8 minutes

A French 'mother sauce' made with milk and a roux whisked over low heat to a thick and silky smooth consistency.

Ingredients

• 55g unsalted butter (3.8 tablespoons)
• 50g plain flour (1/4 cup)
• 500ml full-fat milk (1 3/4 cups)
• 1/2 teaspoon salt
• Black pepper (optional)
• Pinch of Nutmeg (optional)

Instructions

1

Melt the butter on low heat then toss in the flour and quickly stir/whisk to create what looks like a lump-free paste.

2

Pour in the milk as you whisk to combine. Add salt, nutmeg, and some black pepper to taste then let it thicken over low heat as you patiently stir. (taste to make sure the sauce is well seasoned)

3

It should be ready in about 6 minutes or let it thicken until it gets to the consistency that you need for the recipe you are making.

4

If not using the bechamel sauce immediately, cover with cling film to avoid a skin forming on top.

5

And that's it, you're done! Now use that bechamel sauce to make my cheesy broccoli & potato gratin or beef lasagna.

Yes, canned tomatoes, be they peeled, crushed, or diced are sometimes a godsend! And store-bought passata pureéd until silky smooth needing only to be poured into Bolognese sauce or garlic-infused oil for pasta is every cook’s dream. But you can’t beat a good batch of homemade passata and some recipes are better with it than the store-bought version.

Homemade Passata: How to Make It.

Use ripe but not overly ripe tomatoes. Wash the tomatoes. Bring water in a large pot (enough to fit all the tomatoes without heaping them over each other) to a boil.

Using a sharp knife, make a cross on the pointed end of the tomato. Put them in boiling water for 4-5 minutes or until the skin starts to peel off.

Take the tomatoes out and onto a chopping board. Peel off the skin and cut off the bottom end of the tomato.

Put the tomatoes in a blender and pureé until smooth. Then place a sieve over a large bowl and pour the tomato pureé over the sieve to separate the seeds which you should discard.

And the passata is ready for use.

Remember:

Storage and leftovers: Once you make the passata, store any leftovers in a sterilized airtight container in the fridge and I highly recommend that you use it as soon as you can.

How to know when passata has gone bad? Well, when you open the container you will be met with an acidic scent. It may look slightly risen (as if separating in some cases) and bubbly meaning your homemade passata has gone through the sad phase of fermentation and is passed redemption.

Care to share what recipes you used for your homemade passata and how it was? If you liked it, please share it.

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January for most of us seems to be the month of sore thighs and bums. Throbbing feet from God knows how many miles ran, and wobbly arms from kettlebell swings. We stuffed our faces in December, tried to drink the ‘covid thoughts’ away for the few moments that the alcohol lasted in our bloodstreams, and now….Now January is the month of reckoning. When we pay for our gluttonous sins.

But here is a spicy roasted red bell pepper hummus spread that you can squeeze into your meal plan. Perhaps use it to whet the appetite? Maybe as a spread on that veggie wrap that you know you should have. Or like in my case, make some fluffy garlic naan bread and rip through it as you scoop or swipe the hummus bowl clean.

Oops, it all doesn’t sound very ‘hip friendly’ with that soft naan bread that makes you do a double-take once the dough hits the piping hot cast iron pan and the scent of brown butter fills the house. But oh well…

But back to the roasted red bell pepper hummus that I will not judge should you decide to lighten it further and drizzle onto other unknown deliciousness. Which I hope you tell me about, should you venture that way?

Not preparing my hips for summer, these curves are just fine.

Angela

How to Make Roasted Red Bell Pepper Hummus

Soak the chickpeas overnight with some baking soda, a tip I learned from Sami Tamimi and Yotam Ottolenghi’s book Jerusalem. This not only reduces the cost of having the gas on for longer than you need to while cooking the chickpeas. But it helps to soften the chickpeas, resulting in a much smoother hummus.

After the overnight soak, my chickpeas had doubled in volume to 400g, I added 1.2 liters of water to it. Boil the chickpeas while you roast the red bell pepper and garlic at the same time.

Remember to boil them in a large pot. Why? because once it starts to boil a froth is formed at the top and if your pot is not deep enough, you will be in for some unfortunate hob deep cleaning. Of course, you can keep skimming it off but do you really want to stand over the stove watching the chickpeas boil away?

Hahaha I was so close to breaking into a song after that last line, Do any 80’s readers remember the song ‘lately’ by Divine?

So back to the chickpeas, they should be soft after 30 minutes. In my case, the chickpeas soaked up all the water and were quite mushy so there was no leftover water to reserve.

However, the hardness and size of the chickpeas will vary, which means that the amount of water and time it takes to soften them will also vary. So should you have quite a bit of leftover water, reserve it and store it in the freezer to quickly cool (if you will be blending the chickpeas right away). Otherwise, you can store the water in the fridge.

Process/blend the chickpeas and bell pepper until smooth and thick, then add the tahini, garlic, lemon juice, and salt. If the mixture is too thick, pour a slow stream of the leftover water over it as it blends and just stops when it reaches your preferred consistency.

If you loved scooping through the whole bowl of roasted red bell pepper hummus, please share and give it a thumbs up below.

Please give the roasted red bell pepper hummus recipe a thumbs up below.

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Spice up Your Pasta Weeknight Dinner With This Simple Veggie Pesto?

Broccoli Pesto with Walnuts

If they didn’t see you make it, they might not even know it has broccoli. The pesto is made with walnuts, broccoli, and cheese. So delicious it will ease your guilt of eating pasta.

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Roasted red bell pepper hummus

(+5 rating, 1 votes)

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Spread – Middle Eastern

By Angela – Serves: 4/5

Prep Time: 10 minutes – Cooking Time: 30 minutes – Total Time: 40 minutes

Straightforward hummus recipe made with roasted red bell pepper and garlic.

Ingredients

• 200g dried chickpeas
• 2 teaspoons baking soda (divided)
• 200g red bell pepper
• 75g (4 heaped tablespoons) tahini
• 2 cloves roasted garlic
• 20g (3 1/2 tablespoons) lemon juice
• 3 X 1/4 teaspoon salt
• Olive oil

Instructions

PREPARING THE CHICKPEAS

1

Soak the chickpeas overnight in cold water and 1 tsp baking soda

2

The next day, pour out any leftover water and rinse the chickpeas once. Transfer them to a large pot and add double the amount of liquid plus 1 teaspoon of baking soda. It should take roughly 30-35 minutes to boil uncovered on high heat.

ROASTING THE BELL PEPPER

3

Preheat the oven to 210°C

4

Cut the red bell pepper through the middle, take out the seeds, and lay the peppers curved side up on a lightly greased baking tray. Spray some oil over the bell pepper.

5

Cut off 1/4 inch of the garlic head. Place the garlic on aluminum foil and drizzle about 2 tablespoons worth of olive oil into the exposed garlic cloves. Wrap the garlic in the foil and roast with the red bell pepper for 30-35 minutes. After 25 minutes, check every so often to make sure if the garlic is soft and the pepper isn't burning.

6

Take out the red bell pepper when ready and put it inside a ziplock bag or airtight container and leave to cool and loosen for 5 minutes. Peel off the bell pepper skin and trim off any burnt edges.

BLEND

7

Drain any excess water from the chickpeas(reserve and put it in the freezer to quickly cool), though in my case the chickpeas soaked it all up. Tip the chickpeas and bell pepper into a food processor or blender and process/blend to a thick paste.

8

Next, add in the tahini, garlic, lemon juice, and salt. Process/blend until smooth. At this point, you can add a little of the leftover water (in the freezer) from the boiled chickpeas IF the hummus is too thick.

9

Pour in a small stream until the hummus is at the perfect preferred consistency.

10

Serve

11

Store the leftover hummus in an airtight container in the fridge, take it out at least 30-45 minutes before serving.

Every season we rush to preserve the best produce it has to offer before they run out and we are left rushing to supermarkets for frozen options. And if there are none, well; anxiously waiting for the season to come around again. This time I decided not to let Christmas pass by without making clementine marmalade. But that was not the only reason why I decided to make this easy old-time breakfast favorite.

Clementine marmalade has been a bit of an addiction lately. A warm slice of bread, fresh off the toaster, listen to the crunch as you spread the marmalade then take in the scent as you bite and in my case chew away at the clementine bits. Have YOU ever made marmalade before? If not, why not? If yes, which one is your favorite? Tell me about it in the comments section below, I am curious.

Here’s why I think you should whip out your massive stainless steel pot, sugar, and a batch of the season’s best to make some clementine marmalade without pectin.

It is simple to make and only requires your time and a little attention toward the end. I think the only difficult part would be having to wait because the clementine needs to simmer for a little over 2 hours. I would say that’s quite a fair trade for something special that’s homemade with a long shelf life. Plus you could create a basket with bits, from homemade desserts, preserves, and even pasta sauces to gift for the holidays.

Is it a little weird that since being a mom, I find myself wanting to have traditions? I don’t know if it’s the ‘old school’ side of me, or just me wanting to find engaging activities to do with the kids. So yes, you can get the kids to take part by having them peel the clementines.

Clementine Marmalade Recipe Ingredients and Tools

I do not use a thermometer or pectin because I did not need to. The clementine peel had quite enough pectin. As for the thermometer, well, during the second simmer all you need to do is keep a watchful eye on the marmalade to make sure it is not past the setting point.

Prepare sterilized jars with tight lids and if you have one, a wide-mouthed funnel to portion the clementine marmalade once slightly cooled.

I also did not use a muslin cloth because I did not have one. So I simply used a fine sieve to squeeze out the juices.

So how will you know it is at the setting point? You would need to spoon out some of the liquid and put it on a cold plate. Let it sit for a minute then gently push against it using a spoon or your finger to see if it forms a skin at the top. Then you know it’s time to yank the pot from the stove!

Sugar: I used tate lyle preserving sugar. (This is not sponsored content)

A few things that could go wrong?

Well, we all learn through mistakes, here are some that could happen.

Using high heat while dissolving the sugar: It’s kind of like when making caramel, you need to use low heat and let the sugar break down and do its thing. Increasing the heat to quicken the process will only result in an unpalatably bitter clementine marmalade.

Simmering the marmalade past the setting point: will result in it solidifying too much which is definitely not what you want. The goal is to be able to spread that deliciousness on toast.

You waited too long: Once the clementine marmalade has set, you need to wait at least 15 minutes then portion them into the jars. If you wait too long it will set and might be a little more tedious to portion. Better to do so when it is in its ‘liquid’ state.

Please give the clementine marmalade recipe with molasses a thumbs up below.

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Where to Spread Your Delicious Clementine Marmalade?

Fragrant Carrot Cake Buns

Fragrant and simple carrot cake buns made with all the spices you like about carrot cake and more.

Print Recipe

Clementine marmalade with molasses

(+6 rating, 2 votes)

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Spreads – International

By Angela – Serves: Makes 4 jars, each with 326g

Prep Time: 10 minutes – Cooking Time: 3 hours 45 minutes – Total Time: 3 hours 45 minutes

A very simple marmalade made with clementines, sugar, and an optional portion of molasses.

Ingredients

• 1 kg clementines
• 1 kg preserving sugar/ granulated sugar
• 108g hard sugar cane molasses (optional)

Instructions

1

Sterilize the jars you intend to use ahead of time and dry them.

2

Wash the clementines and arrange them in a large stainless steel pot. It's best if they are not on top of each other, but on a single layer.

3

Pour in the water and put a plate over the clementines to keep them submerged.

4

Let the clementines simmer over low heat for 2 and 1/2 hours. Flip them halfway through so that the top of the oranges get softened evenly.

5

Let them cool before transferring the clementines onto a massive bowl (preserve the leftover water). Peel the clementines and pile them on a chopping board. Put the clementine segments in a sieve or muslin cloth if you have one.

6

Thinly (or to your preference) slice the peel and put them in the leftover water. Squeeze the juices out of the clementines into the bowl, then sieve those juices into the stainless steel pot with the sliced peels.

7

Put the pot over medium-high heat and bring to a boil, then reduce the heat to low and add in the sugar and molasses (if using). Stir until the sugar dissolves then do so every 10 minutes.

8

After 50 minutes, start testing the marmalade but spooning a bit of the liquid onto a cold plate. Let it sit for a minute then gently push against it using a spoon or your finger to see if it forms a skin at the top. Do so every 7 minutes and if at any point the liquid forms a skin when pushed, then you know it is time to take it off the stove.

9

This recipe took 1 hour and 5 minutes, but it is best to keep a watchful eye on the marmalade in case it sets sooner than the suggested time.

10

Skim off the foam for a more clear marmalade

11

Let the marmalade cool for about 15 minutes then use a wide-mouthed funnel to portion into the sterilized jars

New Year resolutions are cliché. But as is the norm or tradition, we make all sorts of promises to ourselves, one of them being: to eat more veg. I will be blatantly honest with you and confess that: I do not make New Year’s resolutions anymore! But how dare I? Why don’t I? And what do broccoli pesto and walnuts have to do with it?

Well, I don’t make resolutions because I believe change should be an ongoing thing not conditioned to the future which is not guaranteed to me. If weight gain or more time off the phone is something I want to improve on, then the ‘new year’ starts from the moment of whichever day or time it is that I decide to make a change. So, what’s with the broccoli pesto and walnuts?

Well, many of us have an unquenchable relationship with pasta. I think it is one of the foods that we crave or just feel crazy sad about not being able to have when trying to cut down for whatever reasons. But vegetables are food groups that we should eat more of. And I am trying to incorporate as much as I can into our daily meals at home. And with that let me share this easy vegetable pasta sauce recipe.

I was inspired to make this pasta sauce recipe because I had leftover broccoli after making the sautéed broccoli with lemon and garlic for my girls. And thought this broccoli pesto would be something interesting and different to share with you. Plus it is a recipe I hope will make eating pasta a little less daunting.

This pasta sauce recipe is not low on calories due to the oil content and walnuts. So when preparing it for pasta, you can maintain olive oil’s nutritional value by not heating it. However, I will admit to putting my broccoli pesto on the stove, in an already hot pan to avoid it staying too long on the heat. So not more than a minute.

A little side note before we go any further: I am not a nutritionist so this broccoli pesto is just my way of trying to add more veg and healthy fats into my diet. I do understand and acknowledge that this recipe is not suitable for all Still interested?

Here’s How to Make Broccoli Pesto With Walnuts.

I used a pestle and mortar to make this but you can use a food processor. Or just have fun with it and use the bottom of a wine bottle to crush the walnuts which aren’t so hard. Then use a spatula to just stir in the oil, cheese, and finely chopped broccoli florets.

Please give the broccoli pesto recipe with walnuts a thumbs up below.

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Here’s a Broccoli Pizza for Your Leftover Broccoli Stem

Leftover Broccoli Stem with Sweetcorn Pizza

Print Recipe

Broccoli pesto with walnuts

(+22 rating, 6 votes)

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Lunch/Dinner – International

By Angela – Serves: 2

Prep Time: 10 minutes – Cooking Time: 10 minutes – Total Time: 20 minutes

Pesto made with walnuts, broccoli, and cheese.

Ingredients

• 88g broccoli florets
• 4 leaves of basil
• Salt to taste
• 26g/9 (1/2 cup) whole walnuts
• 4 tbsp (48g) olive oil
• 35g (1/2) cup grated Grana Padano
• 1 tbsp (8g) grated Pecorino Romano

Instructions

1

Boil the broccoli florets for 10 minutes uncovered over high heat.

2

Stack the basil leaves over each other and roll into a cigar then thinly slice. Put them in a mortar with a pinch of coarse salt and grind to a paste.

3

Roughly chop the walnuts, then put them in the mortar and grind. Add the oil and stir using the pestle.

4

Sprinkle in the Grana Padano and pecorino cheese and stir using a spoon or spatula.

5

Transfer the boiled broccoli onto a chopping board and finely chop, if you prefer you can leave a few lumps.

6

Then tip the broccoli into the walnut mixture and stir through. Taste for salt and add more if need be.

7

Use immediately or store in an airtight container in the fridge.