For the White Sauce
Milk, 2 Cups
Wheat Flour, 2 Tbsp
Olive Oil, 1 Tbsp
Salt, Pepper and Oregano, to taste
1 Cube of Cheese (optional)
Method:
Take 1/2 a cup of milk, out of the 2 cups, add the flour to it and mix until smooth and lump free
Add this to the remaining milk and mix well together
In a heavy bottomed pan, heat the olive oil
To this add the milk slowly, stirring continuously as you do
On a low flame keep stirring till the sauce starts thickening
When it reaches your desired consistency, switch off the flame, add the salt, pepper, oregano and cheese.
Mix well and set aside to cool
The vegetables that went into the pasta, Carrots, Capsicum, Jalapeños, Onions and Garlic, were sautéed in Olive Oil, with a sprinkling of herbs and salt
I cooked my Wheat Pasta Al Dente, with some salt and oil in the water I used to boil it in
The vegetables that went into the pasta, Carrots, Capsicum, Jalapeños, Onions and Garlic, were sautéed in Olive Oil, with a sprinkling of herbs and salt
For the Herbed Garlic Butter
Salted Butter, 2 Tbsp (at room temperature)
Very Finely Chopped Garlic, 3/4th Tbsp
Oregano (or herb of your choice), 1/2 Tbsp
Method:
Fold in the garlic and herbs into the butter
Mix well
Set aside for half an hour before use
Honey-Mustard Dressing for the Salad
The quantity used for the dressing will be according to the serving size, and the ingredients, you use for the salad.
Below is a rough estimation;
Mustard, 1 heaped Tbsp
Honey,1/2 Tsp
Oilve Oil, 1 Tsp
Salt and Pepper, to taste
Method:
Mix together all the ingredients and keep aside for 10 minutes
Use to dress the salad just before serving
For my salad I used finely chopped Lettuce, Tomatoes, Baby Tomatoes, Onions, Carrots, Jalapeños and Mixed Sprouts.