White Sauce Mix

I'm doing corned beef tonight, with white sauce - yum! So I thought I'd pass on this fantastic white sauce mix that I found last year.

2 cups skim milk powder
1 cup plain flour
125g butter

Throw them all in a food processor and combine. If you don't have one, then rub the butter in by hand.
This will make about 4 cups of the dry mix. This is able to be frozen! Just pop it in an airtight container or a ziploc bag. Easy as!

When ready to make white sauce, combine 1 cup of mix with 2 cups of water and heat while stirring till it thickens. I add a bit of salt and pepper too. And I always use a whisk.

Add cheese for cheese sauce, or use vegetable or chicken stock for a savoury sauce for casseroles etc.

So easy, and so much better than melting butter, adding flour and milk and trying not to let it get lumpy!

Lemon Chicken Disaster

I had high hopes of blogging tonight with a great recipe. But it turned out not so great.

I made lemon chicken with fried rice.

The chicken was great! Chop chicken breasts into pieces however you like, coat in cornflour, egg and cornflour again. Then deep fry (I did it in the electric wok) until cooked through. I did batches of 4 pieces for approx 15 mins each? I let them drain and then placed them in the oven on 100C to keep warm.

I then made a super easy fried rice: diced carrots, capsicum, frozen peas and corn fried up in the frypan. Add some teriyaki marinade and some cooked rice (I have a rice cooker) and stirred it up. I also added the leftover meat from our roast on Friday night. There was a little bit of beef left so I diced that up with it. The rice turned out not too badly. Normally I'd put more ingredients in it, but for a simple dish, it was OK.

The disaster was using a jar of Kantong lemon chicken sauce. GROSS! Not nice at all! Totally destroyed my yummy dinner, and I barely ate any. I was so disappointed. Next time I'll go with my instincts and make the sauce from scratch - there are so many online, why didn't I do that?

Anyway... a picture?