The best thing since sliced bread

‘Fred, there’s no bread’ was a familiar slogan anyone as young as myself will recall from the Spar advert that aired during the 1980s.

Growing up in this decade, prior to the newsflash that a carb rich diet produced an expansive waistline, bread figured heavily on the menu from a slice of toast at breakfast to a lunchtime sandwich.

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Nu Delhi Lounge – a little taste of India

On Saturday evening the other half and I decided to drag ourselves off the sofa and headed to Nu Delhi for dinner.

Now before you start thinking what a glamorous existence this doll must lead, flying half way across the world on a whim for dinner, it was actually to an Indian restaurant on Bruce Street in Belfast.

With modern décor, dim lighting and a lively atmosphere, at first glance Nu Delhi Lounge resembled a swanky wine bar until the aroma of spice reminded the nose it was indeed a restaurant.

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Béchamel Sauce

This works as a white sauce for lasagne or alternatively add cheddar to make a sauce for Macaroni Cheese.

Ingredients

  • 1 pint of milk
  • 40 grams of plain flour (or corn flour)
  • 40 grams of butter
  • Salt and white pepper
  • Black pepper
  • A little freshly grated nutmeg
Béchamel sauce

Béchamel sauce

Method

  • Melt the butter in a saucepan.
  • Once melted sieve in the flour.
  • Take the pan of the heat and gradually stir in the milk.
  • Return to the pan to the heat and bring to the boil, stir regularly to ensure the sauce doesn’t go lumpy.
  • Bring the pan back to a simmer and season with salt, white pepper and nutmeg.