Bechamel sauce

Makes: 1 cup approximately
Ingredients
3 tablespoons flour
1.5 cup milk
2 tablespoons butter
1/2 cup of grated parmezan cheese
Freshly ground black pepper to taste
Salt to taste
Method
Heat a heavy sauce pan and melt the butter.
On low heat stir in flour with a wire whisk, stirring constantly. Do not allow the mixture to brown.
Gradually stir in milk, whisking constantly. Cook over low heat for 3-5 more minutes until sauce begins to thicken and is cooked.
Season with salt and pepper.

Vegetable Au Gratin
Ingredients
1/4 cup of finely chopped carrots
1/4 cup of finely chopped beans
1/2 cup of cauliflower, with small size flowerets
1/2 tsp dry oregano or some any fresh herb
1 cup of sharp cheddar cheese
Crushed red pepper for garnish
Salt and Pepper to taste
1 recipe of Bechamel sauce

Method

Preheat oven to 200 C.

Steam the vegetables with a little salt and pepper till half cooked.

Mix salt, pepper and dry oregano to the vegetables. (The White sauce too will have salt and pepper so go easy on it)

Mix in the steamed vegetables to the white sauce. Taste and adjust seasoning. Transfer to a greased baking dish and sprinkle the cheese even on the top.

Bake in the oven about 20 minutes or until the cheese has melted and golden brown.

Remove from oven, let stand for 10 minutes before serving.

Sprinkle Red Chilli Flakes and Serve warm with a baguette.