7 August 2020

Who doesn't like a cheesy meaty lasagne? In one dish, you will learn how to make two mother sauces - a tomato sauce and a bechamel sauce. I promise it's fun and satisfying.

To make a good red sauce, if you are not forgetful like Miss Yip, throw in some cherry tomatoes and chopped celery. They will make a big difference.

To make a good white sauce, I used to let my students practise twice so that they know how to get it right. As long as we control the heat well at different stages, we will get the right viscosity. Remember, practice is the key.