I've never been a cheese fan; I didn't grow up eating it and would only eat lasagne if I scraped the melted golden cheese off the top!
How times have changed!
Since realising a few years ago that I was severely lacking in calcium, I started eating cheese. I'm still working up to the blue stuff and prefer cheese melted or grilled, but I'm eating it.
In an omelette here, grilled there, and in cheese sauce here, there and everywhere. I can't get enough of it!
There are worse addictions to have I know, and now that even more research points to the possibility that dairy lowers your risk of a cardiac incident, you could even argue it's good for me. Check out how good cheddar cheese is here.
So, I’m going to share with you my failsafe cheese sauce recipe, no sticky roux’s just a quick simple non nonsense method.
Simple cheese sauce
Ingredients 400ml whole milk 200g mature cheddar, grated 1 tbsp plain flour Salt and pepper to taste 20g butter
1) Place butter, milk and flour in a saucepan over a medium heat and whisk until starting to thicken. 2) Turn down the heat and add the cheese, stir until melted. 3) Check the seasoning and serve as needed.
Note: if you are using your sauce to pour over vegetables fish etc. and will then be putting it in the oven, add half of the cheese at step 2 and sprinkle the other half over before baking.
So that’s the basic sauce, here are some other great ways to use it.
Quick haddock Florentine
A quick power packed meal for your blood, heart, thyroid, arteries and bones.
Ingredients Small smoked haddock fillet ¼ pint whole milk (preferably organic) 80g baby spinach Salt and pepper to taste 15g salted butter Tbsp white flour or sorghum flour for gluten free 60g mature cheddar, grated
Another version of this is to cook some frozen hash browns in the oven, then top with the haddock Florentine. It’s delicious and led me to develop the following recipe for some vegetarian friends who were visiting. They loved it!
Smokey mushroom hash bake
Great for your cells, bones and energy!
Ingredients 700g chestnut mushrooms thickly sliced 360g spinach 1tbsp garlic paste 16 hash browns 200g cheddar cheese grated 400ml whole milk 1tbsp plain flour 20g knob of salted butter Salt to taste Sprinkle of smoked paprika Black pepper to taste
Look after your heart and cells with this quick midweek supper dish. This is a great meal to make with left over cauliflower cheese and a freezer staple, frozen cod fillets.
Ingredients 4 x 150g cod fillets frozen 450g cauliflower, broken into very small florets 200g mature cheddar, grated 200g leeks, washed trimmed and sliced 350ml whole milk 2 tbsp white flour 40g salted butter Salt and pepper to taste
I hope you enjoy these recipes and if you can think of any other great uses for cheese sauce please let me know, I’m all ears!
Co-founder, production manager
I'm our communications and marketing person, dealing with social media and copywriting. I also work with Matt and Ric overseeing the design and strategic management of the site.
I'm also the author of the Eva the Hungry Amoeba children's book series (only one so far). You can find it on Amazon.
My favourite foods, shepherds pie and smoked haddock!