Mint Chutney

"This traditional Indian sauce is served with almost everything. It is quite spicy but has a great flavor. You can use it as a sauce, dip or to bring up the heat of your dish. It also works great as a bread/sandwich spread."

Prep Time:    20min

Total Time:   20min

Servings:     8

Difficulty:   Easy

Ingredients: 

4 bunches of fresh mint

2 bunches of fresh coriander

3-4 Tbsp lime juice

3-4 green chilies (if you can't eat spicy food only use 1 chili)

1/2 Tsp of salt

1. Wash the mint and coriander as well as the chilies.
2. Separate the leaves and throw away the stem. 
3. Chop all the leaves and chili in a blender.
4. Add the lime juice and salt and mix it thoroughly using a fork. 
5. Serve and enjoy.

Note: 

If you would like bring down the heat a little, simply add 2-3 Tbsp of plain white yogurt. 

Béchamel Sauce

"The mother of french sauces also well know as the White Sauce. This sauce serves as a base for Lasagna or Mornay Sauce."

Cook Time:    20min

Total Time:   20min

Servings:     6

Difficulty:   Easy

Ingredients:

400 ml milk

50 g buter

3 Tbsp of flour

3 Tbsp of grated parmesan

1/2 Tsp of salt

1 garlic clove

a pinch of nutmeg 

1. Preheat your sauce pan over medium heat.
2. Place the butter in to the pan and let it melt completely.
3. Slowly mix in the flour while making sure they are no lumps in the mixture. Do so for about 2 minutes until it starts bubbling.  
4. Remove the sauce pan from the heat and mix in all the milk, do so very slowly using a whisk  and mix until the it is completely smooth. 
5. Bring the sauce pan back to heat and slowly cook for an other 10 minutes. Make sure you regularly stir it with a wooden spoon until it becomes nice and thick.
6. Grate the garlic in to the mix using the small holes of a grater. 
7. Mix in the grated parmesan, salt and nutmeg and continue stirring for an other 3 minutes.
8. Remove from heat and use the sauce as needed. 

Pomodoro

"Easy and tasty italian tomato sauce. You can serve it over pasta and chicken or use it as a base to more complicated dishes such as lasagna or spaghetti meatballs."

Prep Time:    10min

Cook Time:    50min

Total Time:   60min

Servings:     6

Difficulty:   Easy

Ingredients: 

1,3 kg of caned pealed tomatoes (3 big cans)
3 garlic cloves
3 Tbsp olive oil
1 Tbsp dry oregano or a palm full of fresh oregano leaves
1 Tsp salt
1 Tsp black pepper 

1. Crush the garlic with the side of the knife  and cut it as small as you can. 
2. Pour the tomatoes with their sauce in to a medium sized bowl and cut then in to roughly smaller pieces or simply crash them with your hands. 
3. Add the olive oil to a preheated pan.
4. Place the garlic in the pan and sauté for about 3 minutes until golden.
5. Add the crushed tomatoes with juice to the pan and stir well.
6. Also add the oregano, salt and pepper.
7. While occasionally stirring, let the sauce simmer over low heat for 45minutes.
8. If you feel as tho the sauce is too thick, add a little water. 
9. Taste, if needed add more salt or pepper. 
10. Pour the sauce in to a clean bowl.
11. Serve over pasta and enjoy.