Creamy sauces go with lots of things, like jacket potatoes, pasta, or even in a vegetable pie. I had this sauce with my pasta last night, after a very stressful day at work. And it did the trick, I felt a lot better after some comfort food, curled up on the sofa with my book.
The herbs can be varied, as can the flour, you can use ordinary flour, or gluten free flour, or corn flour … the list goes on and on. This works quite well though, it gives an interesting texture.
Serves 2
1 tablespoon butter
2 tablespoons ground rice
450ml milk
a pinch each of salt and pepper
1 mild green chilli (seeds removed)
80g wensleydale cheese with onion and chives
100g spinach
6 large leaves of fresh basil
1 sprig of fresh thyme
Melt the butter in a saucepan. Add the ground rice, and stir well. Gradually add the milk and whisk until you have a smooth liquid. Add the salt and pepper to taste, and let the liquid boil for a few minutes so that it thickens. Finely chop the chilli, and remove the seeds (or leave them in if you prefer a hotter taste). Add the chilli to the sauce.
Grate the cheese and add it to the sauce. Add the spinach and herbs a few minutes before the sauce is ready to be served. You don’t want to let the spinach boil for too long, as it looses its texture and becomes soft. If you serve the sauce while the spinach is still slightly crisp it gives a much more interesting texture.
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