Jumat, 15 Maret 2019

DAILY ACTIVITY (English Version) #13

Hello everybody!

Today is a special day, because i'm going to do Mid Semester now. 
And now i'm very nerveous now, will it succeed or not? or will I cause problems? kkkk don't let that happen>,<


So, I took the exam on Tuesday, guys, so I left on Monday to prepare and also make it. So on Tuesday I just just heat it up and serve it.and I was assigned by my group friend to handle Potatoes Au Gratin ... Does anyone know what Potatoes Au Gratin is?

Potatoes au gratin is layers of thinly sliced spuds together with a creamy sauce and melted cheese. A rich bechamel sauce that is thickened with a roux is spread between the potatoes which creates a luxurious texture. This casserole recipe is baked until hot, bubbly, and the cheese is golden brown. It’s the potato version of macaroni and cheese that disappears fast the moment it’s served!

And I'm very happy to handle potato au gratin because I love cheese! It is no secret that I can’t resist it! Even better when it’s smothering my fave potatoes!

So on Monday I leave at 09.00 A.M. to prepare. And when I arrived in the kitchen I immediately looked for ingredients like potatoes, cheese and paprika ...



For those of you who want to try making Potatoes Au Gratin at home, I'll give you a recipe :)




Ingredients : 
Cheedar cheese sauce : 
1 liter bechamel sauce 
250 gr cheedar cheese 
2 ml mustard 
10 ml worcestershire sauce 

3,5 kg potatoes 
2 liter cheedar cheese sauce (hot) 
150 gr bread crumb 
10 gr paprika 
60 gr butter (melted) 

How to make? 
1. Mix all ingredients of cheedar cheese sauce and stir until smooth 

2. Scrub the potatoes and simmer or steam them until tender but still firm

3. Drain and spread on sheet pan to cool 

4. When the potatoes are cool enough to handle, peel and cut them into uniform (1 cm) 

5. Combine with the hot cheedar cheese sauce in a baking pan 

6. Mix the bread crumbs and paprika and sprinkle over the potatoes. Drizzle the butter over the top

7. Bake at 175'C about 30 minutes, until hot and browned 

Serve with Fillet of Sole Meuniere and Glazed Root Vegetables 




Thats all and hopefully be useful ^^



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