The Holy month of Ramadan is 2 weeks from now & I can’t wait for my favorite 30 days to start :) The month of unbelievable spirituals, gatherings & food!
Unlucky me, I am one of those people who finishes Ramadan with 3-4 extra kilos on my waist line. I don’t know whether it’s the fasting or the amazing gatherings that make my appetite go crazy or the delicious food that makes me think of nothing but food!
But lately, I have been making some changes that proved to be working! For me, Ramadan is not the month of healthy food; I eat, I indulge & never deprive myself but with 3 new rules:
- MODERATION! I eat everything I want but in moderation; no more endless amounts of 2atayef but I can still enjoy 2 everyday.
- CUT DOWN THE FATS (whenever possible); I will never eat oven baked 2ataeyf yukkk but there are many recipes that can be cooked with much less fat & still taste delicious.
- Sohour is always barley thins, light cheese & yoghurt.
Speaking about cutting down fats, bechamel sauce is one of those sauces that can still taste delicious & creamy without tons of cream, butter & full fat milk.
I will be sharing with you more recipes for Ramadan; some light to maintain our expansion hahaha & some 100% sugary, creamy & fried because come on, it’s Ramadan :)
May god bless us all in this holy month!
LIGHT BECHAMEL SAUCE
- 2 cups skimmed milk
- 2 heaped tbsp all purpose flour (heaped = malyana mesh mamsoo7a)
- 1 heaped tsp oat flour (see notes)
- 1/4 tsp nutmeg (gozet el teeb)
- 1/2 tsp mustard
- 3 tbsp grated parmesan cheese
- salt & pepper
- In a small pot, OFF heat, whisk the milk, flour & oat flour together until the flours are totally dissolved.
- Place the pot on medium heat, whisking frequently until the sauce boils & thickens.
- Turn off the heat, add the nutmeg, mustard & cheese; whisk to combine.
- Season with salt & pepper.
- Use in any gratin or pasta dish.
- To make oat flour, simply place some oats (rolled or instant) in a food processor & process until the oats become like flour.
- If you don’t have oats, you can make the recipe with flour only; just replace the 1 tsp oat flour with all purpose flour.
- If you prefer your sauce creamier, whisk in 2 tbsp cream or 1 tbsp cream cheese & it will still be lighter than the regular bechamel recipe.
- This recipe can be doubled, tripled or quadrupled.
- The sauce will thicken as it cools; to return it back to its original consistency, simply whisk in little milk & reheat.