Saturday, January 21, 2012

Bengal Toast by JR

This is a nice savoury breakfast. I tend to skip the double cream so as to make it a little less fattening.

Heat 2 tbsp butter in pot, stir in 1 1/4 tbsp flour, then add 2/3 cup milk. Bring to boil and stir as the mixture forms a very thick sauce. Add 3 tbsp double cream, curry powder, salt and pepper (I also add hing). Spread on small slices of hot buttered toast. (We don't bother with the 'small' part and we tend to spread it on thickly). And one is never enough.

It's really yummy...try it.

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