Showing posts with label Sauces. Show all posts
Showing posts with label Sauces. Show all posts

July 12, 2017

GORGONZOLA CREAM SAUCE

Ingredients:
Gorgonzola or other blue cheese - 60 gms (crumbled)
Mascarpone cheese - 120 gms
Light cream - 120 ml
Salt and pepper to taste

Method:

  • Mix all the ingredients, along with salt and pepper to taste, in a one liter saucepan.
  • Cook over low heat until the cheeses are melted together into the cream.

June 01, 2017

ORANGE SAUCE

Ingredients:
Water - 500 ml
Caster sugar - 65 gms
Grated orange zest  - 1 tbsp
Orange flavour liqueur - 120 ml

Method:

  • Pour water into 1 litre microwave safe measuring jug; add sugar and orange zest.
  • cook on high (100% power) for 4-5 minutes, until sugar dissolves and mixture boils; stir twice.
  • Stir orange flavour liqueur into orange mixture until well blended.
  • Serve warm, with fresh fruit or ice cream.

May 02, 2017

MUSTARD SAUCE

Ingredients:
Dijon mustard - 2 tbsp
Dry english mustard - 1 tbsp
Whipped cream - 1 cup

Method:

  • Combine mustards; mix to  a smooth paste.
  • Whip cream in a small bowl until soft peaks form.
  • Stir small amount whipped cream into mustard mixture; blend well.
  • Beat mustard mixture into whipped cream until just blended.
  • Serve as dip forr vegetables or for meat fondues.

April 19, 2017

APPLESAUCE

Ingredients:
Apples - 1 kg
Water - 1/3 cup
Sugar - 1/4 cup

Method:

  • Pare apples if desired; trim away bruised or injured areas. Core; slice.
  • Bring water to boil; add apples.
  • Cover; return to boil. Reduce heat; simmer until apples are tender, about 12-15 minutes.
  • Stir occasionally to prevent sticking; remove from heat.
  • Put apples through food mill or sieve; add sugar.
  • Mix thoroughly; chill.

April 18, 2017

SALSA DI POMIDORI FRESCHI (TOMATO SAUCE USING FRESH TOMATOES)

Ingredients:
Ripe tomatoes - 750 gms
Onions - 50 gms (sliced)
Small carrot -1 (sliced)
Small stick of celery - 1 (sliced)
Olive oil - 1 tbsp
Parsley - 2 sprigs
Basil leaves fresh or dried basil -1/2 tsp
Salt - 1 tsp
Sugar - 1 tsp
Pinch of pepper

Method:

  • Quarter the tomatoes and put into a saucepan with the onion, carrot, celery, oil and herbs.
  • Cover the pan and simmer gently for about 30 minutes.
  • Press through a sieve and return to the saucepan.
  • Add the salt,sugar and pepper and boil uncovered until reduced to puree consistency.
  • If liked some chopped fresh herbs can be added before serving.


February 14, 2017

SOYA HERBAL SAUCE

Ingredients:
Brown sugar - 6 tsp
dried orange peel - 2 tsp
Bouquet garni -1
Five spice powder - 1 tsp
Water - 7 cups
Soya sauce - 2/3 cup
Dry sherry - 2 cups
Salt - 3 tsp
Black pepper - 1/2 tsp

Method:

  • To make Bouquet garni: Tie 4 bay leaves, 4 thyme sprigs, 4 sprigs parsley together in a piece of muslin cloth.
  • Place with all remaining ingredients in a pot over low heat, preferably earthenware. Cover and simmer for one hour.
  • Remove bouquet garni bag from the liquid and the liquid is ready for use.
  • It can be stored in refrigerator for long time but it should be strained occasionally and every third time it is used, fresh bouquet garni should be added and removed before refrigerating.

February 13, 2017

TOMATO SAUCE FOR PASTA

Ingredients:
Large onions - 2 (chopped)
Garlic cloves - 2 (crushed)
Green pepper - 1 (Chopped)
Celery stalks - 4 (chopped)
Oil - 50 ml
Tomatoes- 800 gms
Tomato paste - 150 gms
Water or stock -150 ml
Basil -1 tsp
Oregano - 1 tsp
Rosemary - pinch
Sugar - 2 tsp
Salt and pepper

Method:
  • Saute raw vegetables in oil until soft; add chopped tomatoes, tomato paste, and liquid.
  • Add remaining ingredients and heat mixture to boiling point; reduce heat and simmer uncovered with frequent stirring for 45 minutes, or until sauce thickens.



February 08, 2017

HOT PEKING TOMATO AND WINE SAUCE

Ingredients:
Medium onion - 1 (finely chopped)
Garlic cloves - 4 (crushed)
Tomato sauce- 3/4 cup
Chilli powder - 2 tsp
Sugar- 2 tsp
Red wine - 6 tbsp
Salad oil or peanut oil - 1 tbsp
Chicken stock or water - 3/4 cup
Peanut oil - 3 tbsp
Corn flour - 2 tbsp mixed with 1/2 cup water
Parsley - 2 tbsp (finely chopped)

Method:

  • Heat oil and fry onion and garlic. Add all sauce ingredients except corn flour mixture and parsley.
  • Bring to a boil. Stir in cornflour mixture and continue stirring until the mixture thickens.
  • Add parsley and serve with fish, vegetable or meat dishes.


January 24, 2017

SNAPPY BARBECUE SAUCE


Ingredients:
Catsup - 1 cup
Water - 1 cup
vinegar - 1/4 cup
Worcesterrshire sauce -1 tbsp
sugar - 1 tbsp
Salt - 1 tsp
Celery seed - 1 tsp
Bottled hot pepper sauce - 2-3 dashes

Method:

  • In saucepan, combine catsup, water, vinegar, sugar, sauce, salt, celery seed, and bottled hot pepper sauce.
  • Bring the mixture to boiling, reduce heat and simmer, uncovered, for 30 minutes.
  • Use to baste pork or beef ribs during last 15-20 minutes of barbecuing.
  • Pass remaining sauce.
  • Make about 2 cups.

January 16, 2017

KIWI FRUIT VINAIGRETTE SAUCE

Ingredients:
Kiwi fruit -1
paprika - 1 tbsp
Olive oil - 3 tbsp
Apple cider vinegar - 1 tbsp

Method:

  • First prepare the kiwi fruit. Cut out the pulp about 1/4' thick from the surface and cut into diamonds or squares. Puree the rest of the kiwi fruit and set aside.
  • Mix the rest of the ingredients together, and add the puree kiwi fruit.
  • Then mix in the squared pieces into the sauce.

December 21, 2016

LEEKS IN CHEESE SAUCE

Ingredients:
Large leeks -4
Salt and pepper
Butter - 25 gms
Plain flour - 25 gms
Milk - 300 ml
Cheese - 100 gms (grated)
Pinch of dry mustard

Method:

  • Cook the leeks in boiling salted water until tender.
  • Meanwhile melt the butter in a saucepan.
  • Stir in the flour and cook for 2 minutes, then gradually stir in the milk.
  • Bring to the boil, stirring, and simmer until thickened.
  • Add the cheese, mustard and salt and pepper to taste and stir until the sauce is smooth.
  • Remove from the heat and keep hot.
  • Drain the leeks well and arrange in a warmed serving dish.
  • Pour over the cheese sauce and serve hot.

December 16, 2016

MELBA SAUCE

Ingredients:
Fresh raspberries - 450 gms
Icing sugar - 100 gms
Lemon juice- 2 tsp

Method:

  • Liquidize the raspberries, or if preferred rub them through a nylon sieve using a wooden spoon, to remove the pips.
  • Stir the icing sugar gently into the puree, and add the lemon juice.
  • The sauce will store for up to 2 weeks in a sealed container in the refrigerator, or in freezer for up to 3 months.
  • Serve with Vanilla or Raspberry ice cream or pour over old fashioned Peach Melba.

December 11, 2016

GINGER DIPPING SAUCE

Ingredients:
Fresh ginger root - 5 cm
Dark soy sauce - 1/2 cup

Method:

  •  Peel and grate the ginger.
  • Mix the ginger with the soy sauce and serve immediately into individual dipping bowls.

November 30, 2016

TWO FLAVOURED VINEGAR SALAD DRESSING

Ingredients:
Rice vinegar - 1/2 cup
Light soy sauce - 2 tbsp
Dashi - 1/2 cup

Method:

  • Blend the vinegar and soy sauce together and dilute to taste with the dashi.
  • If placed in an airtight container this dressing will keep almost indefinitely in the refrigerator.

November 18, 2016

DARK MUSTARD SAUCE


Ingredients:
Dry mustard -45 gms
Spiced vinegar -30 ml
Sugar – 1 tsp
Salt
Oil- 1 tbsp

Method:
  • Combine dry ingredients in a cup or small mustard pot; smooth out lumps.
  • Stir in vinegar; beat in the oil with a spoon.
  • Keep covered.

TARTAR SAUCE


Ingredients:
Mayonnaise – 250 ml
Olives, pickles, capers, parsley, onion – 60 ml
Few drops of lemon juice

Method:
  • Combine all the ingredients.
  • If the sauce is to be served hot, substitute cooked salad dressing for mayonnaise.

November 17, 2016

PEPPER SAUCE

Ingredients:
Soft roll or peeled small potato - 1
Fish stock - 100 ml
Garlic cloves - 2
Pimentos - 2 canned
Salt and pepper
Basil or savory
Tabasco or chilli powder
Oil - 2 tbsp

Method:

  • Soak the bread in the stock; squeeze it dry. (if potato is using, boil it in the stock.
  • Mash or blend the garlic, pimentos, and bread or potato with seasonings.
  • Beat the oil in a few drops at a time to give the consistency of soft butter.
  • Before serving, beat in enough stock, a little at a time, to thin to a pouring consistency.
  • This hot sauce is good with any fish. 

November 12, 2016

HOT FRUIT SAUCE

Ingredients:
Nectarines - 3 (stoned and chopped)
Large plums - 3 (stoned and chopped)
Sugar - 100 gms
Orange juice - 120 ml

Method:

  • In 2 litre microwave safe glass bowl, combine chopped nectarines and plums, sugar and orange juice.
  • Cook on high(100% power) for 3-5 minutes, until tender, stirring twice.
  • Serve warm with ice cream.

November 09, 2016

THICK CHOCOLATE SYRUP (CHOCOLATE FUDGE SAUCE)

Ingredients:
Sugar - 250 gms
Cocoa - 100 gms
Boiling water - 125 ml
Corn syrup - 30 ml
Vanilla - 5 ml
Butter - 30 ml

Method:

  • Combine sugar and cocoa; add water; stir over low heat until sugar is dissolved; add corn syrup; bring to a boil and simmer without stirring over moderate heat until of syrup consistency (5-8 min); remove from heat; add butter.
  • When cool add the vanilla.


November 04, 2016

SALSA VERDE (GREEN SAUCE)

Ingredients:
Capers - 1 tbsp
Garlic clove - 1
Shallot - 1
Fresh parsley - 50 gms
Salt and pepper
Olive oil - 3-4 tbsp
Lemon juice - 1 1/2 tbsp

Method:

  • Drain the capers and peel the garlic and shallot.
  • Pass the capers, garlic, shallot and parsley through a mouli grater or electric blender.
  • If you do not have these chop the ingredients very finely.
  • Put into a basin, add salt and pepper to taste and mix in the olive oil and lemon juice as for French dressing.
  • The sauce should be fairly thick.
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