Some of these are bound to be needed for the Christmas season
cookessentials,
Mar 29, 7:08am
Bumping post#3 for someone wanting caramel sauce recipe
cookessentials,
Apr 29, 1:01am
Add in some of your favourite sauces and gravies, whether a sweet caramel sauce or a delicious red wine gravy
Add a few tablespoons of Chardonnay or dry white wine, or add some Parmesan cheese to give this basic sauce a little zing. Ingredients: 2 tablespoons butter 2 tablespoons all-purpose flour 1 cup heated milk 1/3 cup heavy cream salt white pepper freshly ground nutmeg (optional) Few tablespoons dry white wine, a few teaspoons mixed fresh herbs, Parmesan cheese, etc.
Preparation: Melt butter in a saucepan over medium heat. Add flour and stir until mixture is well blended. Gradually stir in hot milk. Cook over medium heat, stirring constantly, until sauce begins to boil and thickens. Simmer, stirring frequently, over very low heat for 5 minutes. Stir in cream and wine, if using. Season with salt and pepper to taste and add a little nutmeg and herbs, if desired. Makes about 1 1/4 to 1 1/2 cups of medium thick sauce
cookessentials,
Apr 29, 1:06am
CREAMY ALFREDO SAUCE - great for Pasta! 1/4 cup butter 1 cup heavy cream 1 clove garlic, crushed 1 1/2 cups freshly grated Parmesan cheese 1/4 cup chopped fresh parsley Directions Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.
Cream Reduction:It's just a matter of boiling it long enough for evaporation to happen. Reducing is often done in frying pans (in professional kitchens) to speed up the process. By having a larger surface area for the evaporation you can reduce your liquid quicker. But any liquid can be reduced in a pot too, like you do your spagetti sauce, you boil your cream down the same way...
cookessentials,
Apr 29, 1:08am
Basic Caramel Sauce ½ c. white sugar
½ c. brown sugar
½ c. heavy cream
¼ c. butter
In a smaller saucepan, combine all four ingredients and bring to a boil. Do not overcook. Cook only to a softball stage and use a candy thermometer for best results. Remove from heat and add 1 teaspoon of vanilla. Cool and serve with whipped cream on your favorite dessert or ice cream sundae
cookessentials,
Apr 29, 1:51am
HOME MADE PASTA SAUCE
1 bunch fresh basil 6 cloves garlic, peeled 20cm square muslin 1/4cup (60ml) extra virgin olive oil 3kg ripe tomatoes, chopped coarsely 2 teaspoons salt 1/2 teaspoon sugar black pepper
NOTE: This recipe makes about 1.25 litres of sauce and can be refrigerated for three days or frozen for six months.
METHOD
Wash basil and dry. Wrap garlic and basil in muslin, tie with string to close.
Warm oil in large pan, add the muslin bag and tomatoes; simmer, covered, over a medium heat, for about 45 minutes.
Reduce heat to low and simmer, uncovered, 1/2 hours for a thin sauce or 2 hours for a thicker one. Cool slightly.
Blend or process tomato mixture until smooth. Push puree through a fine sieve. Season with salt, sugar and pepper. Pour mixture into sterilised bottles or containers. Cool. Refrigerate for three days or freeze for up to six months.
Use in pasta sauce recipes where canned tomatoes or tomato puree are required. For a chunkier sauce, peel the tomatoes before cooking and do not puree or sieve.
fisher,
Apr 29, 3:09am
Sticky Chicken Sauce Leave overnight in fridge for best results In a bowl, mix together1/4 cup brown sugar..1/4 cup dark soy sauce.. 1/4 cup worcestershire sauce..1/4 cup water.. Grated fresh ginger and garlic to taste... Method:... Pour over chicken wings or pieces and leave to marinate. Bake at 150c for about 1-1 1/2 hrs..Baste and turn often. Roll in pre~roasted sesame seeds..
fisher,
Apr 29, 3:11am
Garlic Sauce A perfect potent sauce forflavouring stews,casseroles,meat loaves roasts or as a marinade..... Ingredients: 1 large onion..150 of garlic..2 tbsp whole cloves..1 1/2 tsp ground ginger..1 tbsp salt..250g brown sugar..1 kg treacle.. 5 cups malt vinegar..1/2 cup worcestershire sauce.. Method:... Mince the peeled onion and garlic and combine with the remaining ingredients, except the worcestershire sauce.... Let stand over night...Bring the mixture to the boil and cook gently, uncovered for 1 hr and stir occasionally. Rub the sauce through a sieve. Then add the worcestershire sauce and pour into sterilised bottles and seal . Makes about 2 litres.
fisher,
Apr 29, 3:13am
Lemon ~ Herbed Sauce Great over fish ~ great for inside whole baked fish Take ~ 1/2 cup butter..2tsp lemon zest..1 tbsp chopped chives..1/4 cup chopped fresh parsley ..3 tsp dried thyme.. Melt the butter in a small saucepan... Blend in all other ingredients and beat until smooth....
fisher,
Apr 29, 3:14am
Pinenut Sauce Great over chicken breast 1 slice white bread, crusts removed..1/4 cup cold water..1/2 cup pine nuts..2 cloves garlic, chopped..juice of 1 lemon..3 tbsp olive oil..salt.. Place bread in a bowl, cover with cold water and leave to soak and soften for 10 minutes... Place bread and remaining ingredients, except salt, in a food processor and process to form a smooth paste, the consistency of thick yoghurt... Taste..Season with salt to your likingt.
cookessentials,
Apr 29, 3:23am
Great fisher...thank you. Keep em coming!
indy95,
Apr 29, 3:24am
Tomato Vinaigrette
4-6 firm but ripe tomatoes, skinned and chopped 1/2 a red onion, finely chopped Flat leaf parsley, chopped sugar, salt and pepper to taste 3-4 T olive or other oil Tomato juice to thin
Combine all ingredients and thin if wished with tomato juice. Chill before serving.
This can be left as it is, or blended if you prefer a smooth sauce.
fisher,
Apr 29, 3:38am
Cooky I got heaps....:}} never get out to the garden... magic 23.6c temp today...Ill put a few more on later....
cookessentials,
Apr 29, 3:41am
sounds great- hope you have your shorts on? very balmy indeed
cookessentials,
Apr 29, 3:42am
Chocolate liqueur sauce
100g dark chocolate, chopped 30g butter, chopped 1/3 cup (80ml) cream 1 tablespoon Grand Marnier or Cointreau
combine the chocolate, butter and cream in a small pan, stir over a low heat until the chocolate is melted. Stir in the liqueur.
This is agreat sauce for profiteroles or poured over ice-cream
cookessentials,
Apr 29, 3:46am
HOME MADE CHILLI SAUCE 100g birds eye chillies 100g long red chillies 2 cups white vinegar 2 cups sugar 2 teaspoons salt 2 cloves garlic, chopped
Remove the stalk from the chillies. Remove the seeds from half of the chillies for a milder sauce, or keep them whole.
Place the chillies, vinegar, sugar and salt on a blender. Process until blended.
Transfer to a saucepan and simmer for 15 minutes. Add garlic and simmer for a further 5 minutes. Pour into sterilised jars.
indy95,
Apr 29, 5:42am
Chilli and Lime Dressing
80 ml fresh lime juice 65 g grated palm sugar or brown sugar 1 -2 red chillis finely chopped 1 clove garlic finely chopped 60 ml olive oil 1 T fish sauce
Heat the lime juice, sugar, chillis and garlic gently together just until the sugar is dissolved. Cool then stir in the oil and fish sauce.
This is especially good over chicken or as a " zingy " dressing for salad.
cookessentials,
Apr 29, 8:42am
Spicy Apricot Sauce 3kg apricots (stone weight) 60g ground cloves 125g garlic 60g salt 1½ litres light vinegar 500gm onions 1kg sugar ½ teaspoon cayenne pepper 1 tsp ground mace Juice of 2 to 3 lemons
Boil for 3 hours, strain and bottle.
cookessentials,
Apr 30, 3:44am
Mustard Sauce Edmonds Ingredients: 1 egg1/4 cup sugar1 tbsp flour1 tsp mustard powder,salt and pepper to taste1 cup of the liquid corned beef is cooked in1/4 cup malt vinegar Method: Beat egg and sugar with a fork in a saucepan, add flour, mustard powder salt and pepper, then stir in liquid gradually. Cook gently, stirring until mixture thickens.
fisher,
Apr 30, 4:48am
Meatloaf Sauce Topping Easy Mix: 1/4 cup ketchup.. 1/4 cup brown sugar.. 2 tsp hot english mustard.. Hard Mix:.. 1/2 cup water..1/4 cup brown sugar..1/4 cup tomato sauce..2 tbsp vinegar..1/4 cup Worcestershire sauce..2 Tbsp lemon juice.. 1 small tsp coffee..2 tbsp butter..Bring to boil and boil for 5 mins while stirring...
fisher,
Apr 30, 4:49am
Onion Gravy.. 1 large onion..25gm butter .. 1 heaped tbsp flour..300ml vege water or vegetable stock..1 bay leaf..1 tsp dried sage.. salt and pepper..dash of shoyu (or dark soy sauce).. Peel and chop the onion. Melt the butter in a frypan and sauté the onion with the sage and bay leaf for 5 mins... Stir in the flour and cook for another 10 minutes until the onion is very soft and the flour has browned... Keep your eye on it... Do not let the flour burn... Now gradually add the water, stirring to prevent lumps, and bring to the boil... Add the shoyu... Add the seasoning and cook for another 10 minutes... Remove the bay leaf and serve as it is or blend into a smooth sauce..
fisher,
Apr 30, 4:51am
Mushroom Gravy.. 1 onion, finely chopped ..6-10 mushrooms, finely chopped(brown and white if you have them)..1 tbsp olive oil..2-3 tbsp shoyu soya sauce.. pinch cayenne pepper..dried dill / basil to taste.. 1/3 cup flour..11/2 cups vegetable stock..1 tsp marmite.. Method:.. In a medium saucepan, sauté the mushrooms and onions in oil on medium-high heat until onions are clear and mushrooms tender... Add soy, cayenne, basil, dill and pepper and stir together.. Remove from heat and slowly stir in flour, mixing well(it will become dry) Now slowly add stock a little at a time until everything becomes well mixed and there are no lumps..leave it to simmer, stirring occasionally.. Taste and add more marmite if required...
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