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Recipe File: Sauces and Gravies
alfredo sauce (moo)
Ingredients:
½ cup butter
60g cream cheese, cubed
600ml cream (or substitute evaporated milk)
2 tsp garlic powder
1 clove garlic, crushed
½ tsp dried oregano
⅔ cup parmesan cheese
Method:
Melt the butter in a medium sized saucepan over a medium heat. Add the crushed garlic and cook for 1 minute, making sure the garlic doesn't burn. Add the cream cheese and stir until smooth, then whisk in the cream and parmesan. Add the garlic powder and stir. Bring to a simmer, turn the heat down so it just holds the simmer, and whisk frequently until the sauce thickens, about 15 minutes.
½ cup butter
60g cream cheese, cubed
600ml cream (or substitute evaporated milk)
2 tsp garlic powder
1 clove garlic, crushed
½ tsp dried oregano
⅔ cup parmesan cheese
Method:
Melt the butter in a medium sized saucepan over a medium heat. Add the crushed garlic and cook for 1 minute, making sure the garlic doesn't burn. Add the cream cheese and stir until smooth, then whisk in the cream and parmesan. Add the garlic powder and stir. Bring to a simmer, turn the heat down so it just holds the simmer, and whisk frequently until the sauce thickens, about 15 minutes.
A Little Tomato Sauce
Ingredients:
2 tbsp olive oil
1/2 medium onion, finely chopped
1 small carrot or 1/2 large carrot, finely chopped
1 small stalk of celery, including the green tops, finely chopped
2 tbsp chopped fresh parsley
1 clove garlic, minced
1/2 teaspoon dried basil or 2 tbsp chopped fresh basil
800g can whole tomatoes (crushed before adding), including the juice, OR 800g fresh tomatoes, peeled, seeded, and chopped
1 teaspoon tomato paste
Salt and freshly ground black pepper to taste
Method:
Heat olive oil in a large skillet pan on medium heat. Add the chopped onion, carrot, celery and parsley. Stir to coat the added ingredients in the oil. Reduce the heat to low, cover the skillet pan and cook for 15 to 20 minutes or until the vegetables are softened and cooked through, stirring occasionally. Remove the lid and add the garlic. Increase the heat to medium high and cook the garlic for 30 seconds. Add the tomatoes (including the juice if using the canned variety) to the pan, along with the tomato paste and the basil. Season with salt and pepper to taste. Bring to a low simmer, then reduce the heat to low and cook, uncovered for approximately 15 minutes or until thickened. If a smooth consistency is preferred, push the sauce through a sieve. Makes 2 1/2 cups of sauce.
Contributed by Debbie Kurikka
2 tbsp olive oil
1/2 medium onion, finely chopped
1 small carrot or 1/2 large carrot, finely chopped
1 small stalk of celery, including the green tops, finely chopped
2 tbsp chopped fresh parsley
1 clove garlic, minced
1/2 teaspoon dried basil or 2 tbsp chopped fresh basil
800g can whole tomatoes (crushed before adding), including the juice, OR 800g fresh tomatoes, peeled, seeded, and chopped
1 teaspoon tomato paste
Salt and freshly ground black pepper to taste
Method:
Heat olive oil in a large skillet pan on medium heat. Add the chopped onion, carrot, celery and parsley. Stir to coat the added ingredients in the oil. Reduce the heat to low, cover the skillet pan and cook for 15 to 20 minutes or until the vegetables are softened and cooked through, stirring occasionally. Remove the lid and add the garlic. Increase the heat to medium high and cook the garlic for 30 seconds. Add the tomatoes (including the juice if using the canned variety) to the pan, along with the tomato paste and the basil. Season with salt and pepper to taste. Bring to a low simmer, then reduce the heat to low and cook, uncovered for approximately 15 minutes or until thickened. If a smooth consistency is preferred, push the sauce through a sieve. Makes 2 1/2 cups of sauce.
Contributed by Debbie Kurikka
Aioli
Ingredients:
1 egg yolk
1 tsp Dijon mustard
1/2 tsp salt
2 cloves garlic, crushed
3/4 cup olive oil
Method:
Place the egg yolk, mustard, salt and garlic in a bowl and whisk until thick and creamy. Add olive oil in a drizzle, whisking continually. Beat until well combined. Chill.
1 egg yolk
1 tsp Dijon mustard
1/2 tsp salt
2 cloves garlic, crushed
3/4 cup olive oil
Method:
Place the egg yolk, mustard, salt and garlic in a bowl and whisk until thick and creamy. Add olive oil in a drizzle, whisking continually. Beat until well combined. Chill.
AJ's Ranch Dressing
This dressing is AJ's favourite. He has it on salads, on sandwiches and on steaks.
Ingredients:
250ml container sour cream
250ml buttermilk
1 tbsp apple cider vinegar
1 tsp salt
1 - 2 cloves garlic, crushed
1 tsp dried parsley
Method:
Whisk all ingredients together in a bowl and chill in the refrigerator until ready to serve.
Ingredients:
250ml container sour cream
250ml buttermilk
1 tbsp apple cider vinegar
1 tsp salt
1 - 2 cloves garlic, crushed
1 tsp dried parsley
Method:
Whisk all ingredients together in a bowl and chill in the refrigerator until ready to serve.
Allan's Favourite Barbecue Sauce
Ingredients:
1 cup strong black coffee (instant is fine)
11/2 cups Worcestershire sauce
1 cup tomato sauce
125g butter
¼ cup lemon juice
2 tablespoons sugar
2 teaspoons cayenne pepper (if this is too strong, 1 teaspoon will do).
Method:
Combine all ingredients in a heavy based saucepan. Slowly bring to a simmer. Let simmer 30 minutes over a low heat, stirring occasionally. Sauce should be thick and shiny. Delicious served with steak, chops or sausages.
Note This isn't really a barbecue recipe, but it's an essential accompaniment to a sausage sandwich
Contributed by Cath Armstrong
1 cup strong black coffee (instant is fine)
11/2 cups Worcestershire sauce
1 cup tomato sauce
125g butter
¼ cup lemon juice
2 tablespoons sugar
2 teaspoons cayenne pepper (if this is too strong, 1 teaspoon will do).
Method:
Combine all ingredients in a heavy based saucepan. Slowly bring to a simmer. Let simmer 30 minutes over a low heat, stirring occasionally. Sauce should be thick and shiny. Delicious served with steak, chops or sausages.
Note This isn't really a barbecue recipe, but it's an essential accompaniment to a sausage sandwich
Contributed by Cath Armstrong
Anytime Dressing
Ingredients:
1 teaspoon pesto (homemade or bought)
2 teaspoons balsamic vinegar
3 teaspoons olive oil
mustard (optional)
Method:
Mix together and adjust to taste. Toss through salad leaves. It is a quick dressing when you don't have anything and it tastes delish.
Contributed by Karen Witek, 16 November 2018
1 teaspoon pesto (homemade or bought)
2 teaspoons balsamic vinegar
3 teaspoons olive oil
mustard (optional)
Method:
Mix together and adjust to taste. Toss through salad leaves. It is a quick dressing when you don't have anything and it tastes delish.
Contributed by Karen Witek, 16 November 2018
Asian Dressing
Ingredients:
1tbsp dijon mustard
4 tbsp rice wine vinegar
1 tsp honey
1/2 tsp salt
1/4 cup olive oil
2 tbsp sesame oil
Method:
Put mustard, honey, rice wine vinegar, salt and sesame oil in a bowl. Whisk well to combine. Keep whisking and add the olive oil in a thin, steady stream.
1tbsp dijon mustard
4 tbsp rice wine vinegar
1 tsp honey
1/2 tsp salt
1/4 cup olive oil
2 tbsp sesame oil
Method:
Put mustard, honey, rice wine vinegar, salt and sesame oil in a bowl. Whisk well to combine. Keep whisking and add the olive oil in a thin, steady stream.
Avocado Dressing
Ingredients:
1 ripe avocado
1 cup plain yogurt
¼ cup finely chopped red onion
3 tbsp lemon juice
2 tbsp olive oil
1 small garlic clove, chopped
1 tsp dried dill or about 1 tablespoon fresh
½ tsp salt
½ tsp salt
dash of cayenne pepper
Method:
Place all of the ingredients in a blender or food processor bowl. Blend or process until creamy and smooth. Keep in the refrigerator in a sealed container.
This dressing makes a great dip. Chill overnight to allow it to thicken and the flavours to blend. Serve with rice crackers.
1 ripe avocado
1 cup plain yogurt
¼ cup finely chopped red onion
3 tbsp lemon juice
2 tbsp olive oil
1 small garlic clove, chopped
1 tsp dried dill or about 1 tablespoon fresh
½ tsp salt
½ tsp salt
dash of cayenne pepper
Method:
Place all of the ingredients in a blender or food processor bowl. Blend or process until creamy and smooth. Keep in the refrigerator in a sealed container.
This dressing makes a great dip. Chill overnight to allow it to thicken and the flavours to blend. Serve with rice crackers.
Basic Tomato Pasta Sauce
Ingredients:
150ml olive oil
4 medium onions, finely diced
2 garlic cloves, crushed
Freshly ground white pepper
500g tomatoes, peeled and roughly chopped
1 tbsp brown sugar
1 tsp dried sweet basil
Method:
Heat oil in frying pan. Add onion, garlic and pepper and cook for about 10 minutes. Turn down the heat and cook for another 10 minutes until the onions are very soft. Add the tomatoes, sugar and half the basil. Turn up the heat and bring to a simmer then turn down to maintain simmer and cook until sauce has thickened and the tomatoes have cooked down. They will be very, very soft. Add remaining basil and serve over hot pasta.
150ml olive oil
4 medium onions, finely diced
2 garlic cloves, crushed
Freshly ground white pepper
500g tomatoes, peeled and roughly chopped
1 tbsp brown sugar
1 tsp dried sweet basil
Method:
Heat oil in frying pan. Add onion, garlic and pepper and cook for about 10 minutes. Turn down the heat and cook for another 10 minutes until the onions are very soft. Add the tomatoes, sugar and half the basil. Turn up the heat and bring to a simmer then turn down to maintain simmer and cook until sauce has thickened and the tomatoes have cooked down. They will be very, very soft. Add remaining basil and serve over hot pasta.
Blitzin' Barbecue Sauce
Ingredients:
1 cup strong black coffee
1 1/2 cups Worcestershire sauce
1 cup tomato sauce
1/2 cup butter
1/4 cup lemon juice
2 tbsp brown sugar
2 tsp cayenne pepper
Method:
Combine all ingredients in a medium saucepan. Bring to a boil over a medium heat, turn heat down and simmer sauce 30 minutes, stirring occasionally. Serve over barbecued steak or chops.
From the February 2011 Journal
1 cup strong black coffee
1 1/2 cups Worcestershire sauce
1 cup tomato sauce
1/2 cup butter
1/4 cup lemon juice
2 tbsp brown sugar
2 tsp cayenne pepper
Method:
Combine all ingredients in a medium saucepan. Bring to a boil over a medium heat, turn heat down and simmer sauce 30 minutes, stirring occasionally. Serve over barbecued steak or chops.
From the February 2011 Journal
Brown Onion Gravy
Ingredients:
1 large onion, very thinly sliced
2 tsp butter
2 stock cubes
1/4 cup red wine
2 tsp cornflour
1 cup cold water
Method:
Melt butter in frypan and add onions. Fry until light golden in colour. Add water, stock cubes and red wine. Simmer 10 minutes, until reduced. Mix cornflour with a little cold water and stir into gravy. Bring to boil, stirring constantly to avoid lumps. Turn heat down and simmer 1 minute.
Contributed by Ruth, West Pennant Hills, 4th November 2009
1 large onion, very thinly sliced
2 tsp butter
2 stock cubes
1/4 cup red wine
2 tsp cornflour
1 cup cold water
Method:
Melt butter in frypan and add onions. Fry until light golden in colour. Add water, stock cubes and red wine. Simmer 10 minutes, until reduced. Mix cornflour with a little cold water and stir into gravy. Bring to boil, stirring constantly to avoid lumps. Turn heat down and simmer 1 minute.
Contributed by Ruth, West Pennant Hills, 4th November 2009
Brushing Sauces for Chicken
Simply combine all ingredients and then brush the chicken with the sauce while cooking on the barbecue.
Buttermilk Ranch Dressing
Ingredients:
1 cup mayonnaise
2/3 cup buttermilk
1/4 tsp white vinegar
1 tsp dried parsley
1/8 tsp dried dill
1/4 tp garlic powder
1/4 tp onion powder
1½ tp dried chives
1/8 tsp ground black pepper
1/4 tp seasoned salt
1/8 tsp dry mustard
Method:
Place mayonnaise and buttermilk in a bowl and whisk well until completely smooth and free of lumps. Add the rest of the ingredients. Continue whisking until well combined. Cover and store in the refrigerator to allow the flavours to meld. Store tightly covered in the refrigerator.
Buttermilk Ranch Dressing
Ingredients:
1 cup mayonnaise
2/3 cup buttermilk
1/4 tsp white vinegar
1 tsp dried parsley
1/8 tsp dried dill
1/4 tp garlic powder
1/4 tp onion powder
1½ tp dried chives
1/8 tsp ground black pepper
1/4 tp seasoned salt
1/8 tsp dry mustard
Method:
Place mayonnaise and buttermilk in a bowl and whisk well until completely smooth and free of lumps. Add the rest of the ingredients. Continue whisking until well combined. Cover and store in the refrigerator to allow the flavours to meld. Store tightly covered in the refrigerator.
Cath's Honey Mustard chicken Sauce
Ingredients:
300ml cream
1 tbsp honey
2 tbsp wholegrain mustard
1 clove garlic, crushed (optional).
Method:
Whisk everything together in a frying pan over a low heat. Bring to a simmer - do not boil!
This can be used over cooked chicken - add the chicken to the frying pan and heat through OR lay chicken in a greased baking dish, pour sauce over and bake in a moderate oven for 25 minutes or until the chicken is cooked through.
300ml cream
1 tbsp honey
2 tbsp wholegrain mustard
1 clove garlic, crushed (optional).
Method:
Whisk everything together in a frying pan over a low heat. Bring to a simmer - do not boil!
This can be used over cooked chicken - add the chicken to the frying pan and heat through OR lay chicken in a greased baking dish, pour sauce over and bake in a moderate oven for 25 minutes or until the chicken is cooked through.
Cath's Simple Pasta Sauce
Ingredients:
1 tin tomato soup
1 or 2 cloves garlic, crushed
1 tsp sweet basil
Combine all ingredients and bring to a simmer. Simmer 10 minutes until slightly thickened. Pour over hot pasta, top with grated cheese and serve.
1 tin tomato soup
1 or 2 cloves garlic, crushed
1 tsp sweet basil
Combine all ingredients and bring to a simmer. Simmer 10 minutes until slightly thickened. Pour over hot pasta, top with grated cheese and serve.
Cheapskate's Big Mac Sauce
Ingredients:
1/2 cup mayonnaise
2 tablespoons French dressing
1 tablespoon sweet mustard pickles (I use Rosella)
1 tablespoon tomato sauce
1 tablespoon very finely chopped onion
1 teaspoon white vinegar
pinch salt
Method:
Mix all together. Let sit about 1/2 hour before using.
Note: Don't be tempted to use low fat mayo or dressing in this recipe, it just doesn't seem to be right. For the tiny amount you have unless you are on a very strict diet it just isn't worth it.
Contributed by Cath Armstrong
1/2 cup mayonnaise
2 tablespoons French dressing
1 tablespoon sweet mustard pickles (I use Rosella)
1 tablespoon tomato sauce
1 tablespoon very finely chopped onion
1 teaspoon white vinegar
pinch salt
Method:
Mix all together. Let sit about 1/2 hour before using.
Note: Don't be tempted to use low fat mayo or dressing in this recipe, it just doesn't seem to be right. For the tiny amount you have unless you are on a very strict diet it just isn't worth it.
Contributed by Cath Armstrong
Cheesy Mustard Sauce
Ingredients:
3 tablespoons cheese spread
2 tablespoons cream
1 teaspoon wholegrain mustard
Method:
Combine all the ingredients in a small microwave proof bowl or in a small saucepan. Mix to combine(will be lumpy), heat for 1 minute in microwave or on stove until mixture combines well when stirred and sauce is hot. Serve over pasta or vegetables.
Contributed by Barbara Woodford, 28th October 2014
3 tablespoons cheese spread
2 tablespoons cream
1 teaspoon wholegrain mustard
Method:
Combine all the ingredients in a small microwave proof bowl or in a small saucepan. Mix to combine(will be lumpy), heat for 1 minute in microwave or on stove until mixture combines well when stirred and sauce is hot. Serve over pasta or vegetables.
Contributed by Barbara Woodford, 28th October 2014
Chilli Sauce
I would make chilli sauce. This is an old American recipe I use.
Ingredients:
5 quarts whole fresh tomatoes (when peeled leaves about 3 quarts)
1 1/2 cups of diced onions [about 2 medium sized] I grate mine
1 1/2 cups of chilies finely diced [wear gloves]
1/2 cup water [if needed]
2 cups of white vinegar
3 tablespoons brown sugar
3 tablespoons white sugar
5 tablespoons corn syrup
2 tablespoons plus extra 1 teaspoon of salt
1 dried hot chilli if hot sauce is liked
1 clove of garlic peeled but left whole
1 1/2 teaspoons of mustard seeds
1 teaspoon whole cloves
2 teaspoons broken up cinnamon sticks
1 1/4 teaspoons whole allspice berries
1 1/2 teaspoons celery seeds
3/4 teaspoon whole black peppercorns
Method:
In a large stainless steel pot cook the tomatoes, onion and chillies together until the onions are translucent, adding the water if needed. Stir occasionally. Add the vinegar, sugars, corn syrup and salt to the vegetables and continue to cook over medium heat, stirring occasionally. Make a spice bag out of cheese cloth and tie in the dried chilli, garlic, mustard seeds, cloves, cinnamon, allspice, celery seed and peppercorns. Add the bag to the vegetables in the pot to cook stirring occasionally and pressing the bag against the side of the pot to get out as much flavour as you can. Cook till sauce is thickened and reduced, about 1 1/2 hours. It should be chunky not smooth. Taste test for spiciness. Remember the flavour will develop as it is stored. I let it cool for a few minutes and put it through my Mouli and then return it to the pot that has been washed out and re-boil for a few minutes to thicken it up but watch for burning the bottom and the plops that can burn when it boils. Bottle while hot; you can put a bit of olive oil on the top of sauce in bottle then seal. Store in a dark place.
Contributed by Robyne Neal, 14th March 2013
Ingredients:
5 quarts whole fresh tomatoes (when peeled leaves about 3 quarts)
1 1/2 cups of diced onions [about 2 medium sized] I grate mine
1 1/2 cups of chilies finely diced [wear gloves]
1/2 cup water [if needed]
2 cups of white vinegar
3 tablespoons brown sugar
3 tablespoons white sugar
5 tablespoons corn syrup
2 tablespoons plus extra 1 teaspoon of salt
1 dried hot chilli if hot sauce is liked
1 clove of garlic peeled but left whole
1 1/2 teaspoons of mustard seeds
1 teaspoon whole cloves
2 teaspoons broken up cinnamon sticks
1 1/4 teaspoons whole allspice berries
1 1/2 teaspoons celery seeds
3/4 teaspoon whole black peppercorns
Method:
In a large stainless steel pot cook the tomatoes, onion and chillies together until the onions are translucent, adding the water if needed. Stir occasionally. Add the vinegar, sugars, corn syrup and salt to the vegetables and continue to cook over medium heat, stirring occasionally. Make a spice bag out of cheese cloth and tie in the dried chilli, garlic, mustard seeds, cloves, cinnamon, allspice, celery seed and peppercorns. Add the bag to the vegetables in the pot to cook stirring occasionally and pressing the bag against the side of the pot to get out as much flavour as you can. Cook till sauce is thickened and reduced, about 1 1/2 hours. It should be chunky not smooth. Taste test for spiciness. Remember the flavour will develop as it is stored. I let it cool for a few minutes and put it through my Mouli and then return it to the pot that has been washed out and re-boil for a few minutes to thicken it up but watch for burning the bottom and the plops that can burn when it boils. Bottle while hot; you can put a bit of olive oil on the top of sauce in bottle then seal. Store in a dark place.
Contributed by Robyne Neal, 14th March 2013
Chocolate Syrup
When you need chocolate syrup for ice-cream or a milk shake, try this simple homemade version.
Ingredients:
1/4 cup cocoa
1/2 cup white sugar
1/2 cup milk
1tsp vanilla extract
Method:
To make 200ml chocolate syrup mix cocoa with white sugar. Add one teaspoon and half milk and mix to a smooth paste. Cook over a low heat until sugar has dissolved and syrup has thickened, three or four minutes. To use on ice-cream, let the syrup cool. Use it in milkshakes and on pancakes or waffles for a yummy treat.
Contributed by Cath Armstrong
Ingredients:
1/4 cup cocoa
1/2 cup white sugar
1/2 cup milk
1tsp vanilla extract
Method:
To make 200ml chocolate syrup mix cocoa with white sugar. Add one teaspoon and half milk and mix to a smooth paste. Cook over a low heat until sugar has dissolved and syrup has thickened, three or four minutes. To use on ice-cream, let the syrup cool. Use it in milkshakes and on pancakes or waffles for a yummy treat.
Contributed by Cath Armstrong
Classic Vinaigrette
Ingredients:
1 tbsp dijon mustard
4 tbsp balsamic vinegar
1 tsp honey
1/2 tsp sea salt
1/2 cup olive oil
fresh ground pepper
Method:
In a bowl, plop all ingredients, except olive oil. Using a wire whisk, mix all ingredients well. Keep whisking and add olive oil in a steady stream. That's all there is to it. Makes half a cup.
1 tbsp dijon mustard
4 tbsp balsamic vinegar
1 tsp honey
1/2 tsp sea salt
1/2 cup olive oil
fresh ground pepper
Method:
In a bowl, plop all ingredients, except olive oil. Using a wire whisk, mix all ingredients well. Keep whisking and add olive oil in a steady stream. That's all there is to it. Makes half a cup.
condensed milk mayo
Condensed Milk Mayonnaise is a really old fashioned way of making mayonnaise - think back to a time when you couldn't buy mayonnaise or salad dressings. You can use it in a number of different salads, including egg salad, pasta salad or potato salad. It is rather sweeter than expected of the modern dressings, but still a nice standby.
Ingredients:
1 tin condensed milk (395g)
1 teaspoon dry mustard
250ml white vinegar
½ teaspoon salt
Method:
Combine mustard and salt into condensed milk.
Add the vinegar and mix well.
Allow to stand until thick.
Contributed by Melissa Kercher, 19th June 2016
Ingredients:
1 tin condensed milk (395g)
1 teaspoon dry mustard
250ml white vinegar
½ teaspoon salt
Method:
Combine mustard and salt into condensed milk.
Add the vinegar and mix well.
Allow to stand until thick.
Contributed by Melissa Kercher, 19th June 2016
Copycat Jack Daniels Sauce
This sauce is delicious on grilled steaks or chicken. It is also a lovely marinade for steaks and roasts. Use the sauce to baste the meat while it is cooking for a lovely rich glaze.
Ingredients:
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp Tabasco sauce
1 cup pineapple juice
1/2 cup whiskey
2 cups brown sugar
2 beef stock cubes
4 tbsp Worcestershire sauce
Method:
Combine all ingredients in a small saucepan. Bring to a boil, reduce heat and simmer for 15 minutes. Allow to cool and use as a sauce on a grilled meat.
Ingredients:
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp Tabasco sauce
1 cup pineapple juice
1/2 cup whiskey
2 cups brown sugar
2 beef stock cubes
4 tbsp Worcestershire sauce
Method:
Combine all ingredients in a small saucepan. Bring to a boil, reduce heat and simmer for 15 minutes. Allow to cool and use as a sauce on a grilled meat.
Cranberry Chutney
Ingredients:
2 large oranges
2 large apples, peeled, cored and diced
375g craisins (dried cranberries)
1 cup maple syrup
Ingredients:
Zest the oranges, using only the orange part of the peel. (Avoid the white part, as it’s bitter.) Set zest aside, and juice the oranges. In a medium saucepan, combine the craisins, orange zest, orange juice, apples and maple syrup. Bring to a boil over medium-high heat. Reduce heat; cook uncovered for 15 minutes, or until the craisins are plump and moist. Stir occasionally. Cool, and transfer to a serving bowl. Refrigerate until ready to serve. Store leftovers covered in the fridge.
Contributed by Cath Armstrong, 6th February 2013
2 large oranges
2 large apples, peeled, cored and diced
375g craisins (dried cranberries)
1 cup maple syrup
Ingredients:
Zest the oranges, using only the orange part of the peel. (Avoid the white part, as it’s bitter.) Set zest aside, and juice the oranges. In a medium saucepan, combine the craisins, orange zest, orange juice, apples and maple syrup. Bring to a boil over medium-high heat. Reduce heat; cook uncovered for 15 minutes, or until the craisins are plump and moist. Stir occasionally. Cool, and transfer to a serving bowl. Refrigerate until ready to serve. Store leftovers covered in the fridge.
Contributed by Cath Armstrong, 6th February 2013
chimichurri sauce
Ingredients:
½ cup of olive oil
½ cup fresh cilantro
½ cup fresh parsley
¼ cup fresh oregano
½ tbsp balsamic vinegar
4 tsp minced garlic
3 tsp sweet red wine (or add a bit of your favourite sweetener to offset flavours just slightly)
juice of ½ lime salt,
Black pepper and cayenne pepper (to taste)
Method:
Blend all ingredients in food processor. Season to taste. Serve immediately or for better flavour allow to sit for 1-2 days in a covered container in the fridge. Stores extremely well (several weeks) in fridge and flavour continues to improve.
½ cup of olive oil
½ cup fresh cilantro
½ cup fresh parsley
¼ cup fresh oregano
½ tbsp balsamic vinegar
4 tsp minced garlic
3 tsp sweet red wine (or add a bit of your favourite sweetener to offset flavours just slightly)
juice of ½ lime salt,
Black pepper and cayenne pepper (to taste)
Method:
Blend all ingredients in food processor. Season to taste. Serve immediately or for better flavour allow to sit for 1-2 days in a covered container in the fridge. Stores extremely well (several weeks) in fridge and flavour continues to improve.
Easiest Ever Tomato Sauce
This is the best tomato sauce I have ever made and I have used the recipe for a few years now.
Ingredients:
12.5kg ripe tomatoes, roughly chopped
60g whole cloves
60g whole allspice
30g cayenne pepper
1 litre white vinegar
1.5 kg sugar
250g salt
2kg onions roughly chopped
Method:
Put all ingredients in large pans and boil for four hours. If you like your sauce spicy, put two or three hot red chillies in pan also. Sieve the mixture, which is quite thick after four hours of boiling, and well reduced in volume. Put into sterilised jars and seal.
Contributed by June Gregg
Ingredients:
12.5kg ripe tomatoes, roughly chopped
60g whole cloves
60g whole allspice
30g cayenne pepper
1 litre white vinegar
1.5 kg sugar
250g salt
2kg onions roughly chopped
Method:
Put all ingredients in large pans and boil for four hours. If you like your sauce spicy, put two or three hot red chillies in pan also. Sieve the mixture, which is quite thick after four hours of boiling, and well reduced in volume. Put into sterilised jars and seal.
Contributed by June Gregg
Easy Dianne Sauce
Heat small frypan, add minced garlic. Let garlic simmer, not brown. Add small carton of cream, whipping, stir. Add some Worcestershire Sauce, check taste to see if it is to your liking. Let mixture reduce,[become less runny]watch sauce now as it can become a gluggy mess. Take off heat, and Wallah, you have a beautiful Dianne Sauce, add to Steak, Chops, Homemade Chips. Great as a dipping sauce. For the calorie counters, use light. Products, and this sauce is still delicious. Pepper sauce can be made the same way, just add fresh ground peppercorns instead of garlic, and I still add a bit of Worcestershire, for the dark appearance. Just use the basic recipe and create your own flavours.
Contributed by Cara, Busselton, 1st February 2009
Contributed by Cara, Busselton, 1st February 2009
Easy MOO Cheese Sauce
Ingredients:
2 tbsp butter
2 tbsp plain flour
1 cup milk (full cream or low fat)
1-1/2 cups grated cheese
1/4 teaspoon paprika
A pinch of nutmeg
Method:
Melt the butter in a saucepan, then stir in the flour. Cook for 1-2 minutes until the flour is slightly browned. Reduce the heat to low, and add the milk, whisking all the time (this will stop the lumps). Season with a pinch of nutmeg and the paprika. Continue to whisk and cook over low to medium heat until the mixture is slightly thickened and smooth.
Add in the grated cheese and stir over low heat until the cheese has melted and the mixture is smooth. Season to taste with salt and pepper if desired.
2 tbsp butter
2 tbsp plain flour
1 cup milk (full cream or low fat)
1-1/2 cups grated cheese
1/4 teaspoon paprika
A pinch of nutmeg
Method:
Melt the butter in a saucepan, then stir in the flour. Cook for 1-2 minutes until the flour is slightly browned. Reduce the heat to low, and add the milk, whisking all the time (this will stop the lumps). Season with a pinch of nutmeg and the paprika. Continue to whisk and cook over low to medium heat until the mixture is slightly thickened and smooth.
Add in the grated cheese and stir over low heat until the cheese has melted and the mixture is smooth. Season to taste with salt and pepper if desired.
Easy Tomato Sauce
Ingredients:
1 onion finely choppe
3 tbsp tomato paste
1 chicken stock cube
1/2 cup cream
Method:
Mix all ingredients together over a gentle heat. Do not boil.
Note: this sauce is great over crumbed schnitzels
Contributed by Margie, Box Hill
1 onion finely choppe
3 tbsp tomato paste
1 chicken stock cube
1/2 cup cream
Method:
Mix all ingredients together over a gentle heat. Do not boil.
Note: this sauce is great over crumbed schnitzels
Contributed by Margie, Box Hill
Father's Favourite Sauce
Prep time 15 mins, cooking time 40 mins, makes 2 cups.
Ingredients:
1 kg ripe tomatoes
1 large onion
1/2 cup cider vinegar
1 cup soft brown sugar
1/4 cup Worcestershire sauce
1 teaspoon ground allspice
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
salt & pepper
Method:
Chop tomatoes and onion; place in a large pan. Add other ingredients; bring to boil. Reduce heat; simmer 40 minutes, stirring occasionally. Transfer to a bowl; cool. Place in food processor; process until almost smooth. Reheat to boiling, cool slightly; transfer to sterilised jars or bottles. Store in cool dark place for up to six months. Refrigerate after opening and use within one month.
Contributed by Meredith Salter, 15th April 2009
Ingredients:
1 kg ripe tomatoes
1 large onion
1/2 cup cider vinegar
1 cup soft brown sugar
1/4 cup Worcestershire sauce
1 teaspoon ground allspice
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
salt & pepper
Method:
Chop tomatoes and onion; place in a large pan. Add other ingredients; bring to boil. Reduce heat; simmer 40 minutes, stirring occasionally. Transfer to a bowl; cool. Place in food processor; process until almost smooth. Reheat to boiling, cool slightly; transfer to sterilised jars or bottles. Store in cool dark place for up to six months. Refrigerate after opening and use within one month.
Contributed by Meredith Salter, 15th April 2009
Garlic Dressing
Ingredients:
¾ cup olive oil or vegetable oil
¼ cup white wine vinegar
1 clove garlic, crushed
1 tsp salt
½ tsp ground black pepper
Method:
Place all ingredients into small jar that has a lid. Shake well. Keep in refrigerator for up to two weeks.
Grandma's Worcestershire Sauce
This is a recipe from my mother's recipe book. It was originally in pints and ounces, I converted the measurements to metric when I started making it. It really is as easy as mix and let it steep. I like it because it doesn't have the traditional anchovies in it, but still has a good bite. The longer the sauce matures the hotter it becomes.
Ingredients:
2 l vinegar
30g chopped garlic
30g cayenne pepper
30g whole cloves
30g salt
1 tin treacle
2 large lemons
Method:
Mix all ingredients together in a plastic bucket and stir to dissolve salt. Chop the 2 lemons and add to the mixture (skin and all). Cover with a tea towel or a cheesecloth. Stir daily for 6 days. Strain and bottle. Leave at least two weeks in a cool, dark cupboard to mature. I use the glass 3 litre Ocean Spray cranberry juice bottles to store the sauce and decant into a smaller bottle for kitchen use.
Contributed by Cath Armstrong
Ingredients:
2 l vinegar
30g chopped garlic
30g cayenne pepper
30g whole cloves
30g salt
1 tin treacle
2 large lemons
Method:
Mix all ingredients together in a plastic bucket and stir to dissolve salt. Chop the 2 lemons and add to the mixture (skin and all). Cover with a tea towel or a cheesecloth. Stir daily for 6 days. Strain and bottle. Leave at least two weeks in a cool, dark cupboard to mature. I use the glass 3 litre Ocean Spray cranberry juice bottles to store the sauce and decant into a smaller bottle for kitchen use.
Contributed by Cath Armstrong
Gravy
This is my easy chicken gravy.
To 1 cup cold water add 2tsp gravy powder and 1 chicken stock cube. Drain the pan juices and add to the mix. Put into a microwave safe jug and cook on high power for 1 minute. Stir. Cook a further 1 minute in 30 second intervals, stirring well between cooking times. Gravy is ready when it is slightly thickened and comes to a boil.
Note: Use a kitchen whisk to stir – takes all the lumps out.
Contributed by Cath Armstrong
To 1 cup cold water add 2tsp gravy powder and 1 chicken stock cube. Drain the pan juices and add to the mix. Put into a microwave safe jug and cook on high power for 1 minute. Stir. Cook a further 1 minute in 30 second intervals, stirring well between cooking times. Gravy is ready when it is slightly thickened and comes to a boil.
Note: Use a kitchen whisk to stir – takes all the lumps out.
Contributed by Cath Armstrong
herb vinegar
Ingredients:
Fresh herbs: mint, rosemary, basil, oregano, tarragon, chives etc
Apple cider vinegar
Method:
Wash the herbs well and pat dry or spin in a salad spinner. Measure the vinegar and add three or four sprigs of herbs for each 600ml to the jars. Warm the vinegar to just below boiling point. Pour over the herbs, filling the jars. Tightly cap the jars and store in a cool, dark place for 4 weeks.
To bottle the vinegar, pour through a kitchen strainer lined with a Chux or cheesecloth to remove the herbs. Sterilize the presentation bottles and add a sprig or two of the fresh herb to each bottle. Pour the vinegar into the bottles and seal tightly. Label each bottle so you can identify the type of vinegar.
Fresh herbs: mint, rosemary, basil, oregano, tarragon, chives etc
Apple cider vinegar
Method:
Wash the herbs well and pat dry or spin in a salad spinner. Measure the vinegar and add three or four sprigs of herbs for each 600ml to the jars. Warm the vinegar to just below boiling point. Pour over the herbs, filling the jars. Tightly cap the jars and store in a cool, dark place for 4 weeks.
To bottle the vinegar, pour through a kitchen strainer lined with a Chux or cheesecloth to remove the herbs. Sterilize the presentation bottles and add a sprig or two of the fresh herb to each bottle. Pour the vinegar into the bottles and seal tightly. Label each bottle so you can identify the type of vinegar.
Homemade Barbeque Sauce
Ingredients:
1/2 cup tomato sauce
1 cup apple juice
1/4 cup apple cider vinegar
1/4 cup firmly packed brown sugar
4 tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp hot chilli sauce
1 cup onion, diced
2 tbsp butter
Method:
Cook onion in melted butter until clear, slowly stir in liquid ingredients, adding dry at the end. Bring to a boil for about 15 minutes, stirring continuously. Bottle immediately. Use in place of any BBQ sauce.
Contributed by Catherine Lennon
1/2 cup tomato sauce
1 cup apple juice
1/4 cup apple cider vinegar
1/4 cup firmly packed brown sugar
4 tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp hot chilli sauce
1 cup onion, diced
2 tbsp butter
Method:
Cook onion in melted butter until clear, slowly stir in liquid ingredients, adding dry at the end. Bring to a boil for about 15 minutes, stirring continuously. Bottle immediately. Use in place of any BBQ sauce.
Contributed by Catherine Lennon
Homemade Ranch Dressing
Ingredients:
1 cup mayonnaise
1 cup sour cream
1/2 tsp minced garlic
1/2 tsp dill weed (I use McCormicks)
1 tsp. Chives, finely chopped
1 tsp. Parsley, finely chopped
1/4 tsp. black pepper
Method:
Mix all ingredients until well combined. If the dressing is to thick then add a little milk to thin it to desired consistency. A thicker dressing is ideal to use as a dip for carrot and celery sticks or adding to sandwiches and rolls. Thinner dressing is best suited to salads.
Contributed by Cath Armstrong
1 cup mayonnaise
1 cup sour cream
1/2 tsp minced garlic
1/2 tsp dill weed (I use McCormicks)
1 tsp. Chives, finely chopped
1 tsp. Parsley, finely chopped
1/4 tsp. black pepper
Method:
Mix all ingredients until well combined. If the dressing is to thick then add a little milk to thin it to desired consistency. A thicker dressing is ideal to use as a dip for carrot and celery sticks or adding to sandwiches and rolls. Thinner dressing is best suited to salads.
Contributed by Cath Armstrong
Honey Mustard Dressing
Ingredients:
2 tbsp wholegrain mustard
4 tbsp honey
1 tbsp white vinegar
1/2 cup whole egg mayonnaise
1/2 cup sour cream
Method:
Mix all ingredients together. Whisk until thick.
2 tbsp wholegrain mustard
4 tbsp honey
1 tbsp white vinegar
1/2 cup whole egg mayonnaise
1/2 cup sour cream
Method:
Mix all ingredients together. Whisk until thick.
Hot Fudge Sauce
Ingredients:
175 ml pure cream
100g milk chocolate
100g smooth peanut butter
3 tablespoon golden syrup
Method:
Place all ingredients into a saucepan and melt over a low heat, stirring constantly. Bring to a boil, turn heat down immediately, cook 30 seconds and remove from heat. Allow to cool a little before pouring over ice cream.
175 ml pure cream
100g milk chocolate
100g smooth peanut butter
3 tablespoon golden syrup
Method:
Place all ingredients into a saucepan and melt over a low heat, stirring constantly. Bring to a boil, turn heat down immediately, cook 30 seconds and remove from heat. Allow to cool a little before pouring over ice cream.
Lemon Syrup
Ingredients:
1/4 cup water
1/4 cup sugar
2 tbsp lemon juice
finely shredded rind of 1 lemon
Method:
Combine water, sugar, shredded rind and lemon juice in a saucepan and simmer for 5 minutes. Pour hot syrup over cake, let stand 30 minutes for cake to absorb syrup before cutting.
Contributed by Cath Armstrong
1/4 cup water
1/4 cup sugar
2 tbsp lemon juice
finely shredded rind of 1 lemon
Method:
Combine water, sugar, shredded rind and lemon juice in a saucepan and simmer for 5 minutes. Pour hot syrup over cake, let stand 30 minutes for cake to absorb syrup before cutting.
Contributed by Cath Armstrong
Lemon Vinaigrette
Ingredients:
1 lemon
olive oil
sea salt
ground black pepper
Method:
Squeeze all of the juice out of the lemon. Remove any seeds. Pour into a measuring cup. Note the level, then add double the quantity of olive oil). Add a pinch of salt and pepper. Pour into a screw top jar, apply lid to the jar, tightly. Shake vigorously until oil and lemon juice are emulsified and completely combined.
1 lemon
olive oil
sea salt
ground black pepper
Method:
Squeeze all of the juice out of the lemon. Remove any seeds. Pour into a measuring cup. Note the level, then add double the quantity of olive oil). Add a pinch of salt and pepper. Pour into a screw top jar, apply lid to the jar, tightly. Shake vigorously until oil and lemon juice are emulsified and completely combined.
Low Fat Sauce Base
This is easier than making a roux; much cheaper than a packet; infinite variety, limited only by your imagination!
Ingredients:
1 cup plain flour
1 cup instant non-fat milk powder
1 1/2 tsp salt.
Method:
Mix well together. Store in an airtight container. This will make 8 cups of sauce.
To use:
Place 1/4 cup mix in saucepan and gradually whisk in one cup water OR one cup skim/whole milk. Cook gently with stirring until sauce thickens. Reduce heat further and cook about two minutes more. Up to two tablespoons of butter or margarine may be added.
Variations:
Cheese: (for veggies) Add 1/2 cup (or more) grated cheese, a dash of Worcestershire sauce and a pinch of cayenne pepper in the last 2 minutes of cooking.
Curry: Add 1 tsp curry powder to dry mix at the start.
Mustard: Add dry or prepared mustard to taste
Mushroom: Add cooked, chopped mushrooms during the last two minutes of cooking
Get more ideas from packaged sauces!
Contributed by Maudeen Craigie, 25th March 2010
Ingredients:
1 cup plain flour
1 cup instant non-fat milk powder
1 1/2 tsp salt.
Method:
Mix well together. Store in an airtight container. This will make 8 cups of sauce.
To use:
Place 1/4 cup mix in saucepan and gradually whisk in one cup water OR one cup skim/whole milk. Cook gently with stirring until sauce thickens. Reduce heat further and cook about two minutes more. Up to two tablespoons of butter or margarine may be added.
Variations:
Cheese: (for veggies) Add 1/2 cup (or more) grated cheese, a dash of Worcestershire sauce and a pinch of cayenne pepper in the last 2 minutes of cooking.
Curry: Add 1 tsp curry powder to dry mix at the start.
Mustard: Add dry or prepared mustard to taste
Mushroom: Add cooked, chopped mushrooms during the last two minutes of cooking
Get more ideas from packaged sauces!
Contributed by Maudeen Craigie, 25th March 2010
Mayonnaise
Ingredients:
2 egg yolks
1/2 tsp mustard
2 tsp white vinegar
300ml vegetable oil
Method:
Beat egg yolks and mustard until combined. Add vinegar, beating continually. Gradually add oil, in a drizzle, beating continually. Keep beating until thick. For white mayonnaise, beat in one tablespoon of boiling water. Store in sealed jar in fridge.
2 egg yolks
1/2 tsp mustard
2 tsp white vinegar
300ml vegetable oil
Method:
Beat egg yolks and mustard until combined. Add vinegar, beating continually. Gradually add oil, in a drizzle, beating continually. Keep beating until thick. For white mayonnaise, beat in one tablespoon of boiling water. Store in sealed jar in fridge.
Mint Jelly
Ingredients:
1.5 kg green apples
small bunch fresh mint
2 3/4 cups water
2 3/4 cups vinegar
1kg sugar (approximate)
3 tbsp extra chopped fresh mint
few drops green food colouring
Method:
Wash apples, quarter and place in pan with water and mint. Simmer until apples are pulpy, add vinegar and boil 5 mins. Strain overnight through cheesecloth. Measure juice and allow 500 grams sugar for each 2 1/2 cups juice. Bring sugar and juice to boil, stirring until sugar is dissolved. Boil rapidly until setting point is reached, add chopped mint and food colouring and boil for further 3 mins. Bottle and seal.
Contributed by Meredith, Frankston, 17th April 2009
1.5 kg green apples
small bunch fresh mint
2 3/4 cups water
2 3/4 cups vinegar
1kg sugar (approximate)
3 tbsp extra chopped fresh mint
few drops green food colouring
Method:
Wash apples, quarter and place in pan with water and mint. Simmer until apples are pulpy, add vinegar and boil 5 mins. Strain overnight through cheesecloth. Measure juice and allow 500 grams sugar for each 2 1/2 cups juice. Bring sugar and juice to boil, stirring until sugar is dissolved. Boil rapidly until setting point is reached, add chopped mint and food colouring and boil for further 3 mins. Bottle and seal.
Contributed by Meredith, Frankston, 17th April 2009
Mint Sauce
Ingredients:
4 tablespoons tomato sauce
4 tablespoons apricot jam
4 teaspoon chopped fresh mint
salt & ground pepper
Method:
Combine all ingredients and brush over chicken.
4 tablespoons tomato sauce
4 tablespoons apricot jam
4 teaspoon chopped fresh mint
salt & ground pepper
Method:
Combine all ingredients and brush over chicken.
Easy Mint Sauce
Ingredients:
500g brown sugar
2 1/2 cups vinegar
1 1/2 to 2 cups finely chopped mint
Method:
Boil vinegar and sugar for 5 minutes, add mint. Allow to cool. Pour into sterilised screw top bottle.
500g brown sugar
2 1/2 cups vinegar
1 1/2 to 2 cups finely chopped mint
Method:
Boil vinegar and sugar for 5 minutes, add mint. Allow to cool. Pour into sterilised screw top bottle.
MOO Buttermilk Dressing
Ingredients:
1 cup of buttermilk
1/2 cup mayonnaise
1/2 tsp dill
1/2 tsp onion powder
1/4 tsp garlic powder
Method:
Mix and chill for 3 or more hours to let the flavours combine.
Contributed by Cath Armstrong, 6th March 2014
1 cup of buttermilk
1/2 cup mayonnaise
1/2 tsp dill
1/2 tsp onion powder
1/4 tsp garlic powder
Method:
Mix and chill for 3 or more hours to let the flavours combine.
Contributed by Cath Armstrong, 6th March 2014
moo mayonnaise
I find store bought mayonnaise too much salt, sugar and vinegar so I MOO it.
Just take a tin of sweetened condensed milk, (full fat or low fat and MOO condensed milk works too), add equal part of white vinegar, use the tin as a measure. Stir together. Additional optional extras such as salt and pepper, a teaspoon mustard powder or mixed herbs.
This mayonnaise keeps nearly indefinitely in the fridge. The mayo will thicken, but stirring again will thin it down.
Contributed by Norma Thornton
Just take a tin of sweetened condensed milk, (full fat or low fat and MOO condensed milk works too), add equal part of white vinegar, use the tin as a measure. Stir together. Additional optional extras such as salt and pepper, a teaspoon mustard powder or mixed herbs.
This mayonnaise keeps nearly indefinitely in the fridge. The mayo will thicken, but stirring again will thin it down.
Contributed by Norma Thornton
moo teriyaki sauce
Ingredients:
¼ cup soy sauce
¼ cup water
2 - 4 tbsp rice vinegar (to taste)
4 tbsp crushed pineapple
2 tbsp pineapple juice
1 clove garlic, minced
1 tsp grated ginger
1 tbsp cornflour
4 - 5 tbsp honey (to taste)
Method:
In a small pot whisk soy sauce, water, and cornflour together until smooth. Add any of the optional additional ingredients you are using (vinegar, garlic, ginger, etc) . Heat over medium-high heat until warm and then whisk in honey until dissolved. Bring to a boil. Reduce heat to medium and whisk constantly until desired thickness is reached. Do not leave unattended it thickens quickly once it gets boiling and will rapidly burn. Taste and adjust as desired. If too thick, thin with additional water to desired consistency.
This sauce is delicious in stir-fry, and as a marinade for chicken.
The sauce will thicken as it stands. If too thick simply whisk in a few tablespoons of warm water at a time until desired consistency is reached.
¼ cup soy sauce
¼ cup water
2 - 4 tbsp rice vinegar (to taste)
4 tbsp crushed pineapple
2 tbsp pineapple juice
1 clove garlic, minced
1 tsp grated ginger
1 tbsp cornflour
4 - 5 tbsp honey (to taste)
Method:
In a small pot whisk soy sauce, water, and cornflour together until smooth. Add any of the optional additional ingredients you are using (vinegar, garlic, ginger, etc) . Heat over medium-high heat until warm and then whisk in honey until dissolved. Bring to a boil. Reduce heat to medium and whisk constantly until desired thickness is reached. Do not leave unattended it thickens quickly once it gets boiling and will rapidly burn. Taste and adjust as desired. If too thick, thin with additional water to desired consistency.
This sauce is delicious in stir-fry, and as a marinade for chicken.
The sauce will thicken as it stands. If too thick simply whisk in a few tablespoons of warm water at a time until desired consistency is reached.
Mushroom Gravy
Ingredients:
1 tbsp butter
6 large mushrooms, sliced
300ml thickened cream
2 tbsp gravy mix
Method:
Melt 1 tbsp of butter in a small pot, add your sliced mushrooms (as many as you like, I usually add about 6 large ones). Then once your mushrooms are cooks add a small tub of thickened cream. Stir around and add 2 tbsp of gravy mix (like Gravox). Wait to thicken, taste and if need you made add more Gravox. Pour into Gravy boat or jug and serve immediately. This is the quickest and cheapest Mushroom Gravy I have ever had - and it tastes great!!
Contributed by Alison, Worrigee, 8th February 2008
1 tbsp butter
6 large mushrooms, sliced
300ml thickened cream
2 tbsp gravy mix
Method:
Melt 1 tbsp of butter in a small pot, add your sliced mushrooms (as many as you like, I usually add about 6 large ones). Then once your mushrooms are cooks add a small tub of thickened cream. Stir around and add 2 tbsp of gravy mix (like Gravox). Wait to thicken, taste and if need you made add more Gravox. Pour into Gravy boat or jug and serve immediately. This is the quickest and cheapest Mushroom Gravy I have ever had - and it tastes great!!
Contributed by Alison, Worrigee, 8th February 2008
Orange Syrup
Ingredients:
200ml orange juice
50g sugar
1tbsp orange liqueur (optional for orange syrup)
Method:
Place orange juice and sugar in small saucepan and stir until sugar dissolves (stir in liqueur if preferred), bring to boil and reduce to simmer about 5 minutes. Use skewer to prick a number of small holes in top of cake. Pour hot syrup over and stand for 30 minutes for syrup to soak into cake completely.
Contributed by Cath Armstrong
200ml orange juice
50g sugar
1tbsp orange liqueur (optional for orange syrup)
Method:
Place orange juice and sugar in small saucepan and stir until sugar dissolves (stir in liqueur if preferred), bring to boil and reduce to simmer about 5 minutes. Use skewer to prick a number of small holes in top of cake. Pour hot syrup over and stand for 30 minutes for syrup to soak into cake completely.
Contributed by Cath Armstrong
Our Favourite Salad Dressing
Dissolve a teaspoon of brown sugar in a slurp of Balsamic Vinegar in a small screw top jar. Add seeded mustard, Honey and olive oil to taste. Shake well , taste and adjust according to your own preference.
Contributed by Jennifer Parker, 2nd September 2009
Contributed by Jennifer Parker, 2nd September 2009
Oyster Sauce
Ingredients:
1½ cups boiling water
6 tbsp ground dried Chinese mushroom (see note below)
6 tbsp Chinese brown bean sauce (available from Asian grocers)
6 tbsp sugar (or a bit less)
1 tbsp cornflour dissolved in 1 tbsp cold water
Method:
Blend all of the ingredients except the cornflour and water. Be careful because of the boiling water. Blend until as smooth as possible. Pour mixture into a saucepan and bring to the boil. Add cornflour mixture and cook until thickened. Cool and store in a sterilised bottle in the refrigerator.
1½ cups boiling water
6 tbsp ground dried Chinese mushroom (see note below)
6 tbsp Chinese brown bean sauce (available from Asian grocers)
6 tbsp sugar (or a bit less)
1 tbsp cornflour dissolved in 1 tbsp cold water
Method:
Blend all of the ingredients except the cornflour and water. Be careful because of the boiling water. Blend until as smooth as possible. Pour mixture into a saucepan and bring to the boil. Add cornflour mixture and cook until thickened. Cool and store in a sterilised bottle in the refrigerator.
moo the perfect cheese sauce
Ingredients:
1-½ tablespoons butter
1-½ tablespoons flour
¼ tsp ground black pepper
Pinch ground nutmeg
1 cup milk
½ cup shredded cheese**
Serves: Makes about 1-1/2 cups cheese sauce.
How to Make the Sauce
The secret to a nice creamy sauce is to whisk it constantly. Don’t walk away or you may get a lumpy sauce. The sauce takes about 8-10 minutes of cooking time, so make sure you can give it your undivided attention.
1. Melt the butter over medium heat.
2. Add the flour, pepper and nutmeg. Whisk thoroughly.
3. Start adding the cold milk about ¼ cup at a time. Whisk thoroughly each time, to make sure there are no lumps before adding the next lot of milk.
4. Continue whisking until the mixture is fully thickened.
5. Remove from heat (this is important – you don’t want to cook the cheese) and stir in the cheese. Stir until all the cheese has dissolved and the sauce is creamy and smooth.
That’s all it takes and now your sauce is ready to serve.
Notes:
*I make this sauce using powdered milk. Mix 1/4 cup milk powder into 3/4 cup cold water, stir with a fork to dissolve the milk powder. Use low fat milk powder to reduce the fat in the sauce.
**You can use any hard cheese for this sauce: tasty, cheddar, havarti, parmesan, mozzarella etc. or any combination of your favourite cheeses.
***It's a yummy way to use up the small ends of cheese. I freeze them in a Tupperware container. When I want to make cheese sauce I take out the quantity I need, and pop the rest back into the freezer for another sauce.
1-½ tablespoons butter
1-½ tablespoons flour
¼ tsp ground black pepper
Pinch ground nutmeg
1 cup milk
½ cup shredded cheese**
Serves: Makes about 1-1/2 cups cheese sauce.
How to Make the Sauce
The secret to a nice creamy sauce is to whisk it constantly. Don’t walk away or you may get a lumpy sauce. The sauce takes about 8-10 minutes of cooking time, so make sure you can give it your undivided attention.
1. Melt the butter over medium heat.
2. Add the flour, pepper and nutmeg. Whisk thoroughly.
3. Start adding the cold milk about ¼ cup at a time. Whisk thoroughly each time, to make sure there are no lumps before adding the next lot of milk.
4. Continue whisking until the mixture is fully thickened.
5. Remove from heat (this is important – you don’t want to cook the cheese) and stir in the cheese. Stir until all the cheese has dissolved and the sauce is creamy and smooth.
That’s all it takes and now your sauce is ready to serve.
Notes:
*I make this sauce using powdered milk. Mix 1/4 cup milk powder into 3/4 cup cold water, stir with a fork to dissolve the milk powder. Use low fat milk powder to reduce the fat in the sauce.
**You can use any hard cheese for this sauce: tasty, cheddar, havarti, parmesan, mozzarella etc. or any combination of your favourite cheeses.
***It's a yummy way to use up the small ends of cheese. I freeze them in a Tupperware container. When I want to make cheese sauce I take out the quantity I need, and pop the rest back into the freezer for another sauce.
Nanna Paulet's Black Sauce Recipe
(Homemade Worcestershire Sauce)
This recipe is my Nanna’s so it is over 100yr old.
Ingredients:
* 2 lt brown vinegar
* 2 flat tbsp each ground ginger and cloves
* 1-1/2 flat tbsp cayenne pepper
*** If you are using Ezysauce - omit the spices and the equivalent vinegar
eg. 1/2 bottle Ezysauce = omit 1/2 Ezysauce bottle worth of vinegar
1 kg brown sugar
125 gm salt
1 tbsp chopped garlic (I used the jar type)
1 orange, peeled and chopped
3 apples, chop, do not peel or core - add them just as they are - pips, cores and all
Method:
Boil together for 45 mins, strain - pushing the pulp through the strainer - this adds thickening to the sauce. Bottle while still hot, into sterilized bottles.
**I use screw top stubbie bottles - I get about 8 stubbies out of this batch.
** Store in dark cupboard for a week minimum - if you can wait that long :-)
WARNING: DO NOT PUT NOSE OVER SIMMERING POT!!!!
My poor hubby did this the first time I made it for him, he said it nearly blew his head off.
Contributed by Kerry McKenzie
This recipe is my Nanna’s so it is over 100yr old.
Ingredients:
* 2 lt brown vinegar
* 2 flat tbsp each ground ginger and cloves
* 1-1/2 flat tbsp cayenne pepper
*** If you are using Ezysauce - omit the spices and the equivalent vinegar
eg. 1/2 bottle Ezysauce = omit 1/2 Ezysauce bottle worth of vinegar
1 kg brown sugar
125 gm salt
1 tbsp chopped garlic (I used the jar type)
1 orange, peeled and chopped
3 apples, chop, do not peel or core - add them just as they are - pips, cores and all
Method:
Boil together for 45 mins, strain - pushing the pulp through the strainer - this adds thickening to the sauce. Bottle while still hot, into sterilized bottles.
**I use screw top stubbie bottles - I get about 8 stubbies out of this batch.
** Store in dark cupboard for a week minimum - if you can wait that long :-)
WARNING: DO NOT PUT NOSE OVER SIMMERING POT!!!!
My poor hubby did this the first time I made it for him, he said it nearly blew his head off.
Contributed by Kerry McKenzie
Pineapple Sauce
Ingredients:
2 tablespoons pineapple jam
1 teaspoon soy sauce
½ teaspoon mustard
Method:
Combine all ingredients and brush over chicken.
2 tablespoons pineapple jam
1 teaspoon soy sauce
½ teaspoon mustard
Method:
Combine all ingredients and brush over chicken.
PJ's Plum Sauce
This is my recipe for a similar sauce to Father's Favourite. Goes great with steak, pies, and cold meat.
Ingredients:
3 kg Blood Plums ( stones removed, and chopped into 1/4s)
1 kg peeled and seeded pumpkin, chopped (Jap is best)
6 hot chillies chopped, (or to taste)
6 cloves garlic, crushed
1 1/2 litres water
1 bottle Ezy-Sauce
1.5kg sugar
6 tsp ground ginger
2 tsp dry mustard
2 tsp allspice
1 tsp ground cloves
Method:
Boil plums, pumpkin, chillies, garlic and water together in large, heavy based pot, about 1 hour, stirring often. Process batches of pulp till smooth, in food processor. Return to pot. Add remaining ingredients and boil gently for 1 1/2 to 2 hours, or till desired consistency. Pour into sterilized bottles and seal.
Contributed by Pam Quackenbush, 18th April 2009
Ingredients:
3 kg Blood Plums ( stones removed, and chopped into 1/4s)
1 kg peeled and seeded pumpkin, chopped (Jap is best)
6 hot chillies chopped, (or to taste)
6 cloves garlic, crushed
1 1/2 litres water
1 bottle Ezy-Sauce
1.5kg sugar
6 tsp ground ginger
2 tsp dry mustard
2 tsp allspice
1 tsp ground cloves
Method:
Boil plums, pumpkin, chillies, garlic and water together in large, heavy based pot, about 1 hour, stirring often. Process batches of pulp till smooth, in food processor. Return to pot. Add remaining ingredients and boil gently for 1 1/2 to 2 hours, or till desired consistency. Pour into sterilized bottles and seal.
Contributed by Pam Quackenbush, 18th April 2009
Plum Sauce
Ingredients:
2 tablespoons plum sauce
1 tablespoon honey
1 tablespoon mustard
2 teaspoon sesame seeds
Method:
Combine all ingredients and brush over chicken.
2 tablespoons plum sauce
1 tablespoon honey
1 tablespoon mustard
2 teaspoon sesame seeds
Method:
Combine all ingredients and brush over chicken.
Quick and Easy Tomato Sauce (Ketchup)
Ingredients:
140g tomato paste
2 tablespoons white vinegar
4 tablespoons brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon allspice
1 teaspoon salt 1
1 1/4 cups water
Method:
Mix all ingredients together in a saucepan over low heat. Simmer gently until you get the right consistency, approximately 1 hour. Adjust salt/sugar to taste if necessary. Makes pproximately 12 servings
Contributed by Melanie, South Windsor, 20th February 2008
140g tomato paste
2 tablespoons white vinegar
4 tablespoons brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon allspice
1 teaspoon salt 1
1 1/4 cups water
Method:
Mix all ingredients together in a saucepan over low heat. Simmer gently until you get the right consistency, approximately 1 hour. Adjust salt/sugar to taste if necessary. Makes pproximately 12 servings
Contributed by Melanie, South Windsor, 20th February 2008
Quick White Sauce
Ingredients:
1 tablespoon plain flour
2 tablespoons butter
1 cup milk
Method:
Melt butter or margarine in small saucepan. Take off heat and add flour and mix until smooth. Return to heat until it starts bubbling then remove from heat. Add milk gradually mixing it in. Return to heat and stir until sauce thickens (do not boil).
Contributed by Hazel, Mt. Gambier 17th April 2009
1 tablespoon plain flour
2 tablespoons butter
1 cup milk
Method:
Melt butter or margarine in small saucepan. Take off heat and add flour and mix until smooth. Return to heat until it starts bubbling then remove from heat. Add milk gradually mixing it in. Return to heat and stir until sauce thickens (do not boil).
Contributed by Hazel, Mt. Gambier 17th April 2009
Satay Sauce
Ingredients:
1 fresh chilli, finely chopped
1 onion, chopped
1 tablespoon grated fresh ginger
3 tablespoons lemon juice
3 tablespoons teriyaki sauce
2/3 cup water
1 cup crunchy peanut butter
Method:
Combine all ingredients and brush over chicken.
1 fresh chilli, finely chopped
1 onion, chopped
1 tablespoon grated fresh ginger
3 tablespoons lemon juice
3 tablespoons teriyaki sauce
2/3 cup water
1 cup crunchy peanut butter
Method:
Combine all ingredients and brush over chicken.
Simple Salad Dressing
Ingredients:
1/2 cup water
2 tbsp milk powder (skim or full cream)
1/4 tsp salt
2 tsp honey
Juice of 1 lemon
Method:
Place all ingredients in a glass jar, screw the lid on tightly and shake vigorously until well combined.
From the February 2011 Journal
1/2 cup water
2 tbsp milk powder (skim or full cream)
1/4 tsp salt
2 tsp honey
Juice of 1 lemon
Method:
Place all ingredients in a glass jar, screw the lid on tightly and shake vigorously until well combined.
From the February 2011 Journal
Simple Tomato Sauce
Tomato sauce is simple to make - chop or puree some tomatoes (perfect for those over -ripe tomatoes). fry a little onion and garlic in a saucepan then add the tomatoes, salt and pepper to taste and simmer until thick enough. The secret to a great tomato sauce is add some sugar and some vinegar (a small amount of each) - this gives the sauce a more balanced taste. Add any other herbs and flavourings to your sauce as you wish such as parsley, oregano, basil, mushrooms etc.
Contributed by Karen Gaiser
Contributed by Karen Gaiser
South of the Border Mexican Dressing
Ingredients:
1 cup plain yogurt
3 tbsp minced onion
1½ tbsp fresh lime juice
1 clove garlic, crushed
1 tsp ground cumin
1 tsp chili powder
¼ tsp salt
Method:
Place all ingredients in a blender and blend until smooth, or whisk together in a bowl. Store in refrigerator and use within two weeks.
1 cup plain yogurt
3 tbsp minced onion
1½ tbsp fresh lime juice
1 clove garlic, crushed
1 tsp ground cumin
1 tsp chili powder
¼ tsp salt
Method:
Place all ingredients in a blender and blend until smooth, or whisk together in a bowl. Store in refrigerator and use within two weeks.
sticky honey garlic sauce
Ingredients:
⅓ cup chicken stock
2 tbsp soy sauce
⅓ cup honey
2 tbsp rice vinegar
1 tbsp tomato paste
½ tsp grated ginger
½ tsp hoisin sauce
½ tbsp lime juice
2 cloves garlic
1 tbsp butter
1 tbsp soy sauce
½ tbsp cornflour
Method:
In a small pot whisk all ingredients together except last two ingredients. Bring to a boil. Whisk soy sauce and cornflour together until smooth and whisk into sauce. Cook until thickened to desired consistency (510 minutes).
⅓ cup chicken stock
2 tbsp soy sauce
⅓ cup honey
2 tbsp rice vinegar
1 tbsp tomato paste
½ tsp grated ginger
½ tsp hoisin sauce
½ tbsp lime juice
2 cloves garlic
1 tbsp butter
1 tbsp soy sauce
½ tbsp cornflour
Method:
In a small pot whisk all ingredients together except last two ingredients. Bring to a boil. Whisk soy sauce and cornflour together until smooth and whisk into sauce. Cook until thickened to desired consistency (510 minutes).
Strawberry Vinegar
This delicately flavoured vinegar couldn't be any simpler to make, costs just a few cents and is truly a gourmet delight. You can use this vinegar in any recipe that calls for white vinegar, lemon or lime juice.
Ingredients:
600ml white vinegar
6 large, fresh, unblemished ripe strawberries
Method:
Wash the strawberries. Pour the white vinegar into a clean, sterilized jar. Add the strawberries. Seal and store in a dark, cool cupboard to infuse for six weeks. If your vinegar develops a film over the top, don't worry. This is the vinegar mother, just skim it off. It is a natural part of the fermenting process. After six weeks, strain the vinegar into a small saucepan. Heat to boiling point and boil for five minutes. Strain through a clean cheesecloth into decorative, sterilized jars, seal and store in the fridge.
Ingredients:
600ml white vinegar
6 large, fresh, unblemished ripe strawberries
Method:
Wash the strawberries. Pour the white vinegar into a clean, sterilized jar. Add the strawberries. Seal and store in a dark, cool cupboard to infuse for six weeks. If your vinegar develops a film over the top, don't worry. This is the vinegar mother, just skim it off. It is a natural part of the fermenting process. After six weeks, strain the vinegar into a small saucepan. Heat to boiling point and boil for five minutes. Strain through a clean cheesecloth into decorative, sterilized jars, seal and store in the fridge.
Surplus Chillies - Make Sauce!
I have won prizes at the local show with this chilli sauce recipe, hope you like it.
Ingredients:
30 red chillies
1 cup sultanas
10 cloves garlic
5 teaspoon fresh ginger
1 cup cider vinegar
1 cup water
1 cup raw sugar
2 teaspoon salt
Method:
Combine all ingredients in a large pot. Simmer 40 minutes. Blend with stick blender in same pot if you have one or mash. Simmer until required thickness and bottle immediately. Keeps years in the pantry; refrigerate after opening. I often make double when I have plenty of chillies.
- Contributed by Sandra Burke, 15th March 2013
Ingredients:
30 red chillies
1 cup sultanas
10 cloves garlic
5 teaspoon fresh ginger
1 cup cider vinegar
1 cup water
1 cup raw sugar
2 teaspoon salt
Method:
Combine all ingredients in a large pot. Simmer 40 minutes. Blend with stick blender in same pot if you have one or mash. Simmer until required thickness and bottle immediately. Keeps years in the pantry; refrigerate after opening. I often make double when I have plenty of chillies.
- Contributed by Sandra Burke, 15th March 2013
Swedish Cream Sauce
Ingredients:
2 Tbsp flour
2 Tbsp butter
1/2 cup cream
1 cup beef broth or stock (I used beef bullion)
1 tsp soy sauce
Pinch Salt and pepper, to taste
Paprika (about 5 shakes of the container, optional)
Method:
Heat Butter in small sauce pan. Add flour and cook stirring constantly for about 2 minutes. Add 1 cup beef broth or stock, 1 tsp soy sauce, and 1/2 cup heavy whipping cream, salt and pepper. Heat until slightly thickened. Serve over pasta, egg noodles, or mashed potatoes.
Contributed by Cath Armstrong
2 Tbsp flour
2 Tbsp butter
1/2 cup cream
1 cup beef broth or stock (I used beef bullion)
1 tsp soy sauce
Pinch Salt and pepper, to taste
Paprika (about 5 shakes of the container, optional)
Method:
Heat Butter in small sauce pan. Add flour and cook stirring constantly for about 2 minutes. Add 1 cup beef broth or stock, 1 tsp soy sauce, and 1/2 cup heavy whipping cream, salt and pepper. Heat until slightly thickened. Serve over pasta, egg noodles, or mashed potatoes.
Contributed by Cath Armstrong
Sweet and Sour Sauce
Ingredients:
1 tbsp brown sugar
1 tbsp cornflour
1 tbsp vinegar
1 tbsp soya sauce
1 can pineapple pieces & juice plus 1/2 to 3/4 cup of water
1 chopped onion
1 grated or julienned carrot
1 tbsp chopped or thinly sliced capsicum (red or green or both)
1/2 cup green beans
Chinese batter for fish pieces, chicken or pork:
Mix together 1 tbsp of plain flour for each egg according to amount of batter required.
Method:
Mix the brown sugar and cornflour together in a saucepan. Add soya sauce and vinegar. Mix well. Stir in the pineapple juice and water and heat while constantly stirring until it boils and thickens. Add pineapple pieces and vegetables and simmer for 10 minutes or until vegetables are cooked. Serve over your favourite meat, fish (or fish fingers) or poultry within a bed of rice.
Note: You may replace the grated carrot with carrot rings sliced on 45 degree angle and replace the capsicum and green beans with sliced zucchini.
Contributed by Kathleen Burke, 18th September 2011
1 tbsp brown sugar
1 tbsp cornflour
1 tbsp vinegar
1 tbsp soya sauce
1 can pineapple pieces & juice plus 1/2 to 3/4 cup of water
1 chopped onion
1 grated or julienned carrot
1 tbsp chopped or thinly sliced capsicum (red or green or both)
1/2 cup green beans
Chinese batter for fish pieces, chicken or pork:
Mix together 1 tbsp of plain flour for each egg according to amount of batter required.
Method:
Mix the brown sugar and cornflour together in a saucepan. Add soya sauce and vinegar. Mix well. Stir in the pineapple juice and water and heat while constantly stirring until it boils and thickens. Add pineapple pieces and vegetables and simmer for 10 minutes or until vegetables are cooked. Serve over your favourite meat, fish (or fish fingers) or poultry within a bed of rice.
Note: You may replace the grated carrot with carrot rings sliced on 45 degree angle and replace the capsicum and green beans with sliced zucchini.
Contributed by Kathleen Burke, 18th September 2011
Sweet Chilli Sauce
Ingredients:
250g chillies
250g sultanas
4 tsp fresh ginger, grated
8 cloves garlic
1 tsp salt
1½ cups white vinegar
3 cups white sugar
1½ cups water
Method:
De-seed and roughly chop chillies. Place in blender with sultanas, ginger and garlic. Add a little vinegar and process until smooth. Place in saucepan, add remaining vinegar, salt, sugar and water. Bring to the boil, turn heat down and simmer until thickened, about 12 minutes. Remove from heat and bottle in hot sterilised sauce bottles.
Contributed by Anne Fergusson, 5th February 2013
250g chillies
250g sultanas
4 tsp fresh ginger, grated
8 cloves garlic
1 tsp salt
1½ cups white vinegar
3 cups white sugar
1½ cups water
Method:
De-seed and roughly chop chillies. Place in blender with sultanas, ginger and garlic. Add a little vinegar and process until smooth. Place in saucepan, add remaining vinegar, salt, sugar and water. Bring to the boil, turn heat down and simmer until thickened, about 12 minutes. Remove from heat and bottle in hot sterilised sauce bottles.
Contributed by Anne Fergusson, 5th February 2013
sweet chilli soy sauce
Ingredients:
2 tbsp sweet chilli sauce
1 tbsp soy sauce
Juice of ½ a lime
Method:
Combine all ingredients.
2 tbsp sweet chilli sauce
1 tbsp soy sauce
Juice of ½ a lime
Method:
Combine all ingredients.
Tasty Steak Dianne Sauce
This makes a really yummy sauce for your favourite steak.
Ingredients:
1 cup generic Tomato Sauce
1/2 cup generic Worcestershire Sauce
1/2 cup cheap Sweet Sherry
1 cup of fresh generic Sour Cream
1 dsp generic minced Garlic
1 dsp chopped
Parsley
Salt & cracked Black Pepper (to taste}
Method:
Combine all ingredients except sour cream, in a small jug or bowl and mix well. Cover with Clingfilm and place in refrigerator for approximately 1-2 hours for flavours to amalgamate. Cook your steak to your liking, then remove from pan. Add the sauce to the pan and heat until simmering, add sour cream and mix thoroughly and allow to reduce until slightly thickened. Add steak back to the pan and simmer for 5 minutes turning once. Serve steak with steamed vegetables or salad. Pour sauce over steak and enjoy. Total cost for sauce is around $4 and is enough for 4 servings.
Contributed by Zoe Poutoukalis 5th January 2013
Ingredients:
1 cup generic Tomato Sauce
1/2 cup generic Worcestershire Sauce
1/2 cup cheap Sweet Sherry
1 cup of fresh generic Sour Cream
1 dsp generic minced Garlic
1 dsp chopped
Parsley
Salt & cracked Black Pepper (to taste}
Method:
Combine all ingredients except sour cream, in a small jug or bowl and mix well. Cover with Clingfilm and place in refrigerator for approximately 1-2 hours for flavours to amalgamate. Cook your steak to your liking, then remove from pan. Add the sauce to the pan and heat until simmering, add sour cream and mix thoroughly and allow to reduce until slightly thickened. Add steak back to the pan and simmer for 5 minutes turning once. Serve steak with steamed vegetables or salad. Pour sauce over steak and enjoy. Total cost for sauce is around $4 and is enough for 4 servings.
Contributed by Zoe Poutoukalis 5th January 2013
Teriyaki Sauce
Ingredients:
200ml sake or vodka
250ml light soy sauce
250ml sweet rice wine
80g sugar
Ingredients:
Stir over medium heat until sugar dissolves.
Put into a bottle and store in fridge will keep for 12 months.
Contributed by Cath Armstrong
200ml sake or vodka
250ml light soy sauce
250ml sweet rice wine
80g sugar
Ingredients:
Stir over medium heat until sugar dissolves.
Put into a bottle and store in fridge will keep for 12 months.
Contributed by Cath Armstrong
Teriyaki Sweet Chilli Sauce
Ingredients:
2 tbsp teriyaki sauce
1 tbsp sweet chilli sauce
½ teaspoon sriracha sauce
Method:
Combine all ingredients.
Ingredients:
2 tbsp teriyaki sauce
1 tbsp sweet chilli sauce
½ teaspoon sriracha sauce
Method:
Combine all ingredients.
The Sauce That Goes With Anything
Make up your own "Swiss Army" sauce (that goes with many things)
Ingredients:
3 parts yoghurt
1 part tahini
1 dash sweet chilli sauce (optional)
Method:
Mix together to combine. To use julienne salad veggies, chopped up eggs, crumbled cheese, left over meats etc. Buy thin wrapping bread (Coles etc). Roll sliced things in the bread with a drizzle of sauce for a great lunchbox or light dinner that uses up the leftovers with style.
Contributed by Charles, Claremont, 20th March 2009
Ingredients:
3 parts yoghurt
1 part tahini
1 dash sweet chilli sauce (optional)
Method:
Mix together to combine. To use julienne salad veggies, chopped up eggs, crumbled cheese, left over meats etc. Buy thin wrapping bread (Coles etc). Roll sliced things in the bread with a drizzle of sauce for a great lunchbox or light dinner that uses up the leftovers with style.
Contributed by Charles, Claremont, 20th March 2009
Thousand Island Dressing
Ingredients
1 cup mayonnaise (homemade or store-bought)
2 tbsp tomato sauce
1 tbsp onion powder
1/2 tsp paprika
1/2 tsp mustard
2 tbsp grated onion
1 tbsp sweet mustard pickle
Method:
Combine all ingredients well. Chill. Store in fridge for up to two months.
I use this dressing on Rueben sandwiches, and as a side to grilled meat.
1 cup mayonnaise (homemade or store-bought)
2 tbsp tomato sauce
1 tbsp onion powder
1/2 tsp paprika
1/2 tsp mustard
2 tbsp grated onion
1 tbsp sweet mustard pickle
Method:
Combine all ingredients well. Chill. Store in fridge for up to two months.
I use this dressing on Rueben sandwiches, and as a side to grilled meat.
Tomato and Garlic Sauce
Ingredients:
¼ cup tomato paste
1 clove garlic, crushed
1 teaspoon brown sugar
juice & grated rind of 1 lemon
Method:
Combine all ingredients and brush over chicken.
¼ cup tomato paste
1 clove garlic, crushed
1 teaspoon brown sugar
juice & grated rind of 1 lemon
Method:
Combine all ingredients and brush over chicken.
Tomato Ketchup
My family absolutely loves this sauce, the kids are really disappointed at the end of every season if we run out - and refuse to have the bought varieties. Works well if you double the recipe also!
Ingredients:
6lbs ripe tomatoes
1 pint (625mls) vinegar
1 tablespoon salt
1 chopped onion
250g white sugar
1tsp mixed spice
1 clove
1 clove garlic
1/2 tsp cayenne (or regular) pepper
Method:
Wash the tomatoes, cut them in quarters and place them in a saucepan with the salt, onion and vinegar and simmer until soft. Blend with a stab mixer/food processor until broken up. Strain the mixture through a fine sieve (plastic preferably) rubbing the pulp through with a wooden spoon. Return the puree to the pan, add the sugar and cook till mixture begins to thicken (stirring occasionally). Add the spices, chopped garlic and pepper, a little at a time, stirring constantly until the flavour satisfies you. (it may be necessary to use all). When the sauce is reasonably thick (test by putting some out onto a saucer and ensure there is not a lot of water seeping away from tomato mix), pour into clean HOT bottles, and seal immediately, or allow to cool slightly then fill the bottles or sterilize at a temperature of 170 degrees for 15 minutes. Allow to cool. Label and date carefully. ENJOY!!!!
Contributed by Annie
Ingredients:
6lbs ripe tomatoes
1 pint (625mls) vinegar
1 tablespoon salt
1 chopped onion
250g white sugar
1tsp mixed spice
1 clove
1 clove garlic
1/2 tsp cayenne (or regular) pepper
Method:
Wash the tomatoes, cut them in quarters and place them in a saucepan with the salt, onion and vinegar and simmer until soft. Blend with a stab mixer/food processor until broken up. Strain the mixture through a fine sieve (plastic preferably) rubbing the pulp through with a wooden spoon. Return the puree to the pan, add the sugar and cook till mixture begins to thicken (stirring occasionally). Add the spices, chopped garlic and pepper, a little at a time, stirring constantly until the flavour satisfies you. (it may be necessary to use all). When the sauce is reasonably thick (test by putting some out onto a saucer and ensure there is not a lot of water seeping away from tomato mix), pour into clean HOT bottles, and seal immediately, or allow to cool slightly then fill the bottles or sterilize at a temperature of 170 degrees for 15 minutes. Allow to cool. Label and date carefully. ENJOY!!!!
Contributed by Annie
Tomato Relish
Ingredients:
1.5kg ripe tomatoes
500g brown onions
2 tbsp salt
2 cups sugar
3 tsp curry powder
1/4 tsp chilli powder
1 tbsp dry mustard
2 cups brown vinegar
Method:
Peel and dice tomatoes. Place in a bowl. Peel onions and dice finely. Place in a bowl. Sprinkle each bowl with 1 tablespoon of salt. Cover and leave overnight. Next day place tomatoes, liquid from bowl and onions in large saucepan. Add sugar and stir over low heat till dissolved. Increase the and bring to boil. Boil covered for 5 minutes. Combine curry powder, chilli powder and mustard, mix to a smooth paste with a little of the vinegar, add remaining vinegar, add to saucepan stir to combine thoroughly. Bring to boil, boil uncovered 50 minutes to an hour or until thick. Pour relish into hot, sterilised jars, cool and seal.
1.5kg ripe tomatoes
500g brown onions
2 tbsp salt
2 cups sugar
3 tsp curry powder
1/4 tsp chilli powder
1 tbsp dry mustard
2 cups brown vinegar
Method:
Peel and dice tomatoes. Place in a bowl. Peel onions and dice finely. Place in a bowl. Sprinkle each bowl with 1 tablespoon of salt. Cover and leave overnight. Next day place tomatoes, liquid from bowl and onions in large saucepan. Add sugar and stir over low heat till dissolved. Increase the and bring to boil. Boil covered for 5 minutes. Combine curry powder, chilli powder and mustard, mix to a smooth paste with a little of the vinegar, add remaining vinegar, add to saucepan stir to combine thoroughly. Bring to boil, boil uncovered 50 minutes to an hour or until thick. Pour relish into hot, sterilised jars, cool and seal.
Tomato Sauce
Ingredients:
6lbs ripe tomatoes
1 lb apples
1/4 lb onions
1 dessertspoon whole cloves
1 pint vinegar
1/4 oz pepper
1/2teaspoon paprika
2 oz salt
1 lb sugar
Method:
Supermix tomatoes, onions and apple to puree. Place in large saucepan or boiler and add 1 dessertspoon cloves tied in a bag. Boil briskly for one hour. Add vinegar, pepper, paprika, salt and sugar. Boil for about one hour or until it thickens. Strain through sieve before bottling.
Contributed by Carole Baker
6lbs ripe tomatoes
1 lb apples
1/4 lb onions
1 dessertspoon whole cloves
1 pint vinegar
1/4 oz pepper
1/2teaspoon paprika
2 oz salt
1 lb sugar
Method:
Supermix tomatoes, onions and apple to puree. Place in large saucepan or boiler and add 1 dessertspoon cloves tied in a bag. Boil briskly for one hour. Add vinegar, pepper, paprika, salt and sugar. Boil for about one hour or until it thickens. Strain through sieve before bottling.
Contributed by Carole Baker
Tomato Sauce
This recipe is from an Old Nursing Mother's cookbook. You can reduce the quantity proportionately.
Ingredients:
10kg(20lb)ripe tomatoes chopped
1.5kg(3lb)apples
30g(1oz)garlic
3cups vinegar
1kg(2lb) sugar
1/2 teaspoon cayenne pepper or Tabasco sauce ( more if desired)
30g (1oz) cloves
30g(1oz) peppercorns
60g (2oz) allspice
Ingredients:
Wash bottles well and place in low oven for 30 minutes. Peel, core and dice apples. Finely chop garlic. Place together with tomatoes in pan and boil until very soft and pulpy. Strain through a course sieve to remove skins. Return to pan with salt, vinegar, sugar, cayenne and spices tied in muslin bag. Boil rapidly for 2 hours. Remove muslin bag. Bottle and seal. Put bottles or jars in sterilizer ( large pot), add water to come 3/4 way up sides of bottles, bring to 170 F ( 80c) and hold at this temperature for 30 minutes.
Contributed by Elizabeth Owen
Ingredients:
10kg(20lb)ripe tomatoes chopped
1.5kg(3lb)apples
30g(1oz)garlic
3cups vinegar
1kg(2lb) sugar
1/2 teaspoon cayenne pepper or Tabasco sauce ( more if desired)
30g (1oz) cloves
30g(1oz) peppercorns
60g (2oz) allspice
Ingredients:
Wash bottles well and place in low oven for 30 minutes. Peel, core and dice apples. Finely chop garlic. Place together with tomatoes in pan and boil until very soft and pulpy. Strain through a course sieve to remove skins. Return to pan with salt, vinegar, sugar, cayenne and spices tied in muslin bag. Boil rapidly for 2 hours. Remove muslin bag. Bottle and seal. Put bottles or jars in sterilizer ( large pot), add water to come 3/4 way up sides of bottles, bring to 170 F ( 80c) and hold at this temperature for 30 minutes.
Contributed by Elizabeth Owen
Tomato Sauce
I make tomato sauce every year but I cheat, all I do is buy a bottle of EZY-SAUCE from the supermarket and follow the instructions. It makes heaps and tastes beautiful. Just make sure you wash and boil all of your bottles/jars thoroughly and I always blanch the tomatoes and peel them because I don't like the skin in the sauce (or you can use tins of whole peeled tomatoes). Otherwise I have a cookbook from 1937 with this recipe:
Ingredients:
6 pounds of ripe tomatoes
1 pint of vinegar
1/2oz of garlic
1lb. Onions
1/4oz. of ginger
2oz. of salt
1/2 teaspoon of cayenne,
1/2 teaspoon of cloves
1/4lb of loaf sugar
Method:
Skin the tomatoes, place in preserving-pan with the onions, peeled and thinly sliced. Put cloves in a muslin bag and let all boil briskly for 1 hour or until onions are quite soft. Stir occasionally with a wooden spoon. Press these ingredients through a colander until only skins, cloves etc. are left. Return to preserving pan and add the ginger, salt, cayenne pepper, sugar and vinegar (mix the salt, pepper and ginger before putting in the pan). Keep boiling over a brisk fire, stirring the whole time until well reduced and of a proper consistency (about one hour). Remove from fire and put into earthenware vessel to cool. Bottle when quite cold, cork tightly and seal with wax. either way enjoy.
Contributed by Lynette Nicolaou
Ingredients:
6 pounds of ripe tomatoes
1 pint of vinegar
1/2oz of garlic
1lb. Onions
1/4oz. of ginger
2oz. of salt
1/2 teaspoon of cayenne,
1/2 teaspoon of cloves
1/4lb of loaf sugar
Method:
Skin the tomatoes, place in preserving-pan with the onions, peeled and thinly sliced. Put cloves in a muslin bag and let all boil briskly for 1 hour or until onions are quite soft. Stir occasionally with a wooden spoon. Press these ingredients through a colander until only skins, cloves etc. are left. Return to preserving pan and add the ginger, salt, cayenne pepper, sugar and vinegar (mix the salt, pepper and ginger before putting in the pan). Keep boiling over a brisk fire, stirring the whole time until well reduced and of a proper consistency (about one hour). Remove from fire and put into earthenware vessel to cool. Bottle when quite cold, cork tightly and seal with wax. either way enjoy.
Contributed by Lynette Nicolaou
Tomato Sauce Recipe 1
Ingredients:
4.5kgs tomatoes (skinned)
750g Sugar
700mls Spiced Vinegar
50g Salt
3/4 tsp Pepper
Method:
Boil for four hours - strain - bottle.
Contributed by Diane Russ
4.5kgs tomatoes (skinned)
750g Sugar
700mls Spiced Vinegar
50g Salt
3/4 tsp Pepper
Method:
Boil for four hours - strain - bottle.
Contributed by Diane Russ
Tomato Sauce Recipe (2)
Ingredients:
5.5kgs tomatoes
28g(1oz) whole ginger
220g onions
28g cloves
113g salt
28g allspice
1.5kgs sugar
1 Litre vinegar
Garlic - optional to taste
Pinch cayenne
Method:
Put a little water in pan to prevent burning whilst heating. Cut up tomatoes and onions and add to pan. Boil a little before adding other ingredients. Boil slowly for four hours. Strain when cool enough, then bottle. Both of these recipes are tried and true and very tasty. All of our kids (5) especially like it on corn patties and burgers.
Contributed by Diane Russ
5.5kgs tomatoes
28g(1oz) whole ginger
220g onions
28g cloves
113g salt
28g allspice
1.5kgs sugar
1 Litre vinegar
Garlic - optional to taste
Pinch cayenne
Method:
Put a little water in pan to prevent burning whilst heating. Cut up tomatoes and onions and add to pan. Boil a little before adding other ingredients. Boil slowly for four hours. Strain when cool enough, then bottle. Both of these recipes are tried and true and very tasty. All of our kids (5) especially like it on corn patties and burgers.
Contributed by Diane Russ
tzatziki sauce
Ingredients:
1 cucumber, peeled and small diced
1/2 cup Greek yogurt
juice of 1/2 a lemon (to taste, you can use less if desired)
1/4 tsp salt
1/4 tsp black pepper
cayenne pepper to taste if desired
Method:
Combine all ingredients.
1 cucumber, peeled and small diced
1/2 cup Greek yogurt
juice of 1/2 a lemon (to taste, you can use less if desired)
1/4 tsp salt
1/4 tsp black pepper
cayenne pepper to taste if desired
Method:
Combine all ingredients.
Vindaloo Sauce
Ingredients:
1 teaspoon ground chilli powder
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
¼ cup white vinegar
2 teaspoon dry mustard
2 teaspoon ground cumin
2 teaspoon ground turmeric
Method:
Combine all ingredients and brush over chicken.
1 teaspoon ground chilli powder
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
¼ cup white vinegar
2 teaspoon dry mustard
2 teaspoon ground cumin
2 teaspoon ground turmeric
Method:
Combine all ingredients and brush over chicken.
yoghurt syrup
Ingredients:
1-1/2 cups sugar
1 cup plain yoghurt
125g butter
3 tbsp honey
1 tsp bicarb soda
1 tsp vanilla extract
Method:
In a large saucepan, bring sugar, yoghurt, butter and honey to a boil. Reduce heat to a simmer and stir constantly for five minutes. Add bicarb soda and vanilla - stir quickly as the mixture will foam up. Continue to cook 1 minute, stirring constantly. Remove from heat and pour over pancakes. Store unused syrup in the fridge (it will thicken as it cools)). To use, warm slightly in the microwave.
1-1/2 cups sugar
1 cup plain yoghurt
125g butter
3 tbsp honey
1 tsp bicarb soda
1 tsp vanilla extract
Method:
In a large saucepan, bring sugar, yoghurt, butter and honey to a boil. Reduce heat to a simmer and stir constantly for five minutes. Add bicarb soda and vanilla - stir quickly as the mixture will foam up. Continue to cook 1 minute, stirring constantly. Remove from heat and pour over pancakes. Store unused syrup in the fridge (it will thicken as it cools)). To use, warm slightly in the microwave.
Zucchini Sauce
Ingredients:
4 medium zucchinis
2 tbsp olive oil
2 cloves garlic, crushed
Approximately 1/2 cup chicken stock
1 extra chicken stock cube
1 dessertspoon butter
Method:
Slice zucchini and place in a fry pan with minced garlic and olive oil cook for 3 minutes until just starting to soften. Add chick stock and cube cook until tender if liquid reduces too much add a little water. take 1/4 of the zucchini slices out of the pan and set aside. Place the mixture and the butter in a stick mixer bowl and whizz until creamy. Add the zucchini that you set aside and serve with grilled chicken. Yummy and healthy. Also delicious as a pasta sauce and very cheap if you grow your own zucchini.
Contributed by Sandra Langridge, 14th August 2012
4 medium zucchinis
2 tbsp olive oil
2 cloves garlic, crushed
Approximately 1/2 cup chicken stock
1 extra chicken stock cube
1 dessertspoon butter
Method:
Slice zucchini and place in a fry pan with minced garlic and olive oil cook for 3 minutes until just starting to soften. Add chick stock and cube cook until tender if liquid reduces too much add a little water. take 1/4 of the zucchini slices out of the pan and set aside. Place the mixture and the butter in a stick mixer bowl and whizz until creamy. Add the zucchini that you set aside and serve with grilled chicken. Yummy and healthy. Also delicious as a pasta sauce and very cheap if you grow your own zucchini.
Contributed by Sandra Langridge, 14th August 2012