MEAT MARINADES

Marinating can add extra flavour to a variety of meats so ideally it is best to marinate meat over night or during the day (for eight hours).  If you’re short of time, an hour will produce a good, but milder result. To make up marinades, all you do is mix the ingredients thoroughly.  Always place meat in…

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MUSHROOM SAUCE

This sauce is so easy to make and adjust the quantity when needed. It is also one of those throw together sauces. 50g butter 1 – 2 cups of mushrooms ~ chopped 60ml Worcestershire sauce 100 -120ml cream Salt & Pepper Chives / Leeks l Shallots ~ chopped   

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BEETROOT SPREAD

1 x tin chick peas – drained and washed 1 x tin beetroot – drained 4 x garlic cloves or 1 tablespoon of minced garlic ¼ cup Tahini 1 x lemon – juiced Olive Oil Salt Put the tahini, chick peas, beetroot, garlic and lemon juice into a food processor or blender and mix.  …

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TAHINI

Quick & very easy tahini – makes ½ cup 2 tablespoons of sesame seeds ½ teaspoon sesame or olive oil ¼ teaspoon of salt ¼ cup warm water   Place sesame seeds into a blender or food processoer and grind until smooth. Add oil and salt.  Process until combined. With motor still running, add the water in slowly…

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Which white sauce?

I had a discussion this evening (after a friend read my recent Italiano recipe posts from today). What could not be decided on; was the difference between the sauces: Béchamel, White and Mornay. You could spend hours online, looking up a sauce only to find out it has a different ingredient or missing something you…

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BÉCHAMEL SAUCE

Ingredients: 125g butter ½ cup plain flour 1 litre of milk 2 cups grated tasty cheese A pinch of nutmeg 3 eggs, beaten All photos below are a double batch of the above ingredients. Melt butter in saucepan.   Turn off heat and stir in flour. Pour in milk and stir over high heat until sauce thickens….

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WHITE SAUCE

100g butter 2 – 3 heaped table spoons of corn flour or plain flour 2 cups of milk (extra milk to thin sauce if necessary). Dried or fresh herbs of your choice. Salt and Pepper to taste.   In a saucepan melt butter on low heat.  Add flour and mix into a paste.   Add…

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BOLOGNESE SAUCE – Large Family Sized

When I make Bolognese Sauce, I don’t follow a recipe.  I also use whatever vegetables I have in my refrigerator at the time.  I always cook Bolognese Sauce in a large quantity as I use what I need for the evening meal and freeze the rest. Therefore instant meal for another night! The following recipe can be made on…

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MUSHROOM GRAVY

2 Cups of Mushrooms (skin peeled and chopped) 1 cup of Fresh Parsley or Shallots or Chives or Leek. 100g butter 2 tablespoons (heaped) of Corn Flour 2 Cups of Chicken Liquid Stock (more may be needed when sauce thickens). Method: In saucepan, add mushrooms, herbs and butter. Cook on high melting butter and frying mushrooms till…

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TUNA MORNAY

Ingredients: 100g butter 2 – 3 heaped table spoons of corn flour or plain flour 1 – 2 cloves or teaspoons of garlic 2 large cans of tuna – 425g, drained 2 cups of milk (extra milk to thin sauce if necessary) 1 cup Tasty cheese, Dried herbs of your choice (can also use fresh…

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