Tag Archives: sauce

Home made Hoisin sauce

 

Ingredients

  • Juice of an orange (remove the pits)
  • 2 tablespoons almond butter
  • 1 tablespoon garlic, grated
  • 1 tablespoon ginger, grated
  • 1 tablespoon apple cider vinegar or white vinegar
  • 1 tablespoon raw honey
  • 5 tablespoons gluten-free soy sauce
  • 1/2 tablespoon Chinese five-spice powder
  • 1 teaspoon sesame oil
  • 1/2 teaspoon chili flakes
  • 1 teaspoon tomato paste

Procedure

  1. Add all ingredients in a saucepan over medium heat.
  2. Bring ingredients to a boil, then turn the heat down to very low.
  3. Whisk and simmer gently for five minutes, stirring frequently to prevent the sauce from sticking to the pan.
  4. Set aside in a ramekin. Leftovers can last up to two weeks when stored in an airtight container.

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Granny’s Old-Fashioned Bread Pudding with Vanilla Sauce

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Granny’s Old-Fashioned Bread Pudding with Vanilla Sauce• 4 cups (8 slices) cubed white bread
• 1/2 cup raisins
• 2 cups milk
• 1/4 cup butter
• 1/2 cup sugar
• 2 eggs, slightly beaten
• 1 tablespoon vanilla
• 1/2 teaspoon ground nutmeg
Sauce Ingredients:
• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup firmly packed brown sugar
• 1/2 cup heavy whipping cream
• 1 tablespoon vanilla

Directions for Pudding:
Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted (4 to 7 minutes). Pour milk mixture over bread; let stand 10 minutes.
Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center.
Directions for Sauce:
Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes). Stir in vanilla.
To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store refrigerated -Fashioned Bread Pudding with Vanilla Sauce

 

 

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Yum Yum Breakfast – Shakshuka – Eggs in Tomato Sauce Recipe

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Coconut Shrimp with Mango Sriracha Dipping Sauce

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Sriracha is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt.

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My Breakfast this morning – Eggs Benedict Florentine with Creamy Butter Sauce

Just about to make this but with the speedy way to make hollandaise sauce.

Eggs Benedict Florentine with Creamy Butter Sauce

Eggs Benedict Florentine with Creamy Butter Sauce

Ingredients

1 tablespoon corn starch

1/2 cup water

1/3 cup low-fat buttermilk

2 large eggs

2 tablespoons clarified butter

Salt and pepper, to taste

1 teaspoon olive oil

1 bunch kale, cleaned and leaves torn into pieces

1/2 teaspoon minced garlic

4 large eggs, poached

4 whole wheat English muffins, toasted

Special equipment: heat-proof thermometer

Instructions

1. For the sauce: Place the corn starch in a heat-proof bowl set over a pot of simmering water (or use a double boiler) over medium heat.

2. In a small bowl, whisk together the water, buttermilk, and eggs, mixing well.

3. Add the buttermilk mixture to the corn starch, and whisk until combined.

4. Cook, whisking constantly, until sauce is thickened and bubbly and reaches 160 degrees, about 7 minutes or so.

5. Add in the clarified butter, whisking until combined. Season to taste with salt and pepper. Remove from the heat, cover, and set aside.

6. For the kale: Meanwhile, in a large frying pan over medium heat, heat the olive oil until shimmering. (At this point, I also got the water ready to poach the eggs.)

7. Add the kale leaves (I added mine in small batches), stirring until the kale is dark green and wilted, about 4-5 minutes.

8. Add the minced garlic and stir until fragrant, about 30 seconds or so.

9. To assemble the dish: Top each toasted English muffin with a few tablespoons of the cooked kale/garlic mixture, a poached egg, and a few tablespoons of the butter sauce. Serve immediately.

Source

I found a really great website called “Simply Recipes” and is full of simple recipes and ideas so:-

If you don’t want to go to too much trouble with the sauce try this hollandaise sauce done by blender. Looks simple and easy to me.

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Easy Blender Hollandaise Sauce
Ingredients
3 egg yolks (see how to separate eggs)
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne (optional)
10 tablespoons unsalted butter (if using salted butter, skip the added salt)
Method
1 Melt the butter slowly in a small pot. Try not to let it boil – you want the moisture in the butter to remain there and not steam away.
2 Add the egg yolks, lemon juice, salt and cayenne (if using) into your blender. Blend the egg yolk mixture at a medium to medium high speed until it lightens in color, about 20-30 seconds. The friction generated by the blender blades will heat the yolks a bit. The blending action will also introduce a little air into them, making your hollandaise a bit lighter.
3 Once the yolks have lightened in color, turn the blender down to its lowest setting (if you only have one speed on your blender it will still work), and drizzle in the hot melted butter slowly, while the blender is going. Continue to buzz for another couple seconds after the butter is all incorporated.
4 Turn off the blender and taste the sauce. It should be buttery, lemony and just lightly salty. If it is not salty or lemony enough, you can add a little lemon juice or salt to taste. If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time.
Store until needed in a warm spot, like on or next to the stovetop. Use within an hour or so.
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Coconut Shrimp with Mango-Siriacha Dipping Sauce.

RecipeCoconut Shrimp with Mango-Siriacha Dipping Sauce. http-::brittanyangell.com:coconut-shrimp-with-mango-siriacha-dipping-sauce-glutengrain-free-paleo

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Party Recipe: Bacon-Wrapped Potato Bites with Spicy Sour Cream Dipping Sauce

The recipe for this is from Kitchn.com

Bacon wrapped potato bites with spicy sour cream dipping sauce

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