Category Archives: SAUCES, DIPS AND PRESERVES

Toasted walnut butter

Toasted walnut butter

Toasted walnut butter is healthy option and with addition of dried cherries and cacao or chocolate it is something delicious and new on your breakfast menu. It’s so easy make customized nut or seed butters at home- all you need is a food processor or high speed blender. Walnuts add texture and crunch to dishes. Walnuts are high in omega-3 oils which make them a healthy snack, but also likely to go rancid quickly. Keep them in a cool, dark place and use as soon as possible. If the shell is firmly sealed you can store them for a few months.

Dijon mustard vinaigrettes

Dijon mustard vinaigrettes

Dijon mustard vinaigrettes are going fenomenal with many dishes and salads. Generally, Dijon mustard is not too strong (meaning you won’t cry after tasting it), making it perfect for salad making and spicing up other dishes. These are these are the most basic vinaigrettes with Dijon mustard. Adding different type of vinegars and oils the taste be sharper or deeper. The best way to test whether you are fully happy with the vinaigrette flavor is to dip a few green salad leaves.

Roasted tomatillo salsa

Roasted tomatillo salsa

Roasted tomatillo salsa with roasted garlic adds sweet depth to this classic green salsa, best served over steak, tacos, or rice and beans. Very nice addition to the flavour of your dishes. The tomatillo is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico, and are a staple of that country’s cuisine. The fruit of the tomatillo is green and about the size of a large cherry tomato. The inside is white and meatier than a tomato. They grow to maturity inside of a husk. They can range in size from about an inch in diameter to the size of apricots. They are covered by a papery husk which may range from the pale green color of the fruit itself to a light grocery-bag brown. The husks are inedible and should be removed before use.

Red pepper Indian chutney

Red pepper Indian chutney

This red pepper chutney is tangy, spicy, oily and can perk up literally anything. Red bell peppers cooked slowly in oil have the most beautiful sweetness to them which compliments the fiery red chili powder used in the recipe. You can replace the red peppers with ripe tomatoes in this recipe for a tomato chutney. In this recipe the mustard oil is used because the pungency and the flavor of it. You can use any oil you like instead. You can reduce the oil considerably if you are looking at using it up immediately instead of storing it. Jaggery is purely optional. Skip if you don’t like your chutneys slightly sweet. 2 tbsps of chili powder does make this chutney very hot. Reduce if are not too good with spice. This chutney can be stored for 4-5 weeks if refrigerated in an airtight container.

Apricot and mango jam

Apricot and mango jam

Apricot and mango jam is so refreshing and ideal for simple spreading on the bread or for making cakes (puff pastry with a bit of this jam is so delicious). Also very healthy option for kids. The fragrant sweetness, rich flavour and succulent texture of mango is highly seductive. To test a mango for ripeness, press the ends firmly – if they yield slightly to the pressure, they should be ready to eat. Otherwise, if it’s not quite ready, mangos can be left to ripen in a sunny spot. Mangoes should be kept at room temperature, rather than chilled, to maximise their flavour.