This is a nice little handy sauce that is quick and easy to make, if you need a quick and tasty sauce. change the spicing to your taste - make it hotter or more peppery as your taste buds may require!
Ingredients
2x tins tomato & onion
1t origanum
1t sugar
1/4t coarse ground pepper
2x twists of ground chilli
1t worcestershire sauce
Optional: 1/2t garlic
Method
1. Put everything in a saucepan, mix well and heat till it just boils.
2. Serve with spaghetti, Spaghetti & Cheesy Meatballs, or with any other dish that require a quick sauce.
Yours in oil and veggies
Risch
This is a quick sauce that requires no cooking, and tastes absolutely fabulous!! We had it over baked potato and it was awesome!! It will go great with hamburgers or pasta, too.
Ingredients
2tbs margarine, melted
50g finely grated cheese
2tbs mayonnaise
1t hot english mustard
salt & pepper to taste
Method
Combine the margarine, mayonnaise and mustard. I used a stick blender. Add the cheese, blend well. Add salt & pepper to taste.
And serve!!
Yours in oil and veggies
Risch
I love the combination of cheese & onion. I think it is Wimpy that has the toasted sandwich with cheese & onion rings... I'm no Wimpy fan, but that is genius!! In light of this, I created this absolute winner of a sauce:
Ingredients
3tbs butter
1 large onion, finely chopped
1 cup cheddar cheese, grated
pinch nutmeg
pinch cayenne pepper
salt & pepper to taste
3/4 cup milk
2tbs flour
Method
Melt the butter. Fry the onion in the butter until soft.
Add the flour, salt, peppers and nutmeg and cook a little.
Add the milk 1/4 cup at a time and blend well so that no lumps form. Cook for about 5 minutes, stirring continuously so that it doesn't burn. Cover and remove from heat. You can reheat later if you want to, too. Adjust the thickness of the sauce by adding more milk to make it thinner, or more flour to thicken it.
And Enjoy!!
Yours in oil and veggies
Risch
Making my own mayonnaise has been something I wanted to do for a very long time, but just never got round to it. Probably because I already had store-bought mayonnaise on hand. However, I decided recently that once this bottle of store-bought mayo is finished, I am going to make my own. So, yesterday was the day! There are literally hundreds of websites with recipes for home made mayonnaise, each with its own little tweak - as is mine - but it's basically egg, oil, vinegar and flavouring.
From what I could gather, your ratios should look like this:
1 egg = 1 cup of oil = 1tbs vinegar
Vinegar can be any vinegar, from white wine to grape to apple, brown or white. You can substitute it with lemon juice, too. And, of course, the taste will be different with each of the different vinegars or juices. Flavouring is your basic: salt. To taste. Seems like you don't need to be too shy, as the salt evens out the sour of the vinegar. And then pepper and mustard. All to taste. The oil can be any oil, too. From olive to peanut to sunflower...
Here is 2 of my versions, both taste quite different from the store-bought version, but it is very addictive, much creamier and softer on the tongue. The one version is a softer, plainer mayo, while the tangy one has a bit of "zing". The method is the same for both.
Plain Mayo Tangy Mayo
Ingredients: Ingredients:
2 eggs 3 eggs
2 cups sunflower oil 2 cups sunflower oil
1tbs red wine vinegar 1/4 cup white vinegar
1tbs white vinegar 2t hot English mustard
1/4t hot English mustard pinch white pepper
pinch ground black pepper pinch salt
1/4t salt
Method
Add all the ingredients into a tall beaker. Let it sit for a while so that everything can settle into it's layers.
Use a stick blender and place it on the bottom of the beaker. Put it on high for about 20 seconds. Slowly lift it up, to incorporate everything.
Taste to see if it suits your taste. Add some salt or pepper if needed, and incorporate well.
And enjoy on Hamburgers or my famous Baked Mince Roll!!
Yours in oil and veggies
Risch
I really love my sauces. And I love playing around with different tastes, and ways to make delicious sauces that is also low-carb.
Ingredients
50g butter
1 onion
200g bacon, finely cut
150g cheddar cheese, cubed
1 cup cream
1/2t hot english mustard
Method
Melt the butter. Fry the onion and bacon until starting to brown.
Add the cream and mustard. Remove from heat and add the cheese. Stir.
Switch to low heat, stir regularly until all the cheese have melted. Remove from heat, cover and let it stand for about 10 to 20 minutes, for the flavours to develop. Reheat when needed, and cook on a low heat until it reaches the thickness you want.
Enjoy over crumbed mushrooms or a Perfect Baked Tenderloin!
Yours in oil and veggies
Risch
This is quite a peppery pepper sauce, and it has that wonderful warming taste at the back of your throat. I just love that slight burning, which is why Pepper Steak is also my favourite pie!!
Ingredients
250ml cream
20 whole black pepper corns
1/2t white pepper
2 pinches of freshly ground nutmeg
1tbs butter
2 pinches of freshly ground black pepper
1t flour
2tbs freshly grated parmesan
Method
Pour the cream into a pot and add the butter, pepper corns, white pepper, nutmeg and ground black pepper. Cook over low heat, be careful not to have it boil over.
Add the parmesan and mix thoroughly. Let the cheese dissolve completely. Remove from heat and let it stand for about 10 minutes for the flavour of the pepper to fully develop. After 10 minutes, place back on low heat, whisk in the flour until smooth, and keep stirring to cook, for about 5 - 10 minutes. Remove from heat, cover and let it rest until you need it. Before serving, just reheat, stir well and voila!
Serve with the famous Pepper-Cheese Burger, or over a beautifully grilled steak,or with schnitzel, or add to pasta for a completely different taste sensation!!
Enjoy!
Yours in oil and veggies
Risch
I love sauces over my steaks, my favourite being cheese sauce and mushroom sauce and cheese-and-mushroom sauce... And pepper sauce... Yes, I love my sauces.
Before the diet, I used to make the sauces mostly with a white sauce as base. Since flour is off-limits in the diet, I had to rethink my method of making sauce. (I am not about to give up my sauces, I will make them healthier, but I will NOT giving them up!!)
So, I had to think what is allowed and what not. Butter, cream and cheeses are allowed. So to make the sauces, I can use those ingredients instead of the flour with the white sauce.
Yesterday, I wasn't in the mood for a straightforward pepper sauce. I did not have any mushrooms, and the thought of a cheese sauce, didn't even cross my mind. (unbelievable, I know!) The idea of an onion sauce just popped into my head. This is the result:
Ingredients
1 onion, finely chopped
10 whole black pepper corns
1/4t freshly ground black pepper
2 pinches white pepper
pinch freshly ground nutmeg
2tbs butter
250ml cream
1tbs parmesan cheese, grated
Method
Melt the butter in a small pot. Fry the onion in the butter until starting to brown and soft. Add the peppercorns, black pepper, white pepper and nutmeg. Fry a little more.
Add the cream and parmesan cheese. Cook on low heat for a while, until the sauce starts to thicken. If you want it thicker, add some more parmesan cheese. For a smooth sauce, put it in the blender. I chose the chunkier sauce.
It was enough to completely cover the 5 steaks. And it was sooooo delicious!!
Yours in oil and veggies
Risch
I wanted to make this sauce, but had no idea how. So I kind of made it up as I went along... (reminds me of a song by Mike and the Mechanics).. Anyway...
Preparation Time: 5min
Cooking time: 10min
Difficulty Level: Easy
Serves: 5
Ingredients
1 orange
2tbs water
pinch of freshly ground nutmeg
1/2t ground ginger
1/2t butter
Orange zest
Method
Cut out the flesh of the orange and put in a small pot. Add the water and start cooking.
As it cooks, squash the flesh to get as much juices out of it as possible. Once it very soft, take it off the heat, press through a sieve into a bowl, pour the juice back into the pot, back on the heat.
Add the nutmeg, lemon juice, ginger and the zest of 1/4 orange. Cook a little. Add the butter. Let it reduce to watery syrup consistency.
Enjoy over ... well, anything you like! Pork tjops, ice cream, chicken....
Yours in oil and veggies
Risch
I love my steak!! Medium rare with a mushroom sauce. And cheese. Or a pepper sauce. With a fresh salad, and some homemade braai breads.... hhhmmmm... My mouth water just at the thought of such a feast! Lucklily for me, we had it yesterday - well, sort of. No salad, because the T-bone steaks we had was magnificently huge! And I did not make my own braai bread, as I was busy with dessert... Keep an eye out for my next post!! But I did have my medium rare steak with a mushroom-pepper sauce. Absolutely delicious!!
Ingredients
1 punnet mushrooms (250g) washed, sliced
80g margarine
1 onion, chopped
8 whole black peppercorns
Pinch of salt
1/4t white pepper
1/4t ground black pepper
2tbs Mayonnaise
1/2cup milk
Method
Melt margarine. Fry onions. Add mushrooms. Fry. Whisk mayonnaise and milk together until a creamy consistency. (this is your cream cheat, by the way! And does add a little zing to the dish) Add to mushrooms. Let it simmer on low heat for a while, about 5 minutes. Don't overcook, otherwise the creamy consistency will evaporate. Remove from heat and let it stand, for all the flavours to develop. Heat up just before serving. You can add more pepper or less pepper, as your taste dictates. But start off with a little, you can add as you go along. The pepper tends to develop stronger flavours after it has rested a while.
This is a beautiful, delicious sauce over steak or chicken or schnitzel... Enjoy a delectable meal!!
Yours in oil and veggies
Risch
