Fancy a creamy mushroom sauce without the baddies? This one’s for you. I have always loved sauce especially mushroom sauce on top of a juicy steak but as we know, they are laden with baddies and gluten if you get them from a shop or restaurant. Luckily, I came up with this wonderful recipe and it was a great success.
Ingredients: Makes about 250ml of sauce
1.5 cups of finely chopped white button mushrooms
0.5 onion finely chopped
0.5 teaspoon of ground nutmeg
100g unsalted butter
0.5 teaspoon ground garlic
125ml of pouring cream/fresh cream
50g grated mozarella
Method: 15 Minutes
Place a pan over medium to high heat. Add the butter and onions – fry the onions till translucent. Then add the garlic and chopped mushrooms and fry until cooked for about 4 minutes. Add the nutmeg, salt to taste and a pinch of ground black pepper. Stir to mix evenly. Lower the heat then add the cream and mozarella. Mix well and allow the sauce to thicken which should take 2-4 minutes.
What is life without chilli sauce? Most sauces are filled with preservatives and nasties like sugar. Try this homemade chilli sauce and serve it with your steak, pizza, stews and so much more for that extra zing!
Ingredients: Makes about 400ml
2 Cups raw organic chillies
1 Tablespoon mother-in-law masala or any other masala of your choice
1/2 onion chopped
2 Tablespoons coconut oil
1 pinch of salt
1 teaspoon ground cumin
Few sprigs of thyme, basil, sage and parsley
200ml organic apple cider vinegar (add a bit more depending on your desired consistency)
Method: 20 Minutes
Heat a pan over medium to high heat. Add the chopped onion and masala. Fry until the chillies are translucent. Add the cumin and salt. Scoop out the onion mixture and leave it to cool.
Roughly chop the chillies and remove the stalks. Add the chillies and onion to a blender. Add the herbs and apple cider vinegar. Blitz for about thirty seconds.
Voila! Your sauce is ready. It must be stored in the refrigerator to keep it fresh.
This cheese sauce is so easy to make and really nice! Anyone can make it. I do not add salt as I feel the cheese has sufficient salt but if you want to add more then add a little bit according to your taste.
100g grated 6 months matured cheese (choose a milder cheese if you want a milder taste)
2 cups milk
1/2 cup all purpose flour
Method (about 15 minutes)
Heat a pan and melt the butter over medium heat. Once melted, add the milk and flour and stir. Use a manual whisk to help you with the lumps or a fork. Once thoroughly mixed, add the grated cheddar cheese and stir until the cheese has melted. Lower the heat and simmer for 7 minutes.
Serve with pasta, steamed brocolli or anything that you fancy! 🙂