A Really Good Cilantro Sauce

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Ingredients:

• 6 bunches fresh cilantro roughly chopped
• 6 garlic cloves roughly chopped
• 1 jalapeno pepper seeded and chopped
• 1/2-1 cup rice vinegar to taste
• 1/8 cup canola oil or more to emulsify
• 1/8 cup olive oil or more to emulsify
• 1 lemon juice of
• salt to taste
• ground pepper to taste

Steps:

• Put cilantro into a blender a few bunches at a time
• It will take a while to break down the cilantro but eventually all 6 bunches will fit Using a food processor will effect the texture and not in a good way
• Gradually add all other ingredients except the oils
• Add oils last slowly to emulsify

Aioli

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Ingredients:

• 1/4 teaspoon saffron strand
• 3 garlic cloves crushed
• 2 egg yolks
• 1 tablespoon Dijon mustard
• 300 ml olive oil

Steps:

• In a small bowl pour 1 tbsp of boiling water over the saffron and set aside
• Put the garlic
• egg yolks and mustard into a food processor or blender; blitz into a paste
• Very slowly dribble in the olive oil to make a thick mayonnaise-style sauce
• When every things come together
• add the saffron
• saffron water and lemon juice; season to taste
• The aoli will keep covered in the fridge for up to 2 days

Basil Jelly

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Ingredients:

• 3 cups apple juice
• 1 1/2 cups firmly packed crushed fresh basil leaves
• 2 tablespoons cider vinegar
• 2 drops green food coloring
• 3 1/2 cups sugar
• 1 6 ounce packet liquid pectin

Steps:

• Bring 1 cup of the apple juice to a rolling boil and pour over the crushed basil leaves; let rest for 25 minutes
• Strain liquid into large saucepan and add the other 2 cups of apple juice
• vinegar
• and green coloring
• stirring to blend
• Bring to a hard boil
• and stir in sugar and pectin and return to a hard boil
• stirring constantly
• and cooking until jelly point is reached
• Remove from heat and skim off the foam with a slotted spoon; remove leaves from jelly with a slotted spoon
• Pour mixture into sterilized half-pint jars you will need 3-4
• leaving 1/2 of headroom at the top
• Attach lids and bands
• and process for 15 minutes in a water bath canner
• When cool
• check the seals
• Refrigerate promptly any that do not seal properly
• and remove bands from the others and store in a cool
• dry area

Chipotle Mayo

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Ingredients:

• 1/2 cup mayonnaise or light
• 1/2 cup sour cream or light
• 1/4 teaspoon dried oregano leaves to taste
• 2 chilies from a tin of Chipotle Chiles in Adobo Sauce

Steps:

• Remove 2 chiles from tin of chipotles in adobo sauce and finely chop; letting some adobo sauce cling to chiles is recommended
• In a bowl whisk together chiles with oregano mayo and sour cream
• Cover and refrigerate until chilled about 1 hour; this lets flavours blend

Green Olive Sauce With Pasta, Fish or Omelet

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Ingredients:

• 3 large garlic cloves minced
• 1 large yellow onion very finely chopped
• 1 tablespoon extra-virgin olive oil
• scant 3/4 cup vegetable broth
• 1/3 cup heavy cream
• 1 2/3 cups green olives pitted and finely chopped I used the kind with pimentos
• fresh lemon juice

Steps:

• In a large skillet over medium high heat saute the garlic and onion in the 1 tablespoon of the olive oil until softened a few minutes
• Add the both and cream and bring to a simmer
• Remove from heat add the olives and let cool for a couple minutes Taste and add a bit of fresh lemon juice if you like as well as black pepper and/or red pepper flakes
• You can keep this as is or for a more sauce like consistency feel free to blend/puree

Hannah's Supremely Cheesy Sauce for Veggies Etc

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Ingredients:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups low-fat milk
• 1 garlic clove
• 1/2 cup swiss cheese
• 1/4 cup asiago cheese
• 1/4 cup romano cheese
• 1/4 teaspoon ground pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon hot red pepper flakes

Steps:

• Warm the milk in the microwave for 1 -2 minutes Grate the cheeses and crush the garlic Melt Butter in a large saucepan on medium heat Add flour and stir together Let cook for 2 minutes and then add milk and whisk until smooth Adjust heat and bring to a simmer Add crushed garlic cheeses and seasoning and whisk smooth until smooth and creamy adding a little more milk to thin if the sauce becomes too thick Only add salt after tasting as the chees and butter contain salt
• Serve over veggies chicken fish or pasta

Hazelnut Brown Butter Sauce

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Ingredients:

• 1/4 cup butter
• 1/3 cup hazelnuts lightly toasted and chopped
• 1/2 cup white wine

Steps:

• In a small saucepan brown the butter over medium heat until it is nutty-smelling and golden-brown
• Add the wine and hazelnuts and let reduce slightly
• Serve over pasta or other dish of your choice

Porte Maillot Sauce

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Ingredients:

• 1/2 cup carrot peeled and shredded
• 1/4 cup onion peeled and cut into fine shreds
• 1/2 garlic clove minced
• 1/4 cup celery cut into fine shreds
• 1/2 cup cauliflower cut into fine shreds
• 2 leaves lettuce shredded best with a good leaf lettuce
• 1/4 cup butter no substitutions
• 1/2 cup cooked dried lima beans sub canned lima beans or butterbeans rinsed and drained if you wish
• 1/2-3/4 cup dry white wine
• salt and pepper to taste take caution not to oversalt if serving with ham the meat will be salty enough to add piquancy to t

Steps:

• Melt the butter in saucepan
• Add minced and shredded vegetables; simmer but do not brown
• When cooked add lima beans and wine
• Cook together for one minute and served around a hot baked ham or as a sauce for sliced ham

Quick, Easy and Spicy Peanut Sauce

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Ingredients:

• 3 tablespoons natural unsalted creamy peanut butter non-hydrogenated
• 2 tablespoons seasoned rice vinegar
• 2 teaspoons tamari
• 1 teaspoon dark brown sugar
• 1 small garlic clove minced
• 1 tablespoon sriracha chili sauce to taste
• 1/3 cup water
• 2 tablespoons chopped fresh cilantro

Steps:

• In a medium sized bowl mix all ingredients except the cilantro Check for seasoning and adjust chili sauce to your taste
• You may need to add a little more water depending on how thick you like your sauce
• Add cilantro and enjoy over your favorite veggies cold noodles or anything really-

Red Plum Sauce

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Ingredients:

• 1 kg plum
• 3 garlic cloves
• 1 tablespoon salt
• 1 teaspoon cayenne pepper
• 1 tablespoon mustard seeds
• 4 cups white wine vinegar
• 2 cups brown sugar
• 3/4 cup sultana

Steps:

• Halve and stone plums and crush the garlic and put into a pan with the remaining ingredients
• Cover and simmer for 50 minutes or until the fruit is very soft and has really flavoured the vinegar
• Sieve the sauce and pour into hot sterilized bottles and seal
• NB Make sure bottles are well sterilized before filling and when cold a vacumn seal has formed

Tomato Sauce With Pine Nuts, Capers, Olives and Raisins

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Ingredients:

• 1 28 ounce can plum tomatoes preferably San Marzano variety
• 2 tablespoons olive oil
• 2 garlic cloves chopped
• 2 tablespoons pine nuts
• 2 tablespoons golden raisins plumped in hot water then drained
• 1/2 cup black olives pitted and roughly chopped
• 2 tablespoons capers chopped
• salt to taste
• fresh ground black pepper to taste

Steps:

• Drain tomatoes into a measuring cup Reserve 1/4 cup of packing juice Roughly chop tomatoes and set aside
• In a medium saucepan heat olive oil over low heat until shimmering Add garlic and cook gently until soft but not brown Add tomatoes raise heat to medium and cook tomatoes until they are soft and broken down about 15 minutes Add a little reserved juice if necessary but keep the sauce very thick
• Meanwhile toast pine nuts in a small dry skillet over medium heat until golden stirring or shaking and tossing often Stir into the sauce along with the raisins olive and capers Season sauce to taste and serve with fish or tossed with pasta

Vegan Pizza Cheeze, Mozzarella Style

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Ingredients:

• 05 14 ounce package firm tofu
• 1/2 cup slivered almonds
• 1 tablespoon canola oil
• 1/2 tablespoon red wine vinegar
• 1/2 tablespoon lemon juice
• 1/2 tablespoon onion salt
• 1/2 tablespoon sugar
• 1/2 cup rice milk can use soy milk

Steps:

• Place all ingredients into a blender and blend until smooth Pour on top of pizza and bake