Fantastic no-cook sauce that goes with so many things – I have drizzled it over fish and I have mixed it into rice; I intend to serve it with chicken and to use it with zucchini noodles. So easy to make and only a bit of chopping required (and less so if you freeze left over chopped parsley and lemon zest which I do when if I more than I need for a recipe).
1 tbsp. fresh parsley – finely chopped
1 tbsp. fresh oregano – finely chopped
1 tbsp. freshly squeezed lemon juice
1 tbsp. lemon zest – grated
1 large garlic clove – grated
3 tbsp. extra virgin oil oil
Salt and freshly ground black pepper
Instead of the usual shrimp cocktail sauce why not try this? Ratio is 3 tbsp. passata (strained tomatoes) to 1/2 – 1 tbsp harissa paste (depending on how spicy you like things. Definitely worth a try and can go with other ingredients – scallops or over zucchini noodles, etc.
Pesto has been off my menu for several years but since I have recently found I can eat sheep/goat cheese happily because no cow milk is involved, I have been experimenting. I made this pesto and spooned it over baby new potatoes accompanied by thin slices of flank steak and, honestly, it was delicious.
2 cups basil leaves
2 large cloves of garlic – roughly chopped
2 oz. feta cheese – roughly chopped
1 1/2 oz. pine nuts
1 1/2 oz. chopped walnuts
1/2 cup olive oil
Freshly ground black pepper (no salt needed because of saltiness of feta cheese)
Place basil, garlic, feta, pine nuts and walnuts in a food processor.
Turn on food processor and add the oil gradually. Process until mixture is smoothish.
Season with pepper.
This peanut sauce is totally delicious and takes quite basic salad ingredients to a whole other level. It could be used with all sorts of salads or could be served warm as a sauce for chicken (think satay).
1 head of Romaine lettuce – chopped
1/2 English cucumber – sliced and then each slice quartered
3 large scallions/spring onions – finely chopped (white part only)
1 large stick of celery – diced
4 hard boiled eggs – quartered
Unsalted peanuts – just a few to sprinkle over top of salad
Place lettuce, cucumber, scallions and celery in a salad bowl and toss with dressing.
Top with hard-boiled eggs and sprinkle with peanuts
PEANUT SAUCE – makes more than is needed for this amount of salad
1 clove of garlic – grated
1 cup smooth peanut butter
3/4 cup lite coconut milk
Juice of 1 lime
2 tbsp. soy sauce
2 tsp. fish sauce
Process all ingredients in a food processor
I always make cranberry sauce at Christmas, along with apple sauce and bread sauce. It is difficult to make cranberry sauce without using a lot of sugar (and I try to avoid using sugar). To get around the total tartness of cranberries I substituted freshly squeezed orange juice, marmalade and honey for the sugar.
12 oz. cranberries
Juice and pulp of 2 oranges
2 tbsp. marmalade (I used Bonne Maman brand)
2 tsp. runny honey
Place cranberries, orange juice and pulp in a saucepan.
When cranberries are popping, add marmalade and honey and stir.
Cook for a couple more minutes, then it’s done.
Prune, Lingonberry and Mustard Sauce
I use this as you would use cranberry sauce, mint sauce or redcurrant jelly – as a condiment. Good with pork chops but would go with other meats too. My supermarket stocks the Felix brand of wild lingonberries but think you can find something similar (like a jam) in Ikea’s food department, where I am sure there are lots of other interesting goodies (not near one unfortunately). Think redcurrant jelly may be a substitute.
Take 6 dried, pitted prunes (Newman’s brand) cut into small pieces, 2 tbsp. lingonberry jam, 1/2 cup veg. stock/broth and 1 teasp. Dijon mustard and place in a saucepan. Bring to a boil and simmer for about 5 minutes. If you want a smooth sauce pour it into a food processor, or else you could mash it a bit.
Rhubarb and Marmalade Compote
Rhubarb is not sweet by nature and needs quite a lot of sugar when it is used in desserts. I am not a big fan of sweet things but thought that rhubarb and marmalade might go well together as the marmalade would provide some sugar and some bitterness.
This compote would be good for breakfast (sure it would be lovely on toast too) and I am going to serve it as a sauce with pork.
I couldn’t find fresh rhubarb so used frozen and let it thaw out. It was therefore softer than fresh rhubarb so cooking times might vary.
1 cup chopped rhubarb
2 tbsp. bitter marmalade
1 tbsp. water.
Place all ingredients in a pan and let marmalade break down and the water start to bubble.
Turn heat down and cook for around 10 minutes until rhubarb is soft.
Mash with a potato masher.