Recipe Mama

Bolognaise Sauce (in bulk) January 7, 2009

Filed under: Meat Dishes,Pasta Dishes — obsidian @ 12:12 am
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I made up a huge pot of budget bolognaise sauce to freeze, it made about 8 2 person portions. So I thought I’d share what I did.

About 500g Lean beef mince
2 large mushrooms
1/2 a red capsicum
1/2 green capsicum
1 onion
3 cloves garlic
1 zucchini
1 large carrot
4 x large (800?) g tins chopped tomatoes
1 jar (200g?) tomato paste
1/4c dried basil
1/4c dried sage
2 tsp curry powder
2 bacon stock cubes
2 tsp cumin
2tb mustard (I like seeded)

1). Brown the mince. I use a dry saucepan and add no oil.
2). Roughly chop the mushrooms, capsicum, onion, garlic, carrot and zucchini, then add to a food processor and blend so that most of it is very finely chopped. some bigger bits are ok.
3). Mix the meat and the veg mix together in a very large pot. Add the rest of the ingredients.
4). I’d intended to do it in the slow cooker, but it made too much for that, so I did half in the slow cooker for a couple of hours on high (took a while to heat it up) and half simmering on the stovetop for about an hour
5). spoon out into containers and freeze.


Cheesy Mushroom gravy December 13, 2008

Filed under: Condiments & Dips — obsidian @ 11:51 am
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Gravy powder (Gravox)
Corn flour
2 cheese slices or 1/2 cup grated cheese
milk powder
spring onions

Chop mushrooms, garlic and onion. Fry these until softened (don’t let the garlic burn). Mix about a tablespoon gravy powder with about a tablespoon of milk powder and 1-2 cups water. Add herbs and spices and bring to the boil. If your gravy isn’t thick enough, add about 1-2 tablespoons corn flour to a dash of water and then add that in, that should thicken it up. Add the cheese, stir until mixed.

Serve over a nice piece of steak, or chicken, or a veal schnitzel or dip some wedges into it…. yum


Chilli Plum Sauce

Filed under: Condiments & Dips — obsidian @ 11:48 am

A bit like sweet chilli sauce but different. It is lovely for dipping wedges/chips in.

Jar of plum jam/conserve
Bottle of chilli sauce

1). Spoon out some of the jam into a microwave safe bowl and microwave it until its liquid (not bubbling, just liquid)
2). Mix that with the chilli sauce to taste (about half and half is good)

You can pour it into jars to keep in the fridge


Spicy Tomato Sauce

Filed under: Condiments & Dips — obsidian @ 11:46 am

(makes 2 cups worth)

1 onion (chopped)
2 ts chilli (chopped)
1 clove garlic (chopped finely or crushed)
1 red capsicum (seeded & chopped)
8 large tomatoes (peeled, & chopped)
(or use 2x425g cans of tomatoes)
Seasonings (to taste)

Lightly fry onion, chilli, capsicum and garlic until soft. Add tomato and bring to the boil. Reduce heat and simmer for 20 minutes, stirring occasionally. When the sauce has thickened remove from the heat and store in airtight container.

(From Super Food Ideas magazine)


BBQ Sauce

Filed under: Condiments & Dips — obsidian @ 11:45 am

(Makes 1 cup)

1 onion (chopped)
1 clove garlic (finely chopped or crushed)
3/4 beef stock
1/4cup tomato sauce
1tb Worcestershire sauce
1tb brown sugar
1ts chilli sauce
1ts mustard powder
black pepper to taste

Lightly fry the onion and garlic until the onion is soft. Add all other ingredients and bring to the boil. Simmer for 5-10 mins until sauce thickens slightly.


(From Super Food Ideas magazine)


Lower fat white sauce

Filed under: Condiments & Dips,Cooking Tips — obsidian @ 11:38 am

I never see the need for butter in white sauce. (usually a white sauce calls for butter and flour to be mixed together then add milk) Simply put a few tb flour into the saucepan, add a little milk and blend until smooth, then add more milk to make enough sauce. Add cheese or seasonings and you don’t notice the lack of butter.

With Cream based sauces (such as for pasta), often evaporated milk will give a similar taste, with less fat.


Steak with mushroom gravy

Filed under: Condiments & Dips,Meat Dishes — obsidian @ 4:34 am
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Spring Onions
Capsicum (optional – use red, it looks nicer)
Cracked pepper
1 small clove of Garlic
Gravy powder (“gravox” etc.)
Corn flour
Optional – fresh herbs such as chives, basil, oregano, thyme and rosemary.

whatever vegetables you want to serve this with.

1). In a frying pan, place a little oil and then put the pan on to get hot. Place the steak into this hot pan and cook for about a minute on each side – just until they have browned. You aren’t cooking them, just sealing the sides.
2). Take the steaks out and place on a plate to “rest”
3). Chop the onion, capsicum, mushrooms and garlic. Place all but the garlic into the pan and fry until just starting to brown, add the garlic and fry until everything browns.
4). Add about a teaspoon of gravy powder to a coffee mug and add some water (about half a cup) and mix well. Pour this (plus 1 extra cup of water) into the frying pan. Add any of the fresh herbs you like (chopped)
5). Place the steaks back into the pan of gravy, and simmer these for your desired amount of time. If you like your steaks “medium”, this will be quicker than if you like them “well done” for example. I think steaks are best when they are just slightly pinkish in the centre, but some people prefer them totally cooked through and some people prefer them still bleeding. It is up to you.

have your vegies on cooking

6). When your steaks are done to your personal tastes, take them out and place them on the plate, with any vegetables you made, and add about a teaspoon of corn flour to a few tablespoons of water – mix well and then add this to the gravy. Mix it through. bring to the boil and it should thicken. Pour this over your steak and vegetables if you desire. You can add a little cheese to this gravy to make a cheesy mushroom gravy