Search results for Sauce 30 minutes to 1 hour

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Sauce x
30 minutes to 1 hour x
 
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1hr

This is a milk-based sauce popular throughout Latin America. Milk sweetened with vanilla and sugar is cooked to make a wonderful, versatile caramel-like cream. You can eat it alone, use it to fill cakes, or serve over bananas, ice cream or any other pudding!

Recipe by: JUALONSO

 
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48min

I call this my emergency marinade - just garlic and soy sauce with olive oil. I put the measures in tablespoons as this is the easiest way to do it.

Recipe by: MITCHM

 
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50min

Give yourself a break from the usual tomato gravies and make this wonderful uncooked sauce with fresh garden tomatoes. Just make pasta and dinner's ready!

Recipe by: Star Pooley

 
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40min

Here's a simple, versatile apple purée. You can serve it with roast pork or use it as a filling for pastries. Also lovely on top of curd or ice cream.

Recipe by: Rachel

 
No reviews
 
30min

This is a family recipe for healthy houmous. Use on sandwiches or as a dip for veggies.

Recipe by: ROYHOBBS

 
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30min

Ripe, juicy tomatoes find a great use in this tasty vegetarian pasta sauce that you can eat with spaghetti, with fried breaded chicken or just poured over fried brinjal slices. You may add dried red mirchi flakes to add spice.

Recipe by: Lima

 
No reviews
 
32min

Italians don't always cook their sauces. Here's an uncooked sauce made with fresh garden tomatoes. Just toss with pasta and a simple dinner is ready.

Recipe by: Star Pooley

 
No reviews
 
30min

Fresh tomatoes, onion, tomato purée and olive oil make this basic pasta sauce. It great for any use - as a base for Spaghetti Bolognese, as a pizza topping, or with fried breaded chicken or brinjal slices.

Recipe by: Lima

 
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35min

Kabuli chole, boiled and ground into a paste (hummus) and served with veggies and hazelnuts. A healthy and delicious side to any main dish or a quick lunch by itself!

Recipe by: Maggie Pannell

 
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32min

Perfect to pour over pasta, this is a great sauce with mint, parsley and orange-y flavours.

Recipe by: Norma MacMillan

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