This is my family's favourite raita and is made in a couple of minutes!
This is a simple chutney that goes well with fish.
This basic recipe for houmous or 'hummus' is quick and easy - you'll have no reason to buy it again!
Use the best quality olive oil for the dressing. It's easy to make and tastes great poured on artichokes, asparagus, or green leafy salad.
If you like it 'teekha', you'll enjoy this versatile sauce. Serve as a dipping sauce for with meats and fish, or use as marinade. If topped off with vinegar, it will keep for 1 year in fridge in a covered jar.
Egg yolks, butter, and lemon juice combine to make this age old sauce from France. It's creamy, slightly tangy, always delicious and goes great over eggs, fish, steamed veggies or meats. Be careful, keep the heat low so that the egg yolks don't curdle, and whisk constantly.
A sweet spicy sauce that goes beautifully well as a dipping sauce or a glaze for chicken, meat or prawns.
This is a quick, garlicky Mediterranean olive spread. If you add capers, it will become French tapenade.
Perfect for summertime salads, you'll love this vinaigrette recipe.
Sofrito in Spanish simply refers to any well cooked sauce. In Puerto Rico it is used as the base for many dishes, such as soups and stews. Use this to breathe new life into your everyday dishes, or simply add to rice for a delicious pulao.