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!
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.
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.
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!
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.
This is a Japanese recipe for a versatile dipping sauce. Use over noodles, on grilled chicken or even rice. This is one serving - make as much as you need.
This is a family recipe for healthy houmous. Use on sandwiches or as a dip for veggies.
America's many Mexican and Tex-Mex restaurants have created this style of spicy tomato sauce. Try it on burgers, tacos, barbecued meats and vegetables - the possibilities are endless!
This sauce is a surprisingly simple combination of ingredients that brings spectacular flavour. Great on meats or chicken.
This basic recipe for houmous or 'hummus' is quick and easy - you'll have no reason to buy it again!
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.
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.
A luxurious marinade made with honey, mustard and chillies. I love it on mutton, lamb or for meaty kebabs.
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.
At fine Italian restaurants, they serve olive oil like this with good quality bread for a starter. This is my quick and easy recipe. Enjoy!
A sweet spicy sauce that goes beautifully well as a dipping sauce or a glaze for chicken, meat or prawns.
I use this delicious marinade for kebabs before barbecuing or grilling them.
This easy marinade uses easy ingredients and tastes delicious on pork chops and chicken.