Not exact matches
All I changed was the miso — I only had a rich red barley one (which might explain the richer colour I got in my
sauce) so only used 1 heaped
tablespoon, I omitted the olive oil, and just the 1/2 tsp
of rubbed sage leaves and I added a cup
of frozen peas to the pasta cooking water a couple
of minutes
before the end.
If the
sauce doesn't seem thick enough, you can make a slurry by mixing 2
tablespoons of water and 1
tablespoon cornstarch together and stirring it into the
sauce before adding the shrimp.
- While the cake is still warm, combine the remainder
of the reserved apple juice (roughly 1/2 cup) with the 2
tablespoons of brown sugar in a small
sauce pan, and allow it to very gently simmer for a few minutes until glossy and reduced by almost half; pour this juice reduction over the cake very slowly, allowing it to absorb into the cake, but don't worry if it doesn't completely absorb — it will continue to do so as the cake cools; allow the cake to cool completely
before glazing decoratively with the Sour Cream Drizzle, and garnishing with chopped walnuts, if desired.
3
Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves
of garlic, minced 1/2 cup to 1 cup chicken stock 2
Tablespoons tomato paste 1/2 cup dry white wine 2
Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch
of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2
Tablespoons flour in a covered jar; shake hard
before pouring into the
sauce.
Linguine with creamy tomato, thyme, caper and bacon
sauce slightly adapted from the always great Olive magazine 4 slices
of bacon, cut into 1/2 cm pieces 2 large garlic cloves, crushed 6 sprigs
of fresh thyme 1 x 400g can
of chopped tomatoes 2 teaspoons granulated sugar salt and freshly ground black pepper 2
tablespoons capers — soak them in cold water for 15 minutes
before using, then drain 3
tablespoons heavy cream 200g linguine In a medium saucepan, over high heat, cook the bacon, stirring occasionally, until crisp.
For a thicker
sauce: Move the leftover
sauce from the slow cooker into a pot on the stove and add 1
tablespoon of cornstarch (mixed into 2
tablespoons of cold water
before adding to the hot mixture) to the
sauce to thicken it.
Chicken Paprika & Dumplings 3
Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves
of garlic, minced 1/2 cup to 1 cup chicken stock 2
Tablespoons tomato paste 1/2 cup dry white wine 2
Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch
of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2
Tablespoons flour in a covered jar; shake hard
before pouring into the
sauce.
Just
before serving, add 2
Tablespoons unsalted butter to enhance the flavor
of the
sauce, if desired.