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Wednesday, December 31, 2008

Sweet and Sour Sauce Recipe

Nowadays we mainly buy bottled sauces when we are making certain recipes. I have to admit that I am also guilty of doing that but when I take the trouble to make my own, it tastes completely different and so much nicer. This recipe was one that my mum always made whenever she was making either sweet and sour fish, chicken or pork. It is easy to make and you usually find that you will have most of these ingredients on hand in the pantry and fridge.


1 small carrot - peeled and diced
6 tablespoons tomato sauce (ketchup)
1 tablespoon soy sauce
2 tablespoons vinegar
1 tablespoon sugar (small)
1 tablespoon sherry or water
1 dessertspoon cornflour
1 small tin pineapple pieces (can use unsweetened)
1 small onion - chopped
small amount of chopped cabbage (optional)


Place all ingredients apart from cornflour, in a medium size saucepan and bring to the boil. Simmer for a few minutes.
Mix cornflour with a little cold water until smooth and add to saucepan. Stir in until it thickens then simmer for another minute or two.
Remove from heat and pour over cooked meat or fish and serve with either steamed or fried rice.

Spicy Mustard Recipe

I love home made dressings, sauces, pickles and chutneys and am always looking for new recipes to make. I came across quite a few in my mum's old recipe file and decided to make some of them to see if they were as good as I remembered. This is one that I cannot remember mum actually making it but I am sure that if she had, my dad would have loved it, as he loved all things spicy and hot.
I loved this mustard and I am sure you will enjoy it as much as me if you make it for yourself.


150g dry mustard seeds
1 medium brown onion - chopped
1 teaspoon salt
2 cloves garlic - crushed
2 teaspoons ground black pepper
2 teaspoons tabasco sauce
2 tablespoons golden syrup
1 bay leaf
1 cup white wine
1 chicken stock
1 tablespoon curry powder


Combine all ingredients in a saucepan and cover with water.
Leave to soak for about 1 hour then drain water, then add fresh water to cover.
Leave another 2 hours then simmer on top of stove for an hour, stirring frequently to stop mixture sticking. Add more water as required. Can use a mix of water and wine for this.
Remove from heat and let cool.
Place in blender or processor and roughly chop but do not puree.
Pour into steralised glass bottles and store in a cool pantry for a week before opening to use.
This is great to use on cold meats as well as stirfry veges.