Search results for: sauce

Here are the search results for your query. Please use our advanced search page for more specific results.

Pork Loin with Sour Cherry Sauce

Pork Loin With Sour Cherry Sauce

Upgrade the pork loin by letting it borrow some of the parsley and garlic aromas while roasting it in wine and olive oil. In the meantime prepare a serving sauce that will give the final blow to your guests’ palates: a slightly sweet relish made from sour cherry compote.

Pork Loin With Sour Cherry Sauce Read More »

Ingredients Needed for Pork Loin With Sour Cherry Sauce

2 medium tomatoes, diced
¼ cup fresh parsley
salt
pepper
2 garlic cloves, crushed
2 pounds of pork loin
½ cup red wine
2 tablespoons of olive oil
1 tablespoon vegetable oil
¼ cup flour
14 ounces of sour cherry compote
2 teaspoons of sugar

How to Make Pork Loin With Sour Cherry Sauce

  1. Add the tomatoes, parsley, and garlic to a smaller bowl. Season with salt and pepper and mix until even.
  2. Add the pork loin to a roomy baking dish. Top with the tomato mixture and season with salt and pepper.
  3. Pour the red wine and olive oil over it. Bake for 45 minutes at 360⁰F/180⁰C.
  4. Heat the vegetable oil in a skillet over low heat. Add the flour and start whisking.
  5. Gradually add the compote while continuously whisking. Add the sugar and whisk it in.
  6. Season with salt and pepper and simmer for 15 minutes while whisking.
  7. Serve the sauce over sliced pork loin.
Trofie Pasta with Broccoli and Pine Nut Sauce

Trofie Pasta With Broccoli and Pine Nut Sauce

Cook the trofie pasta al dente so that the contrast between their texture and that of the juicy cherry tomatoes can be enjoyed at its highest. But give the final blow to your palate by whipping up a buttery slightly hot sauce made with broccoli, baby spinach, and pine nuts.

Trofie Pasta With Broccoli and Pine Nut Sauce Read More »

Ingredients Needed for Trofie Pasta With Broccoli and Pine Nut Sauce

10 ounces of broccoli
3 cups of boiled water
1 ounce butter
2 garlic cloves, crushed
4 ounces of baby spinach
¾ cup milk
salt
pepper
1 teaspoon red peppercorns, crushed
1 tablespoon roasted pine nuts
1 pound trofie pasta
5 fresh basil leaves
12 ounces of cherry tomatoes, halved

How to Make Trofie Pasta With Broccoli and Pine Nut Sauce

  1. Add the broccoli to a pot and pour the boiled water over them. Let soak for 5 minutes.
  2. Melt the butter in a skillet over low heat and add the garlic. Cook and stir for 30 seconds or so.
  3. Add the baby spinach and broccoli. Cook and stir for 1-2 minutes. Add the milk and stir in. Season with salt, pepper, and red peppercorns, stir them in, and remove from heat.
  4. Transfer to a blender and add the pine nuts. Blend until smooth and set aside.
  5. Fill a medium cooking pot halfway with water, salt it, and bring to a boil. Add the pasta and basil leaves and boil for 7 minutes.
  6. Serve mixed with broccoli sauce and cherry tomatoes.
Sweet Potatoes and Mackerel with Ginger Sauce

Sweet Potatoes and Mackerel With Ginger Sauce

You’ll do some frying and baking to get this on your plate but believe us when we’re saying jaws will drop. You see, combining mildly sweet potatoes with lemony fried mackerel and with a creamy spikey ginger sauce tends to have a mouth-watering effect on people.

Sweet Potatoes and Mackerel With Ginger Sauce Read More »

Ingredients Needed for Sweet Potatoes and Mackerel With Ginger Sauce

1 tablespoon vegetable oil
13 ounces of mackerel fillets
salt
pepper
1 tablespoon lemon juice
2 medium sweet potatoes, peeled
1 tablespoon olive oil
1 tablespoon butter
1 medium onion, minced
1 tablespoon ginger, shredded
1 teaspoon coriander seeds
1 teaspoon lemon zest
1 cup heavy cream
1 teaspoon curry powder

How to Make Sweet Potatoes and Mackerel With Ginger Sauce

  1. Heat the oil in a skillet over medium heat and add the fillets. Season with salt and pepper.
  2. Fry them for 4 minutes on both sides, or until golden brown. Add the lemon juice in the process. Set aside.
  3. Place the potatoes on the work surface, cut off their ends and half them.
  4. Transfer them to a baking dish placing them in standing position. Drizzle with olive oil and season with salt and pepper. Bake for 40 minutes at 380⁰F/190⁰C.
  5. Melt the butter in a pot over low heat. Add the onion and ginger. Cook and stir until tender.
  6. Add the coriander seeds and lemon zest. Stir them in. Add the heavy cream. Cook and continuously stir for 30 seconds.
  7. Add the curry powder and stir in. Season with salt and pepper, stir in, then simmer for 7 minutes.
  8. Serve the potatoes smashed, topped with mackerel and ginger sauce.
Butter Salmon with Creamy Sauce

Butter Salmon With Creamy Sauce

First, prepare the salmon fillets by quickly frying them to get a slightly crispy irresistible crust. Then toss them into the pan with juicy cherry tomato wedges, heavy cream, and parmesan, and cook them in butter. An incredible creamy sauce will form itself, transforming the tender buttery salmon into a true tasty delight.

Butter Salmon With Creamy Sauce Read More »

Ingredients Needed for Butter Salmon With Creamy Sauce

14 ounces of salmon, cut into 4 pieces
salt
pepper
1 tablespoon vegetable oil
4 tablespoons of butter
2 garlic cloves, crushed
7 ounces of cherry tomato, wedged
3 ounces of baby spinach
⅓ cup heavy cream
½ cup parmesan, grated
1 tablespoon fresh basil, chopped
⅓ cup fresh parsley, chopped
2 teaspoons of lemon juice

How to Make Butter Salmon With Creamy Sauce

  1. Place the salmon fillets on the work surface. Season with salt and pepper and rub in.
  2. Heat the oil in a pan over medium heat and add the fillets. Fry for 7-8 minutes on both sides, then set aside.
  3. Lower the heat and melt the butter using the same pan with the drippings from the fish. Add the garlic and stir it in.
  4. Add the cherry tomatoes and stir them in. Do the same with the baby spinach. Season with salt and pepper.
  5. Add the heavy cream and parmesan and stir them each in. Add the fried fillets, the basil, and parsley. Squeeze some 2 teaspoons of lemon juice and stir in. Remove from heat.
Beef Ribs with Creamy Carrot Sauce

Beef Ribs With Creamy Carrot Sauce

Hmm, yummy finger-licking beef ribs. Who of all meat-eaters out there would say no to them? Of course, you can grill them, but you can also fry them, bake them in the oven and serve them with a creamy lemony sauce. This one really enhances the ribs. Make it from carrot and cucumber mixed with sour cream and garlic. Your palate will want more.

Beef Ribs With Creamy Carrot Sauce Read More »

Ingredients Needed for Beef Ribs With Creamy Carrot Sauce

2 pounds of beef ribs
2 ½ tablespoons of vegetable oil
salt
pepper
5 garlic cloves, sliced
2 cups of beer
5 fresh thyme sprigs
2 medium carrots, shredded
1 small cucumber, shredded
1 teaspoon fresh thyme, chopped
½ cup sour cream
1 tablespoon lemon juice
2 garlic cloves, crushed

How to Make Beef Ribs With Creamy Carrot Sauce

  1. Put the beef ribs into a bowl. Add 2 tablespoons of vegetable oil and season with salt and pepper. Mix to coat the beef using your hands.
  2. Heat the remaining 1/2 tablespoon of oil in a pan over medium heat. Add the ribs and cook them until browned on all sides.
  3. Transfer the fried ribs to a roomy baking dish. Add the garlic and beer. Top with the thyme sprigs and cover with aluminum foil. Bake for 150 minutes at 380⁰F/190⁰C.
  4. Add the carrots, cucumber, thyme, sour cream, lemon juice, and garlic to a bowl. Mix until even.
  5. Serve the ribs topped with creamy carrot sauce.
Shrimp and Mussels in Zucchini Sauce

Shrimp and Mussels in Zucchini Sauce

If you’re into seafood, welcome to this quick shrimp and mussel combo. It’s a no-brainer pan job where you enhance these sea goodies with lime and garlic. Serve the seafood with a creamy zucchini sauce spiked a bit with jalapeno, tomato juice, and coriander.

Shrimp and Mussels in Zucchini Sauce Read More »

Ingredients Needed for Shrimp and Mussels in Zucchini Sauce

1 tablespoon butter
1 large zucchini, diced
1 yellow bell pepper, diced
1 jalapeno, sliced
2 teaspoons of ground coriander
salt
pepper
⅓ cup tomato juice
1 tablespoon yogurt
1 tablespoon vegetable oil
5 ounces of shrimp
5 ounces of mussels
1 teaspoon garlic powder
1 teaspoon lime juice
3 limes slices

How to Make Shrimp and Mussels in Zucchini Sauce

  1. Melt the butter in a skillet over low heat and add the zucchini. Stir it in and add the yellow bell pepper and jalapeno.
  2. Season with coriander, salt, and pepper. Stir in. Add the tomato juice, stir in and remove from heat.
  3. Add the cooked veggies to a blender together with 1 tablespoon of yogurt. Blend until smooth. Set aside.
  4. Heat the vegetable oil in a skillet over medium-high heat. Add the shrimp and mussels, season with garlic powder, salt, and pepper.
  5. Add the lime juice and lime slices. Cook and stir for 5 minutes.
Turkey Tagliatelle with Herby Tomato Sauce

Turkey Tagliatelle With Herby Tomato Sauce

When done properly, creamy tagliatelle with juicy crunchy-crusted turkey drumstick is a dish to remember. Sear the drumstick first, then it’s slow baking time, so be patient. Complete this with a pleasantly sweet tomato sauce, made with white wine and chicken stock and flavored with cumin, rosemary, and onion.

Turkey Tagliatelle With Herby Tomato Sauce Read More »

Ingredients Needed for Turkey Tagliatelle With Herby Tomato Sauce

4 tablespoons of olive oil
1 turkey drumstick
2 medium onions, diced
4 garlic cloves, smashed
1 teaspoon cumin powder
salt
pepper
⅓ cup white wine
1 cup canned tomatoes
1 cup chicken stock
2 rosemary sprigs
7 ounces of tagliatelle, cooked
¼ cup fresh parsley, chopped

How to Make Turkey Tagliatelle With Herby Tomato Sauce

  1. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Score the drumstick and add it to the pan. Fry for 3 – 4 minutes on both sides. Set aside.
  2. Heat 2 tablespoons of olive oil in a pot over low heat. Add the onion and garlic, season with cumin powder, salt, and pepper and stir in.
  3. When the onion is softened, add the white wine and stir it in.
  4. Add the canned tomatoes, chicken stock, rosemary, and the seared turkey drumstick. Bring to a boil.
  5. Transfer to the oven and cook for 2 hours and 30 minutes at 320⁰F/160⁰C.
  6. Remove from oven, pick the turkey drumstick and set it aside. Transfer the cooked veggies to a blender including some liquid. Blend until smooth. Set aside.
  7. Transfer the cooked tagliatelle to a bowl, add the remaining olive oil and season with salt and pepper. Add the parsley and mix until even.
  8. Serve the pasta on a large flat plate on a bed of sauce and topped with the turkey drumstick. Garnish with more sauce and optionally with more parsley.
Pork Roast with Apple Sauce

Pork Roast With Apple Sauce

Have you tried apples and pork together? Most people say it’s a match made in heaven! And we totally agree. The strong flavor of pork is perfectly balanced by the sweetness of the apple sauce. The sauce also makes for a lighter side for pork. You can also add in some potatoes (we have used purple ones and they turned out just great)!

Pork Roast With Apple Sauce Read More »

Ingredients Needed for Pork Roast With Apple Sauce

1 teaspoon garlic powder
1 teaspoon paprika powder
1 teaspoon dried oregano
1 teaspoon dried rosemary
pepper
salt
1 teaspoon cumin powder
1 teaspoon balsamic vinegar
2 pounds of pork fillet
3 cups of white wine
¼ cup honey
1 teaspoon butter
2 apples, diced
1 teaspoon brown sugar

How to Make Pork Roast With Apple Sauce

  1. Grab a small bowl and add the garlic powder, paprika, rosemary, oregano, salt, pepper, cumin, and balsamic vinegar. Mix until smooth.
  2. Use the mixture and rub all of the meat.
  3. Move the meat in a baking dish and pour 2 cups of white wine. Cover with aluminum foil. Bake for 45 minutes at 370 degrees F/185 degrees C.
  4. Remove the foil and spread the honey over the pork. Cook again for 15 minutes.
  5. Melt the butter in a skillet over medium heat. Add the apples, brown sugar, and remaining wine. Cook until caramelized.
  6. Blend and serve with the pork roast.
Pork Ribs with Homemade Pesto Sauce

Pork Ribs With Homemade Pesto Sauce

You cannot say no to finger-licking ribs. Especially when served with a cheesy homemade pesto sauce. These ribs should also be hot and spicy so spike them with chili, paprika, and the like. Finger-food to remember.

Pork Ribs With Homemade Pesto Sauce Read More »

Ingredients Needed for Pork Ribs With Homemade Pesto Sauce

For the ribs:

2 tablespoons of red peppercorns
1 tablespoon fennel seeds
2 pounds of pork ribs, chopped
1 tablespoon smoked paprika
2 teaspoons of chili flakes
salt
1 tablespoon dried oregano
1 tablespoon vegetable oil

For the pesto sauce:

4 tablespoons of pine nuts
5 fresh basil leaves
5 fresh mint leaves
⅓ cup parmesan, grated
¼ cup vegetable oil
salt
pepper

How to Make Pork Ribs With Homemade Pesto Sauce

For the ribs:
  1. Add the red peppercorns and fennel seeds to a mortar and grind them.
  2. Add the pork ribs, the peppercorn and fennel mixture, smoked paprika, chili flakes, dried oregano, and vegetable oil to a bowl. Season with salt and mix until ribs are completely coated.
  3. Line a baking tray with parchment paper and add the coated ribs. Spread them evenly.
  4. Cover the tray with aluminum foil and bake for 90 minutes at 430⁰F/220⁰C.
For the sauce:
  1. Heat the skillet over low heat and add the pine nuts. Stir-fry them until golden brown.
  2. Transfer them to a mixer bowl. Add the basil and mint leaves, parmesan, and vegetable oil. Season with salt and pepper and mix until smooth.
  3. Serve the ribs together with a bowl of sauce.
Bacon-Wrapped Kebapche with Honey Red Sauce

Bacon-Wrapped Kebapche With Honey Red Sauce

Be it “kebap”, “kebapche”, “chevap” or “mici” it is a finger-licking Balkan dish and it pairs perfectly with a beer or two, but with a twist. You must mix together pork, beef, and some milk-soaked toast. After forming them into cylindrical kebabs, perform the final act of decadence: wrap them in bacon! From there it’s all frying and roasting. Serve them with a sweet and sour honey red sauce.

Bacon-Wrapped Kebapche With Honey Red Sauce Read More »

Ingredients Needed for Bacon-Wrapped Kebapche With Honey Red Sauce

For the kebaps:

½ cup milk
3 toast breads slices (without crust)
1 pound pork mince
1 pound ground beef
1 tablespoon vegetable oil
1 teaspoon nutmeg
salt
1 teaspoon garlic powder
1 teaspoon paprika
5 ounces of bacon (10 strips)

For the sauce:

⅓ cup tomato sauce
1 tablespoon honey
2 teaspoons of mustard
1 teaspoon olive oil
2 garlic cloves, crushed
1 teaspoon apple cider vinegar
salt
pepper

How to Make Bacon-Wrapped Kebapche With Honey Red Sauce

  1. For the kebaps:

    Add the milk to a smaller bowl and soak the crustless slices of toast in it. Squeeze them and transfer them to a bowl or on a plate.

  2. Add the pork mince, ground beef, 1/2 of the vegetable oil, nutmeg, garlic powder, and paprika. Season with salt and mix until even using a fork.
  3. Start forming kebaps. We’ve got 10 of them. Wrap each one with 1 strip of bacon.
  4. Heat the remaining vegetable oil in a skillet with a heat-proof handle over medium heat. Add the kebabs. Fry them for 3 minutes or until they start browning on all sides.
  5. Transfer the skillet to the oven and bake for 20 minutes at 360⁰F/180⁰C.
  6. For the sauce:

    Add the tomato sauce, honey, mustard, olive oil, garlic, and apple cider vinegar to a smaller bowl. Season with salt and pepper and mix.

Mascarpone Mousse with Berry Sauce

Mascarpone Mousse With Berry Sauce

Use yolks, mascarpone and whipping cream for the foamy and creamy mousse. Top with a buttery honey-sweetened and pleasantly sour berry sauce, where strawberries, blueberries, and red currants join their forces to enhance the silky mousse.

Mascarpone Mousse With Berry Sauce Read More »

Ingredients Needed for Mascarpone Mousse With Berry Sauce

4 yolks
3 tablespoons of sugar
1 cup mascarpone
1 cup heavy whipping cream
1 tablespoon butter
¾ cup frozen berries
2 tablespoons of honey
2 tablespoons of cognac
2 teaspoons of lime zest

How to Make Mascarpone Mousse With Berry Sauce

  1. Add the yolks and 2 tablespoons of sugar to a bowl. Beat them until smooth using a hand mixer.
  2. Add the mascarpone. Mix until smooth using a spatula. Refrigerate the custard for 30 minutes.
  3. Add the whipping cream and the remaining tablespoon of sugar to a bowl. Mix until firm using a hand mixer.
  4. Transfer the sweet whipped cream to the custard bowl. Mix until even using a spatula. Set aside.
  5. Melt the butter in a skillet over low heat. Add the berries and cook them shortly until they release fluid and it bubbles.
  6. Add the honey, cognac, and lime zest. Stir them in, then remove from heat and let cool.
  7. Serve the mousse in glasses, topped with berry sauce.
Lamb Rice Stuffed Onions with Coriander Tomato Sauce

Lamb Rice Stuffed Onions With Coriander Tomato Sauce

Let’s stuff some onions with something good, shall we? A mixture of cumin-flavored hot lamb mince and rice would be just perfect. But this calls for a matching sauce. For this use a tomato base and flavor it with coriander.

Lamb Rice Stuffed Onions With Coriander Tomato Sauce Read More »

Ingredients Needed for Lamb Rice Stuffed Onions With Coriander Tomato Sauce

For the mince mixture:

1 ½ pounds of lamb mince
salt
pepper
1 teaspoon cumin powder
1 teaspoon chili flakes
2 garlic cloves, diced
½ cup cooked rice
3 large onions

For the tomato sauce:

1 teaspoon olive oil
1 tablespoon butter
1 large onion, diced
2 tablespoons of tomato paste
½ cup tomato sauce
1 cup chicken stock
salt
pepper
3 tablespoons of fresh coriander, chopped
1 red onion for serving

How to Make Lamb Rice Stuffed Onions With Coriander Tomato Sauce

  1. For the mince mixture:

    Add the lamb mince to a saucepan over medium heat and break the meat into chunks. Season with salt and pepper, cumin powder and chili flakes, and add the garlic.

  2. Cook until browned while occasionally stirring. Add the cooked rice and stir for up to 2 minutes more.
  3. Assemble the stuffed onions:

    Make a vertical cut on each onion’s side. Separate the first 2-3 layers from each one and discard the rest.

  4. Fill them with the mince mixture. Set them aside.
  5. For the tomato mixture:

    Add the olive oil and butter to a skillet over low heat. Add the onion. Cook and stir until tender.

  6. Add the tomato paste and stir it in. Add the tomato sauce and chicken stock and bring to a boil.
  7. Season with salt and pepper, add the fresh coriander and stir them in.
  8. Transfer the tomato sauce to a baking dish. Place the stuffed onions inside the dish, too. Cover them with tomato sauce. Bake for 20 minutes at 350⁰F/175⁰C.
  9. Serve garnished with some diced red onion.
Scroll to Top