Sauces & Pastes

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STRAWBERRY SAUCE

 

Homemade Strawberry sauce is light, glossy, and jam-packed with flavor, will make any dessert fancier, it is a completely wonderful topping over ice-cream, pancakes, pies, cheesecakes etc….

Serving one and a half cup Strawberry Sauce

INGREDIENTS

½ KG Strawberries, rinsed, hulled and thickly sliced

1/3 cup Granulated Sugar

1 tbsp. Lemon Juice, or half lemon

2 tsp. Corn Starch

1 tbsp cold Water

INSTRUCTIONS

In a medium saucepan, combine sliced strawberries and sugar.

Place over medium-high heat and cook for about 5 minutes after it begins to boil while stirring frequently.

Turn off the heat and use a potato masher to completely mash them. Pour the mixture into a fine strainer placed over a bowl. Use a spoon to stir the fruit so the liquid is forced through. Continue until almost all the liquid is in the bowl by pressing against the solids.

Return the strawberry sauce to the stove, add the lemon juice and stir the mixture over medium-high heat for 3 minutes.

Mix the starch with the water and add it to the strawberry mixture. Stir over medium heat for an additional 3 minutes. (beware overcooking will become closer to jam).

Let cool completely. To store, cover and refrigerate

CHOCOLATE SAUCE

 

The delicious chocolate sauce in 1 minute!”

 

INGREDIENTS

8 squares (1 ounce each) Semi-Sweet Chocolate, broken in half

1/4 cup sugar (1 & 3/4 ounces)

2/3 cup boiling Water

METHOD

With a metal blade liquidizer, place the chocolate and sugar, then chop until coarsely chopped. Keep chopping until the chocolate becomes finely chopped.

While the machine is running, pour the boiling water through the feed tube. Blend until chocolate melts about one minute. Then stop and scrape the bowl, turning into a glass jar.

 

Makes 1 & 1/2 cups

Storage: Store the chocolate sauce in the refrigerator.

LEBANESE GARLIC PASTE (TOUM)

 

This Lebanese Garlic Sauce is light, fluffy, and packed with flavor.

The Lebanese garlic paste goes really well with chicken shish tawook, chicken shawarma, grilled kibbeh, grilled meat, kebobs with warm pita, and pretty much any barbeque!!

 

INGREDIENTS

1 cup garlic cloves peeled (roughly 3 heads of garlic)

1 teaspoon salt

1/4 cup lemon juice

4 cups Vegetable Canola Oil, (do not use olive oil or sesame oil)

INSTRUCTIONS

With your food processor, puree the garlic cloves adding salt, and keep blending until it becomes creamy. Slowly add half a cup of the oil in a thin stream. Add lemon juice in a teaspoon. The mixture will start to thicken a little. Keep on with a half cup of oil and one teaspoon of lemon giving a little time in between the additions, (adding the oil and the lemon juice in a very thin and slow stream will be the success of the recipe). This will let the mixture hold. The mixture will look very creamy like mayonnaise. The reason is the change between the oil and the lemon juice that create a light and fluffy garlic sauce.

Store in an air-tight container in the refrigerator for up to 1 month.

NOTES: Very important to keep all your equipment dry, as any drop of water can ruin the mixture from becoming completely blended together and very smooth in consistency.

CARAMEL SAUCE

 

A simple, homemade Caramel Sauce recipe to make a great topping for fruit, ice cream, and other desserts. And there’s something about caramel that takes any cheesecake to a whole new level!!

INGREDIENTS

Makes a little over one cup of sauce

1 Cup of Sugar

6 Tbsp. Butter

1/2 warm Cup of Heavy Whipping Cream (PUCK THICK CREAM)

1/4 tsp. Vanilla

Dash of Salt

METHOD

Heat the sugar on moderately high heat in a heavy-bottomed, saucepan. When the sugar starts to melt, stir continuously with a wooden spoon. When the sugar begins to boil, stop stirring. The color of the sugar should be yellowish-brown, that’s when you will add the butter and whisk until the butter melts completely.

Take the pan off the heat, count to 3 and slowly add the previously warmed cream and continue whisking to combine until smooth. Mix in vanilla and salt.

When you add the butter and the cream, the mixture will bubble up. The reason why you have to use a shallow saucepan, and hand gloves.

Stir together until well combined. Let it cool, then transfer the caramel sauce to a glass jar and let it cool at room temperature before storing it in the refrigerator. It can last for two full weeks in the fridge.

    

NOTE:

While making caramel Sauce, you have to prepare everything before you start, the cream and the butter next to the pan, as the process is very fast and it is impossible to leave the sugar on the stove while you have to go and collect all the stuff needed. The sugar will get burned very quickly. Also when you add the warm cream, the mixture will foam up, so use gloves and a shallow pan.

Make sure children are not around.

 

CLASSIC POTATO PURÉE

 

If you want something that goes well as a side dish to the main dish of potato purée the fresh steamed vegetables would be excellent. If you want a meat side dish, potato purée will also be excellent!!

Prep Time 20 minutes

Cook Time35 minutes

Serves 6

INGREDIENTS 

1 kg Potatoes, medium size

170g butter, cold & cut in small pieces

1 cup Full-Fat Milk

1/4 cup cream

Salt

DIRECTIONS

Wash potatoes, peel and cut into large chunks, and put them in the pot with water to reach the top of potatoes. Add one tablespoon of salt.

When the water starts boiling, move the pot to low medium heat, cook for around 20 minutes until very tender but not falling down.

Drain the potatoes from all of the water and while they are still hot, use a potato masher, and roughly mash potatoes. (If using blender or food processor the purée will become sticky and pasty).

  

Put the mashed potatoes in a pan over medium-low heat and stir fast to release the excess water.

Now you can start adding the butter while stirring all the time.

Bring the milk and cream to a warm consistency and add gradually to the potato mixture while stirring with a wooden spoon, so you end up with light, fluffy mashed potatoes.

Season with salt and pepper.

Make sure your purée is not a hard or runny one. You can add milk if it is hard.

Serve the purée hot, adding a little butter on the top to keep it soft. Serve as a side dish with meat, chicken, or vegetables.

Hot Red Pepper Paste

Nope, cannot live without Chili Paste!!!

 

Nope, cannot live without Chili Paste!

INGREDIENTS
1/2 kilo Cayenne Peppers
2 cups of Water
1 cup Apple Cider Vinegar
1 tsp. Salt
3 to 4 Bay Leaves
2 Carrots, grated
2 small onions, diced
1/2 tsp. ground Cumin
1/2 tsp. Cinnamon
1 tsp. Oregano
1 tbsp. Mild Powdered Paprika
2 tbsp. grated Ginger
2 large Garlic Cloves, minced
1 tbsp. Tomato Paste
1 tbsp. fresh Coriander
Olive Oil to cover paste when placed in jars

PREPARATION
Wash peppers in cold water.
Cut off the caps.
Then cut the peppers coarsely with kitchen scissors to minimize contact with skin. (I suggest using disposable powdered gloves)
Put the peppers with their seeds and bay leaves in a saucepan then pour in the water, vinegar, and add salt.
Let the peppers cook, covered, on medium heat for 30 minutes.
Add remaining ingredients to the pot and a little more water if needed, just enough to cover all ingredients.
Continue to cook, covered for 60 more minutes. Add water as needed to keep the peppers moistened.
Let the cooked peppers, vegetables, and seasonings cool, then press it through a sieve to eliminate the skin, seeds, and fibers.
Put the purée back on very low heat and let it simmer until it becomes a thick paste. Be careful not to let it burn.
Spoon the hot paste into small jars, cover with olive oil to form an inner seal then cover the top of jars with wax paper and screw on the lids.
This paste will keep for several years that I know of.