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Cooking without Sauces
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I used to work with an Italian and he said at Bolognaise sauce needs simmering for AT LEAST 2 hours. You really can taste the difference0
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It also tastes even better re-heated the next day
"An Ye Harm None, Do What Ye Will"
~
It is that what you do, good or bad,
will come back to you three times as strong!
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Curry_Queen is far too modest to say so but for curry there's a great recipe for a basic curry sauce with lots of recipe ideas hereHi, I'm a Board Guide on the Old Style and the Consumer Rights boards which means I'm a volunteer to help the boards run smoothly and can move and merge posts there. Board guides are not moderators and don't read every post. If you spot an inappropriate or illegal post then please report it to forumteam@moneysavingexpert.com. It is not part of my role to deal with reportable posts. Any views are mine and are not the official line of MoneySavingExpert.Never ascribe to malice that which is adequately explained by incompetence.DTFAC: Y.T.D = £5.20 Apr £0.50
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If you take a simple tomato sauce recipe i.e the ragu one, but without the meat .. .make a huge batch of it and freeze it in empty margarine/spread tubs. Then you have the sauce ready made to add to your browned meat & onion mix.
After all, this all that Dolmio did ... but they put it in jars, rather than tubs, frozen Warning ..... I'm a peri-menopausal axe-wielding maniac0 -
Weyres wrote:It's cute, but I miss her old avatar. That dancing piggy always made me smile when I came across it..... :rotfl:
LOL!!! ... just for you hun
....
"An Ye Harm None, Do What Ye Will"
~
It is that what you do, good or bad,
will come back to you three times as strong!
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Weyres wrote:This one is v. easy!
1 large onion, gently fried off in olive oil til soft.
Add 100ml lime juice, 1 crumbled chicken oxo cube, 1 crumbled veg oxo cube and about a level teaspoon of freshly ground black or mulitcoloured pepper.
Wait till simmering, then add shreds of raw chicken
After 5 mins, put in all the shreds of fresh pepper (I use 1 red, 1 yellow and 1 orange)
next add 3/4 teaspoon of lazy chillies (from a jar)
When peppers are to your preferred level of cookedness, it's done.
If you find that you don't have enough liquid in the sauce, just add more lime juice, water or...tequila.
Serve with tortillas, greek yogurt and salsa. And a margarita or two....
Could you copy this into the recipe thread (in my sig) please? Hi, I'm a Board Guide on the Old Style and the Consumer Rights boards which means I'm a volunteer to help the boards run smoothly and can move and merge posts there. Board guides are not moderators and don't read every post. If you spot an inappropriate or illegal post then please report it to forumteam@moneysavingexpert.com. It is not part of my role to deal with reportable posts. Any views are mine and are not the official line of MoneySavingExpert.Never ascribe to malice that which is adequately explained by incompetence.DTFAC: Y.T.D = £5.20 Apr £0.50
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Thanks - I'll give it big tick when I update the index shortlyWeyres wrote:Done! :beer: Hi, I'm a Board Guide on the Old Style and the Consumer Rights boards which means I'm a volunteer to help the boards run smoothly and can move and merge posts there. Board guides are not moderators and don't read every post. If you spot an inappropriate or illegal post then please report it to forumteam@moneysavingexpert.com. It is not part of my role to deal with reportable posts. Any views are mine and are not the official line of MoneySavingExpert.Never ascribe to malice that which is adequately explained by incompetence.DTFAC: Y.T.D = £5.20 Apr £0.50
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Ticklemouse wrote:I used to work with an Italian and he said at Bolognaise sauce needs simmering for AT LEAST 2 hours. You really can taste the difference
Im coming round to this idea, and the fact that it tastes better reheated is something I had noticed
I always make about 4 portions so if in a hurry I can eat one portion and leave the rest simmering while I clean up and make my sandwiches for the next day - GREAT
Too many people to thank, I have ticked lots of thankyou boxes though - thanks for all the inspiration and keep 'em coming. Much appreciated!0 -
trafalgar wrote:
Now that is useful!0 -
Curry_Queen wrote:It also tastes even better re-heated the next day
I couldn't agree more - today's lunch is yesterday night's spag bol reheated in the microwave - yum!!!
:-)Baby #1 due December '050
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