sour

This Chinese Garlic Sauce is a flavorful, hearty, and satisfying brown stir-fry sauce. It's a delicious homemade alternative to takeout and has the perfect combination of spicy, salty, and sweet flavors! The recipe is vegan, low in fat and calories, and can be made gluten-free!

Chinese Garlic Sauce

vegetable broth

tbsp soy sauce ((*see notes))

tbsp rice vinegar

maple syrup ((*see notes))

tsp sesame oil

tsp red pepper flakes (or less/more to taste)

tsp smoked paprika

cornstarch ((*see notes))

tsp Szechuan peppercorns (or black peppercorns)

Chinese rice wine (or dry sherry (optional))

vegetable oil ((*see notes))

garlic (minced (4 garlic cloves))

tsp fresh ginger (minced)

Add all ingredients for the sauce into a medium-sized bowl and stir with a whisk. Set aside.

Next, heat vegetable oil in a saucepan or skillet over medium heat. Add fresh garlic and ginger and sauté for 30-60 seconds, stirring frequently.

Whisk the sauce again, then pour it into the saucepan. Bring to a boil and let simmer for a few minutes until thickened, stirring frequently.

Use the sauce immediately, for example, in a stir-fry or as a dip for summer rolls. Or let it cool completely and pour the sauce into a clean jar.

Store leftovers in the refrigerator for up to 4 or 5 days. Enjoy!

https://content.jwplatform.com/videos/FYKUE34x.mp4

This Chinese Garlic Sauce is a flavorful, hearty, and satisfying brown stir-fry sauce. It’s a delicious and healthy homemade alternative to takeout and has the perfect combination of spicy, salty, and sweet flavors! The recipe is vegan, low in fat and calories, and can be made gluten-free!

Chinese Garlic Sauce | Brown Stir-Fry Sauce

With lots of sneaky veg, this healthier version of everyone's favourite Chinese beef chow mein is made even easier by cooking it all together in the one tray.

Healthy beef chow mein tray bake recipe

red capsicum, deseeded, coarsely chopped

green capsicum, deseeded, coarsely chopped

brown onion, thinly sliced

ginger

garlic cloves, crushed

lean beef mince

olive oil

pkt fresh chow mein noodles

broccolini,

milliliters (1/4 cup) oyster sauce

soy sauce

Chinese cooking wine

water

(4 cups) thickly shredded wombok (Chinese cabbage)

shredded carrot

green shallots, sliced

White pepper

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A thick and creamy vegan sour cream made with just six ingredients (that includes water and salt!) and a few minutes of your time. It’s a simple and delicious plant-based, gluten-free, dairy free sour cream substitute!

Vegan Sour Cream

cashews (soaked)

dairy-free yogurt (unsweetened (see recipe notes))

tbsp white vinegar ((*see notes))

lemon juice

tsp sea salt

Soak cashews for at least 3 hours or overnight in cold water. To speed up the process, you can also boil them for 10-15 minutes or until softened, then drain and rinse.

In a blender, combine all ingredients. If using a high-speed blender like a Vitamix, use less water, about 1/4 cup. Blend until the mixture is completely smooth and creamy. You will need to stop the blender occasionally to scrape down the sides as necessary. Depending on your blender this might take a couple of minutes.

Taste the cream and adjust seasonings. If you prefer more tang, simply add more vinegar or lemon juice. Serve the vegan sour cream immediately or chill in the fridge if you want to use it later.

Store leftovers in a glass jar with a lid in the fridge for up to 6 days. The mixture will thicken a bit in the fridge. If you prefer a thinner cream, simply whisk in a little water. Enjoy!

A rich beef stroganoff filling paired with a creamy sour cream mash topping – pies don't get any better than this!

Easy beef stroganoff cottage pie

beef,

plain flour

extra virgin olive oil

brown onion, chopped

smoked paprika

tomato paste

wholegrain mustard

Massel beef style liquid stock

swiss brown mushrooms,

mushrooms,

sour cream

Fresh chives, chopped, to serve

Green beans, steamed, to serve

butter, chopped

Zesty, melt-in-the-mouth lemon and poppyseed cookies. Looking for extra zing? Try adding a lemon glaze!

Lemon Poppyseed Cookies

150 g (about ¾ cup) Unsalted butter

220 g (about 1 cups) Granulated sugar

(about 50 g) Egg

250 g (about 2 cups) Plain flour

g (about 1 teaspoon) Baking powder

g (about 3 ⅜ tablespoons) Poppy seeds

(about 58 g) juice of, zest of Lemon

This variation on the classic gin cocktail uses a grapefruit-flavored gin with purple simple syrup and pink peppercorns for garnish.

Gin Sour with Butterfly Pea, Grapefruit, and Pink Peppercorn

oz Malfy Gin Rose (grapefruit-flavored gin)

oz butterfly pea flower simple syrup*

oz lemon juice

egg white ((or 1/2 oz aquafaba))

lavender bitters ((optional))

pink peppercorns,

Add the first five ingredients to a cocktail shaker (without ice) and shake hard for about 1 minute to build foam.

Add ice and shake until chilled. Strain into a chilled cocktail glass or coupe and top with freshly cracked pink peppercorns. Garnish with an edible flower, if desired.

For the cocktail:

Steep 1/2 cup of dried butterfly pea flowers in 1/2 cup of hot water for 5 minutes.

Strain out the flowers and add 1/2 cup of white sugar. Stir until sugar is dissolved. Store any leftover syrup in a closed container in the refrigerator for up to two weeks.

*For the butterfly pea flower simple syrup:

This recipe for homemade Hoisin sauce contains mainly pantry ingredients and is quick &amp; easy to make in just a few simple steps. The fragrant, rich, sweet and salty sauce is low in fat, vegan, refined sugar-free, and can be made gluten-free.

Homemade Hoisin Sauce

tbsp date paste ((*see notes))

peanut butter ((*see notes))

maple syrup

tbsp molasses (or maple syrup)

soy sauce (or tamari or coconut aminos)

hot sauce (or more to taste)

garlic (finely minced or crushed)

tsp five-spice powder ((*see notes))

cornstarch

Add date paste, peanut butter, maple syrup, and molasses to a medium-sized bowl and stir with a whisk until smooth.

Now add all other ingredients (except the cornstarch) and mix again until combined. You can also blend all ingredients in a food processor or blender until smooth.

The sauce is medium thick but if you want it to be even thicker and smoother, I recommend the saucepan method: Add the ingredients along with the cornstarch to a saucepan and stir with a whisk. Bring to a simmer and cook on low heat for about 30 seconds.

Taste the sauce and add more soy sauce/rice vinegar/sweetener/hot sauce, etc. if needed. Enjoy as a dip for summer rolls, spring rolls, vegan dumplings, or as a sauce for stir-fries!

https://content.jwplatform.com/videos/UxYBQIe1.mp4

This recipe for homemade Hoisin sauce contains mainly pantry ingredients and is quick & easy to make in just a few simple steps. The fragrant, rich, sweet and salty sauce is low in fat, vegan, refined sugar-free, and can be made gluten-free.

Homemade Hoisin Sauce Recipe | Easy & Quick

Transform a casual classic into a finely dressed original with the addition of Cognac Fine Champagne.

Rémy Sour

ml Rémy Martin VSOP

ml lemon juice

ml sugar syrup

Orange twist

Angostura bitters

Shake 1¾ oz of Rémy Martin VSOP, 1 oz of lemon juice, 1/2 oz of simple syrup, and a dash of Angostura bitters with ice. 

Nuoc cham is a salty, sweet, sour and spicy dipping sauce and works perfectly in this recipe.

Grilled pork steaks roasted lime nuoc cham

pork cutlets (bone in)

tbs sunflower oil

small Asian (red) eschalots, peeled (larger ones halved)

tbs caster sugar

limes,

(80 milliliters) fish sauce

green chillies, seeds removed, finely chopped

coriander, leaves picked, stalks finely chopped

garlic clove, finely chopped

tsp ginger

snake beans, blanched,

mint basil

Low on prep and quick to cook, the pork mince perfectly takes on all of that sticky Asian-style sauce.

Sticky pork stir-fry with noodles recipe

dried flat rice noodles

broccoli,

tbsp sesame oil

pork mince

spring onions, thinly sliced

(80 milliliters) plum sauce

tbsp oyster sauce

coriander leaves

red chilli, thinly sliced (optional)

Sweet &amp; Sour delights with cheesy sugary puff pastry! Danish delights are a delight anytime!

Danish Delights

x 320 g pack Jus-Rol, Ready rolled puff pastry

cream cheese

tsp vanilla extract

tblsp caster sugar (to taste)

raspberries

Preheat the oven to 200C/180C (fan)/Gas 6

Unroll the pastry sheet and using a sharp knife cut in half lengthways. Cut each half into 3, so you have 6 squares, approximately 12cm by 12cm’s. Place the squares on a baking tray.

Mix the cream cheese with the vanilla and sugar and place a generous teaspoon in the middle of each square.

Using a sharp knife, cut a border around the pastry, approximately 1cm from the edge, but halfway around each side, leave 1cm of the pastry attached.

Pick up a corner of pastry and bring it to the middle, repeat with all 4 corners and then sit a raspberry in the middle, pushing down so that the pastry seals together and stays in place. Place a raspberry in each of the 4 corners (refer to the final food image for reference).

Bake in the oven for 18-20 minutes, until the pastry has risen and is lightly golden.

Allow to cool slightly before carefully transferring to a cooling rack to cool completely then serve.

Take a leaf out of Nonna’s cookbook with this delicious lemon sour cream cake that is sure to be a crowd-pleaser.


Nonna Rita’s lemon sour cream cake recipe

butter, softened

tbs lemon rind

caster sugar

eggs

self-raising flour

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This irresistible, moist chocolate cake is layered with a luscious whipped chocolate and sour cream, and drizzled with dark chocolate ganache. The addition of cherries and pomegranate seeds adds a touch of sophistication and complements the flavours perfectly.

Sarah's Chocolate Cake recipe

1.125 tsp bicarbonate of soda

tsp baking powder

salt

cocoa powder

butter

vanilla essence

chocolate

pure icing sugar

tsp salt

dark chocolate

pomegranate seeds

cherries

This cake is a light fluffy version of the lemon and poppy seed cake my sister used to bake for me. Chia seeds are one of the richest natural plant source of omega-3 fatty acids and are a great source of vitamins and calcium. Add them to smoothies, cakes and biscuits for an extra boost of nutrients.

Lemon and chia loaf

g Perfect Sweet® xylitol (see Notes)

lemon zest

g arrowroot

gluten-free baking powder

g chia seeds

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6050633728001&=domain=kidspot

5348771529001-6050633728001

When lemons are in abundance, there's nothing better than putting them to use in a cake like this lemon sour cream cake. It's zingy, has a retro feel and would be wonderful served for afternoon tea at any time of the year.

Lemon Sour Cream Cake Recipe

(175 grams) unsalted butter, softened

(220 grams) caster sugar

lemon

(80 milliliters) lemon juice

(300 grams) plain flour

(150 grams) icing sugar, sifted

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6207201477001&=domain=kidspot

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