Sauce

Simple oven-roasted tomato sauce with butter, balsamic vinegar, and whole garlic cloves. Perfect with pasta. Ingredients 400 g pasta 800 g whole canned tomatoes (2 × 400 g tins) 5 garlic cloves, whole and peeled 2 tbsp white balsamic vinegar (30 ml) 50 g butter, cut into cubes salt and pepper good quality olive oil To Serve Parmesan cheese Instructions Preheat the oven to 220°C (425°F). Pour the tomatoes into an oven dish and crush them with your hands or with a ladle. Place the whole garlic cloves in the tomato sauce. Drizzle over the white balsamic vinegar and scatter the butter cubes over. Salt and pepper. Roast the tomato sauce in the oven for 30 minutes. Take out the dish and stir everything together thoroughly. Taste and add more salt and pepper if needed. Cook the pasta al dente and toss into the sauce. Top with Parmesan when serving and drizzle over really good olive oil. Notes Butter substitution: For a vegan version, substitute vegan butter. ...

Silky smooth cashew-based cream. Versatile base for sauces, dressings, and spreads. Ingredients 100 g cashews (3½ oz / ⅔ cup), quick-soaked in boiling water for at least 15 minutes 3 tbsp nutritional yeast (45 ml) juice of 1 large lemon ½ tsp sea salt pinch of ground black pepper 2 garlic cloves 60-80 ml water (2-3 fl oz), for blending to desired consistency Add-ins for Cashew Queso 1 tsp smoked paprika pinch of ground turmeric optional pinch of chilli powder Instructions In a small, high-speed blender, add all the ingredients and blend together until a silky smooth consistency is achieved. Taste and adjust the salt and acidity as needed. Store in an airtight jar or container in the fridge for up to 4 days. Notes Cashew Queso variation: Add smoked paprika, turmeric, and optional chilli powder for a cheesy, nacho-style sauce. ...

Rich Swedish-style cream sauce with blackcurrant jelly, soy sauce, and juniper berries. Perfect with meatballs and potatoes. Ingredients 300 ml oat cream (3 dl) 1½ tbsp vegetable stock concentrate (22.5 ml) 1 tbsp blackcurrant jelly (15 ml) 1 tbsp dark Chinese soy sauce (15 ml) 1 tsp dried thyme 5 dried juniper berries salt and black pepper to taste Instructions Combine all ingredients in a saucepan. Heat while stirring until the jelly has dissolved and the sauce is hot. Let simmer for a few minutes to allow flavors to develop. Season with salt and pepper to taste. Strain out juniper berries before serving if desired. Source: https://javligtgott.se/recept/kottbullar-med-graddsas-och-hasselbackspotatis/ ...