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For more photo-illustrated recipes on flavorful homemade cooking & baking from scratch, visit my blogs at:

 

 

 



Homemade Sweet Mustard - Makes 1 small bowl 

 

300 grams yellow mustard (10.1 oz)

1 TBS fresh black pepper

1 tsp. ground pimento or allspice

180 grams white fine granulated sugar, or less, to taste (6.4 oz)

1 TBS salt, fine granulated

1 tsp. ground curcuma

dash of white vinegar

 

Mix everything together in a serving bowl until well blended.

 

TBS = Tablespoon

tsp. = teaspoon

 

Homemade Buttermilk - Great for Recipes that only require a small amount of Buttermilk

 

Just under one cup of whole milk

1 – 2 TBS white vinegar or lemon juice (either one, not both)

 

Put one (or two) tablespoon(s) vinegar (or lemon juice) into a measuring cup. Add milk to bring the liquid up to the one-cup line. Let stand for 5 minutes. At this point, the mixture should have started to curdle or give it a bit more time until it does. It should get nice and thick, just as buttermilk typically looks like.

 

Basic Sauce/Roux

 

2 TBS unbleached, all-purpose flour (King Arthur flour)

2 TBS unsalted butter or unsalted margarine

1/2 liter water (17 fl. oz = 2.125 cups)

salt to taste

pepper to taste, black or white

pinch of ground nutmeg

 

The importance for making a sauce/roux lies in using the same amounts of butter and flour.

Saute the butter until yellow in color, about 3 minutes. Add the flour and stir. For a brown sauce, let simmer over medium low heat until it turns light brown in color. Fill up with water, while stirring. For a white sauce, let simmer shortly, until the butter/flour mixture begins to foam and sizzle. Add water while stirring. After water is added, bring it to a boil over medium high heat. Lower the heat to medium/medium low and let simmer for about 15 minutes so that the sauce can fully develop its flavor.

 

For added flavor, you could use canned beef or chicken broth instead of water or add a bouillon cube and let it dissolve. For making a white sauce, using milk or cream instead of broth is another great option. Using liquids light in color work best for making white sauces. To enhance the flavor, you could add e.g. sour cream, garlic, herbs, wasabi, horseradish, or red pepper flakes.

 

Bologna Salad - Serves 2

 

up to 1 pound bologna, cut into thin strips

1 - 2 large pickle(s), finely chopped

1/2 small yellow onion, finely chopped

1 - 2 tsp. white vinegar

1 - 2 tsp. yellow mustard

3 TBS mayonnaise, plus more to taste

salt to taste

fresh black pepper to taste

 

Mix all the ingredients together in a porcelain bowl. Toss, and let sit for a few minutes to fully absorb all the flavors. Serve with bread, rolls, or potatoes on the side. This fresh, quick & easy salad makes a great lunch  all-year-round.