Dayplan

Sauces

52. Chive sauce

4 servings

150g plain yogurt
150g mayonnaise
1 teaspoon lemon juice
1 bunch chives

Wash and snip the chives into small pieces. Put the yogurt, mayonnaise, lemon juice and chives into a basin and gently fold the ingredients together. Chill for 30 minutes in a refrigerator before serving.

53. Cucumber raita

4 servings

Half cucumber
150ml plain yogurt

Wash cucumber, peel if desired and cut into dice. Put yogurt and diced cucumber in a basin and stir thoroughly. Chill for 1 hour.

54. Minty yogurt sauce

4 servings

300ml plain yogurt
5 tablespoons freshly chopped mint leaves
5 mint leaves left whole

Put the yogurt and mint into a bowl and mix well. Serve chilled garnished with the whole mint leaves.

55. Mushroom gravy

3 servings

200g mushrooms
25g vegetable margarine
25g wholewheat flour
200ml vegetable stock
50 ml vegetarian sherry
10 ml soya sauce

Wipe and finely slice the mushrooms. Melt the margarine in a heavy pan, stir in the flour to form a roux. Add the vegetable stock gradually, stirring all the time. When the mixture has thickened, add the mushrooms, soya sauce and sherry and simmer for 5 minutes.

56. Tomato sauce

4 servings
500g tomatoes
1 medium onion
1 clove of garlic
1 heaped teaspoon tomato puree
2 level teaspoons freshly chopped basil or 1 level teaspoon dried basil
1 teaspoon sunflower oil
Freshly milled black pepper

Wash tomatoes, peel if desired, chop flesh roughly. Heat oil in large saucepan. Peel and slice onion and crush garlic. Add to hot oil. Cook for 5 minutes to soften. Add tomatoes, tomato puree, basil and pepper. Stir thoroughly and simmer for 15 minutes with lid on pan. Remove lid and simmer for further 15 minutes. Serve chunky or liquidized.