My go to basic bolognaise sauce can be served with gluten-free spaghetti/zoodles made from zucchini or sweet potato mash to make it into a cottage pie or with toast or garlic bread. You can use red wine instead of shoux xing &red wine vinegar. I don’t use wine except Chinese cooking wine.
leftovers are often one of my best creations and these don’t disappoint using up ingredients in fridge freezer or pantry. Sushi rice works better but I used basmati that had to be used for sushi.
My healthier version of a Japanese dipping sauce made from 3tb tomato sauce (salt reduced),2tb gluten free tamari, 1tb gltuen-free worcestershire, 1tsp organic raw sugar and its just mixed together and i baked some steggles turkey tenders crumbed with garlic and herbs. Traditional is served over apork crumbed cutlet similar to pork schnitzel
i used Woolworths 24 Indian selection mix for entree which had vegetable samosa, vegetable pakora, onion bhajis. I got ingredients list from Pete Evans butter chicken simmer sauce label and cooked my own butter chicken with chicken breast and legs. Served the meal with mango chutney and basmati rice and garlic naan
slow cooker on low for 4hours. Used cleavers lamb butterfly roast. Serve with vegetable of your choice baked or steamed.
Recipe from Pinterest was ok but needs a raising agent. I adapted to what I had but they are not ginger snaps as posted. Continue reading