A yumly sweet & sour sauce

I recently discovered Yumly, a plattform for sharing and tagging recipes. One particular recipe caught my eye because it is short and sweet or rather sweet & sour. It was a recipe for “the best sweet and sour sauce”. It simply combines 1 cup pineapple juice, 1/3 cup water, 3 tablespoons rice vinegar, 1 tablespoon soy sauce and 1/2 cup brown sugar (and cornstarch to bind it).
I started off by frying diced onion in sesame oil and adding the brown sugar for some caramelizing effect.

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Next I threw in my vegetables (diced red pepper, courgette and tomato) and all of the other ingredients listed above (plus Worcestershire Sauce).

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In a pot I boiled asian noodles and sausage meat balls and stirred them into my sweet and sour sauce.

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I am not sure it’s the best ever sweet and sour sauce but a damn fine one. There wasn’t a shred of noodle or drop of sauce left.

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Veggie salad à la framboise

After yesterday’s Battenberg stunner I had to go back to basics today. I opted for a vegetable salad with a raspberry vinaigrette.
For the vinaigrette simply crush a handful of raspberries and mix them with 1 part olive oil and 3 parts vinegar. Season the dressing with pepper, salt, honey and a dash of Worcestershire sauce.

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You can use any sort of vegetables for the salad. I used asparagus, courgettes, peppers and radish. Except for the radish I briefly panfried the vegetables in little olive oil and let them cool down before adding the radish and the vinaigrette.

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I served the salad with tuna steak, a delicious combination!

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Back to the root vegetables

Since starting this blog I have gained a couple of pounds. Looking at the past recipes this is not very surprising…

So today I felt like cooking something light and I turned to a veggie cookbook by Betty Bossi (“Neue Gemüseküche”).

I chose a recipe with yello carrots (German ‘Pfälzerrüben’) but tweaked it a little and used different root vegetables:

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I bought (from top left) red radishes, yellow radish (German ‘Butterrübe’), black radish and root parsley. I also added one pear.

Grate, mix and season with white balsamic vinegar, olive oil, salt, pepper and a pinch of curry powder.

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Arrange in glass with curd cheese (the recipe uses greek yoghurt but I prefer curd) and put in fridge as it tastes best, when the veggies have soaked a little.

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