Tangy Mint Sauce

This is another delightful sauce to serve with Samosas. It is made with cilantro, mint and jazz up with lemon juice. It is easy and simple to make.

Ingredients:
1 big bunch of cilantro, washed
½ cup mint leaves, washed
1 green serrano chili, chopped and seeds removed
½ tsp. cumin powder
1 small piece of ginger
juice from 3 lemons
3 Tbsp. sugar
3-4 Tbsp. warm water
1 tsp. oil
salt to taste
Method:
1. Blend all the above ingredients, except the cilantro and mint leaves into a fine paste. Add the cilantro and mint in batches and blend. Add some more water if needed. Season and adjust taste with lemon juice and sugar. Remove and store in refrigerator or freeze them immediately to retain it's green color.
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Tamarind and Date Sauce

This is a tangy and sweet sauce to serve with Samosas. It is made with concentrated tamarind paste and dried dates. You can easily get the tamarind paste in Indian grocery stores.
Ingredients:
½ cup tamarind paste
½ cup chopped dried dates
2 Tbsp. sugar
¼ cup water
Method:

1. Blend the above ingredients to a smooth texture. Remove and pour mixture into a small saucepan cook on medium heat to dissolve sugar. Season to taste with more sugar or add enough water if mixture is too thick.
2. Remove from heat and store in refrigerator for up to a week.
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Peaceful Peas with Béchamel Sauce

This installment is inspired by my daughter, who responded to one of my recent posts. Here's an excerpt of her message. "Are you going to start adding modifiers to all of your recipe titles? Will the next one perhaps be peaceful peas in white sauce? (I hope you realize I'm just teasing you!) smile you are loved and appreciated by your family - Miska." So here you go Melissa, just enjoy it for the word play, fun and I love you :)
Ingredients:
2 Tbsp. all-purpose flour
2 Tbsp. butter
1 cup warm milk
salt and pepper
cooked peas
Method:
1. In a saucepan over medium heat melt butter and add in flour. Stir to mix until mixture is free from lumps. Gradually stir in warmed milk and whisk vigorously as it will thickens. Add more milk depending on desired consistency. Season with salt and pepper and serve warm with cooked peas.
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Crème Anglaise with Seasonal Fruits

Crème Anglaise is a light custard sauce made with eggs, milk and sugar. We had this sauce with soufflé and it just fabulous! It is so dreamy and light that it is great with any seasonal fruits or plain cakes. This recipe is inspired by Julia Child's, The Way to Cook. I cut the sugar down to about ½ cup instead of 2/3 cups, and I used Grand Marnier liqueur instead. As for the eggs, they are from our hen, Ruby.
Ingredients:

6 fresh egg yolks

2/3 cups sugar
2 tsp. vanilla paste or vanilla extract

3 Tbsp. unsalted butter

2 Tbsp. liqueur (rum, cognac, optional)
1½ cups hot milk
Method:

1. Whisk the egg yolks in a saucepan, adding sugar by the spoonsful stimultaneously. Continue beating the egg and sugar mixture until it is pale yellow and thick. Gently stir in the hot milk (not boiling) into the mixture to mix. Note: Do not beat the mixture to create foam!

2. Set the saucpan over moderately low heat, stirring slowly with a spoon, from the bottom and the sides of the saucepan. The sauce should come near to, but not the simmer. Be careful not to overheat the sauce as it will scramble the yolks, just heat it enough so that it thickens. Note: It is almost ready when you see surface bubbles starts to subside, and a whiff of steam rising. It is done when it coats the spoon with a light creamy layer thick enough to hold when you run your finger across it.

3. Beat in the vanilla, butter, and liqueur if using. Serve it warm or cold with seasonal fruits, cakes, or soufflé.

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