Banana Coconut Yoghurt Sauce Recipe

How to Make Banana Coconut Yoghurt Sauce?

Ingredients

1                  cup of Homemade or Organic Yoghurt

1/2 a cup of Freshly Shredded Coconut

2                  Ripe Organic Bananas

2 tbsp of Cold Pressed Coconut Oil

1                  tsp of Organic Black Mustard Seeds

2                  tsp of Organic Coriander, minced

1 tsp of Sea Salt

Method

Roast the mustard seeds in the coconut oil until they pop which takes about 30 seconds to 1 min, then add in the coconut and stir for 2 minutes, then remove the mixture from the heat and allow it to cool. Peel and chop the banana into 6mm (1/4in) rings and add them to the cooled mixture with the yoghurt salt and coriander and mix to combine. Allow the mixture to chill for about an hour before serving to infuse flavors.

Keep refrigerated in a sterile, airtight, foodsafe container, this mixture does not freeze well but can be cultured with 1 tbsp of mesophilic culture see introduction for the method.

Spicy Pineapple Yoghurt Sauce Recipe

how to make Spicy Pineapple Yoghurt Sauce?

Ingredients

1                  small Organic Pineapple, skinned and diced into 25mm (1in) cubes

2                  cups of Homemade or Organic Yoghurt

3                  tbsp of Dried Shredded Coconut

2 tsp of Organic Black Cumin

1 tsp of Organic Mustard Seeds

3 Dried Organic Red Chilies

3 Organic Green Chilies

3 tbsp of Raw Honey or Organic Raw Sugar, (depending on the sweetness if your pineapple)

1 tbsp of Cold Pressed Coconut Oil

12 Fresh Organic Curry Leaves

Fresh Pure Water to use as needed

Method

Grind the cumin and dried coconut to a fine powder (can be done in a coffee grinder) and mix it with 1 tbsp of water the leave it to rest while preparing the rest of the sauce.

Simmer 1/2 a cup of water with the pineapple and sugar until almost all the water is absorbed, about 10 minutes, then add the coconut cumin mixture and cook for about 2 minutes then remove the heat and allow it to cool.

Roast the mustard seed in the coconut oil until they pop about 30 seconds to 1 min, then add the curry leaves and dried chilies and sauté them for about 2 minutes or until fragrant.

Finely chop the green chilies and mix them with the yoghurt, then add this to the pineapple and coconut mixture and add the mustard and chili, then mix well to combine and place in a sterile, airtight, foodsafe container and allow it to infuse for several hours before using.

Keep refrigerated for up to a week or culture with 2 tbsp of mesophilic culture and follow the directions in the introduction.

Easy Horseradish Sauce Recipe

how to make Horseradish Sauce?

Ingredients

1                  cup of Homemade or Organic Sour Cream

1/2 a cup of Homemade or Organic Yoghurt

2                  tbsp of Freshly Minced Organic Horseradish (more or less to taste)

1                  tsp of Homemade or Organic Vinegar

1/4 of a tsp of Raw Honey

2                  cloves of Organic Garlic, minced

1/4 of a tsp of Sea Salt

1/2 a tsp of Organic White Peppercorns Freshly Crushed

Method

Place all the ingredients in a bowl and mix them well, then allow it to infuse for 30 minutes before using. Keep in a sterile, airtight, foodsafe container refrigerated for up to a week or culture with 1 tbsp of Mesophilic Culture and follow the directions in the introduction.

Roasted Capsicum and Mustard Sauce

how to make Roasted Capsicum and Mustard Sauce?

Ingredients

1 large Organic Red Capsicum

3 cloves of Fresh Organic Garlic, minced

1 tbsp of Fresh Organic Ginger, minced

1 to 2 tsp of Homemade or Organic Dijon Mustard

Method

Slice the capsicum into rings and place them on an oven tray without oil and roast them @ 180 degC (350 degF) for 10 to 15 minutes or until they are tender and semi dried, this increases their flavor. Allow them to cool and place them with all the other ingredients in a food processor or blender, processing them to a smooth paste. Refrigerate in a sterile, airtight, food safe container for up to 4 weeks.

Easy Sweet & Hot Mustard Sauce Recipe

how to make  Sweet & Hot Mustard Sauce?

Ingredients

1              cup of Homemade or Pure Organic Sour Cream

2              tbsp of Homemade Dijon Mustard

2 tsp of Raw Honey

1 tsp of Home Made Hot Sauce

Method

Place all the ingredients in a bowl and combine them well, allow 30 minutes for them to infuse before serving. This mustard will keep in the refrigerator for about a month. Mustard sauces tend to lose the flavor and strength after about a month so it is unsuitable for culturing.

Easy Dijon Sauce Recipe

How to make Dijon Sauce?

Ingredients

1 cup of Organic Onion, finely chopped

4 or 5 drops of Homemade or Organic Hot Sauce

2 cloves of Organic Garlic, minced

2 tbsp of Raw Honey

1                  tbsp of Cold Pressed Coconut Oil

2                  tsp of Sea Salt

2 cups of Dry White Wine (a nice drinking wine)

1 cup of Organic Mustard Powder or 1 cup of Yellow Organic Mustard Seeds that have soaked for 24 hours then been drained and mashed well

Method

Simmer the garlic and onions in the wine for 5 to 6 minutes and then allow them to cool.

Place the mustard in a bowl and add the strained wine mixture and whisk together to blend it into a smooth sauce. Add the hot sauce, honey, salt& oil, then whisk until it is smooth and place the mixture into a saucepan applying a gentle heat stirring constantly until it simmers and thickens.

If using mustard seeds, simmer the wine garlic and onions for 5 to 6 minutes then add the hot sauce, honey, salt & oil, then the mustard seeds and simmer for 3 minutes or until thickened then place all in a blender or food processor and process until smooth, put the mixture through a strainer to remove any hard lumps.

This mustard will keep in the refrigerator for about a month. Mustard sauces tend to lose the flavor and strength after about a month so it is unsuitable for culturing.