What I'm cooking and eating

Friday, 2 August 2013

Chilli Sherry and sauce recommendations

My grandmother used to make this, and use a teaspoonful or so to season soups, stews, etc.  If you have an empty glass bottle with a screw-top lid, do make some!

Fill the bottle about ¼ full with dried chilli peppers, and top up with cheap cream sherry.  Leave to infuse for about 3 weeks before using.  Top up with additional sherry when necessary.

Meanwhile, I should like to recommend Clothilde's magic sauce, which I made yesterday (the version with peanut butter) and found surprisingly good.  And I should also like to recommend this courgette hummus, recommended by Clothilde, which as far as I am concerned could replace mayonnaise very, very easily!

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