TAHINI YOGURT SAUCE – By Danielle O’Donoghue

Recipe Archive for: Condiment

  • TAHINI YOGURT SAUCE – By Danielle O’Donoghue

    This sauce goes well with sprouted lentil patties.
    The tahini yoghurt sauce is also great with any middle eastern foods - tabouli, kofta, felafel, even as a dip for vege sticks or crackers.
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  • SIMPLE SWEEET PLUM SAUCE

  • DUKKAH

    This wonderful recipe is from Iman of Nourishmii Sprinkle that stuff on everything ~ salads, soups, roasted veg, a dip with bread, balsamic and a choice oil. Here's the basic recipe that over time you're sure to adapt to your own tastes and seasons.


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  • ANYTIME SAUERKRAUT

    Here's an easy-to-make yummy kraut for any time of year. Warmed up, sauerkraut is an excellent accompaniment with sausages, rice and veg stirfry or even turned into krautslaw salad with homemade mayonnaise.
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  • Broad Bean Dip

    Delicious for spring picnics. Eat with crackers, corn chips or chopped raw vegetables. It would aslo work as a side dish with steamed or baked vegetables.

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  • Preserved Lemons

    A great way to use suplus lemons when they are in season.
    Spice with cloves, cinnamon and peppercorns. Traditionally used in Morrocan Cooking, but lovely in anything from salads to soups.
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  • Homemade Apple Sauce by Ann Niddrie

    Home made apple sauce is a delicious condiment and snack that is easy to make. About 8 large apples should be sufficient, however I simply cut as many as fill up my largest saucepan which holds about 4 litres. Makes approximately 2 litres of apple sauce - some for enjoying now, and some for freezing for later!
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