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Posts Tagged ‘Hikmat W’

The world seems to divide into two, those who like the smell of petrol and those who prefer the smell of chlorine, those who like wet food and those who prefer dry food. I definitely prefer wet food! Soups, stews, pies, tagines etc (the thought of nibbling on a dry ryvita makes me recoil in horror). Last week I was at Taste of Dubai as all self respecting foodies would have been and met up with some colleagues from work. I got chatting to Suzanne, our Bareface Entertainment Booker and realised that she has taken wet food to another level! Suzanne explained to me that she will not actually eat something unless it has an accompanying sauce, gravy, dip or relish to go with it. Her main gripe is that the proportion of sauce to main dish is often very inadequate and so she ends up leaving half the food on her plate uneaten. I have to agree with her, when I cook a roast I make buckets of gravy to go with it.

”A sauce is a liquid, creaming or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavour, moisture and visual appeal to another dish. Sauce is a French word taken from the Latin salsa meaning salted.

Sauces may be used for savoury dishes or deserts. they can be prepared cold and served cold like mayonnaise, prepared cold and served luke  warm like pesto, or can be cooked and served warm like béchamel or cooked and served cold like apple sauce.

A cook who specialises in making sauces is a saucier.” (wikipedia)

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I recently did a sauce shoot with photographer Hikmat W and W Studio for Delicio which is an Omani based company specialising in dressings and pasta sauces.

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Now the problem with many sauces are that they can be calorific so here is a delicious healthy recipe for ketchup which is known for its high sugar content (and so often a favourite of children, my god daughter eats it off her plate with hand!!!). Check out more low cal recipes on Spark People.

Minutes to Prepare: 5   Minutes to Cook: 15   Number of Servings: 100
Ingredients
Tomato Paste, 1 can (6 oz) (remove)
*Splenda No Calorie Sweetener, 3 tsp (remove)
Cider Vinegar, .75 cup (remove)
Garlic powder, 1 tsp (remove)
*Onion powder, 1 tsp (remove)
Salt, 4 tsp (remove)
Directions
In medium sauce pan place tomato paste and stir until smooth. Slowly add in splenda, water, and vinegar, continuing to stir until smooth. Place over low heat, add all other ingredients and bring to simmer while stirring. Refrigerate after cooling. Makes about 100 tablespoon servings.
suz
mail-10
Saucy Suzanne eating sauce!!!!
1. Donna Hay, 2. Bill Granger, 3. http://www.preparedpantry.com, 4. http://www.simplyrecipes.com, 5.www.mixgreensblog.com, 6.www.femail.com.au
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