Oman dining: Saucy, creamy add-ons

ALFREDO SAUCE

Thick and creamy restaurant quality sauce that can be made right at home and is every cheese lover’s dream come true. A sauce that complements your pasta or bakes with perfection. 

Ingredients

• 500ml heavy cream

• 1 stick (1/2 cup) butter

• 2 tablespoons cream cheese

• 1 to 1-1/2 cup fresh Parmesan cheese

• 1 teaspoon garlic powder

• Salt and pepper, to taste

Preparation

• In a saucepan combine heavy cream, butter, and cream cheese. Simmer this until all is melted and mixed well. Add the Parmesan cheese and garlic powder.

•Simmer this for 15-20 minutes on medium-low heat, just until it thickens enough to coat a spoon. Serve over hot pasta noodles, in place of red pizza sauce, or for dipping. It’s great with grilled chicken or shrimp too.

APPLE SAUCE

A simple and tangy sauce that’s easy to make and has a long life. Perfect for drizzles over pot roasts or desserts and is absolutely delectable.

Ingredients

• 6 large apples, any variety

• 2 cinnamon sticks, optional

• 1 tablespoon lemon juice

• 1/2 cup water

• 1/4 teaspoon salt

Preparation

• Peel the apples and then cut them into quarters and slice out the cores. Roughly chop apples into 1- to 2-inch pieces, depending on how chunky you prefer your applesauce. Combine all the ingredients in the bowl of the slow cooker, and close the lid. Cook on high for 4 hours, stirring twice during cooking.

• If you prefer a smooth texture, remove the cinnamon stick, then use an immersion blender to puree the applesauce until it reaches the consistency you like. If you like chunky applesauce, you can skip this step altogether. Cool the applesauce, then divide between several containers. Cover and store in the refrigerator for up to 5 days, or freeze for up to 3 months.

HOMEMADE TOMATO SAUCE

When life gives you tomatoes - why not make sauce? Yes, nothing beats a homemade tomato sauce that has countless uses such as for pizza, pasta, bakes, and the list goes on.

Ingredients

• 2 tablespoons olive oil

• 1 medium-sized onion, finely chopped

• 4 cloves garlic, minced

• Pinch of red pepper flake

• 800g to 1kg fresh tomatoes (crushed)

• 1 can tomato paste

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1 teaspoon sugar

• Salt

• Italian flat leaf parsley, chopped

• Freshly ground black pepper

Preparation

• Warm olive oil in a large, heavy-bottomed pot over medium heat. Once you see the oil shimmering, add the chopped onion and sauté for 1 minute, stirring occasionally.

•Add the minced garlic and pinch of red pepper flake then continue to sauté until onions are soft and translucent, stirring occasionally.

•Add tomato, tomato paste, oregano, basil, sugar, a few pinches of salt, parsley, and several turns of freshly ground black pepper, stirring to combine. Bring sauce to a boil, reduce heat to low then simmer, partially covered, for 1 hour.

PESTO SAUCE

Make this classic pesto sauce whenever you find yourself with lots of fresh basil and prefer a change from red and white sauces. Creamy and healthy, this is not just great for pastas but do wonders as a sandwich spread as well.

Ingredients

• 1 cup fresh basil leaves

• 3 cloves garlic, peeled

• 3 tablespoons pine nuts

• 1/3 cup freshly grated Parmesan

•Salt and freshly ground black pepper, to taste

•1/3 cup olive oil

•Handful of chopped parsley

Preparation

• To make the pesto, combine basil, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.

• Store in an airtight container in the refrigerator for up to 1 week.

• To finish the sauce, stir in a handful of chopped parsley. Season to taste with additional salt and freshly ground black pepper.