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You couldn t ask for a better thickener than arrowroot. This silky white powder is fat free easy to digest and flavourless. Arrowroot thickens at low temperatures which makes it perfect for egg based sauces and custards. Because it doesn t get cloudy on
To make the crepes In a small bowl whisk together the egg egg yolk and milk. Sift the flour into a large bowl and make a well in the center. Pour the egg mixture into the well and whisk until well blended. Stir in the lemon rind and vanilla. Let stand for 30
GETTING READY 1. In a measuring cup dissolve the arrowroot in cup of cold water until it well blended. Keep aside until required. MAKING 2. In a medium heavy bottomed saucepan combine orange juice tamari vinegar malt and spices. 3. Place the pan on a medium
Sweet and Sour Sauce
GETTING READY 1. In a measuring cup dissolve the arrowroot in 1 4th cup of cold water. Keep aside until required. MAKING 2. In a medium heavy bottomed saucepan combine 2 cups of water with spices and tamari. 3. Place the pan on a medium flame and bring the
Ginger Soy Sauce
GETTING READY 1 Use a grater to grate the lemon rind. 2 In a bowl pour water and stir in arrowroot and honey. MAKING 3 In a medium sized saucepan pour the arrowroot mixture. Blend in lemon juice and lemon rind. 4 Heat up the saucepan over medium flame and
GETTING READY 1 In a bowl dissolve arrowroot into stock. MAKING 2 In a saucepan add the mixture and place over heat. 3 Add rest of the ingredients and allow simmering by frequent stirring to thicken the liquid. SERVING 4 Serve the gravy by seasoning with
The Chairman's Gravy
Blend ingredients in blender add soybean oil. Mix 2 teaspoons arrow root or cornstarch in water boil until clear. Let cool add to dressing. Add chopped parsley and chives blend. 50 calories per tablespoon
Low Calorie Salad Dressing
1. Mix arrowroot and water until smooth and well blended. 2. Add remaining ingredients and stir well. Check for sweetness and adjust if desired. 3. Heat in sauce pan over medium heat stirring constantly until thickened. Serve hot or at room temperature.
MAKING 1. In a medium heavy bottomed saucepan combine the arrowroot with cold water stirring until well blended. 2. Place the pan on a medium flame and simmer until heated stirring frequently to prevent formation of lumps. 3. When the sauce has thickened stir
Light And Easy Brown Gravy
1. Cook the shallots scallions ginger and garlic in half the peanut oil for five minutes or until the vegetables are soft and wilted. Add the shrimp and continue cooking over high heat until shrimp turn pink. Stir constantly. Remove the shrimp to a platter. 2.
1. Place the blackcurrants and redcurrants honey and orange juice in a pan bring to the boil then cover and simmer gently for 10 minutes until softened. 2. Strain the fruit and place in a bowl. Return the syrup to the pan. 3. Blend the arrowroot with a little
Summer Fruit Compote
Dry roast the two flours till pink and aromatic. Cool and sift together. Reserve. Mix butter sugar and the peanuts. Add essence. Add the flours and knead into a dough. Make small balls and flatten them on a greased baking tray. Bake in moderate oven for 30
Malaysian Biskut Senyum
MAKING 1 Combine jam and water and cook in deep dish that is covered. 2 Cook for about 2 minutes stir during the process . 3 Add a little water to arrowroot and combine to make a smooth paste. 4 Add the arrowroot paste to the jam mixture and stir in well. 5
Jam Sauce in the Microwave
Mix the arrowroot to a smooth paste with a little of the milk. Boil the remainder of the milk and pour over the arrowroot paste stirring well. Return to the saucepan stir and simmer gently until the mixture thickens. Leave to cool slightly and stir in the
Arrowroot Pudding Steamed
Boil the jam and water together add sugar and lemon juice to taste and thicken with the arrowroot blended with a little cold water. Strain the sauce if the jam has pips. Colour if necessary.
Smooth Jam Sauce For Desserts
Mix arrowroot with milk. Gradually stir arrowroot mixture into scalded milk and cook over low heat stirring constantly until thickened. Add sugar vanilla and salt. Pour into 1 quart bowl and chill. Serve with stewed fruit or jam.
1. Drain the cherries place the juice in a pan and bring to the boil. Blend the arrowroot with the orange juice add to the syrup stirring constantly until thickened. 2. Stone the cherries then add to the syrup with 2 tablespoons of the kirsch. Leave to cool. 3
Cerises A L'Orange
Blend the arrowroot with a little of the water. Boil remaining water with the jam and lemon juice. Strain it on to the blended mixture return to the pan and boil up stirring all the time. Cool before using.
Mock Melba Sauce
MAKING 1 In a pan combine arrowroot and water. 2 Strain to remove any lumps. 3 Cook stirring until thick. 4 In a pail put ice water and set faluda machine on it. 5 Put the prepared mixture in it and press. 6 Transfer the prepared faluda to a dish. 7 Pour about
MAKING 1 In a small pan blend arrowroot with 1 2 a cup of water to a smooth paste. 2 Gradually add in the corn syrup and lemon juice to the arrowroot paste. 3 Bring sauce to a boil stirring continuously and cook until it becomes thick. SERVING 4 Great to be