Chocolate Sauce

Chocolate Sauce
 
alt

This recipe was uploaded
by Mother Ziggy

 
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Ingredients

Ingredients
Method
 
  • ONIONS, PAPRIKA, DARK COCOA, CLOVES, STAR ANISSEED AND CINNAMON, SALT,
  • AND WHATEVER YOU ALSO HAVE IN STOCK AND FANCY LIKE CHILI OR LAVENDER ETC.
IF YOU HAVE ANY MEAT AND/OR VEGETABLES THAT YOU WANT TO COOK IN THIS SAUCE, SIMPLY ADD IT AT THE POINT, WHEN YOU HAVE MIXED THE ONIONS WITH THE SPICES.


YOU SLICE ONIONS TO YOUR LIKING, FRY THEM IN ANY KIND OF FAT YOU HAVE UNTIL THEY ARE

SLIGHTLY GOLDEN; THEN ADD PAPRIKA, DARK COCOA, CLOVES, STAR ANISSEED AND CINNAMON,

AND WHATEVER YOU ALSO HAVE IN STOCK AND FANCY LIKE CHILLI OR LAVENDER ETC.

STIR EVERYTHING UNTIL THE DARK SPICES HAVE EVENLY COVERED THE ONIONS AND YOU MIGHT

ADD ALSO TOMATOES OR ANY OTHER VEGETABLES YOU LIKE AND COVER THEM ALSO EVENLY WITH THE SPICES BY STIRRING. MAKE SURE THAT YOU STIR EVERYTHING QUICKLY AND HAVE COLD WATER READY TO ADD TO THE MIXTURE AND LET IT FIRST BOIL, THEN SIMMER UNTIL YOU FEEL IT HAS THE RIGHT CONSISTENCY FOR YOUR DISH.


THE WONDERFUL ADVANTAGE OF A GRAVY LIKE THIS IS THAT YOU CAN

MAKE IT LAST LONGER BY ADDING MORE WATER AND SPICES OR OTHER

INGREDIENTS AND YOU CAN ALSO JUST SERVE IT WITH BREAD, WHEN YOU

START TO RUN OUT. IT IS ALSO SUITABLE TO BE SERVED AS A COLD SALAD WITH

RICE OR PASTA. IF YOU HAVE ANY LEFTOVER GRAVY, SIMPLY FREEZE IT OR KEEP IT

IN THE FRIDGE OR IN A COOL PLACE.


Chocolate Sauce

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alt

This recipe was uploaded by Mother Ziggy

 
 
You can use this with any kind of meat or vegetables. I have cooked it with chicken, fish, beef and vegetables and it works also with game.

Method


IF YOU HAVE ANY MEAT AND/OR VEGETABLES THAT YOU WANT TO COOK IN THIS SAUCE, SIMPLY ADD IT AT THE POINT, WHEN YOU HAVE MIXED THE ONIONS WITH THE SPICES.


YOU SLICE ONIONS TO YOUR LIKING, FRY THEM IN ANY KIND OF FAT YOU HAVE UNTIL THEY ARE

SLIGHTLY GOLDEN; THEN ADD PAPRIKA, DARK COCOA, CLOVES, STAR ANISSEED AND CINNAMON,

AND WHATEVER YOU ALSO HAVE IN STOCK AND FANCY LIKE CHILLI OR LAVENDER ETC.

STIR EVERYTHING UNTIL THE DARK SPICES HAVE EVENLY COVERED THE ONIONS AND YOU MIGHT

ADD ALSO TOMATOES OR ANY OTHER VEGETABLES YOU LIKE AND COVER THEM ALSO EVENLY WITH THE SPICES BY STIRRING. MAKE SURE THAT YOU STIR EVERYTHING QUICKLY AND HAVE COLD WATER READY TO ADD TO THE MIXTURE AND LET IT FIRST BOIL, THEN SIMMER UNTIL YOU FEEL IT HAS THE RIGHT CONSISTENCY FOR YOUR DISH.


THE WONDERFUL ADVANTAGE OF A GRAVY LIKE THIS IS THAT YOU CAN

MAKE IT LAST LONGER BY ADDING MORE WATER AND SPICES OR OTHER

INGREDIENTS AND YOU CAN ALSO JUST SERVE IT WITH BREAD, WHEN YOU

START TO RUN OUT. IT IS ALSO SUITABLE TO BE SERVED AS A COLD SALAD WITH

RICE OR PASTA. IF YOU HAVE ANY LEFTOVER GRAVY, SIMPLY FREEZE IT OR KEEP IT

IN THE FRIDGE OR IN A COOL PLACE.


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