This is one of my favourite recipes for the simple fact that it tastes really yummy and it takes no less than 10 minutes to make. As working woman we don’t always have much time to prepare big gourmet meals for our families. With this recipe you can put a scrumptious meal together for your family in no time. My son usually leaves his meat and only eats this sauce and chips. This I discovered was his version of chip and dip. So whether you feel like steak or chips this sauce tastes amazing on both.
What you need
225g fresh cut mushrooms
500ml fresh cream
3 tablespoons bacon flavor Melrose cheese spread
15ml olive oil
10 ml maizena mixed with a little water
Salt and pepper
The process
In the olive oil fry the mushrooms until brown. Add in the cream and cheese spread and stir until the cream just starts to boil. Take of the hot plate and stir in the maizena. Place onto heat again and stir until the sauce thickens. Add salt and pepper to taste
Note: you can use more or less maizena depending on how you prefer your sauce thickness.
Best served with rump or fillet steak and a salad or chips go well with this dish.
Hi Graham
I hope you might be able to help me with a recipe I have been searching for for many years.
When I was a kid my mother used to bake a vanilla custard layer cake every time I had a birthday.I think it is a very old recipe as she grew up on a farm in Zastron in the Free State.I have searched for a recipe but only find sponge cake types whereas she used to bake about 4 or 5 layers of crusts in round shallow pans and then layer them with her own homemade custard.I never got the recipe and she passed away.I remember seperating the egg yolks.
Hi Harry, sounds good but what do you mean by “crusts” If it was a cake are you sure they were not just flat round sponge cakes? Or was it not a bit like a custard slice with puff pastry made in the round cake tins. In fact that sound quite nice… buy some frozen puff pastry, cut the size of small round cake tins and bake, then layer them with custard and give the while pile a good sprinkling with icing sugar.
It was almost like cookie crusts which was quite firm in the cake the fist day in the fridge and kinda softened the next day as it absorbed the custard.Do you think a normal vanilla cookie mix would work ?
Please give me the recipe for this
Hi, not sure what you mean, the recipe is on the page.
https://cookbook.co.za/sauces/mushroom-and-cheese-sauce/