Diane sauce is a delicious accompaniment to any choice cut of meat, particularly steak or chicken. Serve cooked meat drizzled with Diane sauce on top of a potato rösti with a side of garden salad or steamed vegetables.
I serve mine with garlic veggies, fresh from the garden. Tender zucchini and fresh beans and squash if we have them.
2 shallots, sliced
4 cloves garlic, crushed
2 tablespoons Worcestershire sauce
1 tablespoon brandy
½ cup cream
2 tablespoons chopped fresh parsley
Melt butter in a small saucepan. Sauté shallots and garlic until shallots are just tender. Add the brandy and Worcestershire sauce. Stir in the cream and bring to the boil. Cook, stirring for 1 minute until sauce thickens slightly. Stir through chopped fresh parsley. Serve.
Life for us has been all about survival on a shoestring budget. I've learnt how to live on very basic (and cheap) staples and I cook from scratch and don't buy prepackaged mixes of anything. I've raised three happy and healthy kids and I believe that food is central to good communication and a happy and connected life!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.