Thursday, 31 July 2014


It's a lazy tea tonight at MattyB Bakes. Hot dogs and 2nd day pasta! Who doesn't love hot dogs? There is the age old hot dog question though isn't there? Ketchup or mustard?

Me? I'd normally say ketchup however I may be turned around with fantastic way to really make your hot dog mustard pop just by adding a few little store cupboard ingredients to some Dijon mustard.

In this latest quickidy quick sauce/dip recipe I'll let you in to the secret. All you need is:

1 Heaped Tbsp Apricot Jam
1 Tbsp Dijon Mustard
2 Tsp Whole Grin Mustard
A Pinch English Mustard Powder
1 Tsp Dried Parsley

Whizz all these around in a bowl until a smooth sauce has been made with no traces of the jam or mustard powder and then pop in the fridge for 30 mins or so whilst you cook your hot dogs to allow the flavours to meld together. This will really add a sweet punch to your mustard and reduce that nose burny sensation you can get from a strong mustard which is what often puts me off eating it.

Its that simple. Next time it's hot dog/burger day then whip up a little batch and turn a simple meal into something a little bit more special!

No comments:

Post a Comment