This Tomato sauce is used for the basis of my many chilli, Spaghetti Bolognese. Especially for Pizza , the sauce base with the extra toppings afterwards.
- 2 tbsp olive oil
- 1 large onion, peeled and finely chopped
- 3 cloves garlic, peeled and finely sliced
- 3 tsp (heaped) dried Italian or 2 tsp of fresh mixed herbs
- 2 x 400 g (14 oz) cans chopped tomatoes
- freshly ground black pepper
To make the topping, heat the olive oil in a large saucepan, over a medium heat.
Cook the onions and garlic for 5-10 minutes, until softened, then add the tomatoes and herbs.
Bring to the boil, then reduce the heat and simmer for 45 minutes, until thickened. Season well.Read More
This can be made in advance and is much more flavoursome then bought molasses or pomengranate syrup.
Preparation time & Cook time: 1 hour
- 1 litre pomegranate juice
- 4oz/ 100g sugar
- 2floz /60ml lemon juice
- In a large, uncovered saucepan, heat pomegranate juice, sugar, and lemon juice on medium high until the sugar has dissolved and the juice simmers.
- Reduce heat just enough to maintain a simmer. Simmer for about an hour, or until the juice has a syrupy consistency, and has reduced to 300ml/ 10floz
- Pour out into a jar. leave to cool down until cold.
- Store in the fridge. Keeps for up to a month
If you want your pomegranate syrup to be sweeter, add more sugar or a tbsp of sweetener as an alternative to taste, while you are cooking it.
Tkemali has a really distinctive taste its an American recipe which my Aunt had given me and I wasn’t sure what I thought of it when I tried it. It is sour. But wonderful with the sweetness of beans, meat if you prefer and sweet roasted vegetables. Mouth exploding!
1.5 kg of damsons
50-70 ml of water
1 head of garlic
1 tsp of red hot pepper (cayenne) or paprika
50g of fresh coriander
50g of fresh dill
10g of fresh mint
1 tbsp of salt
- Slice damsons in two halves, put them into a stainless steel pan, add water and simmer stirring slowly until peels start separating.
- After that put damsons in small portions to a colander and grate the mass to separate peels and seeds.
- Remaining smooth mass put back into the pan and simmer stirring constantly until it reaches required density (similar to the density of single cream).
- Add crushed garlic, pepper and herbs (thinly cut) and simmer 3-5 minutes.
- Cool it down (below room temperature) put in jam jars, or serve.
Preparation Time: 20 mins
Cooking Time: 15 mins
- 6-8 apples core and quarter
- 1/4 cup water
- 1 tsp Icing sugar
- Wash 6-8 apples, then core and quarter.
- Place the apples into a saucepan and cover with 1/4 cup water.
- Bring to a simmer and cover until the apples have cooked to a mush.
- Puree with a hand blender, blender or a food mixer and add icing sugar to taste.
- Place in an airtight container and refrigerate.
- This quick batch of apple sauce will keep in the refrigerator for 10-12 days.
- You can also freeze it.
- 1/4 cup capers, drained and coarsely chopped
- 1/2 cup chopped fresh flat-leaf parsley
- 1/2 cup chopped fresh mint leaves
- 3 tbsp chopped spring onions
- 1 clove garlic, finely minced (chopped, and flattened with the back of a spoon)
- 3 tbsp fresh lemon juice (use a bit less if using lime juice) or 3 tbsp of red wine vinegar
- 2 tsp grated lemon peel
- 1 hard cooked egg, finely chopped
- 1 cup olive oil, preferably extra-virgin
- 1 tsp dried crushed red pepper flakes
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- Whisk all ingredients in a bowl to blend or purée with a blender.
- Check and adjust seasoning to taste.