Get rid of the tommy sauce people and make your own!!
The best flavoured tomato sauces are generally made from well-ripened, organic tomatoes, preferably roma. They can be peeled and seeded first, although this is not absolutely essential. The keys to developing a deeply flavoured sauce are a good length of time to saute the onion and herbs, using well-ripened toms and a long, slow reduction time. Canned tomatoes can be used to make a good sauce, particularly in Winter but when tomatoes are in season fresh ones make a far superior sauce.
Makes 2-3 cups
10 large well-ripened roma tomatoes
Olive oil for frying
1 onion
1-2 garlic gloves, crushed
7-10 fresh basil leaves, finely chopped
1 sprig fresh oregano (optional)
2-3 teaspoons apple juice concentrate (or to taste)
Sea salt, to taste
Freshly ground black pepper, to taste
If using fresh tomatoes, cut an X at the bottom of each one, to pierce the skin. Bring a large saucepan of water to the boil. Put 2-3 tomatoes at a time in the water for 15-20 seconds. Remove and allow to cool just a little. Using a sharp knife, peel off the skin. Cut tomatoes into quarters – if you would prefer to remove the seeds, simply remove them with your fingers, into a bowl, and then dice the flesh into another. Put all skins and seeds into one bowl (this is later squeezed, or put through a sieve to extract all remaining liquid. Some tomatoes will have a lot of liquid, others virtually none.) If retaining seeds, simply cut the tomato quarters, dice and add to a bowl.
Heat 1 tbls of olive oil in a frying pan. Add onion and saute for 5 mins over a very low heat, stirring occasionally. Add the garlic and continue to cook for a further 5 mins. Add all the other ingredients (with 2 teaspoons of apple juice concentrate to start). If using fresh tomatoes include all the liquid squeezed from the tomato skins and seeds, cover with a lid and simmer slowly for 30 to 40mins. If using canned...
To make a good pesto you need good ingredients. It is important to buy fresh parmesan cheese and fresh garlic, and the olive oil you use should be the absolutely best quality – unrefined and unfiltered.
Makes approx. 1 cup
2 handfuls fresh basil leaves
½ cup grated parmesan cheese
¼ cup pine nuts
3 garlic cloves, crushed
1/3 cup olive oil
Put all the ingredients in a food processor and pulse until well incorporated. Try not to blend for too long; it should be chunky, not smooth, homogeneous blend.
Pesto will keep in the fridge for about 2 weeks, and can be used in so many wonderful ways – dolloped on top of minestrone soup, spread on toast, or as a topping for a quick pasta meal.
Source: Wholefood by Jude Blereau
Basic Muesli (Wheat free)
Makes 7 cups
You will need:
4 cups rolled (flaked) grain (barley, oats, rice, rye or spelt)
½ cup hulled sunflower seeds
½ cup pepitas (pumpkin seeds)
½ cup sesame seeds
1 cup roughly chopped almonds
1 cup chopped dried fruit
1 tsp. ground cinnamon
Fresh fruit, to serve
Plain yoghurt, to serve
Mix all the ingredients together in a large bowl and serve with fruit and yoghurt.
Variations:
• Add roasted seeds and nuts (such as walnuts, hazelnuts and macadamia nuts).
• Store the muesli with a vanilla bean for a subtle vanilla flavour.
• Add flaxseed.
• Add ½ cup flaked coconut, preferably fresh.
Source: Wholefood by Jude Blereau
No comments:
Post a Comment