Pasta with tomato sauce
A bit of a family speciality, this one.
Olive oil
1 medium onion, chopped
1 large clove garlic, chopped
300g mushrooms
1 tin plum tomatoes
1/2 glass red wine
Black pepper
Basil
Oregano
Heat the oil in a large saucepan.
Fry the onion and garlic until soft, then add the mushrooms.
When the mushrooms are softening, add the wine and the tomato. You can add a tablespoon of tomato puree to thicken.
Add fresh ground pepper, basil and oregano to taste.
For a meat sauce, you can add minced beef, meatballs or chopped sausage at the same time as the mushrooms, adding the tomato once the meat is browning.
This serves 3-4 with 75-90g of pasta per person and salad, 2-3 on its own.
You can also leave the mushrooms out, in which case a dash of mushroom ketchup adds a good flavour, although it isn't gluten free, unfortunately. This makes a less substantial sauce, but one which works very well mixed in with a large quantity of pasta to serve a lot of people.
Vegetarian lasagna
An experiment. The first iteration also used celery, but we figure it would be better without.
Olive oil
1 leek
1 medium onion, chopped
2 cloves garlic, chopped
1 carrot, chopped
2 beetroots, chopped
1 courgette, chopped
250g mushrooms, chopped
Black pepper
Oregano
Basil
1 tin plum tomatoes
1/2 pint milk
3 tsp cornflour
250g ricotta
50g grated cheddar
Split the leek to the core and simmer in almost-boiling water to soften.
Grease an oven dish and heat the oven to roughly 180-200 degrees.
Heat the oil and fry the onion and garlic until softened. Add the carrot and beetroot and fry for c.3-5 minutes.
Add the courgette and mushroom and fry briefly, then add herbs and pepper to taste, followed by the tomatoes. Simmer for c.10 minutes.
Warm the milk. Mix the cornflour with 3 tsp milk, then add to the milk pan. Heat and add the ricotta to melt.
Spoon half the vegetable mix into the dish.
Separate the layers of leek and lay across the dish. Spoon in the remaining vegetables, then cover with a layer of the ricotta sauce. Cover with another layer of leeks, the remaining cheese sauce and top with grated cheddar.
Bake for 20 minutes.
Chicken soup
Oil
1 medium onion, chopped
1 clove garlic, chopped
3 chicken thighs, trimmed and chopped
2 carrots, chopped
2 sticks celery, chopped
250g mushrooms, chopped
500ml chicken stock
1 glass white wine
Black pepper
Oregano
1/2 cup frozen sweetcorn
1 portion bean noodles
Heat the oil and fry the onion and garlic until softened.
Add the chicken and brown, then add the carrots and celery, frying for c.3-5 minutes.
Add the mushrooms and 1/2 a cup of wine, cover and simmer for 3-5 minutes.
Add the remaining wine, stock and herbs to taste.
Simmer for 15 minutes.
Add the sweetcorn and noodles and simmer until the noodles are soft.
On the first attempt, I blitzed this before adding the corn and noodles, and the result was somewhat heavy. With the bean noodles to add body, I do not think the soup requires blending.
A bit of a family speciality, this one.
Olive oil
1 medium onion, chopped
1 large clove garlic, chopped
300g mushrooms
1 tin plum tomatoes
1/2 glass red wine
Black pepper
Basil
Oregano
Heat the oil in a large saucepan.
Fry the onion and garlic until soft, then add the mushrooms.
When the mushrooms are softening, add the wine and the tomato. You can add a tablespoon of tomato puree to thicken.
Add fresh ground pepper, basil and oregano to taste.
For a meat sauce, you can add minced beef, meatballs or chopped sausage at the same time as the mushrooms, adding the tomato once the meat is browning.
This serves 3-4 with 75-90g of pasta per person and salad, 2-3 on its own.
You can also leave the mushrooms out, in which case a dash of mushroom ketchup adds a good flavour, although it isn't gluten free, unfortunately. This makes a less substantial sauce, but one which works very well mixed in with a large quantity of pasta to serve a lot of people.
Vegetarian lasagna
An experiment. The first iteration also used celery, but we figure it would be better without.
Olive oil
1 leek
1 medium onion, chopped
2 cloves garlic, chopped
1 carrot, chopped
2 beetroots, chopped
1 courgette, chopped
250g mushrooms, chopped
Black pepper
Oregano
Basil
1 tin plum tomatoes
1/2 pint milk
3 tsp cornflour
250g ricotta
50g grated cheddar
Split the leek to the core and simmer in almost-boiling water to soften.
Grease an oven dish and heat the oven to roughly 180-200 degrees.
Heat the oil and fry the onion and garlic until softened. Add the carrot and beetroot and fry for c.3-5 minutes.
Add the courgette and mushroom and fry briefly, then add herbs and pepper to taste, followed by the tomatoes. Simmer for c.10 minutes.
Warm the milk. Mix the cornflour with 3 tsp milk, then add to the milk pan. Heat and add the ricotta to melt.
Spoon half the vegetable mix into the dish.
Separate the layers of leek and lay across the dish. Spoon in the remaining vegetables, then cover with a layer of the ricotta sauce. Cover with another layer of leeks, the remaining cheese sauce and top with grated cheddar.
Bake for 20 minutes.
Chicken soup
Oil
1 medium onion, chopped
1 clove garlic, chopped
3 chicken thighs, trimmed and chopped
2 carrots, chopped
2 sticks celery, chopped
250g mushrooms, chopped
500ml chicken stock
1 glass white wine
Black pepper
Oregano
1/2 cup frozen sweetcorn
1 portion bean noodles
Heat the oil and fry the onion and garlic until softened.
Add the chicken and brown, then add the carrots and celery, frying for c.3-5 minutes.
Add the mushrooms and 1/2 a cup of wine, cover and simmer for 3-5 minutes.
Add the remaining wine, stock and herbs to taste.
Simmer for 15 minutes.
Add the sweetcorn and noodles and simmer until the noodles are soft.
On the first attempt, I blitzed this before adding the corn and noodles, and the result was somewhat heavy. With the bean noodles to add body, I do not think the soup requires blending.
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