Versatile Tomato Sauce

Anyone who ever eats in my house asks where I got the sauce, and when I say it’s my own they always ask for the recipe, so I thought I would share it here too. I’ve been making it for years and it’s popular with family and friends. It differs from other sauces in that there are no onions in it. I can’t bear those horrible, limp, slithery, slimy, smelly things; they give vegetables a bad name. However, since this is a versatile sauced, you may add them – if you must. I get at least four dinners out of this recipe.

1 tin of tomatoes

Small tin/carton tomato purée

Mushrooms – chopped

Peppers – chopped

Peas

Fresh Garlic and Ginger – finely chopped (lots)

A shake of Turmeric, Cajun Spice, Cumin

A shake of chili flakes

A shake of Oregano

Salt and Pepper

A glass of red wine, and some water if necessary

That’s the basic recipe, then I add:

Diced beef or chicken, or, for a vegetarian change, a tin of chick peas and a tin of beans (any kind)

Crumbled Feta cheese to finish it off.

To begin:

Heat some coconut oil in a large saucepan, add the Garlic and Ginger and fry for a minute or so. Then add the spices, herbs and chili flakes.

After a few mins, when the scents are released, add the tin of tomatoes and the purée and stir all together.

Add the chopped vegetables and leave to simmer for twenty minutes.

Add the beef, chicken, or legumes.

Turn the heat down and leave to simmer all day (nearly)

Sometimes I turn it all into a casserole dish and stick it in the oven for hours at a low heat. You don’t have to think about it again until you’re ready to eat.

That’s it. When ready to serve, sprinkle the crumbled cheese on top. This adds a tang and creaminess to the dish. You can makes any changes you like to the basic recipe, different vegetables, radishes or courgettes maybe.

You can serve it with rice or pasta or crusty bread. (I made pretzel bread from Carol’s recipe on Sally’s Smorgasbord – it turned out really, really good.)

If any of you try this I hope you will let me know how it turned out. Bon appetit!

(Tuna would be good too)

Ginger Cake Recipe | An Easy One.

I made this cake yesterday; a recipe I hadn’t used for ages. The cake turns out very soft, a bit crumbly, and totally delicious. As you can see from the photograph here, I’m about to cut myself a (huge) slice and have it with lovely coffee.

1and 1/4 cups of spelt (or white) flour

2 tsp ground ginger

1 tsp ground cinnamon

1/2 tsp baking soda

1/2 cup of buttermilk

1/4 cup molasses

1/4 cup olive oil

1 dsp honey

1 beaten egg

Mix all the dry ingredients together

Mix all the wet ingredients together

Mix all together until well combined

Put into a greased/lined loaf tin – I just brush with olive oil

Oven 180 degrees for 30 mins

Cool in a damp tea towel on a wire rack.

Serve on its own, or warmed and topped with plain yogurt – and try not to eat it all at once!

For a change, you can replace the spices with crushed walnuts and 2 dsp powdered coffee.

Pretzel Bread

On Sally’s Smorgasbord, I always read Carol Taylor’s recipes with great interest, and as a bread lover, I was tempted to have a go myself when I read the recipe for pretzel bread. So, yesterday, I freed up my afternoon and made the bread. It’s not complicated but there are a lot of parts to it which made it really fun to do. And I was truly amazed as how it turned out. Totally delicious, crispy crust, and soft and chewy inside with a lovely taste. It will be a staple in my kitchen now. So I just had to share my baking day here.

(As I don’t have a family-size saucepan any more, I halved the recipe and then halved again. I put one half in the freezer – hope it’s ok in there. I’m adding a link here to the original post. Perhaps someone else might have a go?)

Smorgasbord Food Column – Carol Taylor’s Green Kitchen -April 2021 – #Pretzel Bread, #Onions, #TomatoKetchup, #Japanese Wood Production. ‹ Smorgasbord Blog Magazine ‹ Reader — WordPress.com

Brown Bread Recipe

Yesterday, it was raining and very windy so I decided to forgo the afternoon walk and make bread instead. I make this brown bread very often but this time I added treacle and raisins for a change.

2 cups of wholewheat flour

1 cup of strong white flour

1/2 cup porridge oats

1/2 cup wheat bran (or germ)

1and 1/2 teaspoons of baking soda

1/2 teaspoon of salt

Raisins, if using

1 tblsp honey or treacle

1 and 1/2 cups of buttermilk

Oven to 190 degrees celsius

All the dry ingredients into a large bow, mix well, add the honey or treacle and the buttermilk and mix all together by hand until it comes away from the sides of the bowl. Turn out onto floured worktop and knead for half a minute or so the shape into a round and place on floured baking tray. Cut a cross quite deeply with a knife and put into the oven for 20 minutes, then turn oven down to 160 degrees and cook for another 20 mins. Test with a skewer or knife to make sure it’s done. The knife should come out clean. Wrap in a damp tea towel and cool on a wire tray.

I always cut a piece off while it’s still warm and butter it. Heaven!