As you may have noticed if you've been following my blog, I'm a big fan of creamed tomatoes. This is because, if I'm perfectly honest, I don't like tomatoes. I don't eat raw tomatoes and I'm not overly keen on whole tomatoes even when they're cooked, though I like the flavour.
There is a point to this!
In any of the recipes that I put up that include creamed tomatoes, you can switch them for chopped tomatoes, whole tomatoes, tomato puree, pasata...
I'm just a bit boring ;)
16 February 2012
15 February 2012
14 February 2012
Week Four: Falafel with salsa
Pictures to follow.
Cost: approx. £1.50 per person
Serves 4
Ingredients
For the falafel
2 cans of chickpeas
2 onions, finely chopped
2 garlic cloves, finely chopped
5 large handfuls of parsley
1 dsp of rosemary
2 tsp ground coriander
1 tsp ground cumin
For the sauce
2 peppers, one red, one yellow
Sundried tomato paste
3 tsp brown sugar
1 tsp caster sugar
White wine vinegar
1 carton creamed tomatoes
Method
Drain the chickpeas then blitz in a food processor (if you have one) until coarsely ground. If you don't have a food processor, mash the chickpeas with a fork.
Add the rest of the falafel ingredients and blitz again until smooth. Put to one side while you make the sauce.
Chop the peppers into 1 - 1.5 cm squares. Chop the onions roughly and add with the peppers to a pan with a tablespoon of oil and fry. Add the sugar and continue to fry until softened. Add the remainder of the ingredients (sundried tomato to taste) and cook until hot and completely mixed.
Heat 2 tbs of oil in a frying pan. Shape egg sized amounts of falafel mixture into flattened rounds. Place them carefully into the pan and fry until golden underneath. Flip and repeat. *Warning! They are fragile!*. Continue until all cooked then serve with the sauce, bread rolls and salad.
Cost: approx. £1.50 per person
Serves 4
Ingredients
For the falafel
2 cans of chickpeas
2 onions, finely chopped
2 garlic cloves, finely chopped
5 large handfuls of parsley
1 dsp of rosemary
2 tsp ground coriander
1 tsp ground cumin
For the sauce
2 peppers, one red, one yellow
Sundried tomato paste
3 tsp brown sugar
1 tsp caster sugar
White wine vinegar
1 carton creamed tomatoes
Method
Drain the chickpeas then blitz in a food processor (if you have one) until coarsely ground. If you don't have a food processor, mash the chickpeas with a fork.
Add the rest of the falafel ingredients and blitz again until smooth. Put to one side while you make the sauce.
Chop the peppers into 1 - 1.5 cm squares. Chop the onions roughly and add with the peppers to a pan with a tablespoon of oil and fry. Add the sugar and continue to fry until softened. Add the remainder of the ingredients (sundried tomato to taste) and cook until hot and completely mixed.
Heat 2 tbs of oil in a frying pan. Shape egg sized amounts of falafel mixture into flattened rounds. Place them carefully into the pan and fry until golden underneath. Flip and repeat. *Warning! They are fragile!*. Continue until all cooked then serve with the sauce, bread rolls and salad.
1 February 2012
Week Three Part 2: Chicken with potato rosti
Sorry this is so late! Keeping up with blogs and A levels is pretty hard work... Anyway, here's my version of chicken with potato rosti.
Serves 4
Ingredients
4 chicken breasts
500g all purpose potatoes such as desiree, peeled
1 onion
1 tbs rosemary, chopped
4 sprigs of rosemary
2 tbs oil / 30g melted butter (I don't really like butter...)
A warning: Grating onions is hard on the eyes. This week, I discovered the wonders of a food processor, so where it says to grate the onions, feel free to blitz away! (Don't do this to the potatoes. You will end up with paste.)
Method
Preheat the oven to 220 degrees C (425F / GM7).
Grease a 12 hole muffin tin with either the butter or the oil - this is what will hold your rosti.
Boil the potatoes for about 7 minutes or until they're just tender (if they're too well cooked, this next part may get a bit messy!) Drain.
Grate the potatoes and onion into a bowl and add the rest of the fat and chopped rosemary. Mix well. Put forkfuls of the mixture into the holes in the tin and push down gently. Bake for approx. 45 minutes or until golden all over.
While the rosti are cooking, cut each chicken breast in two and shallow fry. When nearly cooked (going crisp golden brown), add in the sprigs of rosemary and cook for a further 2 minutes.
Run a pallete knife around the rosti and serve with the chicken and either salad or vegetables.
Serves 4
Ingredients
4 chicken breasts
500g all purpose potatoes such as desiree, peeled
1 onion
1 tbs rosemary, chopped
4 sprigs of rosemary
2 tbs oil / 30g melted butter (I don't really like butter...)
A warning: Grating onions is hard on the eyes. This week, I discovered the wonders of a food processor, so where it says to grate the onions, feel free to blitz away! (Don't do this to the potatoes. You will end up with paste.)
Method
Preheat the oven to 220 degrees C (425F / GM7).
Grease a 12 hole muffin tin with either the butter or the oil - this is what will hold your rosti.
Boil the potatoes for about 7 minutes or until they're just tender (if they're too well cooked, this next part may get a bit messy!) Drain.
Grate the potatoes and onion into a bowl and add the rest of the fat and chopped rosemary. Mix well. Put forkfuls of the mixture into the holes in the tin and push down gently. Bake for approx. 45 minutes or until golden all over.
While the rosti are cooking, cut each chicken breast in two and shallow fry. When nearly cooked (going crisp golden brown), add in the sprigs of rosemary and cook for a further 2 minutes.
Run a pallete knife around the rosti and serve with the chicken and either salad or vegetables.
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