A Spicy Chipotle Tomato Sauce

The perfect sauce for your gnocchi. Smoked Chipotle chilli flakes with fleshy tomatoes crushed with garlic salt and pepper and a little bit of rape seed oil. Which in turn gives you a wonderful aromatic spicy and yet tantalizing sauce for any pasta dish!
All you do is blitz all the ingredients and gently cook through to fuse all the flavours.

INGREDIENTS 

1 tin crushed/whole tomatoes

1 medium white onion

2 garlic cloves

1 tbsp rapeseed oil 

2 pinches chipotle dried flakes

1 tsp garlic salt

Ground black pepper to taste

Dried Oregano to taste 

Salt to taste 

METHOD 

Blend the tomatoes, onion and garlic cloves together

Heat the oil in a medium saucepan. Sprinkle in the chipotle flakes, pepper, dried oregano  and garlic salt as the oil heats up

Keeping on a slow heat, pour the tomato blended mix. Season with salt, stir and cover the saucepan

Cook for 20 minutes, stirring occasionally 

Serve with gnocci or your favourite pasta

Enjoy!

Pizza Dip for Popcorn

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We are so used to now having different flavours of popcorn with chilli and chocolate and lime and lemon infused through the kernel.  However how about a popcorn dip?

You’re either a salted or a sweet popcorn fan. I love both! 😉 I had popped a bag of salted corn in the microwave and then thought I wanted pizza too.

So this is how the inspiration came for the fresh tomato pizza dip!

Easy, quick and healthy!!! Great if you want to snack on something light but it’s bursting with flavour

INGREDIENTS

1 punnet of mini plum tomatoes
2 garlic cloves
1 tsp dried oregano
Salt to taste
1 tbsp extra virgin olive oil
1 small green chilli optional

METHOD

Blitz the  tomatoes, garlic, salt and chilli together in a blender

In a medium saucepan heat the olive oil with the oregano on a slow heat

Pour in the tomato mixture, stir well. Bring the dip to a medium boil and then simmer for 15 minutes

Serve your tangy dip with fresh salted popcorn

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The Indian Onion Soup

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Forget the french onion soup! For a second.  Take it to the next level, spice it up, masalafy it and transform it into the Indian curried onion soup.  You are bound to have these ingredients in your pantry , so no extra shopping!   A quick fix with some fresh crusty buttered bread or even some khichdi (rice and split mung bean dish)

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I had a large sweet white onion and in contrast a red onion to use for this soup.  However I will never really understand why a red onion is a RED onion ? It is very much purple/magenta in colour?…any how…I love onions, I eat them raw in salads, find them delicious paired with a mature cheddar cheese sandwich!  I just love them!  Most of my cooking will involve onions in some way or another but today we are focusing solely on the onion.

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This soup can be cooked in under 20 to 25 minutes.  Is very tasty, slightly sweet because the onions are caramelized in the spices and then you get a hint of heat on your palette at the very end from the red dried chilli flakes.

I know all onion lovers will adore this and it may even convert non onion lovers to loving them.  Hope you have a wonderful day…I’ll see you soon! Much love, D x

INGREDIENTS

1 large white onion sliced
1 large red onion sliced
1 tsp sunflower oil
Pinch of cumin seeds
Pinch of asafoetida
¼ tsp dried chilli flakes
1 tbsp cumin/coriander powder
¼ tsp turmeric powder
1-2 tsp garam masala
1 tin finely chopped tomato
Salt to taste
1 cup water

METHOD

In a large saucepan, heat up the oil on a medium heat with the cumin seeds. Once the oil starts to sizzle are the onions and mix well

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Add all the seasoning and spices making sure all the onion is coated. Cover, reduce to a low heat and cook for 5 minutes

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Pour in the tin of chopped tomatoes with the cup of water, stir well, bring to a boil and gently simmer for 15 minutes

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Serve up with a dollop of natural yoghurt and fresh bread

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Simply Pomodoro Sauce

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My love for Italian food exceeds my love of any other cuisine. Sometimes you just want a simple tomato, garlic based Italian sauce to adorn a plate of delicious pasta.
When I am in the mood for this, I automatically make my go-to pomodoro sauce! Simple, full of flavour and extremely addictive!!

Have fun and enjoy your pasta!!!
See you soon, until then much love, D x

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INGREDIENTS

1 tin of chopped tomatoes
3 cloves garlic crushed
1 tbsp extra virgin olive oil
1 tsp dried oregano
1 tsp brown sugar
Salt to taste

METHOD

Heat the oil with the garlic and oregano on a low heat.  Once the oil starts to sizzle carefully pour in the tin of tomatoes

Add the sugar and salt.  Stir well, cook and cover for 15 to 20 minutes

Serve up the pomodoro sauce on your favourite pasta

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Vegetarian Moussaka Style Pasta

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Hello friends! Yesterday I fused two gorgeous cuisines together, Greek & Italian! And what a result!! Tasty, Mediterranean and very comforting…my kind of food. Also healthy with the soya mince, and fresh aubergine. Which I have to say is my vegetable of choice at the minute. I keep craving them and I’m sure you’ll all be getting more aubergine recipes soon.

I think the best thing about food blogging/writing is you get to eat the food at the end of it all. Developing, prepping, cooking is enormous fun but to eat the dish is like the cherry on the cake…ummmm reminds me…I have to bake a cake soon for all of you! It’s been a while…

Hope you’re all having a lovely weekend, see you all very soon. Much love, D x

INGREDIENTS

1 large aubergine diced
2 medium onions diced
300g vegetarian soya mince
2 cloves garlic crushed
1 tin chopped tomato
300g tomato passata
1 tsp dried oregano
1 tbsp olive oil
400g penne pasta cooked
Feta cheese optional
Salt & pepper to taste

METHOD

1. Heat the oil in a large saucepan, sauté the onion and aubergine together, cover and cook for 5 minutes

2. Add the tin of tomatoes, passata, vegetarian mince, oregano, garlic and seasoning, stir, cover and cook for a further 15 minutes, stirring occasionally

3. Serve on some penne pasta with a generous crumbling of feta cheese

Chutney On The Cob

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Do you fancy a taste of a barbecue Summer with a funky take on Indian cuisine, well then! This recipe is for you! I have just literally finished taking my last bite of corn with my spicy coriander and lemon chutney I just made. I couldn’t wait at all, to share this with you. If you have these ingredients…you must try this NOW!

It’s so healthy, filling and above all super tasty. Especially as an addition to a meal or in its own. Next time I want to team it up with some baked sweet potato wedges. My creative juices are flowing…I have many more recipes to write up! Better get down to it!

Until then, much love, D x

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INGREDIENTS

1 bunch fresh coriander
1 red bell pepper
3 cloves garlic peeled
1 green chilli
1 tbsp Sunflower oil
Lemon juice to taste
Salt to taste

Sweetcorn on the cob pre grilled

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METHOD

This is the easy bit!  Just place all the ingredients into a food processor and blitz for a couple of minutes until you get a grainy paste.

Don’t worry about stalks of coriander not being crushed, this way there is more flavour

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Smother the chutney onto the corn, making sure all is covered.  Now ready to sink your teeth in?  ENJOY!

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Quick Pizza For The Kids

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This margherita pizza can be cooked from scratch, faster than you can order one to collect! I found it especially handy for my 2 boys who love their typically “only cheese and tomato pizza”. I made this one this evening and we all devoured it with absolute delight.

I didn’t have time to take many pictures as it’s such a messy process with the dough but I found it very therapeutic. Especially kneading and pushing the dough into the tray to form the base. Hope you enjoy it. The olive oil also gives the base a scrumptious crunch. Have a beautiful day friends, much love D x

INGREDIENTS

DOUGH

200g plain flour
7g instant yeast
1 tsp sugar
¼ tsp salt
125 ml warm water
Olive oil for baking

TOPPING

100g tomato passata
Pinch of dried oregano
Salt to taste
Grated mozzarella or cheddar cheese

METHOD

Preheat the oven to 220°c, grease a large rectangular tray with the olive oil

In a bowl or food mixer, throw in the flour, sugar, salt and yeast together.  Mix well, slowly pour in the water.  Knead until smooth. 

Transfer into the greased tray and using your fingers press the dough into the corners, making a rectangular thin dough base

In a small saucepan heat up the tomato passata with the oregano and salt.  Cook on a low heat for 5 minutes to warm through

Spread the tomato sauce onto the pizza base, top off with cheese and place in the oven, bake for 15-20 minutes or until based is nice and crispy

Recipe from BBC Good Food

Rupa’s Salsa Verde…

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Salsa verde is a green salsa, it can be quite chunky but the one that was prepared by my youngest sister in law last Saturday, was something extremely special.  Rupa had called us round for dinner and  Oh my did we enjoy ourselves!  She had prepared grilled vegetable and golden halloumi skewers with a jewelled vegetarian couscous along with the salsa that tantalised our taste buds and made all the the different ingredients on the plate sing!

The consistency was very smooth and the colour so very vibrant.  I just deeply regret not taking a picture to show you all, I was too busy eating away! Sorry!
I have however, found a picture that shows the type of consistency of the salsa we had.  The colour here, is more a lime green but the colour you will achieve with this particular recipe will be slightly darker due to the mint. I hope you all enjoy it as much as we did.

Thanks to R & V for a wonderful evening and for this lovely recipe!

INGREDIENTS

1 bunch parsley, chopped leaves only
1 bunch basil, chopped leaves
1 bunch mint, chopped leaves
2 tbsp capers drained
2 garlic cloves, roughly chopped
1 tsp dijon mustard
Olive oil as required
Sea Salt & Ground fresh pepper to taste

METHOD

Simply blitz all the above ingredients together in a food processor, grinder or Nutribullet if you have one

Pour into a bowl and leave in the fridge until your ready to serve

Picture courtesy of https://fortheloveofyum.files.wordpress.com/2010/07/img_5766.jpg

Comforting Food Always!

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I always find myself making and discovering new recipes but don’t tend to make recipes that I’ve previously developed. Not because it becomes repetitive, more that I’m always looking for new things to cook!

So, this weekend I decided to change things up a bit and go back to a recipe that I made a while back and adored the first time round. I made the tomato sauce a bit more Mexican and spicy and reversed the filling and sauce around. This is The first dish and now for what we had at the weekend. I think it makes for a nice winter meal as the heat of the spices warms you through.

So very easy to prepare in advance if you have guests coming round or so quick to make when you want a simple, fast meal. Hope you all enjoy it!
Have a mesmerising Monday, much love D x

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INGREDIENTS

For the filling

A large bag of baby spinach 400g
1 large garlic clove
150g full fat soft cheese
1 tbsp olive oil
Salt & pepper to taste

For the sauce

430g tomato passata
1 small white onion chopped
1 tbsp olive oil
1/3 tsp taco/mexican seasoning
1/2 veg stock cube
1/3 tsp cayenne pepper/paprika
1 level tsp salt

6 large tortilla wraps
Grated mature cheddar cheese

METHOD

Preheat the oven to 190°c

Blitz all the filling ingredients together in a food processor…DONE!

For the sauce

Heat up the Olive oil. Sauté the chopped onion on a low heat until golden brown. Pour in the tomato passata along with all the seasoning, stir well. Cook through for 10 to 15 minutes

To see the set up of the enchilada go to…Mexican spinach enchiladas

Once all layed out in baking dish, pour over the tomato sauce. Place in the oven and bake for 15 minutes or until the cheese has melted and has is all golden

Serve with a salad of your choice

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Fresh Linguine In A Leek & White Cheese Sauce

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As you might be able to tell, I’ve started to love my leeks..I just can’t seem to get enough of them. So here I share a recipe that I made for lunch yesterday whilst my husband made this too, to accompany my dish.

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What is even more special, is that I have been told by friends that they have a lot of leeks to use up…so I really hope you all enjoy this pasta dish, laced with the subtle taste of sweet leeks and a hint of cheddar cheese coming through!

Have a peaceful and stunning day…Enjoy! Much love D x

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INGREDIENTS

2 leeks finely sliced
⅓ tsp dried oregano
1 tbsp olive oil
½ cup milk
½ tbsp butter
½ tbsp plain flour
Salt to taste
Handful of grated mature cheddar cheese

Pre cooked fresh linguine 150-200g

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METHOD

● In a medium saucepan heat the oil and butter on a low heat. Add the leeks and stir till slightly soft and translucent

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● Mix in the flour and combine well, cook for 2 to 3 minutes

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● Gradually stir in the milk and keep stirring until it gets slightly thicker

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● Season with salt and throwing in the cheddar cheese. Stir so that the cheese melts and becomes one with the sauce

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● Sit the linguine on top of the sauce whilst still in the saucepan. Combine into the sauce and you are ready to serve

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