A Rich Roasted Aubergine Pasta Sauce

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You all know how I love to sneak in vegetables in my cooking wherever and in whichever form I can!  So here is another one to add to that collection

I tend to work alot on the basis of the produce my fridge is storing at any given time.  So for this recipe, I happened to find a colourful and plump aubergine and some fresh spaghetti my husband has bought, caught my eye…

I was able to make a thick, rich and quite luxurious textured aubergine sauce.  With notes of roastedness!! Is there such a word?!!! (well there is now lol! 😉 )

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It looked like a shop bought jar sauce but had all the goodness of home cooking! It went down a treat.  Also if you don’t loke aubergine, please do give this a go.  You may surprise yourself!  Have a tremendous Tuesday, much love D x

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INGREDIENTS

1 medium aubergine
3 garlic cloves minced
½ tbsp olive oil
¼ tsp dried red chilli flakes
400g crushed tomato passata
½ tsp salt
1 red onion finely
⅓ tsp dried oregano
⅓ tsp chilli powder

METHOD

• Preheat oven to 200°c, grease the aubergine with a little oil and roast for 15-25 minutes until the aubergine skin is wrinkled and the flesh is all soft and squishy

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• Blend the aubergine with the skin, garlic and passata together to form a thick rich saucy paste

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• In a medium saucepan, heat up the oil on a medium heat. Sauté the onion, garlic, chilli flakes and oregano together until the onion becomes a little translucent

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• Stir in the aubergine tomato passata blend and season with salt and chilli powder, combine well, cover and simmer on a low heat for 15-20 minutes, stirring occasionally

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• Serve the yummy sauce with spaghetti or penne..whichever you prefer…Enjoy!

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Mexican Roasted Veg Pitta Pockets

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Yesterday I raided my fridge and cupboards and made a quick, easy and healthy supper.  I love roasting vegetables but it is only recently that I have been so very inspired by my dear friend Elaine over @ Foodbod to create dips and pastes, to accompany my our meals

Yesterday I had some lovely aubergines so I thought I would team it up with some tangy cherry tomatoes and a sweet red onion that caramelize whilst it was roasted.  I added a Mexican touch to the vegetable paste using lime, ground coriander & cumin powder.  Whilst most of the yummy flavours came from the amalgamation of the veg

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So here you have my Mexican Roasted Veg Pitta Pockets, healthy, good and fun!
Have a great day, much love D x

INGREDIENTS

2 medium aubergines chopped into chunks
8 cherry tomatoes
1 red onion chopped
1 tbsp sunflower oil
Salt to taste
1 tsp coriander & cumin powder
Fresh lime to taste

Mexican rice
Wholegrain pitta bread
Grated Cheddar cheese

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METHOD

• Preheat oven to 200°c.  Pour a the oil into a roasting tray add all aubergine, tomato and red onion

• Sprinkle on some salt and the coriander & cumin powder.  Using your hands massage the oil and seasoning into the veg

• Roast for 25-35 minutes or until soft and squishy

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• Place all the roasted vegetables into a blender with a squeeze of fresh lime juice and whizz to a semi paste

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• Toast the pitta bread, slice into half and fill with some Mexican rice

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Then place some aubergine paste.  Finally scatter a little cheese..all good to go!

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Sauteéd Green Goodness For St Patrick’s Day!

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It had to be done today!  A green dish inspired by my Dad for a special day!  A very Happy St Patrick’s Day to all that are celebrating.  It has been really lovely to see the different recipes that have been cooked and presented on our blogs for today! Everyone is in the joyful spirit! I too had my very first proper taste of Guinness this weekend.  I really liked it.  To me it was like a mature smoky coffee taste which was really pleasant! I can’t wait to bake some goodies I have bookmarked that have Guinness in them!

Have a gorgeous day! Enjoy yourselves!  Much love D x

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INGREDIENTS

1 medium aubergine chopped into chunks
1 cup frozen garden peas
8-10 asparagus spears chopped
1 large courgette peeled and chopped
1 tbsp sunflower oil
1 garlic clove crushed
Salt to taste
⅓ tsp turmeric powder
1 tsp coriander & cumin powder
Fresh lemon to taste

METHOD

• Heat up the oil in a medium non stick saucepan,  throw in the aubergine and peas.  Coat well with the oil and cover.  Cook on a low heat for 5 minutes then add the asparagus.  Cook for a further 6-8 minutes

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• Season with salt and spices,  put in the garlic, courgette and mix well.  Once again cook on a low heat for 8 minutes or so, to allow absorbtion of the flavours

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• The courgette will be al dente at this stage,  squeeze in some fresh lemon.  If you wish to cook the vegetables further to soften just let it cook through until you prefer

• Serve on its own or with some toast

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