Did you have all these saved off the urban recipe wiki?Sorry, got carried away.
No, they are from my family's files. We do cook all of those things, honest.Did you have all these saved off the urban recipe wiki?
You didn't ruin anything!Sorry everybody for ruining the thread. Just got mad keen.
I believe you. I have a different fave basic tomato sauce using fresh and tinned, with a bit of chilli and garlic and other flavourings,simmered for an hour. I do huge pots of it and freeze in portions. It's from the Polpo cookbook. The reason I mention it is I have the Claudia Roden book too, and recognise some of your other recipes, and it reminded me how old fave recipes can seem a bit dated. I blame Ottolenghi and his millions of ingredients. My point partly being that older, simpler recipes represent what was available in the shops at the time they were published.No, they are from my family's files. We do cook all of those things, honest.
Can you post your tom sauce in full? I need one and my normal one just seems crap atm (a case of having it too much I suspect)I believe you. I have a different fave basic tomato sauce using fresh and tinned, with a bit of chilli and garlic and other flavourings,simmered for an hour. I do huge pots of it and freeze in portions. It's from the Polpo cookbook. The reason I mention it is I have the Claudia Roden book too, and recognise some of your other recipes, and it reminded me how old fave recipes can seem a bit dated. I blame Ottolenghi and his millions of ingredients. My point partly being that older, simpler recipes represent what was available in the shops at the time they were published.
The one i posted is lushCan you post your tom sauce in full? I need one and my normal one just seems crap atm (a case of having it too much I suspect)
I do this when there are cheap fresh tomatoes in the shops, or I need to use up some meh ones from the vegbox. It's a great pasta sauce with random roast veg and I use it on pizza bases too. I tend to freeze 400ml-ish bags (measured using the not-quite-full- empty tins). I reckon you get about 4.5 portions (handy cos you don't need so much for pizza).Can you post your tom sauce in full? I need one and my normal one just seems crap atm (a case of having it too much I suspect)
Polpo cookbook said:The sauce (makes 1.5 litres)
ingredients
100ml extra virgin olive oil
1 white onion, finely sliced
1 garlic clove, chopped
1/2 tbsp salt
1/4 tsp pepper
Small pinch chilli flakes
750g fresh tomatoes
3 x 400g tins chopped tomatoes
1 small handful of oregano, finely chopped
Pinch of caster sugar if necessary
Method
Heat half the oil in a large saucepan and sweat the onion, garlic, salt, pepper and chilli on a medium heat for about 15 minutes. When transparent, add the fresh tomatoes and the rest of the oil and cook on a low-medium heat for 15 minutes. Add the tinned tomatoes and bring to a gentle simmer. Leave to bubble on the lowest heat for about 1 hour. Turn off the heat and add the heat and add the oregano and basil. Taste and see if it needs any sugar. When you’re pleased with the taste, blend together with a hand blender or in a food blender.
They might give you some if you ask. I got mine from Franco Manca. You can also ask a friend (like me!) or "grow" your own.where can you get a starter? an artisan bakery?
Thimble Queen needs to get over here with her kachumber recipe
Chorizo hash
waxy potatoes cubed - new potatoes work well
1 onion - finely diced
chorizo sliced
garlic crushed
salt, pepper, hot paprika
fresh parsley
• simmer the potatoes for 5 mins then drain and cover with a tea towel
• sauté the onion chorizo and garlic in a little olive oil - add salt, pepper and paprika
• once onions are translucent put aside
• add a little more olive oil + sauté potatoes until starting to brown
• add the chorizo and onions back into the pan
• bit more paprika, few splashes of chipotle tabasco and cook until brown and crispy
• stir in parsley
• serve with a fried/poached egg on top, or on its own
(delia's recipe has red pepper in too)
It's getting that way, no idea how that's possible with XenForo thoughFor this don't we really need an index at the front of the thread?
I suppose it's possible, with a link to each recipe/post, but it would need quite high maintenance updating every time a new recipe was posted. There must be a better way without going down the the old Wiki route which we gave up on before.Edit the first post?
where can you get a starter? an artisan bakery?