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Posts Tagged ‘tomato sauce’

What you need:

8 slices bread  thick sliced
60 ml melted butter
4 eggs
160 ml milk
Salt and pepper to taste

What you do:

In a bowl, mix together melted butter, eggs, and milk. Beat well.
Soak bread in egg mixture and place on a cookie sheet that has been sprayed with cooking spray.
If there is any dip left, you can drizzle it over the sticks.
Bake for 25 minutes on middle rack of oven. Turn halfway through baking time.
Allow to cool.

Lovely on it’s own or serve with syrup or tomato sauce

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What you need:

2 tbsp olive oil
1/2 yellow onion, diced
3 garlic cloves, minced
1 tbsp ginger, minced
1 jalapeno pepper, minced
1/4 cup cashews, ground
1/2 cup whole cashews
2 cups coconut milk
1 (8-oz) tin tomato sauce
3 tbsp curry powder
2 tsp tumeric
1 tsp cardamom
2 tsp salt
1 cup broccoli, chopped
1 cup cauliflower, chopped
2 carrots, chopped
2-3 small red potatoes, chopped
1 red  pepper, julienned
1  courgette (zucchini), chopped
1 cup fresh coriander, chopped

What you do:

Heat olive oil in a large saute pan over medium heat. Add the onion, garlic, ginger and jalapeno pepper. Once the onions have turned translucent, add the ground cashews, coconut milk, tomato sauce, curry powder, tumeric, cardamom and salt. Stir until combined.

Next, stir in the broccoli, cauliflower, carrots and potatoes. Continue to saute until vegetables are tender. Add the  pepper and courgette ; reduce heat and simmer for an additional ten minutes.
Serve over rice.

Sprinkle with fresh coriander.

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What you need:

1 whole fish, about 400g

For the Sauce:

1/2 onion, chopped
1 tsp preserved soy bean paste (tau cheo)
100ml water
4 tbsp tomato sauce
1 red chilli, finely pounded
1 tbsp light soy sauce
Sugar, to taste
1/2 tsp cornstarch, mix with 2 tablespoons of water
Coriander leaves for garnish.

What you do:

Clean the fish, wash and drain. Steam the fish until cooked, about 8 minutes. Remove and set aside.

To prepare the gravy, heat up 2 tablespoons of oil in a wok. Add onion and stir-fry for 1-2 minutes, or until soft.
Add preserved soy bean paste and stir-fry until fragrant.
Add water, tomato sauce, pounded chilli, light soy sauce and sugar. Bring to a slow boil.
Add cornstarch solution and stir quickly for a few more minutes.
Pour the gravy over the steamed fish. Garnish with coriander leaves.

serve hot.

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What you need:

1 tbsp olive oil
1 cup uncooked long grain rice
2 cups of chicken broth
1/2 yellow onion
1/4 cup of plain tomato sauce
4 cloves of garlic, minced
1 Roma tomato, diced
1 tsp cumin powder
1 chipotle pepper, diced
1/4 cup of frozen peas
salt, to taste

What you do:

Begin by getting a medium pot onto the stove, on medium heat. Add in the olive oil, and let it come to temperature. Add in the uncooked rice, and mix into the warmed oil. Mix from time to time, until your rice becomes a light, nutty brown. Once the rice begins to color, toss in the garlic, mix well, and let it cook within the rice for about a minute. Next toss in the rest of the ingredients, excluding the peas, and mix well. Reduce the heat to simmer, cover, leaving only a bit of space for steam to escape, and cook for about 20 minutes.

Do not lift the lid, just let it do its thing for the 20 minutes. Lift the lid, and gently stir, lifting from the bottom. Toss in the peas, and mix again. The rice will quickly cook the peas. The goal is to have super tender, not mushy rice.

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What you need:

1 lemon
1 lime
1 orange
1 can (8 oz) tomato sauce
3 cloves garlic, minced
1 tsp dried Italian seasoning
1/4 tsp chili flakes (if desired)
4 boneless, skinless chicken breasts
1 cup tomatoes, seeded and cut into cubes
1 tbsp basil chopped or torn in small pieces
1 medium sized white onion,  finely chopped
1 tsp hot sauce or ketchup
Salt and pepper to taste

What you do:

In a bowl, combine the tomatoes, onions, basil and hot sauce. Mix well. Season it with salt. Cover and refrigerate.
Grate the zest of the orange, lemon and lime. Place it in a resealable bag.
Squeeze out the juice from the fruits. Discard the seeds, but keep the pulp.
Pour the juices and pulp into the resealable bag. Add the garlic, italian seasoning and chili flakes. Season it with salt and pepper.
Marinate the chicken in the bag and refrigerate for 2 hours up to overnight. Turn the bag at least once to make sure that it absorbs the flavor.
Grill the chicken for 10-15 minutes or until it is soft. Do not overcook.
Serve warm with rice and salsa.

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What you need:
1lb / 450g Penne pasta
1lb / 450g pork sausage meat
700g sugocasa tomato sauce
9oz / 250g mozzarella cheese ( drained & roughly diced)
1oz / 25g freshly chopped basil leaves ( plus extra to garnish )

What to do:

Preheat the oven to 200C / 400F / gas mark 6.
Boil a large pan of water & cook the pasta according to the instructions on the packet.
In the meantime, pull off pieces of sausage meat & roll to form balls to the size of your choice.
Drain the pasta and pour into a large oven-proof dish ( or roasting tin).
Stir in the tomato sauce and mix well.
Add the mozzarella cheese, sausage balls, and chopped basil leaves and mix altogether.
Cook in the oven for around 20 mins until the cheese has melted & the meatballs are golden in colour & cooked thoroughly.
Sprinkle on the remaining chopped basil leaves to garnish and serve immediately.

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