I have no idea if this recipe is Mexican at all. I got it from my friend Kay, who I think got it from a book called the Vegetarian Epicure which I have never chased down yet.
- 2 large onions
- 4 cloves of garlic
- 2 floz olive oil
- 1/2 tsp ground ginger
- 1/2 tsp ground coriander
- 1/2 tsp ground cloves
- 1/4 tsp ground pepper
- 2 cups of white rice
- 1 1/2 pints of tomato puree (I use canned chopped tomatoes which I blend, or you could use passata)
- 2 tsp salt
- 14 floz water
- Chop the onions and garlic and lightly fry in the oil.
- Add the ginger, coriander, cloves and pepper, and stir for 30 seconds
- Add the rice and stir, cooking until the rice seems to be turning clear and beginning to brown
- Add the tomato puree, salt and water, and simmer for 25 minutes
This is a very easy recipe, can’t recall where it is from. I usually have these ingredients in the house, so I can usually make this.
- 1 can butter beans
- 1 can tomatoes
- 1 1/2 pints of stock
- 1 bayleaf
- 2 onions, chopped
- olive oil or butter
- salt and pepper
- 1 tsp honey or sugar
- chopped parsley to serve
- Gently cook the onions in the olive oil until well cooked, very soft.
- Add the beans, stock, tomatoes, bayleaf and then simmer the soup for half an hour
- Season to taste, with the salt, pepper, honey.
Serve with brown toast and garnished with chopped parsley
This sauce is good mixed with small pasta, or layered with lasagne and a bechamel sauce and baked. In fact, I bet you could mix it with small pasta and bake it. I have tried it two ways, once using some mystery chilli and herb seasoning that a relative bought back from Italy for me. I made a small quantity suitable for two or three people, so double this would be a really good lot of sauce sufficient to serve around six people.
Top tip discovered whilst doing this: One handful of small pasta weighs a good ounce. Three handfuls is one good-size portion of pasta. There are other versions of this classic sauce around: I found one in The Pasta Bible, and another on Allrecipes website
- 2 tsbs olive oil
- 1 clove of garlic
- A handful of fresh parsley (I used fresh flat-leaf parsley from the garden)
- 1 medium aubergine, diced
- 1/2 handful fresh basil leaves
- 1/4 tsp ground chilli (or use a small fresh chilli and add it with the garlic)
- 1/2 cup of boiling water
- Pinch of saffron
- 1/2 tsp marigold stock powder
- 1 tin chopped organic tomatoes
- 2 tbsp red wine
- 1/2 tsp sugar
- 1/2 tsp paprika
- salt and pepper to taste
- (If you are using the mystery Italian seasoning from the holiday pack of pasta, use this in place of the parsley, chilli, basil and paprika, and add with the aubergines: I would suggests a heaped teaspoonful)
- Heat the oil in a medium saucepan, and add the garlic and parsley.
- Turn the heat to very low, squish the garlic with a wooden spoon, then cover and cook for about 10 minutes while you chop the aubergine. I got nervous about this, it seemed a long time, so I checked every so often, and took it off the heat once the garlic looked cooked.
- If you used a small whole fresh chilli, remove this now. Add the aubergines, chilli powder, basil, half the water, and cover to simmer for another 10 minutes.
- I put the marigold stock powder into the remaining hot water, along with the saffron and sugar and allowed this to infuse.
- After the 10 minutes is up, add the water, saffron, sugar, stock powder, wine and tomatoes, along with the paprika. Season to taste, cover and settle it to simmer for another 30 minutes.
- Once the sauce is cooked, put it somewhere safe, boil up the pasta of your choice, drain and then stir in the sauce.
- If you are using this for a baked pasta dish, stir in the cooked pasta, put it into an ovenproof dish, top with mozzarella, and bake for 20 minutes in a hot oven.
This recipe can be made vegan, or not so vegan.
- 2tbsp Vegetable oil
- 1 onion, finely chopped
- 2 cloves of garlic
- 1 kohlrabi, well peeled and chopped
- 1/2 litre vegetable stock
- 1/2 litre water
- 100g cashew nuts OR 200ml double cream
- 4 bay leaves
- 1/2 tsp dried thyme
- a good pinch of white ground pepper
- 1/2 tsp salt
- 2 potatoes
- chilli flakes
- olive oil
- Heat the oil in a large pan and gently fry the onions for around 10 minutes, until soft.
- Add the crushed garlic and cook for a couple of minutes, and then add the kohlrabi.
- Add the stock, water, herbs, salt and pepper, and the nuts if you are using them. Simmer for at least 20 minutes (I watched ‘It takes two’ strictly come dancing for the duration).
- Dice the potatoes and steam until tender
- Remove the bayleaves and puree with a soup wand. Add the cream now if you are using this.
Serve in warmed bowls with the potatoes, and garnish with olive oil and chilli flakes.
I have been experimenting with this stew, and have come up with variations that are vegan, vegetarian or just general. I’ll leave it for you to decide how to go about it.
- 4 tbsp olive oil
- 1 onion, chopped
- 4 cloves of garlic, chopped
- 25g pancetta, (optional)
- 1 large carrot, finely chopped
- 2 sticks celery, finely chopped
- 1 small or half a large red cabbage
- 2 cans tinned tomatoes, chopped
- 1 sprig of thyme
- Salt and pepper
- 1/2 tsp chopped rosemary leaves
- 1/2 tsp chopped sage leaves (optional)
- 1 can borlotti beans or cannellini beans
- 1.75 litres of stock (vegetable or beef)
- In a large pan, heat the olive oil and add the pancetta, onions, garlic, carrots and celery, and fry gently until the vegetables start to brown slightly.
- Add the cabbage, tomatoes and thyme, stir and cook until the cabbage is tender.
- Add the stock, the can of beans including liquid, 1 tsp salt and a good amount of black pepper, as well as the other herbs. Cook over a very low heat for two hours, keeping a check to make sure it is not sticking.
- Once the stew is cooked, check for seasoning, and add extra stock if it seems to need it.
This recipe is based on several others, some of which use Italian black kale, luganega pork sausage, omit the sage, etcetera. Please experiment.
First recipe of the new site.
I had a lonely sweet potato and I made this soup. It was lovely and creamy, and I think it could be adapted to include a variety of versions.
- 1 Sweet potato
- vegetable oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 stick of celery, chopped
- 1 can of chopped tomato
- 900ml stock
- salt and pepper
- Tabasco sauce (optional)
- Peel and chop the sweet potato boil for around 20 minutes until soft.
- In the meantime, fry the chopped onion, carrot and celery in the vegetable oil over a low heat for around 10 minutes, until softened
- Add the chopped tomato to the chopped onion mixture, and continue to cook for a further five minutes
- Add the stock and the cooked potato, and blend with a soup wand, until smooth and creamy.
- Season with salt, pepper, tabasco before serving.
- Non-vegan? Use a beef stock
- Try adding peppers to the mix at the start
- Consider serving a spicy version of the soup with sour cream