Archive for the ‘Tinned chopped tomatoes’ Category

Perfect Penne All’arrabbiata (Felicity Cloake)

October 9, 2017

Serves 2
2 tbsp extra virgin olive oil, plus a little extra to finish
1 tsp chilli flakes
2 garlic cloves, finely sliced
400g good tinned chopped tomatoes
200g penne
1/4 tsp red wine vinegar
Handful of basil leaves

Heat the oil in a frying pan over a medium heat and add the chilli. When it begins to darken, stir in the garlic and cook just until it colours slightly, then add the tomatoes and a generous pinch of salt, breaking up the tomatoes with a spoon.

Simmer for about 15 minutes while you cook the pasta in plenty of boiling salted water until just al dente. The sauce should be thick by this time – if it looks too dry, add a splash of the pasta cooking water.

Stir in the vinegar and season to taste, then drain the pasta and stir into the sauce. Cook until the sauce coats each piece, then divide between bowls, drizzle over a little oil and tear over the basil leaves.

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Quick Haddock With Tomato And Puy Lentils (Mary Berry)

January 31, 2017

quick-haddock-with-tomato-and-puy-lentils-mary-berry

Simple Slow Cooker Chilli Con Carne (Simplybeingmum Blog)

November 14, 2016

Serves 4

900g or approx. 2lb of Beef Steak Mince ( I use extra lean)

2 x Medium Onions (chopped)

3 or 4 Garlic Cloves (pressed)

2 x Red Peppers (Chopped and seeds removed)

2 x Teaspoons of Ground Chilli Powder (I use hot but you may want to use mild)

1 x Teaspoon of Ground Cumin

2 x 400g Tins/Cartons or Chopped Tomatoes

1 x Tablespoon of Tomato Puree (I use double concentrate)

2 x Beef Stock Cubes (crumbled)

Black pepper (to your taste)

1 or 2 Tins of Red Kidney Beans (drained and rinsed thoroughly)

Instructions:

1. Add Mince, chopped Onion and pressed Garlic to a pan and lightly brown meat

2. Add the chopped Red Pepper, the Chilli Powder, Cumin and crumbled Beef Stock Cubes – Stir well!

3. Stir in the Chopped Tomatoes and Tomato Puree and bring to the boil

4. Pour the pan contents into the Slow Cooker and add the Red Kidney Beans and Black pepper

5. Ensure when you have added all ingredients that the cooker is no more than 2/3rds full

5. Stir well, place lid on and turn Slow Cooker to low

6.  Leave about 6 hours but you can easily leave longer, there is enough fluid within the pot so it will not burn, I leave approx. 8 hours.  Once cooked turn to warm and leave for up to 3 hours (please check your cooker’s instructions to check how long it can be left on warm as they can differ)

Simple Chilli Con Carne Slow Cooker Recipe

Lamb Tagine (Mary Berry)

September 20, 2016

lamb-tagine-mary-berry

Pasta Putannesca (Dino Joannides)

March 2, 2016

Serves 4
dried spaghettini, fedelini or linguine (the sauce also works with rigatoni) 400g
extra virgin olive oil 3 tbsp
red pepper flakes a pinch
Cetara or Nola anchovies 10, rinsed
garlic 6 cloves, chopped
San Marzano tomatoes 6 fresh, chopped and deseeded, or 1 x 400g can of San Marzano tomatoes, drained
Taggiasca olives 15-20, stoned and chopped
Pantelleria capers 2 tbsp, drained

Cook the pasta in a pan of boiling salted water until al dente.

Meanwhile, heat the olive oil in a frying pan. Add the red pepper flakes and anchovies, stirring and crushing them into the oil, and cook for 1½ minutes. Add the chopped garlic and fry until it is light golden. Stir in the tomatoes, olives and capers, then simmer the mixture, uncovered, for 5-8 minutes. Add 2-3 tablespoons of the pasta water to the pan just before the pasta is ready.

Drain the pasta, then tip it into the pan of sauce and toss well. Serve in deep plates.

Italian Kale and Cannellini Soup

February 19, 2016

Italian Kale and Cannellini Soup

Mulligatawny Soup (Adam Liaw)

January 12, 2016

1 tbsp each butter and olive oil

1 large onion, finely diced

3 cloves garlic

1½ tbsp curry powder

1 tsp garam masala

2 tsp salt

1 can diced tomatoes (400g)

1.5L chicken stock

½ cup washed uncooked brown rice, or jasmine rice

1 Granny smith apple, peeled and finely diced

1 carrot, peeled and finely diced

1 small sweet potato, peeled and finely diced

2 cups cooked shredded chicken (optional)

coriander and yoghurt, to serve

 

Method

  1. Heat a large pot over high heat and fry the onion and garlic in the butter and olive oil. Add the curry powder, garam masala, salt and tomatoes and fry for a minute until the spices are fragrant.
  2. Add the chicken stock and the brown rice and simmer covered for one and a half hours, stirring occasionally. Add the apple, carrot and sweet potato and simmer for a further 30 minutes. Adjust for seasoning with a little salt if necessary.
  3. Stir through the Shredded chicken and a little yoghurt, and scatter with chopped coriander to serve.

Easy Tomato Soup with Pesto (Mary Berry)

November 19, 2015

Easy Tomato Soup with Pesto (Mary Berry)

Bolognese Sauce (Mary Berry)

November 18, 2015

Bolognese Sauce (Mary Berry)

Tagine of Lamb (Mary Berry)

November 18, 2015

Tagine of Lamb (Mary Berry)