Monthly Archives: October 2015

Recipe: Roasted Vegetable Pasta Sauce

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This is a lovely, warm, sweet pasta sauce. It’s fine on its own or it could be used as a base for other ingredients, garlic, chilli, balsamic vinegar, olives or all four!

Roasted Veg Pasta Sauce photo IMG_0419_zpsojhxs3fq.jpg

Ingredients
2 red peppers
4 tomatoes, halved
1 onion, quartered
1 large carrot, cut into chunks
1 clove garlic, crushed
1 tbsp fresh basil, chopped

Pre-heat the oven to 200C.
Arrange the peppers, tomatoes, onion and carrots on a lightly oiled roasting tin.
Place in the oven for 30-45 minutes or until the carrots are soft and everything is nicely browned around the edges.
Put the vegetables in a blender and blend to a smooth paste.
Season with salt and pepper.

This sauce needs only reheating while the pasta cooks and a sprinkling of basil as it is served.

Serves 4

Recipe: Kisir with Tofu

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I found this bulgar wheat salad in a Slimming World Recipe book. Although it was very tasty and satisfying I didn’t hold out much hope for its authenticity. I did some investigating and found that it’s pretty much what you would expect from a traditional kisir. Naturally that’s not enough for me so I added some tofu to it to up the protein content.

Give this one a go. It’s easy to prepare and makes a great mid-week supper meal.

 photo IMG_0395_zpsqs94j44o.jpg

Ingredients
1 onion, chopped
100g tofu, drained and cut into small cubes
1 tbsp tomato puree
2 tomatoes, finally chopped
100ml vegetable stock, boiling
150g bulgar wheat
1/2 lemon, juiced
2 spring onions, chopped
2 bottled roasted red peppers, chopped
1/2 tsp chilli powder
1 garlic clove, crushed
1 tsp ground cumin
60g pomegranate seeds
1 tbsp mint leaves, finely chopped

Add a little oil to a small frying pan and put in the onions and tofu. Fry gently until the onions are softened.
Add the tomato puree and stir for a couple of minutes.
Add the tomatoes, reduce the heat and let simmer gently for 5 minutes.
Add the stock and the bulgar wheat.
Turn the heat up until the stock is boiling.
Add the lemon juice, spring onions, red peppers, chilli powder, garlic and cumin.
Remove from the heat, stir well, cover and leave to stand for 15-20 minutes.
Once the bulgar wheat has absorbed the stock and plumped up, stir well.
Season with salt and pepper.
Scatter over the pomegranate seeds and mint.
Serve warm or at room temperature.

Serves 2