Monday, October 3, 2011

Quick, Spicy Tomato Sauce Recipe

This is the sort of tomato sauce you can make in less than 5 minutes. I was was making a home made hot dog when I thought some nice spicy tomato sauce was needed. I have made this before and you can be creative, I used a touch of soy sauce once in it too and that can give it a little extra bit. You can also add a drop of lemon juice too. I won't go into details about the exact amounts of each ingredient you should use, just use common sense, a little is better than too much and remember you can always add more.

  • Tomato Juice from a tin of good quality whole pealed organic tomatoes. the juice should be thick and rich
  • A little clove or two of chopped garlic
  • pinch of fresh ground black pepper corns
  • pinch of fresh ground sea or rock salt
  • Paprika
  • Cayenne pepper
  • A little raw sugar

Fry the garlic till its gold (not burned). Add this into a bowl, add all the other ingredients and mince and stir well to squash the garlic into the paste. Let it sit for at least 5 minutes for all the ingredients to combine well. Stir again and serve with your meal or cover and put in the fridge. It should keep in the fridge for about 4-5 days.

Friday, May 13, 2011

Poached Pears & Blackberries

Ingredients (Serves 1):

1 pear whole, peeled
Squeezed lemon juice & zest
75 g blackberries
1 tablespoon of raw sugar


Place the pears in a saucepan with the lemon rind and juice.

Tip in half the blackberries and the raw sugar. Heat until it simmers to nearly boiling and turn down to simmer, then cover and cook gently for 20 minutes or until the pears are tender.

Turn the pears over so they cook evenly on both sides.

Take the pears out from the liquid and cool for a few minutes.

Slice each pear in half and scoop out the cores with the tip of a teaspoon.

Tip the liquid into a sieve set over a bowl and rub it through, leaving the seeds behind.

Pour the syrup back into the saucepan, add the rest of the blackberries and reheat gently for a minute to lightly cook them.

Pour the blackberry sauce over the pears.

Thursday, April 7, 2011

Home Made Lemon Meringue Tart

This is a standard Lemon Meringue Tart but made with a cereal base.


Tart Base

3 weetbix crushed
5 almonds crushed
1 tbps of unsalted butter

Lemon Cream Filling

1 tbsp of raw sugar
1 egg white + 2 egg yolks
Juice of half of medium sized lemon
Rind of 1 medium sized lemon
1 tbsp of unsalted butter


2 egg whites
tsp of raw sugar


Tart Base

Melt butter and put into bowl with the crushed weetbix and almonds. Mix together and put onto flat pie or baking tray and spread out. Firm the sides and bottom of the base with fingers.

Preheat oven 180°C. Bake Base for 10-15 mins while preparing the rest of the tart as below.

Lemon Cream Filling

Beat the eggs and sugar using a hand whisk or fork.
Add lemon juice, rind and melted butter. Mix well.
Pour in baked tart base.

Bake in preheated oven (180°C) for about 15 mins.


Beat egg whites with a pinch of salt till firm. Add sugar sugar. Beat till glossy.

Spoon meringue mixture on tart.

Place under preheated grill (150°C) till golden brown.

Monday, January 31, 2011

Chicken Vegetable Bake

This is a quick and easy recipe that I made when I wanted to try something different with a chicken breast.

  • 1 small eggplant, cut into thin strips
  • 1 piece of pumpkin, cut into thin slices
  • extra virgin olive oil
  • season: sea salt & fresh-ground black pepper
  • 1 organic chicken breasts cut in half
  • 3 small canned tomatoes & puree
  • 1/4 cup grated Parmesan cheese
  • fresh basil leaves or dried basil & oregano
  • 1 lemon
  • 2-3 cloves of garlic

Heat the grill. Arrange the eggplant & pumpkin in a single layer on a large flat baking plate. Sprinkle with extra virgin olive oil, lemon juice & chopped garlic. Season and put aside.

Place the chicken breasts on a plate or board and sprinkle with olive oil. Take the rind of a quarter of lemon and sprinkle that over the chicken along with the juice of the lemon quarter. Season with paprika, salt and pepper, rub the season & lemon rind over the chicken and put aside.

Put the veggies under the grill and cook for about 5 minutes on each side or until golden brown.

Cook the chicken for a few minutes on each side in a fry pan on high heat. Get the chicken frying golden brown with some olive oil. When nearly cooked put a dob of butter in and a chopped garlic clove to add flavor. When the chicken is ready (golden on outside but moist and pink inside) then take it off the heat and place on chopping board. Carve the chicken into about 6 long slices per half breast.

Now when the veggies are cooked take out of oven and place chopped tomatoes on top along with the chicken. drizzle lemon juice over and parmesan cheese and bake in oven for 20 - 15 minutes. Serve and enjoy!