Tuesday, 26 June 2012

Simply simple pasta sauce. With a moustache.

Okay I lied. It doesn't aaaaactualllyyy have a moustache.

I just said that to get your attention.

Why do I need your attention?

Because I'm about to show you the simplest, quickest, easiest and probably the cheapest pasta sauce you can possibly make. It takes ten minutes and it's perfect for when you  need a proper meal in ten minutes. 

For instance, I've been painting kitchen cabinets this week. I needed food. Fast. This fit the bill.

Cabinets. Mid-painting.
 But here's the sauce recipe. This makes enough for one serving but it'd be super simple to just double it.

What you need:

1/2 a can of tomatoes
1/2 an oxo cube
About two tablespoons of water
A dash of dried mixed herbs
Salt and pepper to taste

1. Start with your pasta. The sauce should take about the same time to cook as the pasta does. Which is pretty gosh darn convenient really.
2. Put the tomatoes in a pan over a low heat. I tend to use a relatively large one because the sauce tends to spit a little bit too much for a frying pan to be practical...
3. Add the half-oxo cube, about two table spoons of water and the dried mixed herbs.
4. Let it simmer, stirring occasionally so the sauce doesn't stick to the pan.
5. Season with salt and pepper.
6. When the pasta's done, take the sauce off the heat, tip the pasta into the pan and stir through.

And you're all done.


Sunday, 24 June 2012

Franklins Risotto

At the end of the street my Dad lives on in London there is a beautiful farm shop called Franklins, and across the road is their restaurant. Everything is organic and seasonal, and the majority of their produce is sourced locally. Sadly, this usually means that price-wise it's way out of the league of a poor student, but Zosia and Jamie had come to stay - and we had a plan. 

We envisaged creating a beautiful risotto full of things we could never usually justify buying, which we would then eat in the sunshine whilst pretending we were sitting outside a fancy restaurant. Or that may have just been me - but either way we were all excited.

The ingredients list is a bit vague as rather than weighing things out we just put in a bit of what we fancied, but you can really do whatever you like with it.
- 225g arborio risotto rice
- 1 large red onion
- 2 cloves of garlic
- handful of chestnut mushrooms
- 2 tsp dried rosemary
- 1125ml of vegetable stock
- 6 spring onions (we only used 3, but they were HUGE)
- 2 handfuls of garden peas in pods
- large glass white wine
- 2 handfuls of fresh tarragon, chopped
- large handful of samphire
- large handful of rocket
- 100g goats' cheese

Start by shelling your peas. This takes ages but is very satisfying - and in our case Jamie was our chief-sheller while Zosia and I started on the risotto. THANKS JAMIE.

Melt some butter in a pan (with a teeny bit of olive oil first to stop it burning) while you chop the red onion and the garlic. Add them to the pan and let them soften for around 5 minutes while you wash and chop the mushrooms, then add those too along with the rosemary.