On a recent trip to the supermarket, I came across tomatoes for $2 a kilo. If that wasn’t a sign to make my own tomato pasta sauce, I don’t know what was! This sauce is rich and flavoursome, and can be used on pasta, as a side for chicken or steak, or even drizzled over roasted veggies….its so flexible! Make up a big batch and freeze it for future delicious meals! My all time favourite way to have this is with Richelle’s Sweet Potato and Pumpkin Gnocchi, which can also be made paleo.
3 tbs olive oil
1 large brown onion roughly chopped
6 cloves garlic roughly chopped
1.5kg tomatoes, roughly chopped into 6 -8 pieces each
2 tbs sugar (replace with your fave paleo sweeter for Paleo)
¾ cup red wine
1 stock cube (I used beef, but you can use vegetable if you prefer)
Italian dried herbs
Salt and pepper to taste (be very generous!)
In a large saucepan, add the olive oil, onion and garlic, and lightly fry until translucent.
Add tomatoes, sugar, red wine, dried herbs, stock cube and salt and pepper. Use plenty of herbs and salt and pepper!
Cover and simmer for 30-40 mins, until tomatoes have completely softened, and are falling apart.
Remove from heat, and allow to cool slightly.
Using a hand stick blender, blend the sauce until almost smooth (or keep it slightly chunky if you prefer your pasta sauce this way) You can also use a jug blender if you prefer.
Return the pot to the stovetop, and simmer on low for 30—40 mins to let it thicken.
Serve on your favourite pasta. I love it on gnocchi, check out the recipe for Richelle's Sweet Potato and Pumpkin Gnocchi (Paleo)
I had a craving for some authentic, home made real Italian Mama gnocchi with tomato sauce. A quick google on a Saturday night came up with nothing but cheap and nasty pizza and pasta in the outer eastern suburbs. So I took matters into my own hands, and this is what I came up with!
A slightly healthier bent on the usual high carb potato gnocchi, this one is mostly pumpkin, with a bit of sweet potato and a couple of baby potatoes. I've made both the paleo, and non-paleo version, and both are as equally delicious! They are a bit fiddly to make, but so worth it!
1 small/med sweet potato
2-4 baby potatoes (optional, don’t use for true Paleo)
1-2 cups plain flour or almond meal (flour gives you the true gnocchi texture, but almond meal still gives you a great result, and keeps it paleo!)
Roughly chop the veggies, leaving the skin on, and boil or microwave until soft.
Roughly mash the veggies with a masher.
Now comes the fiddly bit. Using 1/3 of the mash at a time, squish the mash through a large fine metal strainer with the back of a tablespoon. This separates the skin and makes the mash super fine, which is key for this recipe. Alternatively you can use a Potato Ricer if you have one, its like a large garlic press for spuds, and its super quick!
Allow your fine mash to get cold.
Once cold, add enough of your flour/almond meal and mix with a knife to form a dough like consistency – this will be 1-2 cups. Move onto a lightly floured board, and lightly knead, and form into long thin logs.
Cut into small gnocchi pieces, approx 2-3cm long. Roll with fingers into gnocchi shaped pieces. If they are too sticky, coat with a very small amount of flour/almond meal.
Bring a large pot of water to the boil, and add gnocchi pieces in 2-3 batches. Keep water boiling continuously. Gnocchi is ready when it comes to the surface, use a slotted spoon to remove from the pot.
Serve immediately with your choice of pasta sauce.
*I put mine a casserole dish, and covered them with Richelle's Rich Red Wine Tomato Sauce (Paleo). I stirred in a little shredded parmesan, sprinkled some extra parmesan on top, and baked it in the over at 220 degrees for 10-15 mins, until the cheese is melted.
Not wanting to blow my own trumpet, but this meal is DIVINE!!
When I opened my Kelly Bros veggie box this week, and saw the big ugly tomatoes, first thing I did was hold one to my nose....and BANG! I was rewarded with that sumptuous aroma that only ever seems to come from homegrown tomatoes....you know that smell that makes your mouth water, and makes you want to take a bite, as if it was an apple? This was it. In case I didn’t love Kelly Bros already!!
In my opinion, theres only 2 things to do with amazing tomatoes....serve them on salada biscuits, or make Caprese Salad!! So I thought I’d share this super easy, beautifully fresh and tasty salad, one I fell in love with on my first trip to Italy, in the city of Turin.
2 large tomatoes (beefsteak, or something equally flavoursome)
1 large ball buffalo mozzarella (or bocconcini) – you will find this in the gourmet cheese section, sold in a tub of brine or water
¼ bunch fresh basil
Good quality olive oil (basil infused is great!) for drizzling
Thinly slice your tomatoes, and set aside.
Thinly slice your mozzarella into discs, and then cut through the centre of each disc, so that you have a pile of flat half circles. Set aside.
Tear the leaves of your basil off the stem and set aside.
On a plate, lay down a slice of tomato, then a slice of mozzarella, then a couple of basil leaves, layered in an offset fashion so that you can see a small part of each ingredient. Continue in this order until you have used all your ingredients.
Drizzle your olive oil over the whole salad, and garnish with any leftover basil leaves.
Serve alone as an entree (like they do in Italy), or as a side dish.
Preparation time: 5-10 mins
Serves: 3-4 as a side dish
With temperatures soaring, refreshing salads and smoothies are most certainly the order of the day. This week we are thinking a little outside the box, using both kale and beetroot in these simple, yet refreshing recipes. Special thanks to Sheryl Brooks for creating the test kitchen this week, and sharing with us her delicious creations!
Kale & Beetroot Salad.
Serves 2 main
3 Cups packed Kale, Stalks removed and (kept for juicing), leaves thinly sliced.
Juice for 1/2 lemon.
2 Tbsp Extra virgin olive oil.
Pinch freshly ground black pepper.
150 gm Fresh beetroot diced.
50 gm Fetta diced.
1/2 Carrot shredded.
1. Combine kale, lemon juice, oil, salt and pepper in a large bowl.
2. Using your hands massage for 1-2 minutes.
3. Add remaining ingredients, toss and serve.
Beetroot and Kale Juice
3 Cups packed Kale (plus the extra stalks from the Kale & Beetroot salad).
1 1/2 Fresh beetroot peeled.
3 Carrots ends chopped off.
A lighter take on Indian favourites – guaranteed to help you avoid feeling like you need to be rolled away from the table afterwards!
Using cauliflower to replace rice is my new favourite thing. By cooking in stock, you lose any bitterness usually associated with cauliflower, and, like rice, it can take on any flavour you like, from Italian, to Mexican to Indian and beyond, the options are endless. And with cauliflower having around a quarter of the calories found in the same amount of cooked rice, it’s tasty AND easy on the waist!
Its Friday, that means its time to be a little decadent for the weekend!!! Its time for a gloriously light, perfectly sweet yet tart, Lemon Tart! This is a great to take to a friends BBQ, and impress the pants off them!
Its very simple to make, and for something so delicious, doesn’t take that long to prepare. Theres no oven cooking, though allow an hour for the base to set in the fridge, and 20-25 mins for preparing the lemon curd.
Equipment you will need:
Ideally you will need a springform pan (thats one of those pie pans with the removable base). It makes it so much easier to remove from the pan, and allows you to maintain a restaurant quality appearance! Though you will see from the pics that I used I silicone pie dish, and that worked pretty well too, as you could peel it off!
You will also need a heatproof bowl, I just use a glass bowl, as you will need to make the lemon curd in a bowl over a saucepan of boiling water.
Finally, you will also need a food processor, or similar electric chopping device to process the biscuits into crumbs!
Theres a pattern here - this one take no time to prepare either! It takes about 5 mins to open packets and pour them into the slow cooker!
Many thanks to my friend Bindy for this pearl of a recipe (which I've tweaked slightly!)!
Heres something I threw together last night, and it came out AMAZING! Thought Id better write it down before I forgot what I did! Would be rude not to share!
Super quick and easy, just throw in what you want. Prob took me about 15 mins prep time.
This is such a quick and simple way to prepare a yummy breaky the night before. It seriously takes about 5 minutes to prepare, and you wake up to the aroma of freshly stewed apples..mmmm....
This cake is super easy and yum yum yum! Shane particularly loves this one for his work lunchbox. Its sweet enough to taste great, but is still pretty low on the bad stuff! Whenever I make this for special occasions, Im under strict orders to make sure I make 2 - one for Shane, and one for everyone else!
Low fat too as there's no butter or oil!
Now its up to you if you want to ice this beauty - its quite nice without it, but if you are after something decadent...
Have you ever wished you could become one of those amazing chefs that actually had the time to bake fresh bread? Sick of buying shop bread that lacks substance? It all ends here...in just 3 SIMPLE steps
The result is a piping hot loaf of bread that smells just like the bakery, and tastes even better! This is so easy that you could make a loaf of bread everyday! Shane's never really been a bread eater, but thats changed with a fresh loaf, filled with hearty "keep you full for longer" ingredients.
You can even mix and match ingredients depending on your taste - wholemeal, grainy, even raisin or fruity!
Heres the details. You will need to follow the instructions the first time, but if you are anything like me, its so simple that you can just do it from memory after that!
Note - for bread that tastes like hot cross buns, add 1/2 cup of sultanas, 1/4 cup of chopped dates and 1tsp of cinnamon to the dry ingredients. The smell and taste of this will make you weak at the knees!!