Easy Tomato Sauce – Capture The Taste of Summer

Easy Tomato Sauce

Sauce, Summer, Vacuum Blender | 19th September 2018 | By

It’s been a good year for tomatoes here in the UK. If you have more than you know what to do with, try making this easy tomato sauce. It captures the taste of summer beautifully and can be squirrelled away to remind us of warmer days when the nights draw in. If you’ve never made tomato sauce from fresh tomatoes before, this recipe is a good place to start. It takes a little time to cook, but the preparation is easy.

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Tofu Lettuce Tomato Sandwich, a New Vegan Cookbook & a Giveaway

Tofu Lettuce Tomato Sandwich

There are some really good vegan cookbooks being published these days. What a relief. I remember the days when you were lucky to get a dry as dust burger when you were out. Now there’s all to play for. Award winning vegan street food pioneers David & Charlotte Bailey ‘s book: Fresh Vegan Kitchen, is one of the good ones. Their TLT or tofu lettuce tomato sandwich has completely won me over to the wonders of smoked tofu. I have a copy to giveaway for one lucky reader. You’ll find details near the end of the post.

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Sicilian Pasta Salad with Tomatoes, Olives & Fresh Herbs

Sicilian Pasta Salad with Tomatoes, Olives & Fresh Herbs

Do you have a go-to summer pasta dish? This Sicilian pasta salad with tomatoes, olives and fresh herbs is mine. I learnt the basic recipe from my Sicilian sister-in-law many years ago and as the tomato season draws nigh, I wait in eager anticipation. Andiamo!

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Vegetarian Salade Niçoise – Savoury Summer on a Plate

Vegetarian Salade Niçoise

When I spotted Cornish new potatoes at my local greengrocers at the weekend, I couldn’t resist purchasing some. Somehow, a bunch of Cornish asparagus made its way into my basket too. It seemed like the perfect opportunity to make a vegetarian salade Niçoise.

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Huevos Rancheros with Smashed Avocado and Other Brunch Options

Huevos Rancheros with Smashed Avocado

A late leisurely breakfast or brunch is such a treat at the weekend. In fact, brunch has become my favourite meal. It seems I’m not the only one. It’s been rising in popularity over the last few years and is now said to be the nation’s best loved repast. This recipe for Mexican Huevos Rancheros with smashed avocado is a great brunch standby. It’s simple to make, pushes the boat out a little and kicks ass.

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Corn Spinach Polenta Triangles, Refried Beans & Mexican Salsa

Corn Spinach Polenta Mexican Feast

The first time I remember eating Mexican food was in that well-known Hispanic enclave, Loughborough, when I was a student many years ago. In those days, even tortilla chips were hard to get hold of and I felt quite hip eating such an unusual cuisine. I fell in love with the vibrant punchy flavours and have never looked back. These corn spinach polenta triangles may not be authentic Mexican cuisine, but they are certainly inspired by it.

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Barley Bowl with Spiced Aubergine, Chickpeas and Tomatoes

Barley Bowl

Barley is a much underrated grain. It grows well in the UK, it’s easy to cook, has a nice nutty flavour and is highly nutritious. Traditionally, it’s used in soups, but I’ve been using it more and more these days as the main grain in our meals. This vegan barley bowl is a simple meal of whole grain barley topped with a combination of spiced aubergine, chickpeas and tomatoes.

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Spiced Lentil Pancake Wraps and a Brace of Book Reviews

Pancake Wraps with Dhal

It’s pancake day and having just eaten the most delicious pancake wraps with spiced lentil dhal, I would urge you all to try something a little different today. The recipe I adapted comes from a rather special book from fellow blogger Dannii Martin, Hungry Healthy, Happy.  I’m also reviewing another fabulous book from fellow Cornish blogger Jane Sarchet, Secret Kitchen, Southwest England. Read on for my recipe and the two book reviews.

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Spiced Lentil, Carrot and Roasted Tomato Soup

Lentil & Tomato Soup
The other day, I had the pleasure of sharing a bowl of soup with The Hedge Comber. As it was rather cold outside I fancied making something both warming and colourful. I always have split red lentils in the house, but I also happened to have carrots and tomatoes too. All were of a suitable hue I reckoned. As for flavourings I decided ginger and home-grown chilli for warmth and rosemary and thyme for aroma would hit the spot.

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