cosmochemistry: Photo of a candle being lit by a match (Default)
[personal profile] cosmochemistry
I went to the farmer's market this week, so here's a recipe using some of the stuff I got!


  • Turkey sausage (don't know what size, sorry)
  • ~3 oz sour cream
  • 1 plum tomato
  • 1 green onion
  • ~8 mint leaves
Chop the tomato, mint, and onion and put aside. Cut the sausage into disks and brown; combine all ingredients in a bowl.

I had it with applesauce on the side, it would probably be good over pasta or with spinach.

miss_s_b: (Mood: Brain Hurts)
[personal profile] miss_s_b
I went to the Visit Wakefield Wakey Tweetup last night and am a teeny bit delicate. If you have a hangover, you need protein and you need vitamins. Therefore Eggs In Purgatory is the way to go. Nigella's original version is here for those who want to compare and contrast.

My version under the cut )

I hope you enjoyed this trip through my hungover cooking abilities. The breakfast really was very good.
miss_s_b: (Innuendo: Ogg)
[personal profile] miss_s_b
I suspect all of these were about as Italian as a fourth generation New Yorker, but like that fourth generation New Yorker I choose to call them Italian anyway ;) The meal consisted of: warm bruscetta with tomatoes, basil and cheese; followed by vegetarian spag bol; followed by Italian-style baked fruit and ice cream.

I just et all that lot, and am fit to asplode, so if there are typos and/or some of this doesn't make sense, blame the food.

pics and recipes under here )
norfolkian: Holtzmann from Ghostbusters licking a gun (Default)
[personal profile] norfolkian
This isn't anything fancy and you could argue how Italian it actually is. In fact, the recipe I based this on is passed down from the Maltese side of my family. A lot of Maltese cuisine is heavily influenced by Italian food, however, and this is definitely Italian-influenced.

It's also very easy, tasty and doesn't require a lot of ingredients. I have tried to put measurements as best I can, but I have to admit this is one of those dishes where I never measure anything.

Serves 2

Olive oil
1 onion, chopped
2 large cloves of garlic, crushed
150g mushrooms, sliced
250g minced beef
1 400g can tinned tomatoes
2 tbsp tomato puree
salt and pepper
a handful chopped herbs such as basil or parsley
2 tsp capers (optional)
2 tsp sliced green olives (optional)
sun-dried tomatoes - about 5 or 6 (optional)
some sort of grated cheese (optional)

Heat the oil in a medium pan, then saute the onions for a few minutes. Add the garlic and mushrooms and saute until mushrooms have reduced and are soft.

Turn the heat up a bit and fry the mince until completely brown.

Pour in the tinned tomato and add the tomato puree and stir. Bring to the boil and then simmer gently, uncovered, for about 20 minutes.

Then add the herbs, capers or olives or sun-dried tomatoes, and simmer for about 10 minutes more. Season to taste.

Serve with some pasta. I don't have a preference and generally use whatever's in the cupboard. If you like cheese, sprinkle some grated cheese over the top. I am weird and like cheddar or red leicester on my pasta sauce.

You should end up with something that looks vaguely like this:

gominokouhai: (Default)
[personal profile] gominokouhai

Recipe ganked from here. I'm starting to dislike the We Are Not Foodies site (they are foodies, they just don't like the word for some inadequately explained reason, but they won't say so; also, they're frequently not very good foodies), but occasionally they've got some useful stuff. This recipe for marinara sauce, Santelli family style, was one such thing.

I know how to spell marinararara but I don't know when to stop

Long and contains pictures )

At the end, the garlic cloves had (mostly) dissolved into the sauce, which was smooth and deep red and inviting. The wine had given it some depth, the cheese some tang, and the chilli was just enough to give it a warm kick without alienating that one member of your family who doesn't like spice. Fantastic.

At the end of the day it made enough marinararara sauce to fill a two-litre iced-cream tub, which should be enough to keep me going for a while.

Now to find something to do with it. I foresee a great deal of spaghetti-and-meatballs in my future. And I think I'm going to get some escalopes and make chicken parmesan.

Meantime, I had a few drinks last night, and decreed it was time for snacks.

Drunken Sunday night pizza of destiny

More length )

Most expensive tomato puree I've ever made, but by Cthulhu it's worth it.


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