Totally versatile sauce – good with chicken, pork, lamb chops, steak and zucchini ‘pasta’ (pictured here)
1 tbsp. olive oil, seasoned with salt and freshly ground black pepper
1/2 large onion – chopped
1 large garlic clove – grated
2 cups chopped tomatoes (Pomi brand)
1 tbsp. double concentrate tomato puree (Cento brand)
1 cup veg. broth/stock
1/2 cup black olives – pitted and cut into quarters
good pinch herbes de Provence
Heat oil in skillet/frying pan and when sizzling add onion and cook for a few minutes then add garlic.
When a little browned, add the rest of the ingredients, bring to the boil and simmer for 15 minutes.
Dull, wet day so made soup. This is a hearty soup – almost a vegetable stew – and stuffed full of goodness – celery, carrots, tomatoes, cannellini beans and kale (if you don’t like kale, try spinach).
1 tbsp. extra virgin olive oil seasoned with salt and freshly ground black pepper
1 onion – chopped
1 large clove of garlic – finely chopped or grated
3 sticks of celery – finely sliced
2 largish carrots – finely sliced
1 cup of chopped tomatoes
1 can of cannellini beans
4 cups of veg. broth/stock
2 handfuls of chopped kale
Heat oil in cast iron casserole dish and when sizzling add onion and let it brown a bit, then add garlic.
After a few minutes, add the rest of the ingredients.
Bring to a boil, then simmer for 30 minutes with the lid on.
A lovely salad with a sweetness and some crunch. The vinaigrette has honey and mustard in it as well as orange juice. Perfect light lunch or good to take to work.
2 x oranges – cut into segments
Small head of fennel – cut into smallish pieces
2 x hearts of palm – sliced
1 slice of red onion – cut into small pieces
Place all ingredients in a salad bowl and pour vinaigrette over salad.
For the vinaigrette, place juice of one orange, 1 tsp. honey, 2 tsp. Dijon mustard, 2 tbsp. extra virgin olive oil, salt and freshly ground black pepper in a bowl and whisk with a fork