Freezer burn; here’s a saucy remedy for your pasta

Tonight we needed a quick tea so raided the freezer for a leftover stash.  I found an unlabelled mysterious package which turned out to be a batch of bolognaise sauce.

The only way to salvage was to whip up my favourite  tomato sauce…

Onion (medium) sliced and diced
Carrot (medium) scrubbed and grated
Garlic clove crushed
Teaspoon of fennel seeds crushed
Tin on chopped plum tomatoes opened

Splash of oil in sauce pan add onion, carrot and cook on medium heat for five minutes

Add garlic and fennel and cook for a further 2 minutes then add tomatoes.

Cook for 15 minutes, season and blitz with a stick blender taking care not to splash yourself.

Add enough sauce to the bolognaise to bring it back to life.

image

I love this sauce the fennel really gives it a depth of flavour and it’s really rich and smooth the carrot removes any acidity from the tomatoes .

Just goes to show how easy it is to cook from scratch using simple ingredients.

We’ve yet to try this with just pasta but I feel confident with some basil ripped over the top it would be a winner too.

Love Louise X
Louise Winder Food & Travel
#EatBakeBlog

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#EatBakeBlog Lush leftover luncheon fuels a blog

How annoying is it when you throw out of date food away?  I’ll be honest, the first thing that crops up in my mind is how much did that cost, what else could I have spent that money on?

For me it would probably have been a bottle of Sauvignon Blanc, chilled of course.

Of course it bothers me that it will end up in landfill (I have no compost bin right now) and anyone who knows me well understands that recycling matters to me and I hope it matters to you too.

So today I foraged (well I am a blogger got to use the odd creative word) around the wilds of our fridges and found some baked salmon, kale, broccoli and some cream that all needed using today – so rather than the lush beef sandwich I really wanted, I got my trusty Tefal pan out and started chopping.

20160119_Roast beef from Thorncliffe

I diced half an onion (organic, hey that’s how I roll), crushed a clove of garlic, split the remaining broccoli into a handful of florets, grabbed a handful of kale, flaked the salmon fillet (fending of Leia – our tabby – with my steely glare)  and the remainder of the Elmlea double cream (I know a DCA hardly a foodies go to but I know I had no choice).

I sweated the onion, added the garlic, and the broccoli frying it for 3 minutes, followed by  a generous glug of dry white wine.  Letting it reduce slightly before I added the cream  I next flaked the salmon into the sauce.  Meanwhile the kale was steaming on the spaghetti, once done I tossed this into the pan and grated some parmesan over the top.

Hey presto, within under 10 minutes I had a delicious and creamy, although slightly naughty, dish using leftovers.

20160119_ Leftovers for Lunch

Thanks for reading and if you like my blog then please show your support and comment below or maybe you could retweet if you follow me on twitter.

Louise x