Robyn Bach Cooks Recipe #6: Homemade Tomato Sauce - two ways.
This is the kind of recipe that is great to know by heart before you leave home. It’s super versatile, goes with pasta, delicious as a pizza base and tasty as a soup, with the addition of good stock. Source 1 onion, finely chopped 2 cans 450g chopped tomatoes – the best you can find as this is a key ingredient 1 tbsp butter 2 garlic cloves, finely chopped 2 tbsp tomato puree Just a small pinch of ground clove ½ tsp allspice 1 tsp brown sugar Sea salt and pepper to season. Action First, prepare your vegetables. Here’s...
A Riff in the Heat on Kachumber Salad
In this heat, I crave the cool of Kachumber salad. Chopped, chilled and best eaten with a cut through dressing. Possibly the polar opposite of a torn leaf salad, the chopped salad is all about the knife. This is your chance to bring your sabre toting skills to the fore and chop your way carefully and uniformly through whatever ingredients take your fancy. Today, my fridge yielded this. It’s a riff on Kachumber, the Indian salad dish which takes fresh tomatoes, chilli and cucumber as it’s base. And with the addition of a mustard-maple dressing, toasted almond slivers, and hummus...
The Ultimate Coconut Macaroon
Tender yet chewy, sweet and satisfying, Coconut macaroons are great to make if you’re baking for a gluten or dairy free diet. If you have an ice cream scoop handy, it makes for super neat portioning. Plus, have a think about what additions you could make to the mix. Dried cherry, lime zest, crystyllised ginger, my favourite – ground cardamom, all work well with coconut and can be thrown in to taste. Makes 12 large macaroons Source 200g caster sugar 250g desiccated coconut 4 egg whites Pinch of salt ½ tsp vanilla paste 100g dark chocolate Action Preheat your oven...
Polenta Chips with Mushroom & Thyme
Corn is an underused grain here in the UK so I’ve written this recipe to show just how versatile it can be. Cut into chips, as I’ve done here or pan fry great slabs, to top with a poached egg and rocket for a memorable summer brunch. Delicious on a hot day with a cold beer, these polenta chips are made to dip. I’ve paired mine with a chilli tomato salsa, and they work just as well with garlic mayonnaise. Source 100g corn polenta 500g chicken or vegetable stock, just boiled 50g butter 2 tsp finely chopped thyme 1 tsp...