Pesto
Put the basil, garlic, pine nuts, salt, pepper and olive oil in a mortar and pound with a pestle, or place in a blender or food processor and… Read More »
Classic Tomato Sauce
Roughly dice the onion, carrot and celery. Finely chop the sun-dried tomatoes, reserving the oil if wished. Heat the olive oil, or reserved oil if using, in a… Read More »
Shaping Pasta
Homemade Pasta NOODLES Sprinkle the pasta with a little flour, then roll up like a Swiss roll. For tagliatelle cut off 5 mm ( 1/4 inch) wide strips; for… Read More »
Homemade Pasta
Tip the flour onto a work surface. Make a well in the centre and break in the eggs. Add the salt and oil. Using your fingers, gradually mix… Read More »
Pasta
It’s difficult to remember what we did for fast, satisfying meals before pasta became readily available. Because it keeps well and is quick to cook, cheap and tasty,… Read More »
Jacket Potatoes
Scrub the potatoes and prick all over with a fork. If you prefer baked potatoes with softish skins, put the potatoes into the oven while still wet. For… Read More »
Bulgar-Stuffed Tomatoes
Put the bulgar wheat in a bowl and pour over 150 ml ( 1/4 pint) boiling water. Leave to soak for 30 minutes or until the water has been… Read More »
Catalan Red Peppers
Put the peppers on a baking sheet and brush lightly with oil. Bake at 220°C (425°F) mark 7 for 15-20 minutes or until just tender. Cool, halve and… Read More »
