Condiments

Roasted Tomato Pasta Sauce

April 4, 2011

Pasta is a weekly staple for many. It’s quick, it’s easy and it’s delicious.

While I usually keep zip lock bags of my basic tomato pasta sauce in the freezer on hand for quick and easy weekday meals, I felt like something different. While browsing recipes online, I came across a recipe for roasted tomato pasta sauce on Martha Stewart. A recipe from the doyenne of American cooking, it had to be good, right? And, thankfully, it was.

Basil Pesto

February 14, 2011

Basil pesto is a wonderful staple to have on hand. You can use it to coat freshly cooked pasta, it can be used as a spread in a sandwich, as a dip, to marinade foods, or dolloped into soups. Pesto originates from the Genoa in Italy and the name is based on the Genoese word pestâ which means to pound. The dish was born as a variation of the ancient Roman dish moretum, which was an ancient soft cheese and herb spread, and was adapted by the people of Genoa to become the pesto we know today. Traditionally pesto is a combination of basil, pine nuts, grated hard cheese such as parmesan or pecorino, crushed garlic and olive oil however you can easily come up with your own adaptions

Thai Green Curry Paste

February 7, 2011

When you are vegetarian it can often be difficult to buy a good curry paste that does not contain shrimp paste or other seafood products. Don’t let that put you off though, as making your own curry paste is so easy and the end result is a delicious curry paste where you have complete control over the flavours and overall spiciness. If you like your food hot you can add more chilli or if you don’t have an asbestos mouth you can reduce the chilli levels.