Tonight I wanted to cook something quick and easy and I ended up with this: sweet potato skins stuffed with chorizo and sundried tomatoes. Tasty times. This made about twice as much filling as I needed so you could always treat a friend, for my part I will be turning the extra into pasta sauce tomorrow.
I eat a lot of cheese. Everything is better with cheese. Especially pasta with mushrooms and tomatoes. Enough for two.
Mushrooms (about 6 medium sized ones)
400g tin chopped tomatoes
1 clove garlic
Finely chop the onion and slice the garlic clove. Roughly chop the mushrooms and grate some cheese. Actually, grate a lot of cheese. Bring a large pan of water to the boil and heat a large frying pan with a little oil. Sauté the onion and garlic with some pepper and some dried oregano. When they begin to soften, add the mushrooms and cook until soft.Once the water boils, add the pasta and cook according to pack instructions.
When the mushrooms are soft, add the tin of chopped tomatoes and bring to a gentle simmer. Add a splash of balsamic, stir through and throw in a big spoonful of mascarpone and some grated cheese. When the pasta is cooked, drain well and add a squeeze of lemon to the sauce. Divide the pasta between two bowls and pour half the sauce over each. Serve with, you guessed it, more cheese xx
Oh potato rosti – you are so delicious! I always forget this however and wait far too long before I make another. I can’t explain why: they aren’t complicated, time-consuming or (especially) unhealthy. But today, I remembered. And threw in some lamb meatballs, sundried tomatoes and caramelised onions to boot. My long-suffering boyfriend who stands by calmly as I run around the kitchen experimenting madly was kind enough to eat these with me, so this makes 2 portions.
I often get peckish around mid-afternoon. Usually I keep a bit of really dark chocolate for these moments, but there are days when something sweet just won’t do. When this happens I turn to a childhood favourite snack: a slice of toast spread with tomato purée and a grind of black pepper. Nothing more, nothing less. In an occasional moments of fancy I have tried adding pesto or balsamic vinegar, with disappointing results. In this instance I must advise keeping it simple xx