Vegetarian Pasta

This is a lightly cooked and pureed sauce. You can make this sauce all year round using vegetables in season.

Fine Green Beans with Potato

1 packet of fine green beans
2 potatoes – peeled and diced
garlic
good salt and fresh ground black pepper for seasoning 

Bring 500ml of water to the boil in a pot. Throw in diced potatoes and boil until almost soft. Add in the beans until both are soft. Drain and leave to stand for a minute or 2. 


In a frying pan with a good glug of olive oil fry the garlic until lightly browned.

Roughly blend the cooled potato & beans, add the olive oil and garlic and season with salt and pepper.


Tossed over the cooked pasta, topped with good quality parmesan shavings.
 

Winter Basics

Winter is most certainly upon us! I love the change in season.... Joburg's red skyline, cozy fireplaces, hot chocolate and hearty home cooked meals. So much to look forward to :)

Before we can cook, we need to shop! Here are some guidelines of basics that I must have in my cupboard at all times...

• Dry pasta (1 packet feeds between 4 – 6 people). I like to keep a good variety - penne; spagetti; farfalle (bow ties); fettuccine; rigatoni
• Anchovies
• Bottled basil pesto
• Olive tapenade
• Parmesan (I like to buy whole blocks)
• Tinned whole tomatoes
• Good quality olive oil
• Tinned artichokes
• Tinned tuna

Looking forward to getting into winter cooking with you :) Until then... happy shopping.