Fish Fingers, Chips and Mushy Peas (yes possibly from the chippy!)
Steak in Brandy and Peppercorn Sauce
|Not WORK organisation!! HOME organisation!!|
|Meal Planning Ideas|
This recipe makes a vat of pasta sauce and will save you a fortune on dolmio/ragu, particularly if you buy a cheaper passatta. I've tried expensive and budget brand and can't tell the difference, just taste to ensure the salt is right.
Oh, I have a huge 6 litre slow cooker so just halve the quantities for a normal size appliance!
2 small aubergines
5 small carrotts
3 cloves of garlic
1 red pepper
1 yellow pepper
6 basil leaves
3 litres of passatta (6 cartons)
1 tbsp caster sugar
Salt to taste
Rinse the aubergine, slice into circles and sprinkle with salt. Leave while you chop the rest of the veg.
Wash and slice the leek
Dice the onion
Peel and dice the carrots
Peel and chop the mushrooms
Crush the garlic (or add 3 tsp of lazy garlic)
Dice the peppers
Rinse the aubergine well, dice and throw everything into the slow cooker.
Add the passstta and the sugar
Stir and cook on low for 5 hours
Blend with a stick blender and salt to taste.