Gino’s ‘no cook’ tomato sauce with spaghetti

Simple, quick and cheap! Most of all tasty.
Boil spaghetti. I love the very long spaghetti!
A few glugs of Extra Virgin Olive oil in a bowl and a pinch of salt.
I chopped up one beef tomato that was lying about and a few cherry plum tomatoes that were at their ripest.
I tore up quite a few basil leaves and added them both to the olive oil.
I finely chopped a very small clove of garlic and added it to the tomato mix.

Waited for the spaghetti to cook and then mixed the lot together.
A final scattering of torn basil leaves and some Parmesan.

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Simple and delicious!

Red Lentil Kedgeree with Avocado and Tomato

Simple and delicious this will become a lifetime favorite for me, but lets you an I keep this recipe a secret it is simple and nutritious and speaks for itself……….where has this been all of my life?

150g of basmati rice

150g of red lentils

1 tbsp of Rapeseed oil

1 medium onion

1 tsp ground cumin

8 bruised cardomon pods

3 bayleaf

450 mls of vegetable stock

1 large ripe Avocado

large beef tomato

lemon juice

tbsp of chopped coriander

Soak the lentils for 20 mins and rinse well.

Fry the onion gently for 10 mins then add the cumin bay leaf and cardomon cook for a few moments stirring all of the time.

then add the rice, lentils and stock. bring to the boil then put a lid on the pan and simmer.

serve with a mixture of chopped avocado, tomato,mixed with lemon juice and coriander on top.

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Ooh YEY !!!

I am really pleased to announce I found my favorite thrifty/frugal Vegetarian well Vegan if you do not sprinkle with cheese and it is one of the most meaty hearty delishious meals which will become a firm favorite for all of us in jam jar cottage.

I would love you to make this and feedback to me what you think. It also is extremely nutritious given it has brown rice and kidney beans to provide lots of amino acids and complete proteins.

HEARTY  SLOW COOKER RICE AND MUSHROOM CASSEROLE

Serves 6

1 tbsp of cumin seeds

1tbsp vegetable oil

2 Onions chopped

4 Celery stalks chopped

2 garlic cloves minced

1 tbsp ginger chopped

1tsp salt

1 tsp crusshed black pepper

1 mug of brown rice

1/2 cup of sundried tomatoes

1 large tin of tomatoes

3 cups of vegetable stock

2 large portobello mushrooms, cut into chunky pieces.

grated cheese to scatter over when serving.

Gently fry onions and celery for a few mins until soft.

Add garlic,ginger,cumin,salt,pepper,rice and cook, stirring for 1 min. Add sun-dried tomatoes, tinned tomatoes and vegetable stock and bring to the boil.

Place mushrooms in slow cooker and kidney beans. Pour rice mixture over and stir to combine.

Place 2 clean tea towels folded accross the top of the slow cooker to help stop soggy rice.

We ate this with a crusty roll and butter with a lovely spinach  salad with  seeds and dressing.  Ching Ching!!!!

We are even considering this as a great camping recipe for our VW campervan adventures.