Creamy Tomato Pasta Sauce

 

225gm pasta

olive oil 

1 small onion, finely chopped 

2 cloves garlic, minced 

salt, pepper

400g can crushed tomatoes 

1/2 cup heavy cream 

Dried parsley

Grated Parmesan cheese 

Saute onion for a few minutes until soft and translucent.  Add the garlic and sauté 1 minute. Carefully pour in the crushed tomatoes. Add the salt and pepper and stir to combine. Bring to a simmer and cook, uncovered, stirring occasionally, for 10 minutes. Reduce heat to low and stir in the cream and dried parsley. Taste and season with additional salt and pepper as needed. 

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain the pasta and add it to the sauce. Toss gently to combine. Top with grated parmesan.

Lemon Blueberry Yogurt Cake

1 cup fresh blueberries, washed and dried well

2 cups self raising flour

Pinch of salt

1 cup sugar 

170 g butter, softened

3 large eggs

1 tspn vanilla extract

1/2 cup Greek yoghurt 

1/2 cup lemon juice 

flaked almonds

Place all ingredients, except blueberries, into large mixing bowl and mix until well combined.

Add the blueberries to the batter and gently fold in until combined.  Cover top with flaked almonds

Approx cooking time 35 mins at 180C.

Lemon Chiffon Cake

 

1/4 cup water

1/4 cup lemon juice

6 large egg yolks 

1 tsp Vanilla extract 

3 tbsp Caster sugar 

3 tbsp  oil [1/3 cup]

150g SR flour (1 ½ cup) 

6 large egg whites 

1/3 cup Caster sugar 

Preheat the oven to 160C/320F and prepare an ungreased 8-inch aluminum chiffon cake tin with a removable base In a medium-sized bowl combine the water, lemon juice, egg yolks, vanilla extract,

3 tbsp caster sugar  and oil, whisk to combine.

Sift in the flour and whisk until just combined Add the egg whites to a large bowl, or the bowl of a stand mixer, and whisk until foamy. Add the 1/3 cup caster sugar and whisk on medium speed until stiff peaks. 

Add ⅓ of the meringue to the egg yolks and whisk until just combined.

Transfer the lightened egg yolk mixture to the remaining egg whites and gently fold until just combined.

Gently transfer the batter to the prepared cake tin and give the tin a few taps to remove any large air bubbles Bake for 45 minutes, then reduce the oven temperature to 140C/285F and bake for 15 minutes or until an inserted skewer emerges clean

Hungarian Beef Goulash

 

500g beef goulash

Olive oil 

1 large onion cut into wedges 

3 garlic cloves, crushed 

1 tablespoon paprika 

2 stock cubes

300ml cold water 

200g tomato puree

2 tblspns tomato paste

250g sliced mushrooms

Salt and pepper

Heat the oil in a large stock pot.  Add the beef and fry over a high heat until nicely browned all over, turning regularly. 

Tip the onions into the pan and cook with the beef for 5 minutes until softened. 

Add the crushed garlic and cook for a further minute, stirring regularly. 

Sprinkle paprika over the meat and crumble the stock cube on top. Add the water, tomato puree and tomato paste and sliced mushrooms. Season with salt and pepper, stir well and bring to a simmer. 

Cover and simmer on a low heat for two hours, adding water if necessary.

Serve with rice or mashed potato.

May be kept in fridge for 3 days.  Suitable to freeze for a month.