Tip the potatoes into a dish and spoon over the hot sauce. 1 tsp of fresh thyme or 1/2 tsp of dried thyme, 8 thin slices of chorizo, cut into matchsticks, 4 x 100g of cod fillet (or any other firm white fish), defrosted if frozen. Repeat process with remaining ingredients, finishing with tomato and cheddar. Preheat the oven to … 200g firm tomatoes, chopped in 1cm pieces. 2 tsp sea salt. Off the heat cover the pan with a lid and a clean tea towel and allow to rest for 5 minutes. Heat the vegetable oil in a large, deep frying pan, carefully add the onion puree and cook for 10 minutes until reduced and golden. Cook until well browned and cooked through – this will take 5-7 minutes. The rice should be al dente as it will continue to soften as it rests. Cover and simmer for 30 minutes until the quinoa is tender and the sauce has thickened. Calorie breakdown: 9% fat, 75% carbs, 17% protein. METHOD. Cook for 20-30 minutes. Bring to a simmer and cook for 25-30 minutes until the lentils are tender but not mushy and the sauce has thickened. Add the mushrooms and cook for 5 minutes until softened. Tip in the quinoa, stock, tomato sauce and black beans and season well. 200g of mozzarella, half grated, half chopped. Next, add in the cod fillets, cover and gently simmer for 8-10 minutes or until the fish is opaque and firm to the touch. Serve. Once the spaghetti is cooked, add it to the tomato sauce together with 1 tbsp of the water the pasta was cooked in. This will make the risotto creamier and ensure the rice is evenly cooked. Mix for a minute or so until the outside of a grain of rice turns translucent and all the rice is heated through. A small bunch basil, half chopped, half left whole. 4 tbsp of parmesan, grated. Serve with tagliatelle and some grated parmesan. Register for free or login to save articles to My Favourites to refer to at a later date. A brilliantly versatile sauce for all occasions which can be made in batches and frozen. This will make the risotto creamier and ensure the rice is evenly cooked. Ingredients. Cook for 20-30 minutes. 1 tsp of cider, red or white wine vinegar. Tip the tomato sauce into a wide sauté pan and bring to the boil before adding the chorizo strips. Use this sauce as a basis to make the following nine recipes. Add the wine and mix until it has evaporated. Brush the vegetable slices with a little oil and then add to the pan. DISCLAIMER: We endeavour to always credit the correct original source of every image we use. 300g of dried lentils – puy, green, brown. Offer. Off the heat cover the pan with a lid and a clean tea towel and allow to rest for 5 minutes. Add a layer of vegetables to an ovenproof dish and spoon over some sauce. 1 Take the tomatoes … Serve with tagliatelle and some grated parmesan. Work / Day Activity Level. Fry the onion, garlic and chilli in the oil until soft. Add the wine and mix until it has evaporated. These tomato products are the result of an advanced production technology, together with best care and attention, given by the most ancient industries of transformation of tomatoes … Preheat the oven to 220°C fan and oil a large baking tray. Vigorously beat in 50g of butter, parmesan and finally stir through the chopped herbs. Preheat the oven to … 170g of basic tomato sauce. There are 36 calories in 200 grams of Tomatoes. Bake for 20 minutes or until piping hot and golden. Over a moderate heat, gently sweat onion and garlic in 15g of butter until softened but not coloured. Season to taste. METHOD. Bake for 15-20 minutes or until cooked through. Add the spinach and allow to wilt. Cook until well browned and cooked through – this will take 5-7 minutes. Cover and simmer for 30 minutes until the quinoa is tender and the sauce has thickened. Bring the sauce to the boil and reduce the heat to a simmer. 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