Red or White
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Yesterday I asked my partner what color he wanted dinner to be. It was a little bit random, but it encapsulated the series of recipes that I have been working through at the moment. Like almost every other household at the moment, we are facing budget constraints, and so there are a couple of things that we are doing to ensure that the costs of cooking are kept down. Firstly I have realised that you don’t need fancy or expensive equipment in order to make good food. Kettles, toasters, ovens are all you need to be able to make a good meal. The adverts may tell you that you need to buy the latest gadgets, they are lying to you! After that, I have found that one way to keep the cost down and the quality up is to use less processed products. At the moment I am working to perfect a vegetable heavy red sauce and a mushroom sauce/stew. Either of these can be served over rice and pasta and the mushroom stew goes well with mash. We frequently eat them with veggie sausage, mince or ’meatballs’. The first steps of the process are the same:
- Chop an onion and two cloves of garlic and begin to soften in a frying pan with olive oil or butter
- Finely chopped celery can be added at this point if you like
- Add in one punnet of mushrooms sliced or diced
- For the red sauce tip in a box of tomato passata
- To regulate the acidity add in a grate apple or beetroot
- Add dried or fresh herbs to taste
- For the mushroom sauce add 1-2 tablespoon of flour into the mixture and then 500 ml of water stirring briskly
- My favourite at the moment is replacing some of the water with red wine and then adding in 1 tablespoon of jam or jelly. You can also try white wine, ale, stout, or porter.
- Taste and add in a vegetable stock cube if you need it.
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