From: "Tara Kostezky" <email@example.com> Subject: Re: Recipes! Date: 2000/03/29 Message-ID: <firstname.lastname@example.org>#1/1 Newsgroups: alt.fan.tom-servo Lori <email@example.com> wrote in message news:38e0eab3.15056488@News.CIS.DFN.DE... > Did TK post a sauce recipe? I'll have to go back and hunt for it... > yes, please do try it and let me know how it comes out using her > sauce. It was never posted in Servo, but here it is: I've never written this down before, so you'll have to bear with me . . . ingredients: 500-700g tomatoes 1 onion 1 zucchini 500g mushrooms 1 largish capsicum (try one red and one green for colour) 250g or thereabouts of yellow squash. Handful of finely chopped parsley (Ed. note to Americans: capsicum is a bell pepper.) Step one: Braise the onions. Chop the tomatoes into rough chunks Add basil (fresh is preferred), rough ground black pepper, paprika, garlic (finely chopped) and salt to taste Simmer for 30-45mins, until the tomato is all mushy. Step two: Chop the remaining veges and add to the sauce. Cook for a further 10-15 minutes, til the veges are cooked but not mushy Add the parsley about 5 minutes before the sauce is cooked. Cook the pasta whilst this is happening. Serve with: Salad (best recipe: tomato, lebanese cucumber, lemon juice, finely chopped fresh parsley, pepper, salt - trust me, this is simple but delicious, overdo the salt and lemon somewhat and it's just right) Cheese of some sort (ppl go for parmesan but I prefer vintage cheddar of some description) Crusty bread. This is a good basic recipe and can form the basis of nearly any tomato pasta sauce. Add chicken or minced beef with the onion for two variations. I suggest that you try cooking it one or two times first to get the balance of ingredients right though ;)
And just for good measure, here's my Lasagna recipe: 1. Cook the sauce as suggested above, but cook a lot of it and include more water than usual towards the end, it should be a "sloppy" sauce if you are using instant Lasagna sheets (even *I* have gotten over using fresh Lasagna sheets). 2. First layer: sauce. Second layer: pasta. Third layer: sauce. Fourth layer: cheese of your choice (chedder is good, also Mozarella, parmeson (the grated sort, not that awful powdered stuff you get, cream cheese can be used for something different). Alternate this until you get to the top of the dish (about two or three layers usually). At this point you can add a final layer of cheese, or you can add a layer of bechamel sauce, which is, basically: 2 tablespoons of butter 1/4-1/2 a cup of plain flour 2 cups of milk, or milk and water Salt, pepper, and nutmeg (the nutmeg is an important ingrediant for the overall taste of the lasagna) Melt the butter, add the flour (stir vigourously or it will stick), add the milk gradually, stirring all the time. Heat until just bubbling, the sauce should thicken. Add the salt, pepper and nutmeg. Pour over the top as the final layer. Phew! > >The pancakes, on the other hand...I dunno. They looked complex. And, > >to be honest, I hate life in the mornings, so cooking would be reduced > >to a spiteful exercise. This is why I eat Booberry cereal; it makes > >me happy. Even making toast tries my patience, before 10 am. > > > I can totally relate. Save it for sometime when you feel like > "brunch", perhaps. Wot she said, wot he said. Pancakes are not for bleary eyed groping for your coffee mornings. Unless you've got someone else to make them for you. Then it's fun :)) TK -- Ils font pas aves gendarmes dans Australie; Le c'est une continent peupler entièrement près de criminelle. - Être le capitaine de Infinité --
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