No fat tomato sauce

4 x 400g chopped tomatoes
3 tbsp. tomato puree
2 tbsp. Italian seasoning
1 tbsp. honey
3 tbsp. of Worcester sauce (optional for vegetarians)
1 onion, chopped
2 cloves garlic left whole

Add everything to large pan and bring to the boil.  Turn down and simmer for about 20 mins until thick and pulpy.  If you don't want it too garlicky remove cloves before blitzing.  I blitz it as I have fussy eaters that don't like 'bits' You can also sneak in other veggies before blitzing ;-)

It's that simple!  No need for frying off onions and garlic in oil.  I use this sauce in pasta dishes, as pizza sauce and with the curry paste to make a very quick curry.

How to make a stuffed crust pizza

Roll out your pizza dough (I use my breadmaker to make the dough and use 1 part wholemeal flour
to 3 parts white flour without any adverse change in taste).  Cut some Cheesestrings in half lengthways and then half again.  Arrange round edge of pizza.

Fold over pizza dough to enclose the cheese and make up your pizza as normal with some pizza sauce and grated cheese.

Looks good

And there's the stuffed crust!

The tomato sauce freezes beautifully.  I freeze it in muffin cases then bag it. One muffin case is one portion.

Enjoy!

Chicken Korma

Quickest korma I've ever made from scratch!  Recipe is for 1 portion

Chicken Korma



1 chicken breast, cut into cubes

1tsp oil

1 portion curry paste (straight from freezer)

about 100 ml water

2 tbsp coconut milk powder (or creamed coconut)

150ml natural yoghurt (or cream)

Fry chicken until browned and add curry paste and water.

Bring to the boil and simmer gently for 10 mins until chicken is cooked.

Stir in yoghurt and heat gently for 2 mins.

Serve with rice or naan.

Curry paste

This is the all purpose curry paste recipe I found.  All I know is that a lady called Geetha from London shared the recipe with a friend and it's been passed on and on.  I've included her original recipe but with my own tweaks.

Curry Paste

1kg onions, finely chopped

25ml oil (I used a large tablespoon of ghee)

6 cloves of garlic, crushed

4cm piece of ginger, finely chopped (I grated mine)

3-4 chillis (I used 2 tsp of dried crushed chillis)

1 tin chopped tomatoes

4 tsp ground coriander

1/2 tsp ground cumin

1/2 tsp tumeric

1/2 tsp garam masala

1 tsp salt

250ml water

1/2 cup chopped fresh coriander (I used all the leaves on a growing pot)

Brown the onions in the oil/ghee until really brown (even bordering on burnt) It took about 20 mins to get to the above colour but could have been browner.

Add the garlic and ginger and fry for 2 mins.  (The fresh chillis should be added at this stage)

Add the dry spices and salt and carefully fry for 2 mins.  DO NOT BURN THE SPICES.

Add the tomatoes and water and bring to the boil.  Then simmer until you have a thick pulp.

Add the fresh coriander for the final minute of cooking.

The original recipe says now divide into portions and freeze.  The first time I made this I did that.  But I decided to get out my trusty stick blender and blitz it into a smooth paste.

Then divide into 12 portions and freeze.  I used a muffin tin.

Use 1 portion per person for each recipe straight from the freezer, no defrosting required.