So, it's cloudy. Which never ever ever happens here in summer. Okay, maybe like once or twice. But today we have real clouds. I am saying this because it made me want to roast something. Thankfully, I didn't go that far. However, I did make this very yummy dish below which is waiting to be eaten for our dinner later this evening.
A while back I posted a recipe for my Marinara Sauce. I did say that I would later on post the canning method. Well, today I finally did a big batch and have it written up here to share.
If you read the Marinara Sauce post, you will notice that I used fresh tomatoes. In this recipe I used whole can tomatoes. I only use fresh tomatoes if I happen to get them at a fantastic price (which does happen often, but not today) Also, when I first starting making this sauce, I had a fabulous tomato garden. Hopefully, I will have that again next year.
I like doing this huge batch, because it makes for very quick meals for my kids. This is their all time favourite sauce and it it pays off for me to have it on hand. This particular recipe makes a dozen jars. So, that usually lasts quite a while.
You do have to put time aside to make this and have everything ready that you are using. From start to finish (not all active time), it is about three hours. I know, that must seem like a crazy amount of time. However, it pays off when all you have to do is open a jar and add meat, chicken, or whatever you are using.
I have made a little addition to this recipe by adding some step by step photos that will be see below if you click on read more. A first for me since starting this blog. I thought it could be a little helpful with this particular recipe.
It has been such a long time since I have made ice cream. So long, in fact, that I have just about forgotten how to do it.
The kids have been asking for home made ice cream for at least a month now. Well, I don't even have an ice cream maker any more and was not about to turn the clock back 50 years and start hand churning till my arms fell off. So, while out shopping the other day I saw this cute little (and very inexpensive, I might add) ice cream maker. To the checkout it went.
That was the easy part.
I spent at least 2 hours reading about ice cream making. Some of it so confusing to the point where I almost returned the ice cream maker. I pretty much remembered the basics, so it couldn’t be that difficult right?
Like all kids, the flavour chocolate was decided upon in a split second. So, that was what we went for on this first attempt. Also, I would like to add, this is NOT my recipe. I followed a Jamie Oliver recipe. I followed it exactly but have written it out here in my own words. Next time, I will venture into coming up with my own recipe. For this first attempt, I thought I would play it safe.
What I have learned is that all your ingredients should be freezing cold along with all the equipment you are using. Also, if working in a hot kitchen, it doesn't seem to hurt to set the ice cream maker over a large bowl of ice while it is churning the ice cream. Also, my ice cream maker only seemed to make soft ice cream. I am sure the more expensive makers get a hard consistency straight away. So, I put it into a plastic tub and continued the freezing process for another few hours.
The result was some pretty delicious chocolate ice cream. Looking forward to coming up with my own ice cream recipes in the weeks to come. Summer is not over by a long way!
This is from a quick weeknight's dinner back in the spring. I have finally taken my notes and written them up here.
Fresh pasta would make this dish a bit nicer, if you happen to have any on hand. I buy a fresh spaghetti here that is really good, but this time it was the box kind. Of course, you could use other pasta like penne, spirals or whatever you happen to have in the cupboard.
Everyone in my family loved it and we have made it since. So, it has been added to the family favourites!
You just can't go wrong with crepes. They can be sweet, savoury, eaten at breakfast, brunch or as a dessert. Like I said, you can't go wrong.
These particular crepes are my basic Crepes recipe but just with added chocolate ganache to turn them into a dessert. They go down pretty well with pretty much everyone I know. What is great about these, is you can make them ahead. Just stack them, cover them in foil and keep them in a low warm oven. The only down side of doing this, is that we will loose the crispy edges that a good crepe is known for. However, if you are rushing around at a dinner party, or just trying to get dessert out for hungry kids, it is worth the sacrifice. As well, the chocolate sauce can be made in advance and gently reheated over a low heat. It makes for a great quick & easy dessert. You can add whipped cream as well as berries for an extra splash of decadence.