TOMATO COOKING SAUCE

No need to waste a bumper crop of tomatoes!
Wash 1kg fresh tomatoes and remove the green tops.

Peel and chop 1 large garlic clove.
Remove the seeds from 1 small red chilli and chop finely.

Heat 1tbsp olive oil. Add the garlic, chilli, 1tsp dried Italian herb mix and 1tsp dried oregano.

Add the tomatoes along with half a mug of hot water, 2tbsp tomato puree and 2tsp sugar.
Bring to the boil and then simmer on a very low heat for at least half an hour until the tomatoes turn mushy.

Move to a blender.

Blitz until as smooth as possible, then pass through a sieve over a bowl.

Divide into portions and freeze until needed.

SUMMER LUNCH CHALLENGE DAY 3 - LEFTOVER BUFFET

This is the third day of my challenge to make low-cost lunches using only what using only what we have grown, been given or had left over (along with a few store cupboard essentials).

DAY 3
From the garden:
1 large tomato
mint

chives
Left over:

cream cheese

red onion
focaccia crusts from the meal for Marc Bolan

CHEESE AND CHIVE DIP

Warm some milk and mix it with leftover cream cheese until combined.

Stir in grated cheese and allow to cool.

Chop some fresh chives and stir through. 

Use the leftover top crust from the focaccia, cutting it into 12 slices.

Serve on a plate with the Cheese and Chive Dip, the Salsa from Day 1 and the Coronation Chickpeas from Day 2.

BALSAMIC TOMATOES

Cut 1 large ripe tomato into slices. Place on paper and cover with balsamic vinegar and black pepper.

Allow to soak in and then place in a small dish or ramekin.

CRISPY AIR FRIED ONION BITS

Peel and chop 1 large red onion.

Spray with oil and cook in the air fryer at 180C for about 15 minutes, shaking after every five minutes.

Allow to dry and fully crisp on kitchen paper.

Serve in a bowl to allow guests to add as much as they like.

I also made some Minted Rice

SUMMER LUNCH CHALLENGE DAY 2 - EGG MAYONNAISE SANDWICHES AND CORONATION CHICKPEA SANDWICHES

This is the second day of my challenge to make low-cost lunches using only what using only what we have grown, been given or had left over (along with a few store cupboard essentials).

DAY 2
From the garden:
cherry tomatoes
parsley
Donated:
2 eggs from a neighbour with chickens
Left over:
focaccia from yesterday's meal for Marc Bolan

tin of chickpeas

To make the sandwiches I used the left-over bread. 

Divide into four. Cut the tops off and keep them back.

Slice each piece in half to give 8 squares.

The fillings:

EGG MAYONNAISE

In a bowl, mix 2 tbsp mayonnaise with some salt and pepper.

Hard boil 2 eggs. Cool, peel and add to the bowl.

Using a spoon or a blunt knife, chop the eggs and mix with the mayonnaise.

Chop the parsley and stir in.

CORONATION CHICKPEAS

Mix 4tbsp mayonnaise with 2tsp curry powder, 1tbsp mango chutney and 1tbsp lime juice.
Drain and rinse 1 tin chickpeas.
Mix all together, stirring well to combine.

Will keep for a few days in the fridge.

Assemble the sandwiches. I used spread for the egg mayo and more mango chutney for the coronation chickpea ones. 

Ready for a picnic.

Serve with the cherry tomatoes on the side.

Fantasy Veggie Dinner Guest - MARC BOLAN

Somewhere, amongst a lot of old photos, I have a picture of
myself aged 3, wearing a Marc Bolan t-shirt.
Bolan was one of the most famous of the glam rock stars until his untimely death in a car crash in 1977, aged just 29.

He wrote the perfect summer song - Celebrate Summer

which always makes me think of long summer days and meals in the garden, so I'd like to invite him here for this one. 

SUMMER SAUSAGE PASTA WITH PANGRATTATO 

SUMMER SAUSAGE PASTA

Put a pan of water on to boil. When ready, add a couple of handfuls of penne pasta. Simmer until al dente.

Meanwhile, cook 1 chopped red onion with 1 chopped red pepper in a little oil until starting to soften.
Add 3 sliced vegetarian sausages and 1 chopped garlic clove.

When cooked, pour in 1 tin chopped tomatoes and a little water.
Add 1tbsp tomato puree, 1tsp sugar and 2tbsp sweet chilli sauce.
Chop some fresh herbs of choice and sprinkle them in with some black pepper.

Allow to simmer and reduce a little.
Drain the pasta and add to the sauce.

PANGRATTATO

Make fresh breadcrumbs by whizzing 3 slices of slightly stale bread in a food processor.

Heat 3tbsp chilli oil in a pan and add the breadcrumbs.

Toast gently until the oil has been absorbed and they start to go crisp.

Dry on kitchen paper and keep until needed.

To serve:

Place the pasta on the table with a separate bowl of the pangrattato, along with some basil, fresh tomatoes and some chunks of focaccia so that guests can help themselves.

FOCACCIA

Nothing beats home-made bread and this Focaccia recipe is really simple. 

Mix 500g strong white flour with 1tsp salt, 1 sachet dried yeast, 350ml warm water and 1tbsp olive oil.

Knead on a floured surface until the dough comes together. Then, place back in the bowl.

Leave to rise for about an hour.

Knock back and knead once more.
Place on an oiled baking tray, stretching to the corners and leave to rise again.

Make dimples with your fingertips and stick rosemary leaves into them. Sprinkle some sea salt over the top and drizzle with a bit more olive oil.

Bake at Gas 8/ 230C for about 20 minutes.

Turn onto a wire tray and allow to cool.
Then place on a board and slice.

SUMMER LUNCH CHALLENGE DAY 1 - OMELETTES WITH CHILLI TOMATO SALSA AND CHEESY AIR FRIED POTATOES

I have challenged myself to make three days of low-cost lunches, using only what we have grown, been given or had left over (along with a few store cupboard essentials).

DAY 1
From the garden:
cherry tomatoes
basil
Donated:
6 eggs from a neighbour with chickens
Left over:
red pepper
old potatoes
red onion

First make the salsa.

CHILLI TOMATO SALSA

Place the following into a blender:
1 red onion, peeled and chopped
1 red pepper, deseeded and chopped
1 red chilli, deseeded and chopped
handful of fresh basil leaves
grinding of black pepper
8 – 10 fresh small tomatoes

Whizz until finely chopped.
Add 2tsp olive oil and blend again.
If it looks a little runny, place over a sieve and allow some of the moisture to drain off.

Place in a container and keep in the fridge.

Then, make the potatoes.

CHEESY AIR-FRIED POTATOES

Grate a large chunk of cheddar cheese.
Peel and cube 2-3 medium potatoes.
Spray with oil and sprinkle with a little salt.
Place in air fryer.

Cook at 180C for 10 minutes.
Shake and cook for about 5 minutes more until soft inside and crispy on the outside.

Add the cheese and cook for a further 5 minutes until the cheese is oozy.

Finish with the omelette as it will only take a few minutes.

SIMPLE PLAIN OMELETTE

Break eggs in a bowl (use 3 per person). Beat gently but not too much.
Heat a large knob of butter until it starts to froth.

Pour the eggs into the pan and swirl them around.
Tilt the pan slightly to ensure all the egg can cook.

When just set, fold in half.

Slide the omelette onto a plate. Add the potatoes and a spoonful of the salsa.