Tomato-plus soup


I’m having a bad mummy day. A shouty, irritable day not a fun, whisky swilling, swearing, Bad Santa kind of day. This photo, complete with iPad, shows that even by lunchtime I’d decided to pick my battles, for both of our sakes.

At bedtime I said, ‘have I been really grumpy today?’, beautifully finishing off a bad tempered day with a bit of neediness. ‘No,’ Bert said, ‘it was my fault.’ Which of course made me feel even worse.

When Bert spoke to his dad at dinner time I was hoping he’d mention the fun stuff we’d done rather than say I’d been shouting at the dog then apologising all day. But no: ‘we played and then I felt something moving in my punny and then a poo came out!’ ‘Great!’ said his dad with the level of over-excited cheer that seems to be everyone’s standard response to poo news. ‘Where? When?’ ‘On the chair!’ Tony’s smile became just a touch more fixed.

Luckily it’s a leather chair. 

This is week five of Bert’s dad working away and while I don’t want to moan about parenting someone I wanted and love dearly, single parents, whether they are better people than me or just have to tolerate a lot of feeling like a shit parent days or both, have my deep felt admiration.

Serves 2

A portion of cooked veg, primarily orange-hued (we had half a large carrot in batons and a couple of spears of broccoli left over from Sunday dinner, but I’ve also used a tin of drained sweet corn combined with a handful of frozen peas in the past)

A large teaspoon of butter

A clove of garlic, crushed

1 tin of tomatoes and half the can of water

A teaspoon of light brown sugar

1 tablespoon of cream

1 egg yolk

Seasoning

Melt the butter, fry the garlic for a few seconds then add the veg, tomatoes, water, sugar and seasoning. Bring to a rapid simmer. Puree then stir through the egg yolk and cream, check seasoning and serve.

Bert took a sip through his bowl’s in-built straw and said, ‘mmm, it really is tasty!’ How could I be impatient with such a boy?

Advertisements

Sausage pasta


‘Look my willy! Look like snake, long snake. I pull it?’

Two minutes later.

‘Look my crazy willy!’

In other news, we had sausage pasta for dinner. 

Serves 2

1 onion, chopped

2 small carrots, diced

2 sticks celery, diced

1 tin chopped tomatoes and half the can of water

Olive oil 

Salt and pepper

1 tablespoon cream

1 teaspoon fennel seeds

4 sausages 

1 tablespoon cream

Parmesan to serve 

Fry the veg gently in olive oil till starting to soften then tip in the tomatoes and water, and season. Simmer for 15 minutes.

Meanwhile de-skin the sausage and break into pieces into a hot pan with a splash of oil in. Add the fennel seeds and cook on a very low heat while the sauce cooks. 

Then blend the sauce, add half to the sausages (fridging or freezing the rest for pasta sauce or pizza sauce), stir a spoonful of cream into the remainder and simmer on a very low heat while you cook the pasta. Add a splash of the drained pasta water to the sauce, stir through the cooked pasta till its coated in sauce and you’re good to go. Sprinkle on Parmesan at the table.

Eat naked from the waist down, dressed as the Gruffalo waist up.


Auntie Tab’s chicken korma

That’s a pirate waist coat – I don’t dress him in gold epaulettes, much as it’s the closest sartorial match for his personality that there is.

I wrote the recipe down on here a couple of days ago when we ate it and Bert did demolish it – I realise that this blog implies that Bert eats a rainbow of veg every day, but in the interests of honesty I’ll admit that for dinner tonight he had a hot cross bun, a peanut cookie and a Kinder Surprise.

Serves 3

1 small onion

1/2 red pepper, puréed with the onion in a blender

1 1/2 dessert spoons korma paste

Dessert spoon butter

Splash vegetable oil

3 chicken breasts, diced

1/2 tin chopped tomatoes

1/2 sweet potato peeled (or half a large carrot) and chopped and puréed with the tomatoes

1 dessert spoon tomato purée

Teaspoon sea salt

2 tablespoons plain yoghurt

1 dessert spoon mango chutney

Melt the butter and oil in a saucepan, and add the onion and pepper purée and the tikka paste. Cook gently for fifteen minutes then add the chicken, tomato purée and tinned tomato/ sweet potato purée. Season, cover and cook for 15 minutes till the chicken’s tender. Then stir through the yogurt and mango chutney and serve.

(Auntie Tab chops the onion and pepper, frying the onions on their own with the salt, adding the pepper and then proceeding the same way. But pirates can object to pieces of sauce-soaked, soft, cooked veg so I puréed mine. I’ve also – since I first blogged the recipe – tweaked it again to add the sweet potatoes for a thicker sauce, extra sweetness and another veg towards our ten a day.)

Chickpea and tomato macaroni

 

Bert breakfasted as a fireman, shopped as an astronaut and dined as a builder.

If I’d ever wondered what it was like to be famous, walking down a shopping street with a tiny astronaut would have given me a clue. Nearly everyone stared, smiled or stopped to talk. Bert was muttering to himself under his helmet ‘look me! I spaceman!’ 

Not every man can carry off a silver jump suit.

Serves 2-3

1 small onion, chopped

A little olive oil

3 cloves garlic, peeled but left whole

2 carrots, peeled and chopped

2 sticks celery, chopped

400ml passata

1 x 380g can chickpeas

Salt and pepper

2 tablespoons single cream

Macaroni to appetite

This is based on a Nigel Slater recipe but I rarely make a tomato sauce without adding extra veg. I had mine with green salad (Bert mimed being sick) and we both had grated cheese on top.

Gently sauté the onion in a little olive oil. Add the garlic, carrots and celery and cook till the onion’s transparent, then tip in the passata (or tinned tomatoes, if you prefer). Bring to a fast simmer then turn right down and cook on a gentle heat for an hour to an hour and a half.

At the end of the cooking time put the pasta on to boil. Puree the sauce and add the drained chickpeas and cream, seasoning to your taste. Heat through for five minutes then stir through the drained pasta.

If you don’t have a blender, you could finely chop the onion, crush the garlic and grate the veg.

Serve with grated cheese and green leaves (bleurgh).

  

 

Tomato, ricotta and green veg pasta

img_6874

Table manners are coming along nicely.

Serves 2

1 tablespoon olive oil

2 tablespoons ricotta

200ml passata

1 head broccoli, florets separated, stem peeled and sliced

2 tablespoons frozen peas

Grated zest of half a lemon

1 tablespoon pine nuts

Wholewheat pasta to appetite

Grated cheese to serve (we had Cheddar)

Gently fry the ricotta in the olive oil for a couple of minutes. Add the passata, lemon and pine nuts. Simmer.

Meanwhile put the pasta on to boil, adding the broccoli for the last five minutes and the peas for the last two. Drain, stir the sauce through, season and sprinkle with grated cheese.

Shove fistfuls into your mouth.

Not Heinz tomato soup

img_6469

And yet, strangely, very much like Heinz tomato soup.

Serves 2

1 tin of cherry tomatoes or plum tomatoes (cherry are a bit sweeter, but plum are fine)

1/2 a slice of white bread

1 teaspoon brown sugar

1 teaspoon red wine vinegar

1/2 teaspoon cayenne pepper

Salt

Water from the kettle

Bring the tinned tomatoes and their juice to a boil in a saucepan and add the torn up bread, sugar, vinegar and cayenne. Turn the heat off, leave for 5-10 minutes for the bread to absorb the liquid, and then puree, thinning to the right consistency with hot water from the kettle if you need to. (We have it a bit thicker than Heinz, but – importantly – thin enough to drink through a bowl with a built in straw.)

Season and liquidise. You can also add any leftover roast red onion, pepper or carrot (anything red-hued), if you’ve got it, before you puree.  Reheat gently, checking the seasoning, and serve with bread and butter.

 

Slow-cooked lamb ragu

Here’s Bert in his autumn knitwear, no doubt thinking about dinosaurs. At the moment I have to dance like a dinosaur every night before bed. ‘Are you a dinosaur rex? Then dance!’ I don’t feel that I’m allowed to answer, ‘no. No, I’m not.’

img_6377

Serves 4-6 (or 2 with leftovers for a pasta bake)

Splash of olive oil

2 carrots, grated

1 leek, sliced

5 cloves of garlic, crushed

1 teaspoon dried oregano or finely chopped leaves

1/2 teaspoon dried rosemary or finely chopped leaves

Finely grated zest half a lemon

1 tin plum tomatoes

1 dessert spoon tomato puree

Salt and pepper

500g of a lamb leg, ideally whole with bone in; if not, diced

Pasta and parmesan to serve

Pre-heat the oven to gas mark 2 (140-150).

Fry the carrots, leek and garlic gently in the olive oil till they soften. Add the herbs, puree and lemon zest then nestle the lamb in the middle and tip over the tinned tomatoes. Season, bring to a fast simmer/ slow boil and cover with a lid. Put in the oven and slow cook for 4-6 hours, by which time the lamb should fall apart and the veg should have dissolved into the tomatoes. Pull the meat off the bone with a fork and stir into the sauce. If it’s slightly watery you might want to reduce it a little on the hob before serving.

Stir the sauce through hot pasta and add grated parmesan at the table. Bert had red pepper batons on the side, I had buttered, wilted spinach.

Bert’s latest thing when I serve him dinner is to push it away complaining that it’s ‘too nice’. This wasn’t too nice. I’m so confused – should I be pleased or offended?

Anyway, we’re going to have a pasta bake with the leftovers stirred into pasta and topped with bechemal sauce and then mozzeralla, and baked in the oven for 30 minutes. It’s really no wonder I need to be on the 5|2 diet – it’s Friday and I’m already thinking about Monday’s dinner.

Afterwards we had warm, homemade chocolate (and beetroot) brownies and cream, with chocolate oozing out into pools on the plate and the beetroot undetectable, just giving a bit of extra richness and depth. They were definitely not ‘too nice’ to eat.