So lately i haven’t been cooking as much so i invited a friend for lunch on Sunday to be able to cook/to have an excuse to cook 🙂
yes i occasionally use my friend’s stomach as a way to practice my passion!
Of course though, i wanted to use the ingredients that are in my fridge; and i had bought a big bag of tomatoes (or whatever ersatz they are selling us for tomatoes right now…i know, i know!! Not in season).
So i figured i would make pasta with a refreshing homemade tomato sauce; primavera style!
To give a rough recipe;
- 10 tomates
- EVOO, salt and pepper, tbsp of sugar
- 1 small carrot
- Garden peas (the big ones)
- Fresh mushrooms, thinly sliced
- cook the tomatoes (with all their juice etc) with the cut up carrots, spices
- in a separate pan, pan fry the mushrooms (no need for anything on them)
- When cooked, zap the sauce in a blender (or use a stick blender like i did)- the sauce will be creamy even with no cream!
- Add the basil
- Add the pan fried mushrooms
- when your pasta is 80% cooked to your taste, reserve 1 cup of pasta liquid and drain the pasta
- in a large saucepan, mix the sauce and the pasta with the cooking water- the gluten in the water will allow the sauce to be thick and delicious!
- Add the garden peas and cook for a few minutes (as you can see i added the peas before and so they were not so vivid green in the end!)
And for dessert i wanted to be creative but i did not have much!!
So since i had two bananas, i used my imagination (no, you dirty mind, not that way!!)
I made banana with a crust of coconut cream caramel
**Now drumrolls, this was a big day for me, as i made caramel on my own for the first time!!!**
this is one of my big hangups, i’ve always been afraid of making caramel, i know it’s an irrational fear since it is SO simple!
So i but the bullet: i mixed 100g of sugar with 3 tbsp of water and waited,
and suddenly something magic happened and the caramel turned brown!!
so i turned the heat way down and added the coconut cream.
then I quickly poured over the bananas (which i had stored in the freezer so that they are nice and cool).
The verdict: ok the caramel was wayy too thick and so the crust it formed was too hard to eat, but the taste was so delicious!
I would recommend a light caramel coating and then serving the banana in a sea of coconut cream 🙂