Jamie Oliver & FunForLouis | REAL TIME RECIPES | Summer Pasta
We got a sneaky peek into Jamie's new Food HQ in London when Fun For Louis dropped by and we got to film this live show. Together they made a full meal in under 30 mins from start to finish - One camera. One Take. No Stopping. A simple and light tomato pasta recipe, tasty bruschetta, hearty salad and flavoursome drink. What do you think of our new format guys? Would you like to see more real-time recipes?
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Spaghetti in Tomato sauce | Red Sauce spaghetti Pasta | Flavours Of Food
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Ingredients-
Spaghetti Pasta- 250 gms
Water + salt - to boil it
Olive oil- 2 tbsp
Oregano
Garlic cloves- 4
Chopped onions- 1
Puree of 5 tomatoes
Salt to taste
Red chilli Powder or Black Pepper Powder
Chilli Flakes
Mixed herbs.
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Gazpacho | A Cold Tomato Soup | Spanish Tomato Soup | Summer Recipe | Chilled
#cookingtips #quickmeals #cookingwithronald
Gazpacho- Rough Chop:
- 8-12 Tomatoes (as preferred)
- 3 small or 1/2 Large Cucumbers
- 1 Tsp. Soya Sauce
- 1/4 Tsp. Balsamic Glaze
- 1-2 Cups Tomato Juice
- 1/4 Cup Breadcrumbs or 3-4 Slices Bread
- 1/2 Tsp. Black Pepper
- 1/2 Tsp. Onion Powder
- 1/2 Tsp. Italian Seasoning
- 2 Tbsp. Olive Oil
- Avocado (optional topping)
Recommended Equipment:
- Bowl
- Cutting Board
- Knife
- Food Processor
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Gazpacho Soup- ultimate healthy, quick, summer cold soup
Gazpacho Soup a healthy dish great to be enjoyed in summer time.
Ingredients:
tomatoes
cucumber
celery
red onion
garlic
chives
lemon
tomato juice
olive oil/avocado oil
salt pepper
red wine vinegar
Worcestershire sauce
Sweet pepper
sugar
parsley
tobasco
Best Italian Tomato PASTA SAUCE RECIPE
Tomato basil pasta sauce is what we are famous for, and in this recipe, I’m going to share all the secrets to this simple, thick, luscious recipe, that will take you right to my Nonna’s house for Sunday lunch. Get your kitchens ready to be infused with the aromas of fresh tomato and basil and plan a special meal to hero this finger-licking sauce, because one you try it, I can bet you will never spend money on artificial store-bought sauce, ever again. This tomato basil pasta sauce is completely homemade, preservative free and I think it’s so good, you could even be tempted to drink it!
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Best Italian Tomato PASTA SAUCE RECIPE - Sugo al Basilico
INGREDIENTS:
Extra virgin olive oil
Onion
Celery
Carrot
75-100g/2.6 – 3.5oz fresh basil leaves
2.5kg/10.42 cups Homemade passata/Store bought OR Peeled/chopped Italian tomatoes
UTENSILS:
Sharp knife
Chopping board
Hand blender
Medium – large size pot
Wooden spoon
METHOD:
1. Tomato basil pasta sauce is made with a “Soffrito” which is a blend of fresh ingredients used at the very beginning of the recipe.
2. To make the soffrito, chop up 1 carrot, 100g onion and 1 celery stalk (including the leaves!).
3. Add all of these ingredients into the base of a hand blender with 100ml of extra virgin olive oil, until it becomes beautiful and creamy, like a puree. This will form a flavoursome base for your tomato basil pasta sauce.
4. Next, turn the stove on to a very gentle heat and place the pot on top. Add 3-4 tablespoons of EVOO and pour in the soffrito mix.
5. Gently stir the soffrito so it covers the base of the pot, cover it with a lid and leave it to simmer for 15-20 minutes.
6. If you are using chopped or peeled tomatoes, blend them up so they become a beautiful thick passata. If you are using homemade or store bought passata to make your tomato basil pasta sauce, then you can skip this step!
7. After ten minutes, the soffrito will start to darken in colour. Stir it using a wooden spoon (making sure it is not burning) and then leave it to simmer for at least another 5 minutes.
8. When the soffrito is ready, mix through the tomato passata and stir very well using a wooden spoon.
9. Sprinkle 10g/2.2 teaspoons of rock salt and some black pepper and mix through.
10. Now, just cover the tomato basil pasta sauce with a lid and leave it to simmer slowly for 1-1.5hr, remembering to stir it every now and then.
11. After 1hr, remove the lid and leave it for another 30-45min, simmering it without the lid.
VINCENZO’S PLATE: It is important to let the sauce simmer without the lid so that the sauce does not become watery and by uncovering it, the steam will leave the pot and allow the sauce to thicken even more.
12. The finishing touch for this perfect homemade tomato and basil sauce is adding fresh basil at the very end. You can cut this up small or large depending on your preference – just make sure you don’t cut it with a knife! Add it with your hands before mixing through and leave this to infuse while the sauce is still hot – but the stove is now off.
HOW TO SERVE:
Enjoy this tomato basil pasta sauce however you like it! Use it with your favourite pasta, enjoy it on a pizza base, smother it over your chicken cacciatore, no matter how you use your sauce, it will add another whole level of flavour to your next meal.
E ora si mangia, Vincenzo’s Plate…Enjoy!
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Authentic Spanish Gazpacho recipe. Perfect and super easy for this summer!
Authentic Spanish Gazpacho recipe. Perfect and super easy for this summer!
Hola and welcome to Beyond Tapas. In this video I’m going to show you how to prepare an absolutely delicious Gazpacho.
Thank you for joining me. Gazpacho is a typical recipe that, according to historians, originated in the south of Spain. Its roots can be traced back millennia, insofar that it is a soup based on oil, bread, water and garlic. Over the years, new ingredients were added until the 19th century, when tomatoes became the main ingredient ad continues to be so until today.
If you are not keen on some of the ingredients, after the recipe I will give you some alternatives you can use to make your own version of this dish.
If you need help converting the measurements, this site can be of help:
00:00 Intro
01:17 Tools needed
01:32 Ingredients
06:17 Preparation
08:00 Alternative ingredients
Gazpacho Andaluz Ingredients
1 kg of ripe tomatoes
1 medium size cucumber
1 small onion (or have large one)
½ or 1 green pepper
1-2 cloves of garlic
100ml olive oil
250ml water
30ml vinegar
1 tsp salt
50gr bread (optional)
Preparation
1) Halve the tomatoes and get rid of the wooden bit at the top
2) Seed the cucumber by scrapping the centre with a teaspoon. You can peel it too if you want, though it is not necessary.
3) Place all the ingredients in a blender or food processor and blend at full power for 3 to 5 minutes or until everything is blended and you have a smooth texture
Serve very cold sprinkled with some finely chopped pepper and onion.
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