Must Have Tomato Pasta Sauce

Ingredients 

2 x 400g tins of chopped tomatoes

2 cloves of garlic, peeled

1 teaspoon of tomato puree

1 teaspoon of granulated sugar

1 heaped teaspoon of sundried tomato paste

1tbsp olive oil

pinch of salt and pepper

Instructions

1. Add the oil and the garlic cloves and cook for a minute, or until the garlic cloves look softer.
2. Pour the tins of chopped tomatoes, tomato puree, sugar, salt, pepper and sundried tomato paste.
3. Bring to a Simmer and cook for 1 hour. 
4. Add basil and place on any pasta or chicken dish. 

Flavoured Double Chocolate Twirled Cake

Marble cakes, such intricate and memorising masterpieces. To me they have always stuck in my mind as a childhood favourite, because what is not to love about them? It's the best of both worlds.. vanilla and chocolate. For any chocolate lover this is a MUST HAVE as it takes on both a rich, sharp chocolate and a simply sweet chocolate.  

Ingredients

For the cake:

250g Unsalted Butter

250g Caster Sugar

250g Self-Raising Flour

4 Large Eggs

1 Tablespoon Raw Cocoa Powder

1 Teaspoon of French Almond Extract

75g Green & Blacks Dark Chocolate

75g Green & Blacks White Chocolate

Splash of Grand Marnier

1 Tablespoon of Orange Zest

For the frosting:

25g Butter

15g Raw Cocoa Powder

2 tbsp Milk

100g Icing Sugar

Instructions

1. Preheat the oven to 190C.
2. In a electric mixer blend the butter till smoth. Then add the sugar until slightly pale and thick.
3. Add one egg at each time and blend well. If it looks a little split add a sprinkle of flour for each egg.
4. Add the flour and a pinch of salt and blend until just combined. 
5. Transfer half of the mix into another bowl.
6. Melt the chocolate over a bain-marie. Allow to cool for a minute. 
7. Add the raw cocoa powder,melted dark, the Grand Marnier and orange zest chocolate to one bowl.
8. Add the french almond extract to the other bowl. 
9. Add the mixture randomly into a greased loaf tin and swirl around with a knife. (You may not need all the mixture as this cake will rise)
10. Cook for 40-50 minutes.  Keep an eye on this loaf as all ovens vary. *
11. While the cake is cooling melt the butter in a pan, once it has melted add the raw cocoa powder and mix until smooth. Take it off the heat an add the icing sugar and milk and blend until combined.
12. Once the cake is cooled, drizzle over the top.

* You could even do this in a cupcake/muffin form which I have done many of time.  Just cook for 20 minutes!

My Sunday Roast Tips and Tricks

A Sunday roast to me is a meal that will heat you up from the inside out.  Many people are afraid of cooking a roast due to the amount of effort and time you have to put into it.  Therefore, i'm going to share with you of my tips and tricks to make it just that little bit easier.

1. Give yourself plenty of time

I always start cooking way before you think you have to. This gives you more time for any mistake that might occur, and trust me, something always goes wrong!

2. Chop and peel everything before

This is a great little trick as you save so much time, if you chop and peel your potatoes and vegetables before you start cooking you don't find yourself in such a frenzy mid cooking while trying to get everything on the table at the same time.

3. Prepare all your meat rubs before

Just the same as above, if you pre mix and blend your meat rubs before you start cooking it just gives you that little bit extra time to sit down and relax while your food is cooking. 

4. Make fresh and freeze sauces

If you make your sauces months in advance they can last up to three months in advance depending on how your deep freezer.  This is a great little hack I use everyday, as the sauces are frozen fresh you just defrost when needed. 

5. Ultimate potatoes

The best trick I have ever learnt is how to make crispy, fluffy roast potatoes that are irresistible. Part boil your potatoes for 4 minutes.  Meanwhile add a good heap of Goose fat to your roasting tin and allow to heat up in the oven. Drain your potatoes and put them back into the pan with the lid on and shake them around.  Add a good sprinkle of plain flour and shake again.  Tip onto the roasting tin and cook for 1hour 40minutes. The slow roasting of the potatoes really gives it that crisp outer and a  soft fluffy inside.

6. Make your dessert ahead of time

If you're like me and think crumble is a staple dessert for a Sunday roast then this little hack could be of use to you.  I always make my crumble the night before and at this time of the year I make my delicious Blackberry, Apple and Cherry crumble which can be found here: fail safe sunday crumble. Just reheat at 190C for 25 minutes when you need a little fix.

7. Easy cheesy cauliflower

A cauliflower cheese is another staple must have on my table.  Use a basic white sauce recipe, soak it onto the cauliflower florets.  Add another layer of cheese (yes this is necessary) and bake on 180C for 1 hour.  Slow cooking it this way really gives it that creamy and moreish desire. 

Using any of these tips will really save you time and definitely make it more enjoyable for you!