Foodie Fridays: B’s Red Sauce Topped Over Spinach & Ricotta Tortellini

Last night’s dinner was divine.  Well, how can anything with cheese be less than divine?  😉

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I felt guilty using everything that was basically ready-made so I made the red sauce.  I like pasta extra saucy so I make sauce in abundance!

B’s Red Sauce Topped Over Spinach & Ricotta Tortellini (EASY)

Makes enough for 2 starving souls.

Ingredients:

  • 1 packaged of Spinach & Ricotta Tortellini (I have no skill or patience to make my own pasta! LOL)
  • Some olive oil (around 2 tbsp)
  • Handful of Cherry Tomatoes (the more the healthier) I use about 250g- cut in halves
  • 1/2 onion
  • 1 can of Italian Plum Tomatoes
  • 1 can tomato puree or ready made red sauce (optional just to increase the amount of sauce)
  • 2 tbsp of concentrated tomato puree
  • some cheese (the more the merrier)
  • Seasoning:  fresh basil, dried herbs, salt, pepper, tabasco, 1/2 tsp chilli powder, sugar

Method:

  1. Put oil in pan and cut finely chopped onions.  After onions are translucent and a little brown add tomatoes and cook.  If its drying up add some water and keep cooking.
  2. Add the can of plum tomatoes and the concentrated tomato puree.  Simmer for half an hour or longer.
  3. Cool and blend afterwards.
  4. Add all the seasoning and some water (see your preferred consistency.  I don’t like my sauce to be too runny!) Add sugar according to sourness of the tomatoes.  If you simmer it longer it will be less sour and less sugar will be required to combat it.
  5. Add cheese just before switching stove off so it will be stringy. Yummy! Add it to the prepared tortellini 😉

Note:  I serve it with herb baguette and roasted asparagus to just make the meal a bit more complete! Bon appetite!

xx

B

B’s Quick & Healthy Hummus Recipe

Hello everyone!  I’ve restarted my gym regime which means just one thing: time to zip my mouth to everything tempting.  Hmmm… Or so you would think.  I’ve decided to try out healthy dips and snacks that are still tempting minus the high calorie count.  Today I tried out my very own hummus recipe.  Basically most recipes online for hummus incorporate a high level of olive oil.  Fair enough, in the restaurants it is served that way – but if I eat my carrot sticks in an oil based dip, what good is it really?

Mixing everything up to form a smooth creamy paste:

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And the final product:

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Here’s my recipe:

B’s Quick & Healthy Hummus Recipe

Makes: One bowl

Ingredients:

  • 1 can chickpeas
  • 1 tbsp olive oil
  • Pinch of chilli flakes/paprika
  • 1 tsp cumin powder
  • 3-4 tbsp water
  • 1 tbsp lemon juice
  • Salt and Pepper to taste

Method:

  1. Spoon chickpeas from the can instead of draining.  The liquid adds flavour!
  2. Add all ingredients and blend away 🙂

Note:  Adjust the consistency to your preference by adding more or less water.  Best served chilled – I refrigerated it for 15 mins. I couldn’t wait any longer! 🙂

Enjoy!!

xx

B