Bolognaise Sauce

 

For me, pasta with bolognaise is very much a comfort food. We used to have it when my mum worked away as I wouldn’t get home from school until 18.30 and my dad from work at a similar time so there was never time to cook on those days. Luckily mum would make up a huge vat of this stuff and freeze it so we would come home and have a fab dinner which just needed to be reheated.

One of the best things about this sauce is how versatile it is! You can use it just on pasta, you can make it into a lasagne. I have been known to just have it on toast if I’m super hungry. The recipe I use is very basic, it only has 4 main ingredients with a smattering of seasonings but I know that some people put in mushrooms and sweetcorn too so if you like them in your bolognaise, feel free to add any extras!

The recipe itself produces a large amount of sauce so make sure that you have boxes to store it in! It’s perfect for after a long day as all you need to do is bung it in a pan (either defrosted or still frozen – though I would add a little water in the second case to prevent burning), cook up some of your favourite pasta and hey presto! You have yourself a delicious meal!!

 

Servings ~ 10                                                                                            Cost per portion ~ 50p

 

Ingredients

Passata/chopped tomatoes

500g Beef Mince (Or for a vegetarian option, use quorn or soya mince!)

2 Large Onions – I use cannon onions (about twice the size of a fist)

3 Large Carrots

Oil

Garlic

Red Wine

Basil/mixed herbs

Chopped Tomatoes

Salt and pepper

Worcestershire Sauce (about a tsp)

Ketchup (about a tbsp)

Soy sauce (about a tbsp.)

 

 

Equipment

A large saucepan (with a lid)

A chopping board

A large knife

A wooden spoon (or equivalent)

 

Optional, if you are using passata, you can thicken it up (so the final sauce is less wet) by boiling it in a pan for 15 minutes or so to reduce it down. Add about a teaspoon of sugar while it’s boiling and should you wish to add garlic to the sauce, this is where you put it in!

 

Dice up the onion and place into a large pan on a medium heat.

Grate the carrot and add it to the pan and fry until it starts to soften.

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Onions and carrots in a pan with a little bit of oil at the bottom

Make a well in the middle of the vegetables and add the mince a little at a time (I generally go for a quarter of the pack and break it up as I put it in).

Make sure the majority of the mince has gone brown before you stir it through and add the next potion of the meat. If you wish to use quorn mince instead, this is where you would add it but unlike meat, you do not need to brown it, just stir it all in and move on to the next step.

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Make sure to brown most of the meat before stirring it througt!

Once all the mince is incorporated, add the tomato and stir it in.

If you wish to add red wine, garlic, salt and pepper, basil or mixed herbs, now is the time to do so.

 

Leave the sauce with a lid on a low heat to simmer for at least half an hour or even longer if possible!

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The sauce will darken a little while it is simmering so don’t be alarmed if you come back to find it a different colour to when you started!

I go for a medium ladle per portion as that suites me just perfectly.

The sauce is so versatile and can be used in pasta bakes, lasagne or just as plain bolognaise – I have been known to just eat it on toast too!

 

Let me know what you think of it in the comments and I’ll see you all next week for another baking post – this time, bread related!

H

Coffee and Walnut Cake

The coffee and walnut cake was the first coffee flavoured food that I liked. I always found that the taste was far too bitter for me despite loving the taste. Since then, it has (much as it pains me to say this) become my “signature dish”. I love the taste and the walnuts give it a far more exciting texture than a plain sponge cake. I have been making this cake for just under 10 years now and it is my go to cake for events. It has been used for birthdays, stone settings, afternoon teas and as a general all-purpose cake for when I want a sweet treat.

Being a take on the standard sponge cake, the coffee and walnut cake follows the standard ratio of 2oz (56g) butter, sugar and flour to each egg. As it has three layers instead of two, I use five times the empirical recipe. This does of course assume you are using self-raising flour! If, like me, you only have plain flour, use a teaspoon of baking powder for each 2oz of flour that you use. The size of the walnuts chunks is entirely up to you. Personally, I like the chunks to be relatively large so they add an extra texture but you can chop them up incredibly small (or add them with the first set of flour so they get broken up during the mixing.

This cake is perfect almost any event and isn’t as sweet as a standard Victoria sponge or chocolate cake so is incredibly popular with adults.

I hope you enjoy making and eating it as much as I do!

For the Cake:

280g (10oz) Sugar

280g (10oz) Unsalted Butter

5 eggs

280g (10oz) Plain Flour

5 tsp Baking Powder

2tbsp Instant Coffee

100g Walnuts roughly chopped

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Ingredients for the cake with premade coffee

For the Icing:

250g Unsalted Butter

375g Icing Sugar (Sieved)

2tbsp Instant Coffee

Preheat your oven to 180 oC (Gas Mark 4) and line three 8” baking tins with baking parchment, butter and flour

Mix the coffee with one tablespoon of boiling water

Beat the butter and sugar in the bowl of an electric mixer until light and fluffy

Add the coffee to the sugar and butter and mix until combined

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Stir together the flour and baking powder

Add the eggs one at a time adding tablespoon of the flour mix after each egg

Once all the eggs are added, mix in the remainder of the flour

Once that is all beaten together, add the walnuts and mix on a low speed to prevent the walnuts being broken up too much

Split the mixture evenly between the three tins and bake for about 20-25 minutes or until a skewer inserted into the middle of the cake comes out clean

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Three layers of batter ready to go!

To make the icing, add a tablespoon of boiling water to the coffee

Beat the butter until it is soft

Add about a quarter of the icing sugar along with the coffee to the butter and beat to combine

Add the rest of the icing sugar in a couple of batches and beat until it is soft and spreadable

If the icing is too stiff, add a small amount of milk to slacken it up

To assemble the cake, add the first layer of cake to the serving plate or cake board using a small amount of icing to keep it in place.

Add a layer of icing to the cake and add the next layer

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The first layer iced and ready to go. I piped the icing round the edge so give an attractive finish between the layers

Repeat this with the final layer and add a final layer of icing on the top

Decorate the cake using either chopped walnuts or walnut halves

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The finished cake

Let me know how the cake turns out for you in the comments! Photos are always appreciated so give me a tag on instagram (@thatcookingthing)!

Have a good week and see you next Monday for the first recipe in my Cooking from Basics series!

H x

Cooking from Basics

Introduction to Cooking from Basics

 

Welcome to Cooking from Basics. Over this series of recipes, I am hoping to introduce you to new recipes or at least teach you how to make others that you may have already heard of. Whilst aimed at students who are cooking for themselves for the first time, the recipes are obviously available to everyone. I will take you through each step of the process with as many photos as I can to help make sure the instructions are clear and by the end of the year, you should be able to fend for yourself in the kitchen!

Each recipe will start with three lists. There will be the mandatory ingredients (in bold), the optional ingredients (not in bold) and the equipment you will need for the recipe. Whilst optional, the second list of ingredients are things that I believe every good kitchen should be stocked with as they can make a meal so much more interesting.

As you will notice, the majority of recipes in this series will produce multiple portions. The best way I have found of saving money at Uni is to batch cook and freeze the leftovers. The other way to save money is to bulk out any dishes you have with vegetables which are far cheaper than the meat used so you can stretch a small amount of meat into many meals – I have managed to make a pair of chicken breasts last for 8 meals before (I will introduce this recipe later in the series).

 

Before the recipes start, I would just like to do a quick introduction into terminology that I will be using!

Slice: Cutting in one direction across an item of food.

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Onion sliced into half moons
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Sliced carrots

Dice: Cutting in two directions so the food is chopped up very finely

For onions, I would advise remofing the top but not the bottom! Cut lengthwise down the onion but not completely to the end. This will mean that it holds together so you can then proceed to cut perpendicular to that.

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For carrots, I would say that grating will usually suffice if you need them cut up small!

 

Julienne: Cutting into long thin strips (usually used on carrots and other vegetables) – while the official definition is 1-2mm x 1-2mm x 4-5cm, unless you are very confident in your knife skills, as fine as you can chop it will surely be sufficient. If you are lucky, you may own a julienne peeler which will do all the hard work for you!

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Julienne Carrot

Sauté: Lightly frying

Sweating: Cooking over a low heat until the outsides start to cook

Cube: Exactly what it sounds like. Cutting an item of food into small cube like shapes. I tend to use this for carrots in curries and pie and pieces of chicken

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Cubed carrot

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I will add to this list as the year goes on and I hope you find it helpful!

The first recipe will be coming on Monday so see you all soon!