Potacchio Sauce

 This has become my most favourite sauce of all time. Almost not even worth the write down it's so simple. You could even be forgiven for thinking that it is just any old pasta sauce but you would be quite wrong! This sauce is magical!
The secret ingredients: lemon zest & rosemary.
True lemons like lisbon or villa franca give the best lemony result by far in any dish, so if you can get them or grow them do.

Gently heat the zest of a lemon
 with a tbsp of finely chopped rosemary in a tbsp of good olive oil.
Add a can of tomatoes. (chopped is good or any of the variations we have here)
good salt,
lots of freshly ground black pepper & a tsp of raw sugar.
Simmer together for about 20 mins until thickened & fragrant.

You can add garlic if you like & some tomato paste gives a richer redder result, either way this sauce is divine & so useful. Try it & you'll see.
If you're really keen make the pasta too. Click here for Matt's how to.
Or here:

Katie

Fabulous Baked Apple Crumbles

Why didn't I ever think of these??...such a clever little idea that I recently came across in a New Zealand House & Garden Magazine. A cross between a traditional baked apple & the ubiquitous apple crumble & better than both!
Choose great apples to start with. As many as the number of people that are going to be eating them!

I used some of these tree ripened Granny Smiths.

Cut the top off each apple & use a melon baller to scoop out the inside until you have a fine apple bowl. Throw away the core part. I wrapped each apple in a damp paper towel & cooked them for 1.5 minute in the microwave but you could cook them for 20 mins in the oven if you prefer.

While they are busy. Prepare the filling by putting the apple balls in to a pot..no need to cut them any further, include the flesh from the top of the apple too.

add a tbsp of raw sugar

a tsp good cinnamon

and 1/2 raisins

 ( I love the big sticky ones for something like this, but you could use any of your favourite dried fruit)

Add a very small amount of water (if any) and cook until the apple is tender.

Thicken with a tsp cornflour mixed in to a little cold water.

Spoon this mixture in to the apple shells.

 To make the crumble topping:
Combine 1/2 c rolled oats, 1/2 c wholemeal flour, 1/4 to 1/2 c of raw or brown sugar, 1 tsp cinnamon, then rub in 50 gms of softened butter.

 Top the apples with the crumble & bake for about 20 mins in a medium oven.

 Done this way the fruity, spicy flavours go right through the apple..so delicious!

The original recipe mixed the apple with blackberries...that would be another excellent alternative.

Catherine

Brilliant Vege Dips

I came across these fabulous dips in a Dish magazine recently & rushed home to try them, with a few adjustments to suit (or perhaps because I couldn't quite remember everything)

They are really, really simple & tasty & might even sneak the odd vegetable past a child!

The green dip is utterly delicious & tastes of fresh sweet peas. It is even better the next day after the flavours develop further so make lots!

The second dip is a spicy roasted carrot & chickpea blend.

I found some early tender broad beans but I'm sure that frozen ones would do just fine.

 Cook 1 cup broad beans until just tender, around 5 minutes in a small amount of water.
Run under the cold tap to cool, drain well & then slip off the outer skins.

 Cook 1 cup baby frozen peas in a small amount of water until just tender & still bright green. Run under cold water to cool. Drain well.

 Mix together broad beans, peas, 1/2 to 1 avocado, 1 tsp good salt, ground black pepper, big squeeze of lemon juice & a drizzle of good olive oil.

 Pulse in a food processor or with a whizz stick until well combined but not super smooth.

 That's it! Eat with crunchy veges like carrots, cucumber & peppers or crostini etc. The colour is magnificent & stays that way : )

 Roasted Carrot & Chickpea Dip.
2 large carrots. I like to give the carrots a wash, prick them all over with a knife, wrap them in damp paper towels & pop them in the microwave for 4 mins each (large carrots). Unwrap, cool a little & cut in to chunks. Tip in to a frypan with a good slug of olive oil.
Add 1 tsp of ground cummin & coriander, salt & some freshly ground black pepper. Garlic if you like it. Fry until the carrots are all yummy & roasted looking. Add a drained can of chickpeas or cooked ones if you prefer. Mix altogether & fry a little longer. Tip in to a food processor & add some more olive oil & lemon juice. Pulse to combine to a chunky texture or use a whizz stick. Adjust seasoning.
These two dips can be used as a platter meal..sorry ate them before I thought to arrange them with other veges ; ) They are equally fabulous the next day & would make great picnic food too.
Carrots are so different cooked this way as a vegetable..try them sometime..even without the spices..yum!

Catherine