Chez's Big Happy Recipe Share

[Misato Hazukashi]

Because I am a cookaholic (and because I have been so useless on site and ill recently) I have decided to share with you my best recipes, and you can throw anything you like to cook in here too <3

I was tempted to do a youtube video of some of the recipes as a "How To" but my webcam has packed in and I look like death right now, so my words will have to suffice.

Anyhow, onwards, with my delicious foods!

[Misato Hazukashi]

S A V O U R Y

Tomato & Red Pepper Pasta Sauce

You will Need

• Eight or More Cherry Tomatoes (the higher the quality the better the sauce)
  
• One Red Romano Pepper
  
• A Quarter of a Red Chilli Pepper
  
• One clove of Garlic
  
• Two Spring Onions
  
• Salt, Pepper and Sugar
  
• Dried Basil & Oregano
  
• Red Wine
  
• Tomato Puree
  
• Tinned Tomatoes (for extra richness)
  
• Balsamic Vinegar
  
• Cheese to serve
  

Method

Start by finely dicing the garlic and chilli, making sure the seeds from the chilli are removed.
Slice the tomatoes roughly into as small a piece as you wish, and dice the spring onion and red pepper.

Heat up a saucepan with olive oil on a medium low heat and wait till it gets to heat before sliding in the chopped ingredients. Sprinkle a pinch of the oregano and basil in with the ingredients and leave to simmer for 5 minutes.

Then, add salt, pepper and sugar to taste, then add a splash of balsamic vinegar. Leave this again for another few minutes, making sure the heat isn't too high and nothing burns.

Once the tomato/pepper mixture is soft, add half the can of the tinned tomatoes and a good teaspoon of the tomato puree. Stir this in, lower the heat down to it's lowest setting and leave to simmer for as long as you like really.

Return every now and then to check on the liquid quantity in the sauce. If it starts to become "dry", then add a splash of red wine in and stir, then leave again. Be sure to check every now and then to make sure you don't end up with ew burnt sauce.

Once the sauce is lovely and rich and thick, you can do one of two things.

If you prefer a rustic sauce, then mix in pasta, coat thoroughly and serve (it should serve two, or one massively hungry person)

If you (like me) prefer smooth sauce, then blend till smooth, heat again in the saucepan so it isn't cool, and toss through the pasta.

Sprinkle on the cheese of your choice (I mix parmigiana and cheddar)

Eat.

[Dr. Sean Neville]

I have a Star Trek cookbook, and I am not ashamed.

Vulcan apple pastries:

4 cups of Gala apples, peeled, sliced and cored
1/4 cup light brown sugar
1 egg, beaten
1/4 cup melted butter
1 Tbsp lemon juice
1 cup heavy cream
1 tsp cinnamon
pie crust recipe (you can also buy store bought)


Preheat oven to 375 degrees. line the cups in a greased 2-inch muffin tin with individual sized shells of crust. Now pour in your sliced gala apples into the individual shells, filling them just 3/4 full. We need room for the apples to expand. Mix the egg, butter, lemon juice, brown sugar, cream and cinnamon together, and pour the mixture over the apples. Moisten the edge of the crust and cover each muffin cup with another layer of crust and make for about 40 minutes or until the top is golden.