Need help with ingredients please

franney

I am the same with tomatoes, i like them in sauces but i don't like it tooooo tomatoey so i add a bit of shugar and that seems to tone it down,
hope this helps, sorry for butting in

ti1980 wrote:

Smiley_Mum or Swan, those recipes are great. I was just wondering if it was possible to freeze them or would you not recommend it? Also I like tomatoes but not really keen on certain sauces as they seem overly tomatoey is there a substitute that I could use to replace the tomatoes?

TIA again.

scuzz

You could do a spinach salad, if you gently warm it in a wok. Then add some tomatoes, sliced peppers and some cheese

Pasta with a cheese and spinach sauce

Stuffed peppers, tomatoes and courgettes

spag Bol with the mince, toms, onions, courgettes and peppers

pasta, tuna and sweetcorn salad

ti1980

For some reason I always thought that adding sugar to tomatoes would make them taste more tomatoey. Don't ask me why!

Swan_2

ti1980 wrote:

Smiley_Mum or Swan, those recipes are great. I was just wondering if it was possible to freeze them or would you not recommend it? Also I like tomatoes but not really keen on certain sauces as they seem overly tomatoey is there a substitute that I could use to replace the tomatoes?

TIA again.

I've frozen the one I posted, & although the texture of the peppers was a bit softer, it still tasted fine

you could put in some mushrooms instead, haven't tried it, but I imagine the flavours would work quite well. you might need to add a little water as you wouldn't have the tomato juice.
or even just halve the amount of tomatoes.with all the peppers in it, it shouldn't be predominantly tomatoey

Lucie_2

Spinach is lovely in stir fries, curries & any "sauce-y" type dish like chiili con carne & spaghetti bolognaise. Just throw a big handful in right at the end & it wilts down to nothing. You will think "that's far too much", but honestly, it fades away to nothing.
For a spinach & potato dish, look up bombay potatoes or saag aloo in the recipe collection.

Edit: here it is http://forums.moneysavingexpert.com/showpost.html?p=475933&postcount=107

Swan_2

Lucie wrote:

Spinach is lovely in stir fries, curries & any "sauce-y" type dish like chiili con carne & spaghetti bolognaise. Just throw a big handful in right at the end & it wilts down to nothing. You will think "that's far too much", but honestly, it fades away to nothing.
For a spinach & potato dish, look up bombay potatoes or saag aloo in the recipe collection.

Edit: here it is http://forums.moneysavingexpert.com/showpost.html?p=475933&postcount=107

I agree wholeheartedly, spinach is great stuff!

I also add it to my raw pakora mix, in the form of left-over saag bahji (spinach curry) or saag aloo ... mix it in very roughly, you want to leave lumps of it, & fry your pakora as usual, delicious

smartiepants

Simple and fantastic

Slice a red pepper in half through the stalk, deseed,
fill each half with fresh tomato, a little crushed garlic, drizzle with oil and season. Bake in the oven for about 45 mins on 170oC till soft. garnish with a few basil leaves and crusty bread to mop up all the juices.
It is also nice with a few chopped pieces of anchovy (but don't add salt if you use these) or some feta cheese baked into it.

Let me know how you find it, if you try it

ti1980

Some more great ideas, thanks a lot. I'm sure many others like me will be very appreciative of the interesting recipes etc that are on this thread and many like it.

I'm not a fan of mushrooms, will eat them if someone else has cooked with them but won't cook them myself but I absolutely adore peppers so am looking forward to trying some of these recipes.

scroogey

I made a lovely spinach soup last week using a recipe I found here...http://www.riverford.co.uk/en/recipes/recipe.php?recipeid=10&catid=2

some of the other recipes down the side sound lovely too.... looking forward to trying some of them.