Tomato pasta

Everybody knows how to make a tomato pasta. And everybody has their own way of making it. Here is mine. Or one version of it, because of course there are several different ways of eating tomatoes or tomato sauce on pasta. Im not giving a formal recipe, it all comes down to taste and preference.

  • Start by making the sauce: Peel and slice 1 large onion. Fry in some olive oil until caramelized. Add one 400 g can of peeled tomatoes. Add one 200 g can of tomato coulis. Add two TBSP of balsamic vinegar and a drizzle of freshly squeezed lemon juice.. Season with salt and pepper. Let it simmer for about 20 minutes to reduce the sauce until thick.
  • Boil fresh or a packet of spaghetti for 4 people according to the instructions. Fresh pasta takes two minutes to be al dente. Drain and pour into a large serving bowl.
  • Pour the sauce ove the pasta. Shred a handful of basil leaves onto the pasta and drizzle with some olive oil.
  • Serve with freshly grated parmesan.

Serves 4 people

Suggestions

  • I prefer to serve the tomato sauce with either fresh spaghetti or fresh linguine.
  • Add a tsp of sugar if you prefer a slightly sweeter sauce.
  • If you use fresh tomatoes, peel the tomatoes first and make the cooking time a bit longer.
  • You can also add some tomato paste to the sauce for a deeper tomato taste.

Winter in Provence.

Saint Saturnin les Apt. This is our town and here are a few images of it in winter. Provence is quiet in winter with most places closed. But that doesn’t take away from its beauty.

Village house

Village house in St Saturnin les apt

Joseph Talon, the father of Trufficulture

la mairie de St Saturnin les Apt

Galette des rois aux pommes…and January ambiance at Coin Perdu.

And so we have come to the end of 2016. May we all have a year of good health and a good dose of adventure.

Last year had seen very little of me here on my blog. Even though blogging is mostly  n “ancient” practice and replaced by Instagram, I still love my little blog very much, going on 10 years this year. I have set one important goal for myself and it is to get back to my foodblog. I hope you will walk along side me. It is always more fun to have company!

Just as we think we have had enough of eating after Christmas and new year, les galettes de rois land on our plates. We love our galette des rois. Made of a fluffy puff pastry and filled with a variety of fillings, the most popular being almond cream, it is served around a table  with coffee and tea…and friends. If you find the trinket in your helping, you have the honours of presenting the next galette des rois…wearing the crown of course, in this case, a twined olive branch.

And so I invite you to my table. Let s serve the coffee and slice our galette. Bon appetit!

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You can find the recipe for my galette des rois aux pommes(with apples) at this link…galette des rois. It is the basic recipe of puff pastry, filled with an almond cream. This time round, I added some apples for some change.

This is what I did:

  1. Peel and cut 3 Granny smith apples in chunks and caramelize in a TBSP of butter, a pinch of cinnamon, a pinch of nutmeg and about 2 TBSP of sugar. Add 2 tsp lemon juice and the rind of 1/2 lemon. Add 2 TBSP of currants. Caramelize until the apples aare soft and caramelized. Leave to cool.
  2. Follow the basic basic recipe for galette des rois up to step 8. (Spread the almond cream in the center and place a trinket in the filling.)
  3. Spoon the cool apple filling on top of the almond cream.
  4. Cover with the second circle of pastry and squeeze the ends together.
  5. Baste the top with egg yolk and draw a pattern of your choice with a knife on the top.
  6. Leave for 30 minutes in the fridge.
  7. Bake for 25 minutes at 200 degr C. Lower the heat to 180 degr C and bake for another 10 minutes until golden brown.

Serves 6 people

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Last year we had a gentle winter and even though it made life easier, it wasn’t what nature needed, or what we needed for that matter.Our winters need to be cold for new life in spring. And so we have our cold again this year with white, frosty mornings which are so magical, I feel like I have been transported to a different world.

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A few images from my garden from this sudden very cold January.  It reminds me how fortunate I am to live in a country which have four spectacular seasons.

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à bientôt

Ronell

coq.NEF