Well England finally seems to be getting a bit of summer weather. As I sit here typing I am a bit sunburned, but then you never know how long it’s going to last so you spend every second you can outside. Hubby and I went for a 25 mile MTB ride today to get a bit of exercise and enjoy the weather. I meant to have a hour ride, but it was so lovely outside that I didn’t want to stop.
The rest of the morning was spent tackling the garden, planting 500 tomato and chili plants (ok, maybe only like 20) and digging up the new potatoes. Lovely aren’t they? Our final crop was quite a good one considering the weather we have had for the last 3 months.
We then used the space for the massive crop of squash I have growing that I am sure will all ripen nicely. 🙂
The one item that did not do as well as last year were my blueberry bushes. The sum of my ripe blueberries this season? 4! Outrageous.
So all my hopes are riding on the squash and tomatoes.
Speaking of tomatoes, I have been craving homemade tomato sauce lately. There is nothing nicer than slow roasted tomato sauce/pasta sauce.
Slow roasted tomato and zucchini sauce
I make this recipe a number of different ways and with any variety of tomato. If you have a good amount of use or loose tomatoes, they usually are perfect. Also great for when you have way too many cherry tomatoes to use. This time I had zucchini I needed to use up, so I adde it, but it is totally optional. Adjust the quantities to suit.
- 1 kilo tomatoes, any variety all cut up into similar sized pieces. If using cherry tomatoes, leave them whole
- Zucchini (optional) cut into similar sized pieces
- 1 tablespoon rapeseed oil (olive oil works but I prefer rapeseed)
- 5 cloves black garlic (plain garlic is fine, roast in skins)
- 2 sprigs of fresh thyme
- 1 tsp oregano (dried)
- Preheat oven to 140 C (300 F)
- Put all tomatoes/zucchini in the same pan
- Roast slowly for about an hour. The tomatoes will release their juices and will start to carmelize slightly
Serve over pasta of choice (or spaghetti squash).
This really is a lovely fresh pasta sauce or veggie side dish.
I also had a cookie craving this weekend and decided to make something relatively healthy and came up with this:
Gluten free coconut and roasted almond cookies
recipes makes 1 dozen cookies
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup desiccated coconut
- 1 tsp coconut oil
- 1/4 cup roasted slivered almonds
- 1/2 tsp baking powder (gluten free)
- 4 medjool dates (organic), pureed with 1 T water
- 1 tsp vanilla extract
- 1 tbsp maple agave (or honey)
- 2 free range eggs
- 1/8 tsp salt
- Preheat oven to 160* C.
- Combine all ingredients in a large mixing bowl mixing well by hand.
- Using a tablespoon drop cookies onto a prepared cookie sheet.
- Bake for 12-15 minutes until lightly browned
- Allow to cool on cooling rack before serving
I found mine tasted better the next day. I love them, and find them a similar consistency to macaroons. Hubby tasted them and immediately said, these have something other than regular flour in them. He is a bit suspicious of all gluten free flours, but I like them and hope you will too! The recipe makes about 12 cookies,
I kept my cookies in the fridge to keep them fresh longer, however they are almost gone. Ha
Hope everyone had a great weekend!