This recipe comes from Marcella Hazan’s Essentials of Classic Italian Cooking, a firm favourite of bloggers and pretty much the most famous tomato sauce recipe on the web. We thought we’d try it out with our Peeled Tomatoes & share it with you!
It’s so simple, just knock together a few store-cupboard friends. Simmer 2 cans of Mr Organic tomatoes with a white onion and a healthy slither of butter. Add a pinch of salt and pull out the onion at the end, and you're left with a velvety tomato sauce with a rich roundness from the butter. Instead of using sugar to reduce the tomatoes’ tanginess, let the tomato shine!
Butter is not as much of a foe as previously thought, it’s certainly better than transfats & in moderation, can be enjoyed guilt-free!
Serve it over pasta with plenty of parmesan shavings, a spritz of black pepper and a few tears of basil.
Top tip for all pasta cooking –
Scoop out some of the cooking water just before draining out the pasta. A few tablespoons of this starchy liquid is a low-calorie way of adding creaminess to any sauce
Cherry Tomatoes, those scrumptious globes of goodness, in tinned form take on an extra layer of smoothness...with that in mind, here's our recipe for a quick pasta dish using our Tinned Cherry Tomatoes:
Gather 1 tin of cherry tomatoes, 2/3 cloves of garlic, 1 onion, mixed dried herbs, your favourite cheese with personality (we went for blue cheese, but halloumi might be better for children) & the pasta of your choice.
#1 - finely chop your onion & garlic, add to a non-reactive pan on a low-medium heat with a good glug of olive oil.
#2 - let the onion & garlic become almost translucent, then add the Cherry Tomatoes and mixed herbs, let it putter away with a bit of extra water to cook thoroughly through & season to your taste.
#3 - after 10-15 minutes, pop on a big saucepan of water with a good pinch of salt. Once it's reached the boil, add roughly 80g of pasta per person - you can always get a good rough idea by putting the pasta in bowls beforehand.
#4 - serve! Add your blue cheese or fried halloumi, a few tearings of basil & shavings of parmesan if you're feeling cheesy!
So easy, you probably didn't need a recipe!
Every now & then, we gather around for a warming Chilli using nearly solely our own products, which makes us even more warm inside. *boastful glow*
It's über simple & darn tasty, especially if you cook it for longer & add a few more vegetables or spice. We were a hungry office with only a few key ingredients!
#1 - Dice 1 onion, add it to a heavy-bottomed pan with a good glug of Mr Organic Olive Oil on a low-medium heat.
As it softens and becomes translucent, add 2 chopped garlic cloves, chopped coriander stalks + a heaped teaspoon of Cumin & Chilli powder.
#2 – Let the flavours meld slightly before adding a good dollop of Mr Organic tomato purée & then 2 tins of chopped tomatoes. You could also use our Passata Rustica for a slightly less chunky sauce. Leave to simmer & mellow for about 30 minutes, stirring every now & then.
#3 – Once you feel the sauce is almost there, tasting just how you like – you can always add a bit of sweetness to round off the tomato – put the rice onto cook and add in the pulses, we used Mr Organic’s Mixed Beans, Chickpeas & Borlotti Beans for a good selection!
#4 – heat through the beans then serve with the rice + a sprinkling of chopped coriander!
Find supermarkets' pizzas too expensive but don't have the time nor energy to make your own dough? Sometimes we don't either, which is how this cheat recipe came about using our Giant White Beans (butter beans). It takes 10minutes and is just as good, if not better!
The slightly crushed beans add a wonderful texture, both silky & chunky, that along with one of our four passatas, (choose your favourite!) & mozarella makes a great rustic pizza in no time at all.
We cheated on the base - c'mon guys, we're supposed to be working! - and bought a garlic bread, but you could also use a pitta or naan.
#1 - put the passata, we used our 400g, into a saucepan on a medium heat with the butter beans, some pepper & a drizzle of our olive oil. If you're not using garlic bread, sauté some finely chopped garlic in the saucepan beforehand. As the flavours meld, crush the beans slightly with a fork. Add a sprinkling of dried herbs, rosemary/oregano/mixed herbs.
#2 - meanwhile, heat the oven as high as it will go, roughly 220ºC - the quicker the pizza cooks, the better.
#3 - Using a spoon, spread the tomato sauce onto the "pizza" base, cover with ripped mozarella, add a crunch of black pepper & a few tears of basil & pop in the oven on a high shelf until crisp, roughly 5 mins depending on your heat.
take out & enjoy!
Send us your pics if you make it on whatever kind of cheat "pizza" base you use!
This recipe is a real belly-warmer - at its essence a British favourite using only the best of our Italian ingredients.
Bringing together crushed garlic, a good glug of olive oil & our Mr Organic lentils in a saucepan on a simmer. In a separate pan, sweat a red onion in some olive oil. After 5 minutes, add chopped garlic with a few sprigs of thyme, a pinch of chilli & one of our jars of Basilico. Meanwhile, pop your sausages (ours were vegan) in the oven at 200ºC for 15 minutes.
Add a good crack of pepper to taste & serve with a few tears of Parsley.
Yes, in the UK, we'd probably call this Bean & Pasta Soup, but I think we can all agree that the odd Italian word thrown in does wonders for our sense of well-being. Indeed, this soup is perfect for those moments when all you need is a little bit of comfort in a bowl.
Mostly store-cupboard ingredients, save for the sage...Gather 1 x tinned tomatoes per 2 person, 1 onion, 2 cloves of garlic, 1 tablespoon fresh sage, chilli flakes (optional but enrichening, remove for children!), roughly 30g of pasta per pasta, & 1 x tin Mr Organic beans per 2 people.
#1 - Sweat the chopped onion on a low-medium heat, once it's started to go translucent (5 minutes or so with the lid on), add chopped garlic, chilli flakes & chopped sage. After a few minutes, add the tinned tomatoes.
#2 - Simmer for 30 minutes to let the tomatoes cook. Taste & if it needs longer, add some more water and let it putter a bit more. You can always speed up the process by adding sugar - we're not fans of this ourselves, but always worth knowing if in a rush!
#3 - Once it's nearly there (no longer sharp), add the pasta and some stock if you wish to deepen the flavouring (instead of the chilli flakes for instance). Again, once the pasta's nearly done, add in the beans, draining them beforehand.
Add pepper & salt to taste & serve with some chopped parsley & hard cheese (parmesan or vegetarian equivalent)
As we long for spring to have sprung & not for the weather, which we seem to have already got, soups are still very much on the menu. A good brothy soup packed with greens is a quick & soothing way to end the day, oh + you can always whizz it up if you prefer.
One way to make any soup instantly more interesting is to add a teaspoon or two of pesto. Here in the office, we enjoyed a bowl of butter bean & pesto soup with courgette & peas.
Gather: 2 cloves of Garlic, 1 Courgette (chopped thinly or shaved using a peeler), 200g Frozen Peas, 1/2 teaspoons Basil Pesto, 1 tin Cannellini Beans, 1 litre hot vegetable stock.
Serves 4, generously.
Chop the garlic & lightly saute in a pot with a good glug of olive oil, add the courgette & let it soften. Add in the stock after a few minutes, followed by the peas, beans & pesto!
Take it off the heat as soon as the peas are just about cooked, but still full of fresh flavour.
Serve with a few cracks of black pepper & parmesan!
Tomato Soup - simply the easiest thing!
It's a funny old day today - pouring rain followed by stunning sunshine pouring through the office windows. What could be more perfect than a tomato soup for lunch, giving you both a wintery warmth and a fresh zingy start to your afternoon.
#1 Chop up 2 onions and gently soften them in a saucepan with Mr Organic Extra Virgin Olive Oil.
#2 Slice 2 cloves of garlic, and whatever vegetables you have in the fridge -- I used courgette and celery and a chilli pepper, but peppers or carrots would do equally well.
Toss everything in the saucepan, and heat for a further 10 mins, or until the vegetables soften and the onions gleam golden.
#3 Then pour in 2 cans of Mr Organic tomatoes, and 2 can-fulls of hot vegetable stock.
Leave covered on a gentle heat for 45 mins, stirring occasionally. For the last 10 mins, take the lid off, turn the heat up and let it bubble and thicken away.
-- et voila! Serve with parsley, salt and pepper, and a hunk of organic wholemeal bread for a delicious lunch for 4.
This is a good recipe for experimenting: I add some paprika to give it an added smokiness and a sprinkling of breadcrumbs on the top for extra deliciousness.
CANNELLINI AND COURGETTE FRITTATA (serves 2/3)
In a pan, soften 1 onion and 1 clove of garlic (both thinly sliced) in a glug of heated Mr Organic Olive Oil.
After a few minutes, toss in a can of rinsed Mr Organic Cannellini Beans, a sliced courgette and maybe a chilli or two. Heat gently.
Meanwhile, in a large bowl break 5 eggs and beat well. Add the warm ingredients from the pan, mix, and season generously.
Return the contents of the bowl to the pan and stir with a wooden spoon until it all begins to set. This may take a few minutes… to speed things up, it is often a good idea to finish it off under the grill, which firms up the egg and makes the top deliciously golden.
Drizzle a little olive oil over the top, and sprinkle with parmesan – et bon appétit!
OLIVE OIL & ORANGE CAKE
There is nothing better than cake. And there is nothing better, I insist, than this cake in particular. Wonderfully moist and with just the right amount of tang, it uses a slightly suprising ingredient -- Mr Organic Extra Virgin Olive Oil!
Start by preheating the oven to 180C, while you grease and line your cake tin. Mix together the zest of one Seville orange with 225g unrefined caster sugar in a bowl. Then add the juice of 1 ½ – 2 Seville oranges, with 120ml plain yoghurt to the bowl and whisk whisk whisk to combine.
Now add 3 eggs, one at a time, with 160ml Extra Virgin Olive Oil, whisking all the time. Finally fold in 200g white spelt flour, 1 ½ tsp baking powder, ¼ tsp bicarbonate of soda and ¼ tsp salt until the mixture is smooth and lovely. Bake for 40-50 mins until golden and firm.
While it is baking, and filling your kitchen with that delicious aroma, mix together the juice of 1 Seville orange, with 55g unrefined caster sugar for the glaze.
When your cake is ready, take it out of the oven and, leaving it in the tin, make a few holes in the top with a fork, and pour over the glaze. Leave to cool for about 25 mins, so that it soaks up all the juice – then transfer to a wire rack to cool completely. And then eat!
Feel free to experiment, using lemons or grapefruit. We have also made our glaze with orange blossom water and honey, which is superb.
Hoummous. A most versatile of dips.
Great for lunch, as a starter, a side or snack, it can be creamy or textured, lemony or with the sweetness of red peppers.
There's a reason why it's by far one of the most popular dips on supermarket shelves at the moment!
However, it's also incredibly simple to make -- and wonderfully delicious too!
Drain a tin of Mr Organic chickpeas -- but hold back a few for decorating the finished product.
Mix them with the juice of half a lemon (or more!), 3 or 4 crushed garlic cloves, a pinch of salt and 100ml tahini.
Add 7/8 tbsp water, and whizz it all together in a food processor.
I like mine quite textured and not too pureed but it's up to you!
Scoop it all into a bowl, drizzle with Mr Organic Extra Virgin Olive Oil and scatter the remaining chickpeas over the top. Sprinkle a tsp of paprika and serve with warmed pitta bread.
You just can't get any easier!
The dreaded 'Veggie burger'.
Over-baked and flavourless disks of unidentified bean, they do not often invite too much excitement in a vegetarian's heart.
Luckily, times are a-changing!
Here is a fantastically easy recipe for an excellent burger using Mr Organic Black Beans, sweet potato and quinoa.
The lime and parsley give it a fresh tang and the cumin a bit of a kick. Just too delicious!
It's really simple.
First chop up one sweet potato into quarters and boil it until the flesh is soft and the skin can be peeled easily away (about 25 mins).
Meanwhile put 1/2 cup quinoa in a saucepan with 1 cup water.
Bring to the boil, then turn the heat down and let simmer for 20 mins, until all the water has been absorbed. Fluff with a fork and let cool.
Drain 1 tin of Mr Organic Black Beans and empty them into a large bowl.
Mash with a fork until they are mostly crushed.
Peel the sweet potato and add it to the bowl of beans and mash all together.
Add 1/2 large red onion and 1 clove garlic, 1/3 cup of Panko breadcrumbs and all the cooked quinoa.
Mix thoroughly together.
Give it a good pinch of chilli flakes and cumin and add salt and pepper to taste.
Also add the juice of half a lime, a handful of chopped parsley and mix well.
Put the mixture in the fridge for 10 mins (or longer) to give it time to combine properly.
Now for some fun!
Form the mixture into burger shapes and pan fry (using Mr Organic Olive Oil) on a high heat for about 4 minutes each side, until crispy.
Sprinkle with parsely, a squeeze of lemon or lime, and serve! We actually didn't use a burger bap, just a bed of delicious salad with asparagus and Mr Organic Mixed Beans -- and a good dose of our delicious Mr Organic Ketchup!
Makes 8 burgers.
A long time student and family favourite, the pasta bake is a delicious invention.
You can make a sauce from scratch (see our recipe on the left) -- or for a super easy dish -- just use one of our superb pasta sauces as they are.
So, first, bring a large pan of salted water to the boil and cook Mr Organic pasta. We used Whole Wheat Fusilli, but it's up to you.
Add the broccoli to cook with the pasta for the last few minutes. Drain.
Put the saucepan back on the heat and add a swig of olive oil to prevent anything from sticking.
Warm the sauce through (it works particularly well with Mr Organic Ricotta Sauce)
and add the pasta, broccoli, drained tuna and drained Mr Organic Butter Beans to the pan.
Stir and season with salt and pepper to taste.
Finally, tip it all into an ovenproof dish, sprinkle with 100g grated cheese and 25g breadcrumbs.
Grill until the top is golden and delicious.
Best served with a fresh green salad (and extra cheese!).
What you'll need:
Mr Organic Whole Wheat Fusilli
Mr Organic Ricotta Sauce
Mr Organic Butter Beans
Mr Organic Olive Oil
Sustainable and eco-friendly tinned tuna
Mr Organic Chickpea & Lentil Curry
This super quick – and super delicious – meal is made with a good base of store-cupboard ingredients. Go to your local (and organic!) shop or market to pick up some fresh onion and garlic, coriander and ginger.
Heat a drizzle Mr Organic Olive Oil in a large pan over a medium heat. Chop up 1 onion, 2 cloves of garlic and an inch of root ginger and cook until they soften. Add a couple of pinches each of cumin and chilli flakes and a little salt and pepper. Drain the chickpeas and lentils and add, with the tinned tomatoes, to the pan. Add a cupful of stock and leave to simmer for about 20 minutes until the sauce thickens slightly.
Season to taste, then serve with rice, chopped coriander, and a yoghurt & cucumber dip. Perfect!
Tip: add a few slices of fresh root ginger to the rice as it is cooking to make a really fresh and zingy.
Our very own (not that revolutionary!) invention, we adapted a well-known classic & gave it a vegetarian spin – this recipe uses Linda McCartney’s Vegetarian Soy Sausages for protein & flavour, but you could equally use good-quality sausages! It’s a great mid-week supper rush dish!
Gather 1 onion/2 shallots, 2 cloves of garlic, 2 celery sticks (& any other veggies you might like, carrots, courgette etc) & two tins of Mr Organic Peeled or Chopped Tomatoes, as well as a pack of 6 Veg sausages or meatballs.
Serves a hungry family of 4.
Chop all the veg, including the onion and garlic & sweat the latter two on a low-medium heat for a few minutes before adding the other members of the recipe party. Cut your sausages into cubes, gently roll with your hands for roundness & add to the pan. When the party’s under way, add in your tinned tomatoes & let simmer for 20-30 minutes, seasoning to taste. Near the end, put a large pot of salted water onto boil for your Mr Organic whole-wheat pasta!
Serve with parmesan & enjoy!
This is a great recipe for a seemingly fancy breakfast or light meal, yet there’s nothing complicated about it.
The base is our own version of the spicy Israeli dish of Shakshuka, with optional levels of spice –
If enjoying with your little ones, the chilli will be a no-no, but the smallest pinch of paprika & cumin really make this dish.
Gather 1 onion/2 shallots, 2 cloves of garlic, two tins of Mr Organic Peeled or Chopped Tomatoes, Cumin, Paprika, Chilli (optional) & an egg per person.
Sweat the onion & garlic on a low-medium heat in a frying pan with the chilli, cumin & paprika, add the tomatoes & leave to pitter-patter away for 20-30 minutes. Season to taste & turn the grill on high. Crack the eggs whole & complete into the sauce, slightly spaced from one another, wait 30 seconds, then place the frying pan under the grill for the egg to cook.
Serve with shredded parsley & enjoy!