2 tbsps olive oil
4 cloves garlic, sliced
1/2 Vidalia onion, or other mild white onion, sliced
3 tbsps vodka
1 tbsp Italian seasoning
1 large can or 2 soup cans whole tomatoes, squeezed in hand into saucepan
1/2 cup light cream
2 tbsps grated pecorino cheese
Heat olive oil and saute garlic and onion until soft. Pour on vodka and let bubble high. Add seasoning and tomatoes and cook down, stirring frequently and breaking up tomatoes, until well cooked, at least 45 minutes. At the end, puree with handheld blender and add cream and cheese, stirring well.
Use first for pasta sauce and then for pizza the next night!Print This Post
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4oz/110g rolled oats or pinhead oatmeal
10floz/280ml double cream
11oz/300g crowdie or Quark
6 tbsp heather honey
5 tbsp whisky
1 bag frozen raspberries, defrosted
Put the oats in a large frying pan and cook over a medium high heat, stirring constantly, for 5–8 minutes until they turn brown and smell toasty.
Tip on to a plate to cool.
Lightly whip the double cream and mix with the cheese, which will make the cream stiffen up more.
Roughly stir in 4 tbsp honey and all the whisky.
Layer the cream, oats and raspberries in six glasses, finishing with a dribble of honey and a few raspberries.
Eat immediately or keep in the fridge.read the rest of this recipe