Wholewheat Spaghetti Bolognaise
Homemade Vanilla Ice-Cream with Raspberry Puree
A little better today, both healthwise and foodwise. I made the sauce with some of last year's frozen tomato passata. I would like to try bottling (canning) the passata this year but the whole process makes me feel very nervous. All the modern recipe books I have that mention bottling have dire warnings about botulism (the vintage ones don't mention it at all - were they all immune?). The passata is great frozen, it just takes up a lot of freezer room.
I also added a 'secret ingredient' to the sauce: a couple of tablespoons of Lutenitsa. Lutenitsa is a sweet red pepper and tomato paste that has a multitude of kitchen uses. Added to a tomato sauce it gives instant 'depth' - as though the sauce has been simmering for hours in a rustic kitchen. The variety we use (brought with us in bulk when we moved from east London) is made in Bulgaria by a company called Deroni, but there are other manufacturers.