A photographic food adventure

Posts tagged ‘tomatoes’

Sardines With a Kick ;)

Okay, I can practically HEAR you guys thinking: “Sardines?!?! Ewwwww. What the heck is this chick up to…”
But hear me out! I get that not everyone likes seafood.. but for those of you who DO, i’m sure you’ll love this one! It doesn’t even TASTE that fishy, I swear! And if you think THIS doesn’t look appealing, Google “Sardines on Toast”. Go on, I dare ya. [but not ‘til you’ve tried this. Cause it might put you off.Please?] AND SERIOUSLY, its cheap! Think about it. You’re just getting cans!

Anyway, once again, i am stealing borrowing recipes from my mother. This was probably the first thing i learnt to cook when i was 9-ish [they train us young 😉 but i am grateful for it.] and this recipe is straight from the brains of the women in our family, meaning I did not find it on the internets.

half an onion
5 cloves of garlic [or less, but i love me some garlic]
half a tsp of chilli powder [or more if you like it spicy]
1 can of tinned sardines in TOMATO SAUCE [that part is kinda important, cause i don’t know what to do if it doesn’t come with tomato sauce..but feel free to experiment. Also the tomato is what makes it less..volatile. Sardines in oil or anything else would just be STANKY.]
1 can of tomato sauce [optional…i don’t usually use it but i did in this version. it doesn’t really affect the taste]
1 small chilli, sliced [optional – i didn’t use it this time ‘cause we didn’t have any]
salt and pepper to taste

Slice the onion and crush the garlic [why yes, that can of tomatoes IS upside down.]

Sardine (2)

Fry the onion and garlic in a little bit of oil until fragrant. Add the chilli powder and mix well. Fry for a couple of minutes.

Sardine (3)Sardine (5)

Add the can of tinned sardines. Try to split up the sardine pieces as best you can… [no one wants a big chunk of sardine in this dish. Trust me.] Here, if you are using canned tomatoes, add them too [Like I said, I usually don’t, but i was trying to use up leftovers. it tastes the same either way.]

Sardine (6) Sardine (9)

Make sure everything is well mixed, and your sardines are all split up, and add a wee bit of water and the chilli if you are using it. Turn the heat down, and simmer until has reduced to a sauce. Add salt and pepper to taste.

Sardine (10) Sardine (11)

Serve with rice and maybe some random vegetables? It is also a good side dish to dhal-ish curries. Or, my personal fav, chuck it in a sandwich! I like to do that when I’m bored and fidgety and hungry. Gives me something to do for 30 seconds, then i get to stuff my face! Everyone’s a winner! [Actually, its just me being a winner twice.]
Oooh it could even go in a wrap? See, the world is your oyster sardine!

Have fun!!



Fettucine with Creamy Spinach and Roasted Tomato

Hi guys,

This isn’t the most exciting recipe ever but it’s actually better than I thought it would be, I thought it would be bland but if you season it right, it’s a tasty, fast, cheap meal.

This recipe, like my last recipe, is from Vegetarian Cooking, A Commonsense Guide.

I don’t usually put measurements in my ingredients list because I’m usually cooking for one or two so I make enough for what I need, I believe cooking is about estimation rather than measurement. This particular recipe serves 4-6 but I didn’t make that much. Also, the times in the method are what the recipe says, I don’t usually time what I’m doing, it’s fairly obvious when something is cooked or has simmered enough or whatever. 

A tomato
Half an onion, chopped roughly
2 garlic cloves, crushed
Spinach (I used frozen spinach)
One cup vegetable stock
Half a cup of cream
Fresh fettucine


Preheat the oven to 220 degrees celcius. Cut tomatoes in half lengthways then cut each half into three wedges. Place on a lightly greased baking tray and roast for 30-35 minutes or until softened.

Meanwhile, melt the butter in a large frying pan. Sauté the onion and garlic over medium heat for 5 minutes or until the onion is soft, add the spinach.

Add the stock and cream, increase heat to high and bring to the boil. Simmer rapidly for 5 minutes.

Meanwhile, cook pasta in a large pot of salted boiling water until al dente. Drain well and return to pan. (Here I also took the tomatoes out of the oven).

Remove spinach mixture from heat and season well. (Note, the stock makes the sauce salty enough but taste it to see and if it needs more salt, add it. I also added my usual ground chilli here too.) Cool slightly then blend in a food processor until smooth.

Toss through the pasta until coated.

Divide in serving bowls and top with roasted tomatoes.