With a newborn in the house we are all snatching sleep when we can. A must on the menu is quick and easy comfort food. In the fridge stands a packet of sausages nearing their sell by date: sausage and chips, toad in the hole, sausage and mash. Out of eggs for toad in the hole, chips a no no – trying to shed a few pounds. Sausage and mash it is then.
Oh wait, the potatoes in the veg rack are growing new potatoes, and turning a shifty shade of green. The green is caused by chlorophyll a naturally occurring plant pigment. Chlorophyll is tasteless and harmless. But be aware not to consume to many green potatoes and their shoots, because it is a sign of another more sinister substance. Solanine begins to form once a potato is exposed to light. It is toxic with the sole purpose of protecting the potato from insects and other animals. With a bitter taste, it causes stomach pain and vomiting, if ingested in large quantities can even be fatal.
Time for a little bit of creative food thought. Disposing of the inedible potatoes, I notice other vegetables starting to wither and look sorry for themselves. Keen to spare them from the compost heap I decide upon a vegetable stir fry. And tagliatelle with tomato and mascarpone sauce.
I begin by adding the sausages to cook in the oven, on a medium oven.
Vegetable Stir Fry
- 1 Onion
- 1 Red Bell Pepper
- 1 Yellow Bell Pepper
- Cherry tomatoes
- Handful of Kale
- 2 Cloves of Garlic
- 1cm piece of Ginger
- Salt and Pepper
- Dash of Olive Oil
- Dash of Balsamic Vinegar
Peel and slice the onion. Deseed and slice the peppers. Halve the cherry tomatoes, and slice the mushrooms. Peel and grate the ginger, and crush the garlic.
Add a dash of olive oil to a frying pan on a medium heat. Saute the onions until soft, but not brown. Add the peppers and fry for another couple of minutes. Add the rest of the veg and stir until softened. Season to taste and then add a generous dash of balsamic vinegar.
Turn off the heat.
Tomato and Mascarpone Sauce
- 1 Can Chopped Tomatoes
- 1 heaped tablespoon Tomato Puree
- 2 Cloves Garlic
- 1 teaspoon Dried Oregano
- handful fresh Basil
- handful Parmesan
- 125g Mascarpone Cheese
- 1 tablespoon Olive Oil
Over a medium heat fry the garlic in the olive oil until golden but not burnt (approximately 1 minute). Pour in the chopped tomatoes and half a can of water. Add the tomato puree, and oregano. Season to taste. Stir well and then turn down the heat. Simmer for 8 minutes.
While the sauce is simmering cook the tagliatelle according to packet instructions. When the pasta is al dente add a tablespoon of the cooking water to the mascarpone sauce, before draining the tagliatelle.
To complete the sauce stir in the mascarpone and add freshly chopped basil. Stir once more and switch off the heat.
Plate up the sausages, stir fry, tagliatelle and sauce. Add grated mozzarella or cheddar over the pasta.