KETCHUP RECIPE EASY RECIPES

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HOMEMADE KETCHUP RECIPE | BBC GOOD FOOD



Homemade ketchup recipe | BBC Good Food image

Homemade ketchup is a great way to use up excess tomatoes from the garden

Provided by Jane Hornby

Categories     Condiment

Total Time 1 hours 20 minutes

Prep Time 10 minutes

Cook Time 1 hours 10 minutes

Yield Makes about 2 litres

Number Of Ingredients 14

4 good-size onions , very roughly chopped
250g celery , very roughly chopped
5 tbsp vegetable or olive oil
4 garlic cloves , sliced
1 tsp ground coriander
1 short cinnamon stick
1 tsp allspice
½ tsp ground black pepper
2 tsp celery salt
2kg ripe tomatoes , roughly chopped
3 tbsp tomato purée
½ tsp Tabasco sauce
200ml white wine vinegar
200g golden caster sugar

Steps:

  • Put the onions and celery into a food processor and whizz until finely chopped. Heat the oil in a very large saucepan, add the onions and celery, cover, then soften over a low heat for 5 mins. Add the garlic, cook 5 mins more, then tip in the spices and cook for 1 min.
  • Now stir in all remaining ingredients and bring to the boil. Keep on a bubbling simmer, uncovered, for 1 hr until the tomatoes are squashy and the liquid has reduced by several inches. Discard the cinnamon stick.
  • Whizz the mix with a stick blender until smooth, then sieve into a bowl. The ketchup will thicken a little when it cools, but if yours seems very runny (this will depend on the juiciness of your tomatoes), put it back on the heat and cook a little longer, stirring often, until reduced. Keep the ketchup in an airtight container in the fridge for up to 3 months, or freeze in batches. If you like, keep in sterilised bottles or jars for up to 6 months - see tip, below.

Nutrition Facts : Calories 25 calories, FatContent 1 grams fat, CarbohydrateContent 4 grams carbohydrates, SugarContent 4 grams sugar, SodiumContent 0.08 milligram of sodium

EASY PAD THAI RECIPE - HOW TO MAKE BEST PAD THAI - DELISH



Easy Pad Thai Recipe - How to Make Best Pad Thai - Delish image

This quick and easy stir fried noodle dish is one that any beginner cook can accomplish.

Provided by Lauren Miyashiro

Categories     vegetarian    dinner    main dish

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 15

Kosher salt
8 oz. wide rice noodles
2 tbsp. lime juice
2 tbsp. brown sugar
1 tbsp. fish sauce
1 tbsp. low-sodium soy sauce
1/4 tsp. cayenne pepper
2 tbsp. vegetable oil
1 bell pepper, thinly sliced
2 cloves garlic, minced
2 eggs, lightly whisked
1 lb. shrimp, peeled and deveined
Freshly ground black pepper
2 green onions, thinly sliced
1/4 c. roasted peanuts, chopped

Steps:

  • In a large pot of salted boiling water, cook noodles until al dente. Drain.
  • In a small bowl, whisk together lime juice, brown sugar, fish sauce, soy sauce, and cayenne pepper. Set aside.
  • In a large nonstick pan over medium-high heat, heat oil. Add bell pepper and cook until tender, about 4 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add the shrimp and season with salt and pepper. Cook until pink, about 2 minutes per side.
  • Push the shrimp and vegetables to one side of the pan and pour in the egg. Scramble until just set then mix with the shrimp mixture. Add the cooked noodles and toss until combined. Pour in the lime juice mixture and toss until the noodles are coated.
  • Garnish with green onions and roasted peanuts before serving.

Nutrition Facts : Calories 485 calories

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