Charred Pepper Steak Sauce

Recipe adapted from Smitten Kitchen
1 red bell pepper
2/3 cup canned tomato purée
1/4 cup orange juice
2 tbsps Worcestershire sauce
2 tbsps olive oil
1 tbsp balsamic vinegar
1/2 tsp table salt or more to taste
1 tsp mustard
1/4 tsp ground black pepper
Preheat your broiler.
Place your pepper on a baking sheet and cook it under the broiler until all sides are charred, turning with with tongs as needed.
Tip: don’t skimp on the charring as this skin will add a fantastic flavor dimension.
Transfer pepper to a mesh sieve set over a blender jar or food processor work bowl to cool until you’re able to handle it, about 15 minutes.
Tear open the pepper and remove the seeds and membranes with your fingers or a paring knife.
Add the pepper (with its skin) to the blender along with the remaining ingredients.
Puree mixture until as smooth as possible.
Transfer mixture to a small saucepan.
Simmer it gently over low heat for 15 minutes, stirring from time to time.
It will yield a fairly smooth consistency that can be used as is.
Store in an airtight container in the fridge.
Makes 1 2/3 – 2 cups steak sauce.
Will HE make it again? 

Chunky Tomato Sauce

Recipe from
1 tbsp olive oil
1/4 medium onion, diced
1/2 tbsp chopped garlic
400g diced tomatoes
1 tbsp chopped fresh basil leaves
1 tbsp chopped fresh parsley leaves
Salt and freshly ground black pepper
In a medium pot heat olive oil over medium heat.
Add onion and garlic and saute for 3 minutes.
Add remaining ingredients and simmer for another 15 minutes.
Makes 2 cups.
Will HE make it again? 

Brunch Tart


hello! 😀

Recipe adapted from Woolworths fresh
1 sheet butter puff pastry. thawed
olive oil
1/3 cup mozzarella cheese, shredded
1 slice honey leg ham, cut into 3cm strips
2 button mushrooms, sliced
4 eggs
4 cherry tomatoes, halved
Preheat oven to 180 degrees C.
Grease muffins tray with olive oil.
Cut each pastry sheets into quarters,
Place pastry into muffin cups, pressing down lightly.
Sprinkle 2 teaspoon of cheese into each cup, add a few slices of ham and mushroom.
Crack an egg into each muffin cup, top with tomato.
Sprinkle the remaining cheese on top.
Bake for 25 minutes or until egg have set.
Serve while still warm
Will THEY make it again?
YES. since it’s SO EASY