Thick Pizza Sauce

As most thing we do, my pizza sauce is going through a perpetual rebirth. 2011 draws to a close and this is now my favourite. This recipe makes for about 3-5 pizzas, depending on how long you let it simmer and how much you use. Worry not if you make too much, it makes a perfect pasta sauce the next day.

Pizza Sauce version: #6 // Dec 2011


  • Clove of garlic, finely chopped
  • Tin of plum tomatoes (400 g)
  • 30 g tomato pure
  • Olive oil
  • Chilli flakes
  • About 10 basil leaves, chopped
  • 1/2 tbsp sugar
  • Salt
  • Pepper


  1. Fry the garlic in the oil for a few minutes on medium heat
  2. Mean while, pour the plum tomatoes in to bowl and properly crush them with your fingers
  3. Add chilli in with the garlic and then the tomatoes
  4. Mix well, add tomato pure and mix again
  5. Add sugar in small increments, tasting each time to make sure it doesn’t go too sweet
  6. Season
  7. Throw in your chopped up basil leaves and let it simmer till excess water has evaporated

Preparation time: 1 minute(s)

Cooking time: 10 minutes(s)

Number of servings (yield): 3-5

Gherkin Soup with Dill

Last summer, we had a lovely dinner at Fishers in the City, a very nice fish restaurant in Edinburgh. I can’t remember what I had but Darina’s starter was much more memorable; gherkin soup. I had never heard of such soup before and apart from few recipes online, it’s not well know. Perhaps that’s because gherkins aren’t as popular in much of English speaking world as they are in Scandinavia and Eastern Europe.

This recipe is a sort of a combination of the few I could find, taking the best bits and keeping it very simple. Unlike many vegetarian soups I think the gherkins bring a bit more body and distinct flavour.

We had this as the soup course on our Christmas meal this year. It’s great as it’s easy to make, I’ll make mine in the morning and heat it up for serving.

Polish Gherkin Soup with Dill


  • 120 g diced onions
  • 150 g diced potatoes
  • 150 g diced carrots
  • 150 g gherkin, sliced into strips
  • 5 tbsp cream
  • 1 tsp vegetable stock powder
  • gherkin brine
  • 1/2 tbsp dill
  • Flour
  • Butter
  • Salt
  • Pepper


  1. Heat butter in a small sauce pan and lightly fry the onions in it for 3 minutes or until soft. Be careful not to brown them
  2. Add potatoes and carrots, and generously cover with water
  3. Bring to boil and let it simmer till carrots are almost cooked
  4. In a small bowl, dust the sliced gherkins with flour so they’re covered and then add to the pan
  5. Add cream, stock and seasoning to taste. Omit dill if gherkins are preserved with it. You can also use a splash of gherkin brine to enhance the flavour
  6. You can also add a little bit of finely chopped red chillies to add warmth
  7. Let it simmer for another 10 minutes

Preparation time: 5 minute(s)

Cooking time: 20 minutes

Number of servings (yield): 4

Carrot and Swede Casseroles – Finnish Christmas Classics

These two casserole dishes are must-haves in Finnish Christmas table. They’re side dishes to the main but especially carrot casserole would make a great vegetarian main anytime of the year.

Carrot Casserole


  • 75 ml rice
  • 200 ml water (or water carrots were boiled in)
  • 350 ml milk
  • 500 g carrors, sliced and boiled
  • 1 tsp salt
  • pinch of white pepper
  • pinch of nutmeg
  • 1/2 tbsp syrup
  • 1 egg
  • breadcrumbs and butter for crusting


  1. Start by boiling the carrots in barely enough water.
  2. Keep the water and use it to boil your rice. Once rice has absorbed all the water, add milk and simmer on lowest heat for 45 minutes.
  3. Mash your carrots and add other ingredients. I usually add rice last, little by little, and make sure there’s not too much of it. You can make this as little or much ‘carroty’ as you want.
  4. Divide in batter into two, buttered, tin foil trays. This will make two roughly 400 gram trays. Level the tray and sprinkle breadcrumbs on top. Bake for 45 minutes in 200°C with a knob of butter on top.

Preparation time: 1 hour

Cooking time: 50 minute(s)

Number of servings (yield): 6 as a side

Swede (or Rutabaga) Casserole


  • 650 g swede, diced
  • 120 ml cream
  • 40 ml breadcrumbs (plus extra for topping)
  • 2 tbsp golden syrup
  • 1 large egg
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • pinch of white pepper
  • butter


  1. Boil your swede and mash when ready
  2. Add other ingredients and mix well
  3. (Sometimes swedes (and Swedes) can be a bit bitter, if so add more syrup)
  4. Divide into two buttered tin foil trays. This should make two 400 gram trays
  5. Level the tray and sprinkle breadcrumbs on top. Bake for 45 minutes in 200°C with a knob of butter on top.

Preparation time: 15 minutes

Cooking time: 45 minutes(s)

Number of servings (yield): 8 as a side