I have a very easy roasted tomato pasta sauce recipe which I love but today I am not sharing that. I saw this recipe for pasta sauce on one of Masterchef Australia’s episodes. The way Marco Pierre White talks about his go-to pasta sauce recipe in the Masterchef episode makes you want to stop everything and make that pasta sauce. I finally got to try the recipe and it did not disappoint at all.
Its a very basic, no frills recipe that uses a combination of fresh cherry tomatoes and canned tomatoes, which is what gives the red color to the pasta sauce.
Marco in the masterclass explains its difficult to get the red color in pasta sauce by just using fresh tomatoes and thats why his recipe calls for both- fresh and canned. The flavors for this sauce are simple but fresh and the dish does not require much active time in the kitchen to put together.
This pumpkin pasta for one, courtesy Eat.Feed.Love’s taste club box. The Eat.Feed.Love’s taste club box and an exclusive discount code. My absence. Shutting down TPC. Moving to US. Moving to Dallas.
My last post was from India; when I was still working on The Pink CakeBox, Chandigarh in India. Doing customized cakes. Then V got a job change and we decided that its best that I come back. You can read a little more about it here.
Its been a difficult decision. A lot of hard work went in establishing the business and it had finally started picking up with regular orders but with V’s MBA over and a new job for him in Dallas, it was time for me to move back. I do miss TPC- my clients, pushing myself to meet deadlines, pushing myself to get better with each order, the relief when an order was executed well and the joy when the positive feedback would come in the form of a call, message or a repeat order. Its been difficult letting all that go. But I will always cherish the last one year for what it was. There were a lot of struggles- countless sleepless nights working on an order, tense moments before getting the client’s feedback, tears cried over a cake that did not meet my expectation, frustrations over difficult clients and though at the time all of it made me feel like quitting- now when I look back I think it all added to the experience. And if given a chance I would love to do it all, all over again.
The Saturday that went, was spent treating my stomach to a cloud like tiramisu, amongst other deliciously prepared food and enjoying the company of some very lovely foodies.
JW Marriot and the people behind GourmetChandigarh (instagram: @gourmetchandigarh) organized a Chef’s Table at Oregano, JW Marriot, Chandigarh on 25th May. Chef Alessio was our chef for the afternoon and he taught us two basic italian classics- Tiramisu and Lasagna.
I love a good tiramisu and the one we learnt on Saturday surely did not disappoint. The filling was light and airy and made with a few ingredients was easily put together. After introductions by Chef Pallav and the assistant manager Anshul, Chef Alessio took over. Chef Alessio is an italian so he was the perfect instructor for our afternoon Italian cooking session, giving us simple tips to make tiramisu and lasagna the traditional way.