
Home
Vegetables
Aubergine/Egg-plant Fritters
Butter Beans with Pepper & Parsley
Cauliflower Cakes (Latkes)
Celeriac & Sweet Potato Rosti
Cheese Latkes
Spicy Corn Fries
Mushroom with Blue Cheese Sauce for Baked Potato
Potato Latkes
Potatoes in Stock
Red Cabbage with Mango
Saffron Mash
Spicy Tomato Sauce
Wilted Chard
(c)2005 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
Fish or can be Parve- Vegetarian/Vegan
This is an excellent sauce with roasted vegetables and pasta and also I use it with my Moroccan fish balls though in summer I substitute fresh chopped tomatoes without the sugar.
400g/14oz (standard) tin of chopped tomatoes plus 1 tsp sugar
1 medium sized leek
1-2 tbsp of olive oil
1 tsp cumin seed
1 tsp coriander seeds
½ tsp paprika (or chili if you want it hotter)
8 stems of fresh chopped parsley
8 stems of fresh chopped coriander
Seasoning
½ glass of white wine.
4 anchovy fillets (optional) from a tin or jar
Slice the leek finely. Chop the parsley and coriander
Heat the oil in a medium sized pan add the leeks and sauté for about 4 minutes until just beginning to go soft. Add the rest of the ingredients and cook for 15- 20 minutes until you have a thick sauce. Check seasoning and serve.
The anchovies dissolve enriching the sauce and adding depth and body.