This tomato and onion sauce is perfect to dress up our favorite pasta, rice or pizza dishes. Likewise, our meat or fish stews will have that special touch that brings a good homemade tomato sauce.
It is important to choose tomatoes that are ripe and of the highest possible quality, it is the basis of our recipe and an inadequate tomato can spoil our sauce.
To prepare this pudding recipe we have used cornstarch but if we prefer we can do it the traditional way, taking advantage of the bread that we have rested or even A piece of cake that we have left from a previous preparation
For it must first be soaked in the same milk as that used in the recipe and later add it to the rest of the ingredients. Another alternative would be to add liquid caramel to the bottom of the mold before pouring the mixture and letting it sit.
The best way to accompany guacamole is spread with corn nachos, although serve as an accompaniment to multiple dishes or as a garnish for sandwiches and sandwiches.
If we want to flavor our cream, we can add at the end of the preparation, before grinding, a little mint, parsley, coriander or basil.
And once plated the cream add a drizzle of olive oil, fresh crushed pepper on top and a few leaves of the aromatic herb that we have chosen.
In this recipe we used sundried tomatoes in olive oil. If we are using dried dehydrated tomatoes, hydrate them in lukewarm water 30 minutes before preparing the recipe.
To preserve the pâté it is best to keep it in a glass jar in the refrigerator, and also
We recommend covering it with a tablespoon of olive oil before putting the lid on and closing it.
Starting with the milk and rice base, we can vary the ingredients to give it our point. If you prefer, you can remove the butter, replace the lemon peel for the orange zest, add other spices such as cardamom, star anise or vanilla.
And if we want our rice pudding to be vegan friendly, we can eliminate the butter and replace the milk with a vegetable drink of our choice.
As for the ingredients, there is always the debate on the onion, there are those who prefer it with and others without.
In our case, we prepared it with onion and green pepper but If we prefer, we can eliminate any of these ingredients.
If we want to flavour our cream we can add mint leaves, parsley, coriander or basil before blending it for the last time together with the yoghurt.
And once plated the cream add a drizzle of olive oil, fresh crushed pepper on top and a few leaves of the aromatic herb that we have chosen.
The ideal way to prepare this recipe is to use fresh peas, as an alternative we can use them frozen, although it is important that when cooking they are completely thawed.
To accompany our pâté we can make it with breadsticks, pita bread, potato or corn chips, vegetarian raw vegetables (carrots, celery, cucumber, pepper, etc.).
As we indicated in the first step, the nuts should be soaked for at least 8 hours before preparing the recipe.
To accompany our raw vegan cheese, we can do it with breadsticks, pita bread, chips or corn, raw vegetables (carrot, celery, cucumber, pepper, etc.).
