Toni Rakestraw
asked
Robin Ellis:
Hi Robin. We're enjoying both your cookbooks (as well as your appearances in both Poldarks). I was wondering if you have any advice on cooking for large crowds on a budget? I have a family of 10, so every night means cooking for a crowd. Thanks!
Robin Ellis
Hi, Toni--always a problem. It's summer here so the vegetables are piling high on the stalls. Big salads with tasty dressing are good. We had a gathering last Sunday of nine people and I cook pasta (100g each) with a tomato sauce:
From Delicious Dishes for Diabetics
Penne with Rosemary and Balsamic Vinegar
Serves 4
This is another one adapted from Marcella’s Kitchen and is a year-round wonder. It is quick and simple to do and has a distinctive earthy flavour, thanks to the rosemary. It’s worth taking care to slice the garlic very thinly.
4 cloves of garlic – very thinly sliced
8 tbsp olive oil
2 sprigs rosemary or 21⁄2 tsp dried rosemary
600 g/20 oz tinned tomatoes, i.e. a large tin – drained of juice salt and pepper
400 g/14 oz penne or farfalle or mix of the two
2 tsp balsamic vinegar
Sauté the garlic gently in the oil with the rosemary (if using fresh) until the garlic sizzles.
Add the tomatoes, salt and plenty of pepper. If using dried rosemary, add it with the tomatoes. Cook for 10–15 minutes. Cook the pasta in well salted water.
Drain the pasta and add to the sauce. Cook a minute or two – turning the pasta in the sauce. Turn off the heat and make a well in the middle of the pasta and add the balsamic vinegar. Again turn the pasta thoroughly in the sauce.
Serve with fresh grated Parmesan cheese.
I made two lots of the recipe which easily served 9
There are plenty of recipes in my two books that are not expensive and as above if you make two lots you've a meal for ten.
From Delicious Dishes for Diabetics
Penne with Rosemary and Balsamic Vinegar
Serves 4
This is another one adapted from Marcella’s Kitchen and is a year-round wonder. It is quick and simple to do and has a distinctive earthy flavour, thanks to the rosemary. It’s worth taking care to slice the garlic very thinly.
4 cloves of garlic – very thinly sliced
8 tbsp olive oil
2 sprigs rosemary or 21⁄2 tsp dried rosemary
600 g/20 oz tinned tomatoes, i.e. a large tin – drained of juice salt and pepper
400 g/14 oz penne or farfalle or mix of the two
2 tsp balsamic vinegar
Sauté the garlic gently in the oil with the rosemary (if using fresh) until the garlic sizzles.
Add the tomatoes, salt and plenty of pepper. If using dried rosemary, add it with the tomatoes. Cook for 10–15 minutes. Cook the pasta in well salted water.
Drain the pasta and add to the sauce. Cook a minute or two – turning the pasta in the sauce. Turn off the heat and make a well in the middle of the pasta and add the balsamic vinegar. Again turn the pasta thoroughly in the sauce.
Serve with fresh grated Parmesan cheese.
I made two lots of the recipe which easily served 9
There are plenty of recipes in my two books that are not expensive and as above if you make two lots you've a meal for ten.
More Answered Questions
Lynn Mills
asked
Robin Ellis:
I started re-reading the Poldark books last year, but I’ve already forgotten if Rev Halse features in book 3 onwards. Have you been approached to feature in series 2? My daughter, Demelza, still thinks you’re the real Ross (unlike other 20 year-olds who’ve been watching Aidan). I read your book Making Poldark, purchased when I met you and Meredith in Books For Cooks last year; hence I’ve no question really.
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