The Efx3 Recipe Collection

Delicious sauce to go with pasta / rice. Serves 2.

Ingredients:

6 tomatoes (preferably vine, they’re much tastier)
Olive Oil
Balsamic Vinegar
Salt and Pepper to taste

Prep time: 5 minutes
Cooking time: 30 minutes at around 250C

Method:

• Chop the tomatoes into 8ths.  Place them in a pyrex dish.
• Drizzle with olive oil and balsamic vinegar, sprinkle with salt and cracked black pepper to taste.
• Put a lid on the dish (don’t worry if you don’t have a lid – just turn the temperature down a little) and cook for around 30 minutes or until the tomatoes have ‘gone soggy’.

A good substitute for tomato sauce a is a pesto. It can be used on a pizza in place of tomato sauce (add toppings as desired) or over pasta. This recipe works up very quickly and can be made ahead of time. Will keep in the fridge for 3-5 days or in the freezer for a few months. It’s much easier if you have a food processor, though I imagine if you’ve got the time you could chop by hand and use a hand mixer/blender to incorporate all ingredients.

Ingredients:

2-3 garlic cloves

1 teaspoon salt

1/2 teaspoon black pepper

3 cups loosely packed fresh basil

approximately 2/3 cup olive oil

1/2 cup pine nuts (optional)

1/2 cup Parmigiano-Reggiano cheese, coarsely grated (optional)

Preparation Time: 5 minutes

Cooking Time: No cooking required if using as pasta sauce. Simply toss with hot pasta. Follow pizza directions if substituting for pizza sauce.

Method:

1: Finely chop garlic in food processor

2: Stop motor and add basil, salt, pepper, nuts, and cheese. Pulse until finely chopped.

3: With motor running, slowly pour in olive oil until pesto reaches desired consistency.

I make this sauce to spread over my chocolate cake. It sets on the cake so it stays in place, and if you microwave a slice of cake with the sauce on, it melts and gets nice and gooey
Ingredients:

200g bar of milk chocolate
100g bar of dark chocolate (adjust the ratios if you really like dark chocolate!)
1 tbsp honey
100ml pouring cream (single or double works)
1 tbsp butter (doesn’t have to be exact)

Preparation time: a few minutes to break up the chocolate
Cooking time: about 15-20 minutes

Method:

1) Break the chocolate into squares

2) Heat about an inch of water in a small pan – keep it hot enough to steam but don’t let it boil. Rest a glass pyrex bowl over the pan, making sure that the bottom of the dish isn’t touching the water.

3) Place the butter in the bowl. When it’s melted, add the chocolate and stir with a spoon while it melts. Keep stirring so that it doesn’t stick to the bottom of the dish and burn.

4) Add the cream and honey and stir until well mixed.

5) Remove the bowl from the pan. If you’re using the sauce for cake, spread some of the sauce onto one half of your cake, for the middle filling. Place the other half of the cake on top, and then starting from the middle, spread the remainder of the sauce over the cake until the top of the cake is covered. I usually have enough sauce to cover the sides of the cake too.