Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “Butter”

Go-To Tomato Sauce for Pasta…

We have a personality on radio here who is not only a marvellous raconteur but also an excellent chef.   We listen to him quite a bit and over the years have cooked some of his suggestions.  This terrific recipe is one of his and is so easy to make when you have almost nothing in your pantry.   I have tweaked it slightly by adding some sugar which takes the acidity from the tomatoes…

Tip:  Tinned Italian tomatoes are the best – don’t know why – just are..  Do not fear the humble anchovy.  They don’t so much add to the taste but give an underlying zing to the entire sauce.  These are essential for this sauce…

Thanks Bob Hart – this is delicious – we also use it as a base for pizza – sensational!

Bob Hart Napoli Sauce

This amount will serve 4-6 people depending on how greedy you are feeling…

Bob Hart Napoli Pasta


800g tin whole peeled tomatoes

4 anchovy fillets

2 cloves garlic, grated

100 grams butter

Generous pinch of chilli flakes

1 teaspoon of sugar

Salt & pepper to taste

Balsamic vinegar to taste (optional)

Freshly grated parmesan cheese

Pasta of your choice cooked el dente



Set your oven to 190C.

Tip the contents of your tin of whole, peeled tomatoes into an ovenproof bowl and squeeze them through your fingers.

Add the anchovy fillets, garlic cloves, butter and a generous pinch of dried chilli flakes.

Check the seasoning, and add salt & pepper if required.

Roast this mixture in the oven, giving it a good stir every 10 minutes or so, for about 40 minutes, and then mash well with a potato masher.

Adjust seasoning and add some balsamic vinegar to give it a zesty zing…

Cook pasta according to packet instructions, reserve some of the cooking liquid and return pasta to the pot.

Add the tomato sauce and enough of the pasta water to thin slightly, and toss the pasta through the sauce for a couple of minutes.

Finish with another pinch of the chilli flakes and plenty of finely grated parmesan.

Choose your red wine carefully…


Bon Appetit!  🙂


Slow Roasted Corn with Chilli Lime Butter

Shopping at my local fruit merchant recently when, to my delight, there on display were tottering mounds of fresh corn in their husks,  Priced at four for $2.00 this was a bargain I could not go past…

This method of roasting fresh corn produces the sweetest, most delicious corn I have ever tasted.  So quick and easy it takes only minutes to prepare.

We had this for dinner last night with just some garlic bread to mop up the lovely butter and juices – lot’s of gnashing and slurping – it was sensational…   I also invested years ago in some little wooden handled corn forks – ideal for hanging on to your piping hot corn as you nibble away!

Chilli Lime Corn


4 ears fresh corn, unhusked

150 grams salted butter, room temperature

1 teaspoon chili powder

1 lime, zested

1 lime, cut into wedges


Preheat oven to 180c.

Husk the corn removing the leaves and fine hair

Wrap all four ears in aluminium foil and seal well

Roast for around 40 minutes or until corn is soft when pierced with a skewer

In the meantime combine the butter with the chili powder and lime zest.

When corn is ready unwrap and place on plate

Rub the corn with soft butter mixture, and garnish with lime wedges.



Bon Appetit!  🙂

French Beef Casserole

I had totally forgotten this marvellous casserole until a couple of weeks ago.  It used to be my favourite dish to serve up when I had people over for dinner and it is so simple to make and very tasty indeed…

It has lovely crunchy french bread slices on top buttered with a combination of butter and Dijon Mustard which soak up some of the delicious sauce.   I use a heavy cast iron Chasseur pot on the stove and then transfer it into the oven.  Well worth making…

French casserole 2


  • 1 Kg chuck or blade steak cut into cubes
  • 1 tsp brown sugar
  • salt & pepper
  • 1 beef stock cube
  • 1 tbsp flour
  • pinch nutmeg
  • 1 onion finely chopped
  • 2 cloves of garlic crushed
  • 1 tbsp vinegar
  • 1 tsp Worcestershire Sauce
  • 1 tbsp tomato sauce
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 tbsp extra flour
  • 1/2 cup water
  • 1/2 cup dry red wine
  • 1 French Bread stick
  • 2 tbsp extra butter
  • 2 tsp Dijon Mustard


  • Combine sugar, salt and pepper, crumbled stock cube, flour, nutmeg, finely chopped onion, crushed garlic, vinegar, Worcestershire sauce and tomato sauce. Spoon over meat, cover, leave to marinate 1 hour; stir occasionally.
  • In a heavy cast iron Chasseur pot or similar, heat the butter and oil, add meat and marinade, cook 30 seconds.
  • Combine the extra flour with the water and red wine  and add to the meat, stir until sauce boils and thickens.
  • Transfer to the oven, cover and bake for around  1 & 1/2 hours at 180c or until the meat is very tender
  • Cut bread stick into 2 ” slices. Combine extra butter and mustard, spread on one side of bread slices.
  • Place slices, mustard side up, on top of casserole, push down gently to soak up some of the sauce.
  • Return to oven, cook uncovered further 20 minutes or until top is brown and crisp

French Casserole

I served the casserole with some little individual Potato Gratins which I buy at Aldi. The brand is Maitre D’ Potato Gratin and they are scrumptious!

Bon Appetit!

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