Saturday, 12 April 2008


These Oopsie rolls were 2 days old when I toasted them on one side, flipped them over, spread it with tomato puree and sprinkled it with grated cheddar. Grilled until it was melted!

OH time I will add my own homemade sauce and add more toppings. I may even make a bigger one! The choices are endless...what a find, these are going to make meal times even more interesting.


Marie said...

Those look really good Tulip! What a great find those oopsie rolls are!

Anonymous said...

Tell us more about this "homemade" sauce. I'm presuming it is low carb AND tomatoey/garlicky? I've tried one out based on Jamie's default easy-peasy recipe. Using 1 small tin of chopped toms and a combo of garlic, fresh basil and good olive oil. Enough for 2 as an accompanying sauce. It is OK but begs a little more sophistication. I plan a future low carb lasagne [I am not anti Fairfield pasta as the spaghetti has been a success].
I luuuuuurrrrv your IPD pix and check them out every day.

Yours, Gettheebehindme

p.s. I've just got me a replacement VHS from my local FREECYCLE so perhaps you can find yourself a new grill!

My friends call me Tulip said...

GTBM - I'm not sure how low carb my homemade tomato sauce is, but it doesn't contain any nasty sugars etc. I make a huge batch of this for the freezer, but a small amount would be
1 small onion
1 tin tomatoes
2 cloves of garlic
2 tsp Italian herbs
splash of red wine
Caramalise the onions, add garlic, tomatoes, herbs & wine. Cook on a very low heat for 30 mins. Blitz with a gadget until smooth, using the water to get the right consistancy. I don't like mine too thick.

My friends call me Tulip said...

PS - I'm a real fan of Freecycle, its brilliant!

Anonymous said...

Dear Tulip

Many thanks for your tomato sauce recipe. It's all in the 30 minutes cooking really isn't it. To get all the flavours to make the most of themselves. I take it you mean a LARGE tin of toms as appose to my usual small one. Us singletons are apt to buy small in order not to eat big!

I am not opening a bottle of red wine [which encourages hot flushes] but I've found this "Seasoned Dry Red Cooking Wine" at Sainsburys. Because it has salt in it it keeps when opened for about 2 months. Better than nothing!

I was talking bollix about the spaghetti. Its called DREAMFIELDS and I got it from either AVIDLITE or LOW CARB MEGASTORE. The 2oz/56g dry weight makes a good [5 carb] base for a very quick meal of cubed pre-baked tomato/basil chicken fillet, a small tin of cut green beans and YOUR tom sauce. Maybe my palate has been coarsened by too much sugar in the past but it tastes pretty much like the real thing.

I'm now steeling myself. to "lightly steam" the cauli. Whole? or in big chunks and then grate it. I don't know why I'm so apprehensive except year ago I tried to make potato pancakes by grateing cooked tatties. You can imagine the resulting sludge!


My friends call me Tulip said...

GTBM - I think the secret to a good sauce is the 30 minute simmer which brings out the flavours, that and quality ingredients to start with.

Cauliflower - steam it in large chunks, then grate with a cheese grater when cooler enough to handle. Go for it,its worth every fork full!