Rose Sauce w/ Mascarpone & Mint

8 beefsteak tomatoes

1 cup mascarpone

2 cloves glarlic

1/4 cup fresh basil, chopped

1/4 cup fresh mint, chopped

1/2 can tomato paste

1 tbsp. brown sugar

salt and pepper to taste

Prepare the mascarpone the night before you make the sauce. See mascarpone.

To peel the skin off the tomatoes, bring a pot of water to boil. Put the tomatoes in the pot for 1 minute or until you see a crack in the skin.

Immediately place the tomatoes in a bowl of ice water once you remove them. The idea is not to cook the tomatoes yet, but loosen he skin. This will make it easy to peel the skin off.

Cut the tomatoes in quarters and scoop out the seeds. It's okay if there are a little bit of seeds left inside. Remove the core as well.

Put all of the tomatoes in a pot and cool on medium heat. You don't need to add any water because they already maintain lot of it. As the tomatoes cook they will start to get mushy. You don't need to mash them, but I break them up a bit a wooden spoon. You can also use scissors to chop up any unwanted big pieces.

As they start to get more soupy add garlic, sugar, salt and pepper. When the tomatoes are broken down to your liking add the tomato paste. This will thicken the sauce.

Let it simmer for a bit and add the basil and mint. Lastly add the mascarpone. Let the sauce simmer for approx. 10 minutes.

Toss in more fresh basil and mint once mixed with pasta and ready to eat!

Savoury Herb Loaf w/ Homemade Mascarpone

1/2 cup butter, softened

2 eggs

1 3/4 cup flour

1 tsp. baking soda

1 tbsp. sugar

1 tbsp. salt

3/4 cup potatoes, mashed

2 tbsp. creme friache

1 cup Balderson's cheddar, shredded

1/2 cup fresh dill, chopped

1/4 cup chives, chopped

2 cloves garlic, crushed

Make mascarpone the night before you make the loaf. See mascarpone for directions.

Peel and chop potatoes into quarters. In a pot bring water to a boil and cook potatoes for roughly 10 minutes or until soft inside. Drain and set aside.

In a largel bowl mix eggs, butter, salt and sugar. Mix well.

In a separate small bowl mix flour and baking soda. Add to wet mixture. Combine until the dry ingredients soaks up the wet ingredients and makes a doughy texture.

Once the potatoes have cooled mash them in a small bowl. Add creme friache and add to the dough mixture. Mix well.

Add garlic, dill, chives and cheddar to the mixture. It might be easier to mix ingredients by hand. It should be doughy and oily enough so that it won't stick to your hands.

Put the mixture in a greased loaf or baking pan. Bake at 350 degrees for roughly 50 minutes or until cooked on the inside. When checking with a skewer allow for some moisture.