Hello Tipsters and Tricksters. Welcome
back to my channel and welcome to
another Vintage Tips and Tricks video!
Today's one is a little fun one.
I'm doing something a little bit different. I
recently purchased this book here,
which is a gorgeous book written by Audrey
Hepburn's son, about her cooking and
snippets of her life as well. So, a little
memoir, if you will. But the recipes are
really simple and very classic, and it's
filled with pasta recipes, which
apparently Audrey was absolutely mad
about. And I just thought it would be
super, super fun to make an Audrey recipe
and see how it is. [jazzy music]
So, this is really a pretty simple recipe for spaghetti al Pomodoro. I'm allergic to gluten.
So, I'm using this spiral pasta, but the other
ingredients are pretty much your
standard fare for pasta recipes. I
started by chopping up an onion and also
cutting up the celery and the carrot
that the recipe called for. There's no
garlic in this recipe, which is pretty new to
me, but I guess we'll see how that turns out.
I don't know if anyone is into food
porn of the cutting kind, but I really
like watching people cut vegetables on
YouTube. I find it very, very calming.
I don't know what it is. So, hopefully this
is doing it for you guys!
Then I just lit the stove and got the
pan nice and hot, before tipping in the
tomatoes. I used two cans of Italian
tomatoes and then I just added the
chopped up veggies and gave it a good
old mix around. The recipe then said to
pop the lid on and leave it on high for
10 minutes.
So, there's a couple of things I've changed about the recipe. The first obviously being tinned tomatoes.
I haven't come across any places locally
that have good tomatoes - they're all
pretty tasteless and floury and very
firm. I thought the best alternative
would be to buy Italian Tomatoes. Even
though they are canned. At least I know
the taste is good and the quality of the
sauce will be better that way, than if
I'm using crappy tomatoes that I buy
from the supermarket or from a local
store, because as I say I haven't found
anything decent here and I'm not heading
to the market. The second thing is that
the recipe said too leave the carrot and
the celery whole. I did chop them up and
I'm going to blend them into the sauce.
In the recipe the vegetables do get blended
into the sauce, it's just that if there's
any large chunks you take them out, but I
just figured the result is exactly the
same if I chop it up. So, there we go.
Once the ten minutes was up, and things
were bubbling away, I lifted the lid to
see what was going on in there and
things were looking pretty good and it's
smelling pretty good too. I gave it a
good old mix and I chopped up some basil
leaves, as per the recipe. It said to put
six basil leaves in. Gave that a stir around
and then I also added the olive oil.
Then I just had to let it to cook down.
The recipe said that I needed to let it
cook until the bubbles on top became
little craters like this and that the
water was absorbed. I just realized I
don't have any vegan parmesan. So, I want
this to be as authentic as possible, so
I'm going to the local health food store
and get some. Be right back!
Of course I went all the way in and they
didn't have it today. But I will make my
own vegan parmesan with walnuts and
nutritional yeast and garlic powder. And
finally it was time to cook the pasta.
Now, I have heard that pasta water should
be salty as the sea, so I added plenty of
salt before chucking my pasta in and
making my parmesan. The recipe then said
to blend everything all together, once
it'll cooled down, which I did. I did use
a little of the pasta water to get
it a bit more liquid, and then I served
everything up. Look at this pretty baby!
And at least it's the same colour as the
pasta Audrey is serving on the front of the
book. So, I think maybe I've done well here.
So, time to get it on in me! Let's
give this a go!
Mm. Hmmm.  It is very yummy. It's a very, very
simple taste, but I think the tip of
cooking the pasta sauce long enough
that everything mixes well together and
the sugars start breaking down - it makes
for a sweeter sauce - and this has
definitely achieved that. So, that's very
cool. I'm used to having a lot of garlic
in my pasta. So, it's interesting not to
have that in there, but the flavour of the
tomatoes and the basil is really, really,
really good. So, I highly recommend this
one, I must say. And it's fun to just try
a go-to pasta recipe of Audrey's,
which is...it's just very cool to try out
something that she loved doing and from
what I've read she enjoyed pasta, but she
liked the really simple straightforward
Italian pastas. If any of you guys have
the recipe book do let me know, and if
any of you actually try making this
recipe please do tag me on instagram and
show me your culinary skills. I would
to see it! Mm-hmm !
So, that's the video guys. I hope you liked it. If you did,
don't forget to give it a thumbs up and
subscribe  - if you haven't already. Comment
down below, and let me know what you
thought of the video. Or if you have
ideas for future videos, or more Audrey videos.
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- we would love to have you - and I
will see you in the next video. Bye!
