Mother Earth

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Mother Earth

23 July 2013

Posted by:Chef Ray

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Good day my fellow food lovers
“Gazing through the window at the world outside
Wondering will mother earth survive,
Hoping that mankind will stop abusing her sometime”

Driving onto the reserve these lyrics came to mind and I realized that we need to start doing more to save this planet. Use less water and energy look after our recourses plant your own vegetable or herb garden. Recycle as much as you can. The popularity of recycling has increased a great deal in recent years, as people search for ways of saving mother earth. Recycling can have a dramatic impact on helping to save the environment. Many different things can be recycled and reused, reducing waste and garbage in landfills and around the planet. In terms of helping to save the environment, recycling is an excellent strategy. It makes sense, in saving mother earth, to reuse her resources as much as possible. Increasing recycling efforts can help us save the environment.

In addition to recycling and reusing a lot of the materials that we rely on, people can help save the environment by reducing their use of them overall. This pertains not only to paper and plastic, but also things like water and energy.
Saving mother earth should be approached from every possible angle, after all. If you want to help save the environment, you can begin by using fewer resources. We can help save mother earth by being conscientious about the resources that we use; with effort, it is possible to save the environment.

Here is my tribute to mother earth. My homemade pasta and Napolitana sauce recipe…


3 1/2 cups unbleached all-purpose flour
4 extra-large eggs
Mound the flour in the center of a large wooden cutting board. Make a well in the middle of the flour, add the eggs. Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. As you incorporate the eggs, keep pushing the flour up to retain the well shape (do not worry if it looks messy). The dough will come together in a shaggy mass when about half of the flour is incorporated.
Start kneading the dough with both hands, primarily using the palms of your hands. Add more flour, in 1/2-cup increments, if the dough is too sticky. Once the dough is a cohesive mass, remove the dough from the board and scrape up any left over dry bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature. Roll and form as desired.



150ml olive oil
1 large brown onion, roughly chopped
4 cloves garlic, crushed
1 stick of celery, tops included, roughly chopped
1/4 bunch continental parsley
3 x 400g tin crushed tomatoes
2 fresh tomatoes, roughly chopped
1 tablespoon salt
1 teaspoon black pepper
1/4 bunch basil


  • Heat olive oil in a pan and add onion, garlic, celery and parsley and sauté for 10 minutes over low heat.
  • Add tinned and fresh tomatoes, salt and pepper and simmer for 1 hour. Add basil at the last minute, stir and take off the heat.
  • Blitz in a blender or food processor and adjust seasoning to taste.