23.6.14

A heart warming winter meal

I must be losing my mind, because I never posted this recipe from the dinner party we had not so long ago. The one tricky thing whenever you're having a dinner party always has to be what are you going to make that will not only be more than enough for everyone, but won't break the bank either. Well for this particular dinner we went with a roasted tomato basil soup with a side of savoury polenta muffins and a mushroom, onion and thyme quiche (this recipe at a later stage). 

What I love most about these two recipes, is that they're both so easy to follow and pull off, no matter how much experience you have in the kitchen. Our guests absolutely loved them and all wanted the recipe afterwards. So when you look like the star cook you can thank me later...lol. 

Roasted tomato basil soup

Ingredients:
1.5kg ripe plum tomatoes, cut in half lengthwise
90ml good olive oil
1 tbsps salt
1½ tsps freshly ground black pepper
2 chopped yellow onions
6 garlic cloves, minced
30g unsalted butter
¼ tsp crushed red chilli flakes
800g tinned plum tomatoes, with their juice
600g fresh basil leaves, packed
1 tsp fresh thyme leaves
1 litre chicken stock or water

Method:
1. Preheat the oven to 200°C.
2. Toss together the tomatoes, 60ml of olive oil, salt, and pepper. 
3. Spread the tomatoes in 1 layer on a baking tray and roast for 45 minutes.
4. In an 9 litre stockpot over medium heat, saute the onions and garlic with 30ml of olive oil, the butter, and red chilli flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking tray. Bring to a boil and simmer uncovered for 40 minutes.
5. Pass through a food mill fitted with the coarsest blade. Taste for seasonings.
Serve hot or cold.


Savoury polenta muffins

Ingredients:
1 cup polenta
1 cup gluten free cake flour
¼ cup sugar
1/3 teaspoon salt
1 tsp bicarbonate of soda
1 cup buttermilk (or 1 Tablespoon apple cider vinegar + enough milk to make 1 cup) (or soy milk plus a 1 tsp apple cider vinegar - for a dairy free bread)
2 eggs, beaten
1/3 cup extra virgin olive oil
3 Tablespoons butter or dairy-free buttery spread (melted)
Optional: 3/4 cup dried cranberries, (chopped or whole) or 3/4 cup chopped & pitted olives with a teaspoon of rosemary

Method:
1. Preheat oven to 200°C
2. In the bowl of your mixer, whisk together flour blend, sugar, and salt.
3. Beat eggs, oil, butter/marg and buttermilk together
4. Add wet ingredients to the flour blend and mix on medium speed until all is moistened.
5. Fold in the cranberries/olives & rosemary
6. Pour batter into a pan which has been lined with foil & sprayed with non stick.
7. Bake for about 20 - 35 minutes, or until very golden brown.

Tips
For a less crumb texture, use an extra egg.

2 comments:

  1. This looks so yummy--I'm a big tomato soup fan!

    Ashley
    All That Glitters

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    Replies
    1. Oh then you'll love this soup, it's by far one of the best tomato soups I've had.

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