Roasted Tomato Soup

roasted tomato soup

It’s cold and all I want to eat are warm things. Luckily, I’ve found out how easy it is to make this tomato soup.

Next time you have the oven on for whatever reason, put some tomatoes in a dish, season with salt and pepper, maybe a pinch of chilli flakes, throw in a peeled clove on garlic, add a little oil so they don’t stick to the dish and roast for around 45 minutes, until the tomatoes are bursting.

roasted tomatoes

Put everything in a pan and liquidise them with a hand blender (or put everything in your blender and liquidise). If you’ve got some herbs add them before blending – tomato and basil are always good, but mint, parsley or thyme would work too. If needed, add a little water – although I didn’t need to.

You might want to hold one of the tomatoes back and chop it up to add after everything has been liquidised for a little texture in your soup.

That’s it, your soup is ready! Heat it up to eat whenever you like.

(Also, pat yourself on the back for efficiently using the oven to make not 1 but 2 dishes)

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Really easy hummus

hummus

This is a recipe I got from my aunt and is so easy I wanted to share it. (you need a blender for this to be easy, otherwise it’s actually not easy at all.)

So, here’s the ingredients you need:
– a tin of chickpeas with half of the water they come in
– a large clove of garlic
– the juice of half a lemon
– salt & pepper
– a tablespoon of your preferred herb (parsley is probably best, but I didn’t have any so I used mint)
– a teaspoon of ground cumin
– a pinch of dried chilli (optional)

Put the ingredients together and blend. If your mix is a bit stodgy, add a little water or olive oil to loosen it up.

Once you are happy with the consistency, serve. (it’s as easy as that)

Enjoy!

Home made pesto

basil plant

A couple of years ago a friend told me that home made pesto was really easy to make, although it took me until today to finally give it a try…she was right!

You need to have a liquidiser or a hand blender (I used a hand blender). Throw in:
– a big handful of basil
– a small garlic clove (I used a big one, and it was a overpowering)
– the juice of half a lemon
– 2 tbsp olive oil
– salt & pepper

Blend until smooth.

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Ta-da! (or should I say hey-pesto?) Your pesto is ready for you to use as you wish…
…you could cook a piece of fish with a pesto herb crust
…you could use it to make a toasted cheese and tomato sandwich a little posh
…you could serve it with pasta

I served mine with courgette ribbon pasta, a dash of cream and chopped up a little both fresh and sun dried tomatoes.

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