ROASTED CHERRY TOMATO SOUP

ROASTED CHERRY TOMATO SOUP

My daughter adores tomato soup and this might just be, wait, it is 100% the very best tomato soup I have eaten.

The fact that it is ridiculously easy to whip up just makes it an absolute winner! Pair with your very  favourite bread or bake your own. You can try the delicious Camembert, Portuguese loaf I put together for this soup.

I created this recipe when we bought too many punnets  of cherry tomatoes, and upon opening them, I realised that they were too ripe to store for divided use in salad. I thought of making a tomato salad but that day happened to be blistering cold.

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Roasted Cherry Tomato Soup

The fact that it is ridiculously easy to whip up just makes it an absolute winner! Pair with your very  favourite bread or bake your own. You can try the delicious Camembert, Portuguese loaf I put together for this soup.
Course Dinner, Soup, Starter
Cuisine South African
Keyword tomato
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 4 people
Author Tammy Montgomery

Ingredients

  • 800 grams cherry tomatoes
  • 2 brown onions quartered
  • 2 carrots chopped into chunks
  • 1 red pepper seeded and quartered
  • 1 tbls garlic finely diced
  • 2 tbls tomato paste
  • 1 tbls olive oil
  • 3 sprigs rosemary
  • 2 l chicken or vegetable stock
  • 200 ml cream

Instructions

  • Preheat the oven to 180°C and chop all vegetables.
  • Place the tomatoes, red pepper, carrots, onion and rosemary in a large roasting dish, drizzle with olive oil and toss with garlic. Roast for 40 minutes.
  • Warm chicken stock in a large pot over medium heat. Add roasted vegetables, sugar and tomato paste. Simmer for about 10 minutes.
  • blend the soup until very smooth. Finish off with cream (or plate and add a dash of cream to each bowl to create pretty swirls.

SWEET POTATO AND COCONUT SOUP

SWEET POTATO AND COCONUT SOUP

This soup is unbelievably silky, it carries punchy flavours, and is lifted with just the right amount of heat. I adore this soup, and think that it can be enjoyed in any weather.

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SWEET POTATO AND COCONUT SOUP

Course Lunch, Soup, Starter
Cuisine Asian
Keyword coconut, sweet potato
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Author Tammy Montgomery

Ingredients

  • 800 g sweet potato peeled and cubed
  • 1 brown onion chopped
  • 1 clove garlic chopped
  • 15 cm ginger knob about 2 tablespoons
  • 2 chillies seeded and sliced finely (reserve a few slices for garnish)
  • 2 tbls butter
  • 1 litre chicken stock home-made or good quality shop-bought
  • 2 tbls soy sauce
  • 1 can coconut milk
  • 1 coconut shaved (you can use dried, shaved coconut)

Instructions

  • Place a large pot onto medium heat, add butter and gently saute onions, garlic, ginger and chilli.
  • Add chicken stock and sweet potato, and simmer until tender. Check after about 15 minutes. Take off the heat and let cool slightly.
  • Blend until smooth in a food processor and return to the pot.
  • Stir in coconut milk and soy sauce. Taste and season accordingly.
  • Toast coconut shavings in a hot dry pan, keep a close eye on them, because they burn easily.
  • Serve soup in bowls and top with fresh coriander and coconut shavings.

CAULIFLOWER AND SWEET POTATO SALAD

CAULIFLOWER AND SWEET POTATO SALAD

Honestly, this is not a “healthier alternative” to potato salad. It tasted very different, it isvery fresh, light and zesty! With that said, it will however pair beautifully with anything you would usually enjoy a traditional potato salad with. It would work really well with anything from the ocean too. It tastes like spring.

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CAULIFLOWER AND SWEET POTATO SALAD

Course Brunch, Lunch, Salad
Cuisine Seasonal
Keyword cauliflower, lemon, sugar snap peas, sweet potato
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author Tammy Montgomery

Ingredients

Vegetables

  • 4 sweet potatoes around 800g - cubed
  • 1 head cauliflower cut into florets, stem reserved
  • 1 punnet mange tout peas sliced lengthways
  • 1 red onion diced

Dressing

  • 200 ml plain, yoghurt
  • 150 g good quality mayonnaise
  • 2 tbls capers chopped
  • 1 handful mint leaves chopped
  • 2 lemons zest of 2 and juice of 1
  • 2 tbls strong mustard
  • salt and black pepper to taste

Pickle

  • 1/2 c rice wine vinegar or another good quality vinegar
  • 1 lemon juice
  • 1/4 c sugar
  • 2 tsp salt
  • 2 spring onions
  • 1 cauliflower stem sliced thinly

Instructions

Pickle

  • Combine rice wine vinegar, lemon juice, sugar & salt in a bowl. Submerge spring onion & cauliflower stem in the pickling liquid.
  • Set aside. *I like to put the pickling liquid and veggies in a zip lock bag, remove the air and seal.

Salad

  • Add the sweet potato cubes to a pot of boiling water. Boil until the cubes are just tender, check at 15 mins.
  • Boil the cauliflower florets until just tender, about 5 – 10 minutes. Set cauliflower and sweet potato aside at room temperature until needed.

Dressing

  • Combine the cream, mayonnaise, capers, mint, mustard and lemon zest in a bowl, gradually add freshly squeezed lemon juice, whilst whisking.

To Assemble

  • Toss the vegetables on a serving platter, drizzle with the dressing & top with the pickle. Taste and season accordingly. I added a few chilli flakes for colour and bite. Bon Appétit

Butternut Falafel

Butternut Falafel

This recipe may take a little time to prepare but is well worth it. It may be worth preparing an extra roasted butternut the night before, to save on the roasting time. If you will be roasting butternut anyway, why not make the most of your time, roast extra to be used on another night, follow this link to learn how. 

Falafel is a wonderful little nugget made from chickpeas, which originated in Egypt, and is commonly seen in Middle Eastern cuisine. It pairs well with tatziki and hummus. You can eat it as is with salad or in a wrap, flatbread or pita.

This is a great dish for babies (who are already comfortably eating finger foods), and toddlers as well as the rest of the family.

Read about the Health benefits of Butternut by following this link!

 

Ingredients

1 Cup Dried Chickpeas

1Kg peeled, seeded butternut squash  (about 500g once roasted)

Extra Virgin Olive Oil

⅛ Cup Uncooked Bulgur Wheat

¼ tsp Garlic & Parsley Salt or 2 Cloves Garlic

1 tsp ground Coriander

1 Tbl Smoked Paprika

½ Bunch Chopped Coriander

Juice of 1 Lemon

Salt and Ground Black Pepper to season

½ tsp Baking Powder

½ Cup Chickpea Flour

Oil, for deep-frying

INSTRUCTIONS

Soak the chickpeas in 2 cuos of water, for 12 hours (or overnight)

Preheat the oven to 200 degrees C.

Cut the butternut into 2cm chunks. Follow this link to learn how to peel butternut the easy way, and more.

(You can also slice each butternut in half and roast them with their skins on, scooping the flesh out, once cooked, if you do this, add about 10 minutes to the cooking time)

Place on a roasting tray, drizzle with olive oil, season with sea salt and roast for about 30 minutes until cooked and caramelised around the edges. Remove and let cool.

You can use this time to make tzatziki, hummus or feta dip (recipes and links to come soon)

Once cool, place the butternut flesh into a food processor with all the remaining ingredients, except the baking powder and chickpea flour.

Blitz until just combined (don’t over do it).

Place into a bowl and add the baking powder and chickpea flour, mix until combined and place in the fridge for at least an hour.

Heat oil in a medium sized saucepan (Oil to be at leat 5cm deep) The oil is ready when a small amount of test batter, sizzles when dropped in.

Wet your hands and press the mixture into balls about ta tablespoon per falafel.

Fry in the oil in batches for 6 – 8 minutes until well browned and cooked through. Drain and serve while hot.