Roast Tomato Soup

Roast Tomato Soup

There are seven tomato soup recipes in the summer vegetable section of The Soup Book - classic tomato soup, cream of tomato, tomato borscht, gazpacho, sopa de tortilla and smoked tomato. I chose roast tomato by Sofia Larrinua-Craxton because it looked simple and reasonably straightforward and today I had a lot to do. As you might expect the ingredients include tomatoes (plum are specified but I couldn't find any in my supermarket), a red onion, garlic, vegetable stock (not home made, I'm afraid) and sun-dried tomato paste.

The recipe involves roasting the tomatoes, onions and garlic, then liquidising them with the stock and and paste. Very simple. The complete mix tastes good and it'll be re-heated for lunch tomorrow.

Earlier today I was down at the Dublin Food Co-op where I chatted to one of the co-founders. I can remember going to it years ago when it was located on Pearse Street, but before that it was in Temple Bar. Anyway, I bought a nice piece of Emmental before buying soup from the cafe - sweet potato and swede, with basil oil swirled on top. Very good and there was definitely a home-made quality to it.

And while on the subject of soup, I must thank an old family friend (she knows who she is) who sent me another soup recipe book. Very thoughtful of her.

Very Funny, Honey!

I received an e-mail from the County Dublin Beekeepers' Association yesterday. It was about reports of eight-legged bees found in the Dublin Mountains. Bear in mind yesterday's date.

Very Yummy (no honey)

I don't usually put recipes in my blog, but I made these flapjacks yesterday from a Good Housekeeping recipe and the recipe is worth sharing.

Flapjacks - but not as you've ever had them before!

200g butter
150g demerara sugar
4 TBS golden syrup
1 tsp ground cinnamon
finely grated zest 1 orange (or half an orange)
400g jumbo oats
100g sultanas or raisins

Pre-heat oven 190' C (170'C fan oven), gas 5.
Grease & line 20.5cm square baking tin.
Melt butter in large pan.
Add sugar, syrup, cinnamon and orange zest.
Stir & heat gently until sugar dissolves.

Remove pan from heat.
Stir in oats and dried fruit.
Press into baking tin and bake for 15-20 minutes until lightly golden.
Leave to cool before cutting into squares.

Calories - you don't really want to know.
Store in airtight tin for up to 3 days - but they'll be gone by day 2.

Bee is for other blogs

Take a look at this - Show me the honey.

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Minnie's Soup Kitchen

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