Well growing up, I had a thing about textures and soups and casseroles, not sure if it was that we had dogs and mum cooked the dog food in a pressure cooker or what but well needless to say I was a fussy child and didn't eat much when it came to soups or casseroles, but as I have grown up I have learnt to enjoy them, as long as I cook them...yep definitely a deeper issue there but we are not going into it...where I was headed with this post was that one of the soups I loved and still do is canned tomato soup....but let me tell you having cooked this little recipe, not sure if I can ever manage to eat tomato soup from a can ever again, this recipe is simple quick and well let's just say delicious, having eaten a bowl for lunch I just new I had to share it with you today!!!
Recipe from Bill Graingers cookbook Bill's Basics
Ingredients
2kg plum tomatoes, halved
1 red capsicum, halved and deseeded
6 garlic cloves, peeled
1 small carrot, diced
60ml olive oil
2 teaspoons ground coriander
2 teaspoons ground cumin
a pinch of dried chilli flakes (optional) (I added it, and it made for a nice warming glow)
250ml (1cup) chicken or vegetable stock
125ml (1/2 cup) coconut milk
to serve cashew and coconut sambal (see below)
MethodPreheat the oven to 200 C. Put the tomatoes, capsicum, garlic and carrot in a large casserole dish, drizzle with olive oil, sprinkle with the spices and season with sea salt and ground black pepper. cover with a lid or foil and bake for 1 hour. Uncover and bake for a further 30 minutes, or until the vegetables are well cooked.
Transfer the vegetables to a food processor or blender and mix until smooth.
Return the mixture to the casserole dish or a large heavy-based saucepan and add the stock and coconut milk. Stir well and cook over medium heat until warmed through. Ladle into serving bowls and serve topped with a little cashew and coconut sambal.
Cashew and Coconut Sambal
50g (1/3 cup) cashew nuts
50g (1/3 cup) flaked coconut
a large handful of coriander leaves
Put the cashews, coconut, coriander leaves, a pinch of salt and 60ml(1/4 cup) water in a blender or food processor and process until roughly chopped.
I dare you not to enjoy this one, and whats more perfect is the high dose boost of vitamin C and well, on a wet cold winters day, just the colour alone is bound to warm you up and make you feel good...well it did for me!!!
Recipe from Bill Graingers cookbook Bill's Basics
Ingredients
2kg plum tomatoes, halved
1 red capsicum, halved and deseeded
6 garlic cloves, peeled
1 small carrot, diced
60ml olive oil
2 teaspoons ground coriander
2 teaspoons ground cumin
a pinch of dried chilli flakes (optional) (I added it, and it made for a nice warming glow)
250ml (1cup) chicken or vegetable stock
125ml (1/2 cup) coconut milk
to serve cashew and coconut sambal (see below)
MethodPreheat the oven to 200 C. Put the tomatoes, capsicum, garlic and carrot in a large casserole dish, drizzle with olive oil, sprinkle with the spices and season with sea salt and ground black pepper. cover with a lid or foil and bake for 1 hour. Uncover and bake for a further 30 minutes, or until the vegetables are well cooked.
Transfer the vegetables to a food processor or blender and mix until smooth.
Return the mixture to the casserole dish or a large heavy-based saucepan and add the stock and coconut milk. Stir well and cook over medium heat until warmed through. Ladle into serving bowls and serve topped with a little cashew and coconut sambal.
Cashew and Coconut Sambal
50g (1/3 cup) cashew nuts
50g (1/3 cup) flaked coconut
a large handful of coriander leaves
Put the cashews, coconut, coriander leaves, a pinch of salt and 60ml(1/4 cup) water in a blender or food processor and process until roughly chopped.
I dare you not to enjoy this one, and whats more perfect is the high dose boost of vitamin C and well, on a wet cold winters day, just the colour alone is bound to warm you up and make you feel good...well it did for me!!!
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