Posts tagged tomato
This is another fantastic soup I’ve made using the Morphy Richards Soup Maker we were sent to review, I’ve been loving creating my own soups and so I thought I’d better start keeping track of all the recipes I’m inventing The kids absolutely love this one, it has a sweet taste to it and really is absolutely delicious! It makes enough to serve 4 and then the rest can be stored in the fridge overnight and reheated for lunch the next day
2 red sweet pointed peppers
A large bag of tomatoes (I used a bag of salad tomatoes as I couldn’t find plum tomatoes and there was probably about 20 in it)
2 cloves of garlic
750ml Vegetable Stock
A handful of basil (I use frozen basil that I keep in the freezer)
3 tablespoons of sundried tomato paste
1. Pre-heat the oven to 220 degrees, in a baking tray place the whole tomatoes, peeled garlic cloves and the roughly sliced peppers. Drizzle with olive oil and black pepper and then roast for around 30-40 minutes.
2. Once the tomatoes are roasted, leave to cool for 15 minutes and then peel of most of the skins. This isn’t essential but as the skins pretty much fall off anyway I do it.
3. This is where the soup maker is genius – simply place all ingredients into soup maker, select smooth mode and in 21 minutes you will have delicious soup
If you haven’t already got a soup maker but love soups then I can’t recommend this product enough – it really is so easy to make fresh and delicious soups!
I based this recipe on another curry I’ve cooked before but decided to try it with chickpeas and spinach. As MissB loves quorn chicken style pieces at the moment, I decided to fry some of those and add them in at the last minute but that’s completely optional
2 tins chopped tomatoes
2 tins chickpeas
150g (ish) halved cherry tomatoes
1 small onion
2 cloves garlic
1 small red chilli, chopped
Grated fresh ginger (half inch root)
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp ground cumin
1 tsp ground coriander
Handful baby spinach leaves
Optional – quorn chicken style pieces
1. In a little oil, fry the onion, garlic, chilli and ginger until softened but not browned. Add in the spices for about the last 30 seconds or so.
2. Add in the tinned tomatoes, cherry tomatoes and the drained chickpeas and bring to the boil before transferring contents to slow cooker for around 4 hours, I tend to do first hour on high to get the temperature up.
3. About 45 minutes before serving, stir in a couple of handfuls of baby leaf spinach leaves and if you fancy it, a bag of quorn chicken style pieces (fry them first).
Serve with rice and naan bread
It’s been a while since I’ve added any new veggie recipes to the blog, but I’ve been experimenting with my new slow cooker over the last couple of months and thought I’d share with you a delicious recipe that I’ve adapted from one I originally found in Slow Cooking for Vegetarians. With most of the recipes I try, I tend to find they need a fair bit of tweaking in order to work for us. This recipe is for a lovely thick soup/pasta casserole which when served with fresh bread is absolutely delicious!
A little olive oil (for frying the onion and garlic)
1 onion (white)
2 cloves garlic
2 tins chopped tomatos
1 tin butterbeans
1 tin/jar of artichoke hearts
900ml of vegetable stock – I use 6 veggie oxo cubes in 900ml of water as I like it very strong
2 tspn dried Thyme
3-4 handfuls of pasta (I like to use mini pasta bows)
How to cook:
1. Chop the onion and garlic and fry for a few minutes in olive oil until they are just softened but not browned
2. Add in the stock, tomatos, drained butterbeans, drained artichoke hearts, thyme and season with some black pepper
3. Bring just to boil and then transfer to slow cooker and cook on low for around 5-6 hours
4. Half an hour before serving, chuck in the pasta, stir and bump up to high setting
And that’s it! Serve in bowls with fresh, warm bread and butter! Sprinkle a little grated cheese on top to garnish if you like! MissB and MasterB love it!