recipes

Tomato Soup with Croutons

This weekend, Klarion asked me if she could make one dinner every week and tonight she prepared Tomato Soup with Croutons.

Heck yeah, I would love that! So she grabbed her cookbook called Sugar and Spice Cookbook for Girls by Hinkler Books and chose what she’s going to cook. She decided she’s going to make Tomato Soup with Croutons! Hmmm, sounds good but we actually haven’t had tomato soup as our dinner… you know we’re Filipinos and we can’t live without rice… as Filipino says “Rice is Life” lol! So, this is going to be unusual for us but we’ll give it a try. They say kids eat what they cook. So I’m keen.

She’s supposed to cook Tomato Soup with Croutons yesterday but she went for a Sunday playdate with her friend so she begged me if she could do it today after school. “Gladly”, I said.

With a little help and supervision, Klarion made Tomato Soup with Croutons. Kiara fried some fish fingers to go with it. It was a filling warm dinner for this cold winter night. We also made some changes in the recipe but we’ll share with you the original recipe. So here’s what you need.

INGREDIENTS:

FOR THE SOUP:

2 tbsp olive oil
1 shallot, diced
1 large carrot, diced
1 tsp plain (all purpose) flour
400 g/14 oz canned chopped tomatoes
600 ml/ 21 fl oz/ 2 1/2 cups vegetable stock (broth)
salt
1-2 pinches white (granulated) sugar

FOR THE CROUTONS:

2 slices white bread, cut into cubes
2-3 tbsp grated cheese (cheddar or gouda)

TO GARNISH:
parsley

INSTRUCTIONS:

1. Heat 1 tbsp oil in a large pan and gently cook the diced shallot and carrot until tender.

2. Add the flour and cook for 1 minute. Add the tomatoes and stock (broth), cover and simmer for 20 minutes. Allow to cool slightly, then puree in a food processor or blender until smooth. Return to the pan and season with salt and sugar to taste.

3. For the croutons: Heat the oven to 180 degrees C. (160 degrees C fan/350 degrees F/ gas 4). Grease a baking tray (sheet).

4. Put the bread cubes on the baking tray and drizzle with the remaining oil. Bake for about 8 minutes until just golden. Sprinkle with the cheese and bake for a further 2-3 minutes until the cheese has melted.

5. Reheat the soup and ladle into bowls. Serve tomato soup with croutons scattered on top and garnish with parsley.

NOTE:

This Tomato Soup with Croutons can be made up to 2 days before and kept in the refrigerator.

recipes

Asparagus, Avocado and Tomato Salad

Eating fresh asparagus is very new to me. Yes, for those of you who don’t know, you could asparagus without cooking it. I just learned it this week when I tried a new recipe with prawns and couscous. I was so hesitant at first but when I took a bite, I like its crunchiness and I could feel its freshness bursting into my mouth. Last year, I was so happy to learned that you could also eat white fresh button mushrooms! I so love mushrooms!!! I could eat mushrooms for a week.

This is actually my original recipe (Disclaimer: I didn’t copy this recipe from anybody else’s but if there’s a recipe out there that is the same as this one, it probably just a coincidence). These are all just the ingredients I got from my fridge and so I toss them all and voila, I created my own salad recipe! I love how proud I was in making this and claiming it’s my own. Well, salad is usually boring and I got to admit that posting a salad recipe is not that interesting as well. But for people just like me, who likes to try different combinations of food and still learning about healthy food, searching for salad recipes is still a challenge, and this post will be helpful for them.

One thing I’ve learned in making salad is that LESS INGREDIENT is BETTER. Probably 3-5 vegetables/fruits in a bowl is better than getting over board. Dressing is important, it brings excellent flavor to your usual tasteless salad (especially the lettuces), but if you’re trying to lose weight, I recommend sticking to low calorie balsamic vinegar or mix 1 Tbsp olive oil to lemon juice, or simply squeeze lemon juice on top of your salad, and it’ll be fine!

INGREDIENTS:

2 cups of baby lettuce
half of avocado, cubed
1 cup cherry tomato, halved
2 spears asparagus, thinly sliced
1 Tbsp. Balsamic Vinegar
pinch of salt and pepper to taste

INSTRUCTIONS:

1. Put baby lettuce on a plate or bowl, start adding the thin slices of fresh asparagus, topped with cherry tomatoes and avocado.

2. Add the dressing (balsamic vinegar) and season with salt and pepper.

3. Serve and enjoy!!!

Original Recipe: A Slice of Kate

recipes

Tomato and Tuna Bruschetta

Ingredients:
1 loaf French bread
2 cloves garlic, peeled
100g pizza sauce
1-2 95g cans sundried tomato and basil tuna
1/2 red onion, finely diced
1 tbsp toasted pine nuts (optional)
Italian parsley or basil leaves for garnishing

Procedure:
1. Slice the French bread into thick diagonal slices. Place under a grill and toast both sides. Remove from oven and rub cut garlic cloves over one side of each piece of bread.
2. Spread the pizza sauce over the bread then top with sundried tomato and basil tuna. Finish with a sprinkle of red onion, pine nuts and sprig of parsley or a basil leaf.

Share and enjoy with family and friends!!!
Source: Food in a Minute

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pastries

Bacon, Egg and Tomato Quiche

Ingredients:

1 sheet puff pastry
4 rashers bacon, trimmed and diced
1 onion
1 tomato, sliced
3/4 cup cheddar cheese
6-8 eggs

Procedure:
1. Preheat oven to 180C. Lightly grease a pie or quiche dish and line with one sheet of puff pastry.
2. Spread onion and bacon over pastry, cover with cheese and tomato slices. Crack whole eggs over, keeping yolk intact.
3. Cook in preheated oven for 40-45 minutes, or until golden brown.

Share and enjoy with family and friends!!!
Source: All Recipes