Roast red capsicum and tomato soup


Servings 4
Ingredients
2 red capsicums, halved and seeded
2 tablespoons olive oil
1 large onion
2 cloves garlic
1 tablespoon tomato paste
750g ripe tomatoes, roughly chopped
2 cups vegetable stock
1 handful basil, torn

Method
  • Preheat oven to 180°
  • Place capsicums in a shallow baking dish skin side up and drizzle with half the oil. Roast for 25 minutes or until softened
  • Remove from oven, then cover with foil and allow to cool slightly. Peel off and discard skin and roughly chop flesh
  • Heat remaining oil in a large saucepan over medium heat, add onion and sauté until soft. Add garlic and tomato paste and cook for 2 minutes, stirring constantly
  • Add capsicum, tomato and stock, then cover and simmer for 15 minutes
  • Allow to cool slightly, then puree using a blender or hand held processor.
  • Season to taste


Comments

Post a Comment

Popular posts from this blog

MATT PRESTON'S SERIOUSLY STICKY COCA-COLA CHICKEN WINGS

INGREDIENTS 1 cup brown sugar 3 cups cola (I used Coca-Cola), plus extra if needed 4 cloves garlic, crushed 1 large onion, grated 2 lemons, juiced ¼ cup light soy sauce 1kg chicken wings (cut into wingette and drumettes) METHOD 1 Preheat oven to 150C. Combine all the ingredients, apart from the wings in a non-reactive roasting dish or baking pan. 2 Add the wing pieces and add extra cola until the wings are largely submerged. Roast for 3 ½ hours, turning every 45 minutes or so, or until the wings are very tender and the sauce is sticky. But watch them, because they can get too dark too quickly at the end, given the amount of sugar in the cooking liquid.; https://www.delicious.com.au/recipes/coca-cola-chicken-wings/ab2cd773-b0f7-4204-b561-31831ca249c9?current_section=recipes
Read more

SWEET POTATO, FETA AND CARAMELISED ONION QUICHE

INGREDIENTS 2 tbs extra virgin olive oil 1 onion, thinly sliced 2 sprigs rosemary, leaves picked from 1 150g feta, crumbled 7 eggs, lightly beaten 1/3 cup (80ml) milk 1 tsp smoked paprika (pimenton) 1/3 small (about 50g) sweet potato, thinly sliced (use a vegetable peeler) 1 tbs maple syrup METHOD 1 For the pastry, place flour and a pinch of salt in a bowl. Using your fingers, rub in butter until it resembles coarse crumbs. Add egg yolk and thyme. Combine vinegar and 1/4 cup (60ml) water in a jug with 4 ice cubes. Drain, then fold into flour mixture until it forms a shaggy dough. Enclose in plastic wrap and chill for 2 hours. 2 Preheat oven to 200°C. 3 Roll out pastry on a lightly floured work surface to 3mm thick and use to line a 24cm fluted ceramic dish, trimming excess. Line with baking paper and fill with pastry weights. Bake for 25 minutes or until light golden. Remove weights and paper, and bake for a further 20 minutes or until base is cooked. ...
Read more

Slow-cooker Guinness lamb shanks

INGREDIENTS 1 teaspoon olive oil 4 (1.25kg) French-trimmed lamb shanks 1 leek, trimmed, thinly sliced 2 carrots, diced 2 garlic cloves, thinly sliced 2 tablespoons tomato paste 2 cups Massel beef stock 1 cup Guinness beer Mashed potato or crusty bread, to serve Steamed green beans, to serve METHOD Step 1 Heat oil in a large, deep non-stick frying pan over medium-high heat. Season lamb with salt and pepper. Add to pan. Cook, turning often, for 6 to 8 minutes or until browned all over. Transfer to the bowl of a 5.5 litre slow cooker. Step 2 Reduce heat to medium. Add leek and carrot. Cook, stirring often, for 5 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant. Add tomato paste. Cook, stirring constantly, for 30 seconds. Add stock and Guinness. Season with salt and pepper. Pour over lamb. Cover with lid. Cook on low for 6 hours or until lamb is tender. Step 3 Transfer mixture from slow cooker ...
Read more