Tomato & Roasted Vegetable Soup

 

I have made this soup before however not with roasted vegetables and what an aromatic delight it was to do so. Not only was this flavoursome with fresh roasted herbs but I used up and roasted some vegetables that were otherwise lacklustre in their appearance. For being a soup with simple ingredients and minimal effort this is quite substantial and one that will be on repeat in our house.  

Tomato & Roasted Vegetable Soup

--------------------------------------------------------------------------------------------------

2 large white onions, peeled and chopped

2 red peppers, cored and chopped

1 orange pepper, cored and chopped

2 medium carrots, chopped

3 -4 cloves garlic, peeled

1 pint grape tomatoes

2 sprigs of fresh rosemary

2 - 3 sprigs of fresh thyme

2 oz /2 tablespoons flour

2 tablespoons unsalted butter

2 x 796 ml salt free diced tomatoes or 2 pounds fresh tomatoes skinned and chopped

1 pint / 600ml low sodium chicken or vegetable stock

salt and pepper to taste

Preheat oven to 425ºF (220ºC). Prep the vegetables. Line a baking tray with baking parchment. Set aside.

Place the onions, peppers, carrots, garlic and grape tomatoes in a large bowl. Toss with 1 to 2 tablespoons of olive oil. Add salt and pepper and and sprigs of rosemary and thyme. Toss to coat. Place the oiled vegetables and herbs on the prepared baking tray and roast in the preheated oven for about 20 minutes. The vegetables and herbs should be well roasted and fragrant, not burnt. Remove from oven.

Using a large stockpot, melt the butter over medium high heat. Once the butter has melted add the roasted vegetables and the herby bits from the sprigs, discard the sprigs. Stir the roasted vegetables and herbs in the butter for about 3 to 5 minutes. 

Sprinkle in the flour, gently stir to coat the vegetables, simmering for 1 to 2 minutes. Add the tomatoes and chicken stock. Bring everything to a boil, then turn down to medium low and allow to simmer for about 10 minutes. Once the tomatoes are tender, remove from heat and using a handheld blender on high, blend until smooth. When using a handheld blend please ensure that the stockpot you use can withstand a few nicks here and there, if not carefully transfer the soup to a heat proof bowl to blend, transferring the soup back to the pot after blending. You may also use a standing blender, although this will require you to transfer the soup from pot to blender to container back to pot, blending in batches. 

Gently warm the soup, add salt and pepper, according to taste.

Serve hot with herbed crackers, crusty bread or buttery croissants.

Mabon ~ Autumn Equinox ~ Apple Walnut Squares

 

Mabon ~ Autumn Equinox, September 23rd to September 29th in the Northern Hemisphere, celebrates Autumn... the Autumn Equinox and the second harvest. It is also known as Harvest Home, the Feast of the Ingathering, Meán Fómhair, An Clabhsúr and Alban Elfed (in Neo-Druid traditions). At this time the moon is at its closest and is known as the Harvest Moon. Not only marking the midway point of harvest season it also marks the midway point between Summer and Winter.   

Summer has turned to Autumn. Night and day are of equal length, and as the sun begins to wane, the nights grow longer and the days shorter and cooler. The leaves begin to turn and fall from the trees and the flowers are fading. Think rest, reflection and giving thanks as we gather and celebrate abundance and transition. 

Other Autumn celebrations and festivals at this time are: Stonehenge Sunrise (UK), Dożynki (Slavic, August 15th/28th, September 23rd in Poland), The Snake of Sunlight (Maya & Mexico), Higan (Japan), Moon Festival (China & Vietnam), Michaelmas (Global, Christian), Chuseok (Korea) and Navaratri (Hindu, September 26th to October 5th, Goddess Durga), Rosh Hashanah (Judaism, Usually September, sometimes October), Yom Kippur, Judaism, late September, Sukkot, Judaism late September usually October, International Talk Like a Pirate Day (Global) September 19th, World Peace Day September 21st (Global) and Ganesh Chaturthi (Hindu). 

A light sponge cake studded with apples and walnuts all on a shortbread crust, a most luscious way to honour and celebrate Mabon. 

Happy Mabon and Autumn Equinox to everyone!

   

Apple Walnut Squares

-------------------------------------------------------------------------------------

1 1/2 cups (325ml) unbleached all purpose flour

1/4 cup (50ml) icing sugar

1/2 cup (125ml) butter

2 eggs

3/4 cup (175ml) brown sugar

1 teaspoon (5ml) vanilla extract

2 cups (500ml) diced peeled apples

1/4 cup (50ml) chopped walnuts

1 teaspoon (5ml) baking powder

Preheat oven to 350ºF (180ºC).

Sift 1 cup (250ml) flour and icing sugar into a small bowl. Melt butter and blend into flour mixture. Press mixture into an 8-inch square baking pan. Bake in the preheated oven for 20 minutes. Remove from oven and set aside. 

Beat the eggs and brown sugar together in a large bowl until thick. Stir in the vanilla, apples and walnuts.

Sift the remaining flour and baking powder in a small bowl. Stir into the egg mixture. Spread over baked pastry. Bake in the the preheated oven for 35 minutes or until browned. Cut into squares when cool. Dust with icing sugar before serving.

 

Chicken & Leek Soup

 

A bright soup that will soothe the soul and hearty enough to curb the most hungriest of appetites. It's an undemanding midseason meal to comfort and nourish and served with homemade dinners rolls adds to its rustic appeal. I have made this soup without beef but more bacon for a somewhat lighter soup, still it's flavourful with an exceptional savoury herb flavour.  

Chicken & Leek Soup

-------------------------------------------------------------------------------------

3 1/2 pounds Frying Chicken, cut into 8 pieces

1 pound Beef Shanks, cut into 1" pieces

3 - 5 slices of thick cut bacon, cut into chunks

2 medium carrots, peeled and chopped

6 - 8 cups chicken broth

1 tablespoon dried thyme

2 bay leaves

3/4 cup pearl barley

1 1/2 cups chopped leek, white parts only

salt and pepper, to taste

2 tablespoons chopped parsley, optional

Put the chicken, beef, bacon, chopped carrots, broth, thyme and bay leaf in a heavy stockpot and bring to a boil. Reduce the heat and simmer, covered, for 30 minutes.

Meanwhile boil barley in 1 1/2 cups water for 10 minutes. Drain and set aside.

Remove chicken from the pot and when cool enough to handle debone and set aside.

Add leeks and cooked barley to the pot, and simmer for 15 minutes. Remove beef shanks and debone. Chop meat coarsely, and return to the pot, along with the chicken. Simmer covered for 5 minutes more. Season with salt and pepper and garnish with parsley, if you wish.

Cranberry Blueberry Muffins

 

Bursting with berry flavour these are a scrumptious snack and a marvellous pick me up anytime of the day. Easy to make and the streusel topping gives an instant touch of autumnal warmth and sweetness. 

Cranberry Blueberry Muffins

---------------------------------------------------------------------------

3/4 cup milk

1/4 cup olive oil

1 large egg

2 cups unbleached all purpose flour

2 teaspoons baking powder

1/2 cup sugar

1/2 teaspoon salt

1/2 cup frozen or fresh cranberries

1/2 cup frozen or fresh blueberries

Streusel Topping:

1/4 cup flour

1/4 cup packed brown sugar

1/4 teaspoon cinnamon

2 tablespoons firm butter

Mix the flour, sugar and cinnamon in a bowl. Cut in butter, using a pastry blender or a fork until crumbly.

Heat oven to 400ºF (200ºC). Grease bottoms only of 12 muffin cup tin or line with paper baking cups or silicone baking cups. Set aside. 

Make the streusel topping and set aside.

In a large bowl, beat the milk, oil and egg with a wire whisk. Stir in the flour, baking powder, sugar and salt all at once just until the flour is moistened, the batter will be lumpy. Fold in the berries. Divide the batter evenly among the prepared muffin cups. Sprinkle each with about 1 tablespoon of streusel topping.

Bake in the preheated oven for about 20 to 25 minutes or until golden brown. If baking in a greased pan, allow to stand about 5 minutes in pan, then remove from the pan to wire rack; if baked in paper or silicone baking cups, immediately remove from the pan to a wire rack. Serve warm with butter. 

Leftovers #62 ~ Tiramisu Cups

 

Having made Tiramisu it seems that I had over compensated with the ingredients resulting in leftover ingredients, for which I created these individual tiramisu cups. A breeze to make just cut or break the remaining leftover ladyfinger biscuits in half, I had about 18 to 22 biscuits, dip them in the coffee brandy mixture, add a layer of mascarpone cream filling and repeat another layer and sift with cocoa powder before serving. An instant delightful dessert.