Name of Recipe: Roasted Tomato Soup

Number of People:  3-4

Ingredients:
1kg ripe tomatoes, quartered
360g onions, cut into thick wedges
Garlic, to taste
2 red peppers, quartered and deseeded
100ml olive oil
Salt
2-3 chillies, seeds left in
300ml water
4 tsp vegetable bouillon powder
2 tbsps sherry vinegar
4 dashes of Worcestershire sauce
Seasoning
Few sprigs fresh parsley

Preparation:
Pre-heat the oven to 220°C/fan 200°C/gas 7
Put the tomatoes, onions, garlic, and peppers into a large roasting tin.
Drizzle with olive oil and roast for 45 minutes until tender and beginning to char.
Put the roasted vegetables in the TM with the chillies, stock, sherry vinegar, and Worcestershire sauce.
Blend for 40-50 seconds / Speed 10, until smooth.
Re-heat 100° / 4 minutes / Speed 2.
Check seasoning, serve, garnished with the parsley.

Tips/Hints:  Serve as a light lunch with bread, cheese and fruit.  This recipe may not need additional seasoning, so taste before you add salt or pepper at the end.

Origin:   This recipe has been adapted for the Thermomix from a Come Dine With Me recipe http://www.channel4.com/4food/recipes/popular-dishes/soup/roasted-tomato-soup-recipe . The original is quite chunky but here I have made it into a smooth, thick soup. I have also tweaked around a bit with the ingredients.

Photo:  Larger version here http://www.flickr.com/photos/34648965@N03/6306477488/in/photostream

Members' comments
cookie1 - We had this with dinner last night. The flavour is wonderful. I only put one chilli in and the subtle flavour of it was just right. Very easy too once you have the vegies roasted.

Tam - Thanks for this recipe - I had some "average" tomatoes that needed using - so mine didn't look quiet as appetising as yours..........but DD5 LOVES it. (Me too).  I used apple cider vinegar instead of sherry vinegar and some veggie stock concentrate.  I didn't have any peppers - I'll definitely be making some more so I can taste the difference.
After tasting the soup the next day, I don't think I'll add as much apple cider vinegar next time (I should really get some sherry vinegar - presuming you can get it at most supermarkets).  It turned quite acidic after resting - never mind, will be cooking it again!! 

JB in response to the vinegar - Yes, I would imagine cider vinegar being a bit too sharp for it and would suggest adding a little sugar to it if you are using that type of vinegar.  Sherry vinegar is comparatively sweet and may be more to your taste.


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Re: Roasted Tomato Soup (with photo)

« Reply #22 on: May 11, 2012, 10:12:17 PM »
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When I made it, I am pretty sure the vinegar I used was a balsamic sherry vinegar, so I imagine normal balsamic would work very well as it has that slight sweetness you need.  I think other vinegars would probably be too sharp, but it is always fun to experiment

Marina - I had both white and 'normal' dark balsamic on hand so made this with the dark and the colour was fine - so was the taste!



 
 
 

Name of Recipe: Pan de Agua (Water Bread). This is an adaptation for Thermomix from the recipe by Xavier Barriga in his book Pan (ISBN 8425343267).  It is an extremely wet dough (120% hydration) but the beauty of this is that it does not require kneading.

Number of People: 1kg loaf

Ingredients:

600g mineral water
10g fresh yeast or 5g dried yeast
500g very strong bread flour, eg Waitrose Very Strong Canadian Bread Flour
12g salt

Preparation:

Place all of the ingredients, excluding the salt into the TM and process for 10-15 seconds / Speed 6 until you have a smooth batter.
Leave to rest in the jug for about 2 hours, by which time it should have risen substantially.
Add the salt and mix for a few seconds / Speed 6 to ensure that the salt is evenly incorporated.
Grease a 1kg loaf tin with oil - groundnut oil is best as it has a high smokepoint.
Pour the dough into it (it should fill about three-quarters of the tin).
Allow to prove for 1 hour, covered.
Meanwhile, place a tray or pan of boiling water in the bottom of the oven.
Switch on the oven to its highest temperature.
When the dough has finished proving, sprinkle with flour, put it in the oven and reduce the temperature to 190° C (375° F - gas 5), [fan oven 170° C & reduce cooking time by 10 mins per hour].
Bake for 60 minutes.
Once baked, turn out onto a cooling rack and allow to cool.
If the bread is a little soft on the bottom, turn it over, place on a baking tray and return to the oven for 10 minutes or so until crisp.

Photos:  See http://www.flickr.com/photos/34648965@N03/6062816314/in/set-72157622788024520 for a larger image

Tips/Hints:  The picture shown is one that I took in August and you will find that the above method will give a more closed texture.  In the past, I have started the dough the night before with all of the water and yeast and half the flour and made the bread the following morning.  The reason I did not do that this time was because I was worried about leaving it in the TM for so long as the instruction book states that the blade should not be soaked and that is in effect what I would be doing.

As this is a wet dough, I would recommend that you line your bread tin with Bake-O-Glide, or something similar if it is not non-stick.

 

Basic Risotto - adapted from Jamie Oliver's The Return of the Naked Chef (ISBN 0140292616)

Serves 4-6

Ingredients:

130g Parmesan cheese, cut into 4 or 5 pieces
2 medium onions, quartered
Garlic to taste, peeled
˝ head of celery, each stick cut into 4
60ml olive oil
400g arborio rice
250ml dry white wine
900ml hot vegetable stock
70g butter
Seasoning

Preparation:

Grate the Parmesan by dropping it onto the running blades at Speed 8.
Tip out and reserve.
Add the onions, garlic and celery and process for a few seconds at Speed 4˝ until they are finely chopped.
Scrape down the sides with the spatula, add the olive oil and sauté for 7 minutes/100°/Speed 1.
Add the rice and cook for 1 minute/100°/Speed Spoon/Reverse Blade Direction/Measuring Cup OFF.
Pour in the wine and cook for 2 minutes.
Add the stock and cook for 11-12 minutes/100°/Speed Spoon/Reverse Blade Direction/Measuring Cup ON.
Add more water during the last few minutes of cooking time if it looks dry and taste to make sure it is 'al dente'.
If it looks too wet, cook with Measuring Cup OFF for the last few minutes.
Empty into a serving bowl
Add the Parmesan, butter and seasoning and stir with the spatula.
Serve immediately

Notes:

Parmesan cheese is quite salty, so do not be heavy handed with the salt.  If you are using a large quantity of garlic, you can peel it in the TM by separating into cloes, cutting off the root and processing at Speed 4 / /3-6 seconds.  Do this before you grate the cheese.

Variations:

This is just a basic recipe. You can add other ingredients of your choice to personalise it to your taste.

Photo:

A larger version can be seen http://www.flickr.com/photos/34648965@N03/6288708326/in/photostream

Hi, I live in Gloucestershire (UK) and my TM will arrive on Monday.  As I ordered one too late in the week, I will be stressed for the whole weekend.  I cannot wait to get hold of my beauty.  Has anyone else been in this situation where 'non-working days' get in the way?   Would love to know how I can cope with over the weekend !!!!!!!!!!