This is a seasonal win for me and went down a treat at home. Pre-warning, it is a bit of a faff, so perhaps not your usual run of the mill weeknight meal, but it is a great one for guests or a weekend when you have a little more time. This meal really needs ALL the components though. The koftas are nothing without the tomato sauce, and the sauce is bland on it’s own. Served with delicious focaccia and this will be a winner with everyone. Continue reading Pumpkin koftas with smoky tomato sauce
The flavours in this carrot dahl are as bright and fresh as the colours and it has proved a hit with adults and children. Plus, it is really quick to make and full of nutrients 😊 Continue reading Dazzling Dahl
Anyone else get biscuit cravings? But they’re always wrapped in pesky plastic. Well it turns out it is pretty easy to make digestive biscuits at home, and you can dip them in chocolate too :). Continue reading Homemade Digestive Biscuits
The weather is all a bit cold and grey at the moment and this pasta bake is something we ALL need in our lives right now. Comforting, filling and using lots of seasonal British goodies it is a winning meal for all the family. And, for those taking part in Veganuary, it is vegan too :). Continue reading Winter Vegetable Pasta Bake
This date and cardamom cake is our take on the Waitrose date, toffee and cardamom cake and I’ve got to say, it is goooooooodd. Kind of like a mix between sticky toffee pudding and a cake. Not too faffy either and uses pretty much all ingredients we have in the house all the time. Which is great, because it looks and tastes impressive without actually requiring much effort. Continue reading Date & Cardamom Cake
You might think the best way to have juicy, sweet cherry tomatoes fresh from the garden is in a salad, or just as a delicious healthy snack, or even roasted. But I’m telling you now that making them into this tomato soup is most definitely the best choice you will make. It is pretty extravangant to soup cherry tomatoes so I can only justify doing it when we have LOADS in the garden. I never regret it though. Hope you enjoy it as much as we do 🙂
Ingredients (serves 4)
1kg cherry tomatoes (I know, it is a lot!)
Pinch of chilli flakes
4 cloves of garlic
Olive oil (refill in store)
2 red onions
4 tbsp balsamic vinegar (refill in store)
Fresh basil to serve
Method
Preheat the oven to 180 degrees. Place the cherry tomatoes and crushed garlic cloves on a baking tray. Season with salt and pepper then drizzle over plenty of olive oil. Leave to roast for 15 minutes or until just starting to char.
Slice the red onions and place in a large saucepan with some more oil. Fry lightly until softened then add the balsamic vinegar and cook until caramelised.
Once the tomatoes are done, remove from the oven and add to the caramelised onions. Blitz your tomato soup to the consistency you like (I prefer it a bit chunky but Rob likes a silky smooth soup. Serve with fresh basil and sour dough
