02 June 2012

HOME-MADE TOMATO SOUP

1,2 kg plum tomatoes
4-6 large garlic cloves, peeled and left whole
2 large onions, peeled and cut into wedges
mixed herbs
chilli flakes
olive oil
salt and black pepper
30 ml tomato paste
250 to 500 ml chicken or vegetable stock

Place the tomatoes, garlic and onions in a large ovenproof dish.
Sprinkle with the mixed herbs, chilli flakes and season to taste with salt and pepper.
Drizzle with oil and roast for 60 minutes at 190ºC or until lightly browned and sticky (caramelised).
Remove from oven and allow to cool down a little.
Process the tomatoes with the onion and garlic and pan juices in a processor or blender until smooth.
Place this pureé into a saucepan, add the tomato paste and stir in stock. Don't thin it too much.
Taste and add more seasoning if needed.
Serves 6

22 March 2012

FRIDGE CHEESECAKE

Those who know me will know that I love cheesecake. While pregnant with my second son, I once ate a whole baked cheesecake from The Grapevine Coffee Shop in Sunnyside, Pretoria... it was bliss, and he was a sweet baby! Sometimes there is no time for baking cheesecakes, so here's a quick and easy recipe for those rushed days.

1 packet Tennis biscuits
1 tablespoon butter
1 tin condensed milk
1 tub fat-free smooth cottage cheese
half a cup lemon juice

Crush the Tennis biscuits into crumbs.
Mix the crumbs and the butter together, and press mixture into a pie dish.
Combine the condensed milk with the cottage cheese, add the lemon juice. Whisk it all together until smooth.
Pour onto the biscuit base and smooth over.
You can add granadilla pulp or fresh strawberries on top.
Refrigerate for at least two hours before serving.
Makes 6 to 8 servings