Recipe Spicy Roasted Tomatoes and Red Bell Pepper Soup

Ingredients

5 large tomatoes, quartered

10-20 cherry tomatoes, halved

2 large red bell peppers, seeded and quartered

2 red chilies

2 red onions, peeled and quartered

5-6 large garlic cloves, unpeeled

Extra-virgin oil

750ml - 1 l vegetable stock

Fine grain sea salt

Freshly cracked black pepper

Good pinch of smoked paprika powder

Crema di Balsamico (optional)

Method:

Pre-heat the oven to 200 degrees C. Rub two baking sheets with olive oil.
In a mixing bowl mix together the tomatoes, bell peppers, chilies, onions and garlic with a generous drizzle of olive olive oil, a good sprinkle of sea salt and cracked black pepper.

Divide the mixture between the two baking sheets and bake in the oven, rotating top to bottom about halfway, for approx. 30-45 minutes.

Keep an eye on the vegetables as they begin to brown. As each oven works differently you might have to take them out before the stated time.
About half way through the baking time give the vegetables a mix to allow for even cooking. Basically you want to try and extract some of the liquid found in the vegetables and get them to caramelize so that their natural sweetness is released.
Take the sheets out and peel the garlic, then throw all the ingredients in a large bowl, blender or food processor, add the stock and purée according to your desired consistency. I like mine thick with a bit of chunks in them.
Pour the soup into a pot and gently bring to a boil to heat through, sprinkle with some smoked paprika powder and taste for seasoning.
Serve in bowls with a drizzle of creme di balsamico (if using).
Serving tips: I love serving simple grilled cheese sandwiches with this. Take a few slices of whole grain toast and cover with your favorite cheese. Place another toast slice. Heat some olive oil in a pan and gently roast the sandwich until the cheese melts. Together with a salad this is one gorgeous meal!

Creamy Ginger Carrot Soup with Lemon Cream

Ingredients:

600g carrots - peeled and cut into bite size cubes.

1 large onion - chopped

1 tablespoon fresh ginger -finely chopped

25g unsalted butter

2 cloves garlic - minced

675 ml stock

finely grated zest of one lemon

55ml sour cream

fresh chives - chopped

Method:

Melt butter in a large heavy pot.

Add the onions and cook for a few minutes until soft.

Put in the ginger and garlic and cook for a further 2 to 3 minutes.

Add the chopped carrots to the pot and sauté for a few minutes.

Pour in the stock and bring to the boil.

Reduce heat and simmer for about 20 minutes until carrots are tender.

In a small bowl combine the sour cream and the grated lemon rest.

Cover and cool in the fridge.

Allow the soup to cool, then pureé the soup.

Return the soup to the heat and season with salt and pepper.

Bring to a quick boil. Just before serving add some more fresh ginger.

Pour the soup in bowls and place a dollop of the lemon cream in the middle of the soup.

**Garnish with chives.

Verdict:

This is a spicy, aromatic and wonderfully flavorful soup.

Forget any carrot soup you have tasted before.

The ginger combined with the tangy lemon cream brings bursts of different tastes to your senses.

Soeren ladled bowlfuls of the soup and could not get enough. Healthy and nutritious all the way.

Delectable harmony of aromas.

Brings joy to watch them enjoy something that was so easy to make.

Party Recipe for Conch Chowder

Note: This is a great recipe for a true Caribbean Feast when you have lots of people to service!

Ingredients:

Stock:

10 LBS CONCH MEAT

1- 1/2 LBS CARROTS

10 WHOLE ONIONS (Peeled)

4 GALLONS WATER

1 TBSP WHOLE THYME

3 LBS BACON (Chopped 1 inch slices)

5 LBS RED POTATOES (Peeled, whole)

Chowder:

5 LBS ONIONS (Diced)

2- 1/2 LBS CELERY (Chopped)

2- #10 CANS TOMATO FILLETS

3 TBSP FRESH GARLIC (Minced)

4 TBSP FRESH LIME JUICE

2 BUNCHES FRESH PARSLEY (Chopped fine)

2 BUNCHES SHALLOTS (Chopped)

1 CUP CREAM SHERRY (Optional)

**LIME AND HOT SAUCE should be available on the table

Directions:

Use only white conch meat, conch should be skinned then tenderized with a mallet.

Add all ingredients except bacon and potatoes in a large stock pot, bring liquid to a boil, cover and reduce heat to low.

In a 15 gallon cast iron pot and over medium-high heat, brown bacon until crisp, remove bacon and add to the stock above (retain bacon grease and remove cast iron pot from heat).

Simmer stock pot for 40 minutes then add potatoes simmer stock for an additional 20 minutes or until conch meat is tender and potatoes are cooked.

Return cast iron pot to medium heat, add the onions and celery, sauté until onions are very limp and clear.

Remove the potatoes from the stock, dice half of the potatoes and mash the other half. Add the mashed potatoes to the bacon grease and lightly brown all ingredients.

Add tomatoes, garlic and remaining potatoes, simmer for 10 minutes.

Strain conch stock, dice the conch and bacon and add to the cast iron pot, also add strained stock, parsley and shallots.

Discard the remaining residue in colander.

Simmer for 20 minutes or until the conch is very tender, add the sherry and simmer for an additional 5 minutes.

Correct seasonings with salt and white pepper to taste.

Plate Presentation:

Serve over rice or in a shallow bowl.

Additional sherry should be available on the table with the lime/hot sauce.

Spicy Chicken Legumes with Pinto Beans & Chickpeas

Ingredients:

2-3 chicken breast, cut in strips

1 can chickpeas/garbanzo beans, drained and washed,

1 can pinto beans, drained and washed,

2 red bell peppers sliced,

2 red chillies chopped,

1 medium sized red onion diced:

2 spring onions/scallions sliced,

1-2 cloves garlic minced,

1-2 tablespoons tomato paste,

Pinch of ground cumin,

Pinch of cayenne pepper,

Salt and pepper,

Olive oil,

Chopped chives

Method
Heat a large skillet add the oil and allow to get hot. Turn the heat to medium then add the onions, garlic, ground cumin and chopped chilies. Sauté for a few minutes until the onions are transparent and the garlic fragrant.

Add the tomato paste and cook for another few minutes until the oils start to separate.

Throw in the chicken strips and mix to coat with the spice mixture. Gently brown the the chicken until cooked. Add a bit of water should the mixture begin to stick to the pan.

Put in the bell pepper strips, beans and chickpeas, add some water (not more than 1/2 cup), then cover and simmer for 5-6 minutes.

Finally sprinkle with the spring onions, season to taste and toss well.
Sprinkle with chives and serve hot.

Serving Tip: Serve with hot naans, whole wheat pitas or fresh baguette. A large fresh green salad is a great and refreshing completion to the meal.

Hazelnut Torte

Hazelnut Torte

Hazelnut Torte serves 8

Preheat the oven to 190°C/375°F/gas 5. Butter a 28cm/11 inch loose-bottomed flan tin or cheesecake mould, line it with greaseproof paper and place it in the fridge. Put the hazelnuts on to a baking tray and roast in the oven for about 5 minutes until lightly golden. Allow to cool, then whizz up in a food processor until you have a fine powder — be careful not to over-whizz. You can bash the nuts up in a tea towel using a rolling pin if you don’t have a food processor.Beat the butter and sugar together either in the food processor, or in a bowl with a whisk, until pale. Add the egg yolks one by one, and the orange zest. Sieve in the flour, crumble in the ricotta and stir in the powdered hazelnuts and the poppy seeds. In a separate bowl, beat the egg whites with a pinch of salt until they are really stiff, then fold them slowly into the hazelnut mixture. Pour the mixture into the cake tin and bake in the preheated oven for around 25-30 minutes until there is a little colour on the top of the torte. You can check to see that it’s ready by sticking a cocktail stick into the centre of the torte. It should come out clean and not sticky. Remove from the oven and allow to cool. While it’s cooling, place the jam in a little pan with 4 tablespoons of water and bring this slowly up to the boil. Brush this over the top of the torte and, when cool, sprinkle with the grated chocolate. Serve with some crème fraîche or fromage frais.




ingredients• 115g (4 oz) butter, softened to room temperature, plus extra for tin• 125g (4 & 1/2 oz) hazelnuts• 125g (4 & 1/2 oz) sugar• 4 large free-range or organic eggs, separated• zest of 1 orange• 30g (1 oz) plain flour• 125g (4 & 1/2 oz) ricotta cheese• 2 tablespoons poppy seeds• a pinch of salt• 3 heaped tablespoons jam, preferably apricot• 50g (1 & 3/4) oz best-quality cooking chocolate (70% cocoa solids), finely grated

Jamaican Coconut Cake Recipe

Jamaican Coconut Cake Recipe

Here is the recipe for a delicious coconut cake that has been made in Jamaica for hundreds of years now. And if you make it I think you will agree that it is the best Coconut Cake you will ever eat.
1. 1 Box of Butter Flavor Yellow Cake Mix
2. 2 Cups of Granulated Sugar
3. 2 Cups of Sour Cream
4. 12 Ounces of Frozen Coconut
5. 1 1/2 Cups of Cool Whip Topping
Now you want to follow the below steps to make your coconut cake.
1. First of all you want to prepare your cake mix according to package directions and make two 8 inch layers. You want these to cool completely and then you want to carefully split these in half so you end up with 4 layers.
2. Combine Sugar, Sour Cream, Coconut, and Whip Topping together well and chill for 1 hour before you put the cake together. When you are ready to put the cake together you will need a cake container with lid that you can place into the refrigerator. On a plate put your bottom layer and spread a thin layer of your icing mixture between each layer as you put the cake together. When you have all the layers together you want to apply your icing mixture over the sides and top of your cake. Place your cake into the cake container and place into the refrigerator. Wait at least 48 hours before you cut and serve this cake.

Delicious Moist Pound Cake

Delicious Moist Pound Cake

This pound cake is vanilla, but it can be jazzed up with any number of flavors. You can use rose water in place of the vanilla, which was a favorite flavoring of the Victorians. (You can find rose water in Indian and Middle Eastern markets.) Add citrus zest, nuts, chocolate chips, dried fruits, or fresh berries.

When the batter is in the loaf pan you can marble it by topping it with 1 cup chocolate sauce, ganache, or jam.

Using a spoon, fold the topping into the batter. Take care to use only a few folding strokes. If you over-mix it, the topping will get mixed in, not marbled through.

INGREDIENTS:

2[1/4] cup cake flour
1 tsp. baking powder
1/4 tsp salt
8 oz. (2 sticks) butter
1 cup sugar
4 large eggs, at room temperature
1 teaspoon pure vanilla extract

Center a rack in the oven and preheat the oven to 325 degrees F. Butter a 9x5-inch loaf pan or an 8-1/2 x 4-1/2-inch loaf pan. Put the pan on an insulated baking sheet or on two regular baking sheets stacked one on top of the other.

Whisk together the flour, baking powder, and salt.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar on high speed until pale and fluffy, a full 5 minutes. Scrape down the bowl and beater and reduce the mixer speed to medium. Add the eggs one at a time, beating for 1 to 2 minutes after each egg goes in. As you're working, scrape down the bowl and beater often. Mix in the vanilla extract. Reduce the mixer speed to low and add the flour, mixing only until it is incorporated - don't overmix. In fact, you might want to fold in the last of the flour, or even all of it, by hand with a rubber spatula. Scrape the batter into the buttered pan and smooth the top.

Put the cake into the oven to bake, and check on it after about 45 minutes. If it's browning too quickly, cover it loosely with a foil tent. If you're using a 9x5 pan, you'll need to bake the cake for 70 to 75 minutes; the smaller pan needs about 90 minutes. The cake is properly baked when a thin knife inserted deep into the center comes out clean.

Remove the cake from the oven, transfer the pan to a rack and let rest for 30 minutes.

Run a blunt knife between the cake and the sides of the pan and turn the cake out, then turn it right side up on the rack and cool to room temperature.

Storing:
Wrapped well, the cake will keep for 5 to 7 days at room temperature (stale cake is great toasted) or up to 2 months in the freezer.