You say tomato, I say tomato

What we have here is a roasted tray of delishiousness that once it meets a blender will give you a great soup that can give you some vitamin C whilst the clouds remain gray. For this you will need the following:

500g cherry tomatoes (kept whole)

2 large red peppers (roughly chopped up)

Large red onion (in quarters)

4 cloves of garlic (bruised and kept in the case)

4 tbsp balsamic vinegar

2 tbsp water

Half a tin of chopped tomatoes

400ml vegetable stock

Two tbsp of freshly chopped green herbs (I used flat leaf parsley and tarragon but basil etc would be perfect)

Salt and pepper

Put all of the vegetables in an ovenproof dish with the balsamic vinegar and water and season. Cook for about forty five minutes. Stir them every so often so they don't burn, browning is great, but we don't want anything too charred.

When the veg comes out of the oven add the stock, tinned tomatoes and fresh herbs and blitz in a blender.

It will be pretty thick so if you want you can add more stock. Put everything into a saucepan and cook it through so it is hot enough to serve.

Lobster Bisque

Lobster is like caviar.. super expensive and SOO delicious. Not everyone (ahem.. me and everyone I know) can afford to buy and eat lovely juicy fat lobsters very often. Until I can find a man that can provide me with such treats or find a proper job, I will have to work with what I can afford. If you do happen to come across a little lobster there is a way to make it go a lot further and taste just as refined. Bisque it. My friend Jessie made a delicious batch on Monday and I HAD to post it...

Jessie's Lobster Bisque
serves 2-3

INGREDIENTS

• 1/2 lb (230g) lobster meat, cut into small chunks
• 4 Tbsp minced shallots
• 3 garlic cloves, crushed
• 1/4 cup white wine
• 2 tsp Worcestershire sauce
• 2 tsp Tabasco
  
• 1 tsp dried thyme
• 6 Tbsp dry sherry
• 1 tsp paprika
• 1 cup hot water
• 1 tsp lobster base (can buy from gourmet grocery stores/online)
• 4 ounces tomato paste
• 2 bay leaves
• 2 cups heavy whipped cream
• 4 Tbsp butter, unsalted
• salt, if needed

DIRECTIONS

• Heat a little oil and sweat shallots, onions, and garlic for a couple minutes.
• Deglaze with the white wine
• Add the worchestershire sauce , tabasco, thyme and saute for another minute.
• Deglaze with sherry
• Add paprika, hot water, and lobster base and combine well.
  
• Stir in tomato paste and add bay leaves
• Simmer on low for 10 min
• Whisk in heavy cream and butter
• Bring to a boil
• Add chunks of lobster and simmer until done.
  

Easy Butternut Squash Soup.

So I have a confession.. I am a soup addict and fall is the beginning of its season. Butternut squash is a rich filling base (and is my all-time favorite). Chuck in some onions, carrots, and garlic and magic happens. This soup is the perfect appetizer for an upcoming fall dinner party and can be taken to work as lunch the next day. When serving, top with sage leaves, a sprinkle of sea salt, ground pepper, and a swirl of heavy cream (optional).

serves 8-10 (can easily be cut in half)

INGREDIENTS:

• 4 Tbsp unsalted butter
• 3 Tbsp olive oil
  
• 2 medium onions, roughly chopped
• 6 cloves of garlic, minced
  
• 2 large carrots, roughly chopped
• 3 small butternut squash, without skins (obvi) and chopped in smallish chunks
• 1 small handful fresh sage, chopped (and more for garnish)
• 9 fresh chicken stock (can use 9 cups water with two chicken stock cubes)
• a pinch of cayenne (optional)
• a little heavy cream
  

DIRECTIONS:

• melt butter and oil in a LARGE pot
  
• add onions and carrot.. sweat for at least 5 min (dont brown)
• add garlic.. cook one more minute
• add squash and stock
• when it comes to the boil add the chopped sage
• boil until squash is tender
• when it is done use a hand blender to smooth.. if you don't have one blend in small batches in an old school blender.
• Top with sage leaf, salt, pepper, and a swirl of heavy cream
• Make some toast to go with it.. mine are in heart shapes. cute right?