Roasted Tomato Soup

I don’t think they will ever fix my burner. Recipe taken from here but with a few changes.

Ingredients:

  • 6 cups cherry tomatoes
  • salt and pepper
  • 3 TBSP olive oil
  • 2 TBSP butter
  • 6 cloves of garlic, chopped
  • 1 onion, chopped
  • 1 tsp hot pepper paste or flakes
  • 28 oz chopped tomatoes
  • 4 cups vegetable stock/broth
  • 1 tsp rosemary
  • pesto

Directions:

1) Heat an oven to 450F/232C or toaster oven to 180C.

2) Mix the cherry tomatoes, salt and pepper and 2 TBSP olive oil.

3) Place on a baking tray and cook until they are shriveled, about 30 minutes (yes, they all fit in a toaster oven!). They will look a bit soupy in the middle when the juices start to leave, but keep cooking until they start to turn black/brown.

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4) Heat the 1 TSP olive oil with butter in a large pot.

5) Add the garlic, onion and hot pepper paste and cook until the onion is soft, about 5-10 minutes.

6) Add the chopped tomatoes, vegetable stock/broth, rosemary and roasted cherry tomatoes and simmer for 40 minutes.

7) Use an immersion blender or transfer the soup to a blender and puree.

8) Serve topped with pesto.

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Salted Nutella Cookies

The other cookies went so fast at the potluck so I wanted to make more cookies that I could keep (some, not all, I’m not that much of a pig). Recipe taken from here but with more Nutella added! (And not sandwiched)

Ingredients:

  • 1 1/4 cup flour
  • 1/2 cup cocoa powder
  • 1/4 cup oats
  • 1 3/4 tsp baking soda
  • 3/4 cup butter, softened
  • 3 TBSP Nutella
  • 1 1/2 cup sugar
  • 1 egg
  • salt

Directions:

1)Preheat the oven to 375F/170C or 130C on a toaster oven.

2) Mix the flour, cocoa powder, oats, and baking soda in a large bowl.

3) Mix the butter, Nutella and sugar.

4) Add the egg and mix until combined.

5) Add the Nutella mixture to the flour mixture.

6) Make the batter into balls and flatten on a cookie sheet, spaced about 1 inch apart.

7) Top with salt.

8) Bake for 9 minutes.

9) Allow to cool for 5 minutes before removing from the sheet.

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Cheddar and Tomato Soup

Still on soups because I can’t cook much else with a burner that only does high. If it’s not fixed next week I’m gonna go crazy! Recipe taken from here.

It tastes like pizza.

Ingredients:

  • 1 TBSP olive oil
  • 1 onion, chopped
  • 2 cloves of garlic, chopped
  • 7 cups of diced tomatoes in juice
  • 1 cup of water
  • 2 tsp oregano
  • 1 tsp sugar
  • salt and pepper
  • 1 rind of Parmesan cheese, optional
  • 1 cup of yoghurt
  • 1 cup cheddar cheese

Directions:

1) Heat the oil in a large pot.

2) Add the onion and cook for 3-5 minutes until soft. You will have to stir often as it is not a lot of oil.

3) Add the garlic and cook for 1 minute.

4) Add the tomatoes, water, oregano, sugar, salt and pepper, and Parmesan cheese rind. Cook for 10-30 minutes.

5) Remove the rind.

6) Add the yoghurt and cheddar cheese and stir until blended.

7) Use an immersion blender or pour the soup into a blender, if necessary. My tomatoes were pretty small, so I didn’t have to.

8) Garnish with basil and cheddar cheese.

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Nutella Chocolate Cookies

What could make Nutella better? More chocolate! And in cookies! Taken from here.

Ingredients:

  • 1 cup flour
  • 1/4 cup cocoa powder
  • 1 TBSP baking powder
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup butter, melted and cooled
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 cup Nutella
  • 1 egg
  • 1 tsp vanilla
  • 1 cup chocolate chips/chunks

Directions:

1) Combine the flour, cocoa powder, baking powder, cinnamon and salt in a large bowl.

2) Combine the butter, sugar, brown sugar and Nutella in a medium bowl.

3) Add the egg and vanilla to the Nutella mixture.

4) Add the wet mixture to the dry and mix until combined.

5) Fold in the chocolate chips/chunks.

6) Cover and refrigerate for 2 hours or overnight.

7) Preheat the oven to 350F/170C. If using a toaster oven, set at 130C

8) Scoop out the dough and place on a baking tray. Flatten a bit.

9) Cook for 9-10 minutes or until the outside is crispy and set and the inside is a bit mushy and under baked.

10) Cool for 3 minutes before removing from the paper or aluminum to allow to fully set.

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Tomato Parmesan Soup

Broken burner still, so doing something other than soup is difficult (by broken, I mean it only does high). Recipe taken from here with a few changes.

Ingredients:

  • 3 1/2 cups (28 oz) chopped tomatoes
  • 1 onion, chopped (about 1 cup)
  • 1 carrot, chopped (about 1 cup)
  • 2 leeks, chopped (about 1 cup)
  • 1 tsp dried oregano, plus more for garnish
  • 1 TBSP dried basil, plus more for garnish
  • 4 cups of vegetable broth/stock
  • 1/2 cup butter
  • 1/2 cup flour
  • 1 cup of Parmesan cheese, grated
  • 2 cups of half and half
  • salt and pepper

Directions:

1) Heat the tomatoes, onion, carrot, leeks, oregano, basil and vegetable broth/stock to a medium-large pot and cook until the vegetables are soft, about 10 minutes.

2) Melt the butter in a large pot (different pot).

3) Add the flour and make a roux. Whisk the flour and butter together until combined.

4) Add 1 cup of the tomato mix and mix until the roux becomes red.

5) Add 3 more cups of the tomato mix and combine until the roux disappears.

6) Add the rest of the tomato mix, Parmesan cheese, half and half, and salt and pepper and cook for 10 minutes.

7) Serve with oregano and basil.

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Tomato Soup

This is in a very simple tomato soup recipe, but it’s fantastic. Recipe comes from here.

\Ingredients:

  • 1/4 cup olive oil
  • 1 medium onion, chopped
  • 8 cloves of garlic, chopped
  • 1 tsp red pepper paste
  • 5 cups of chopped tomatoes, it ended up being 5 tomatoes
  • 1 tsp oregano
  • salt
  • 2 cups vegetable broth/stock
  • Basil, to serve
  • Parmesan cheese, to serve

Directions:

1) Heat the olive oil in a large pot to medium heat.

2) Add the onions and saute until soft, about 5 minutes.

3) Add the garlic and red pepper paste and saute for 1 minute.

4) Add the tomato, oregano and salt and cook for 10 minutes, until the moisture cooks down.

5) Add the broth/stock and cook for 10 minutes.

6) Serve with basil and Parmesan (optional).

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Oreo Brownies

First, I apologize for no photos. I made them in a rush on a Friday morning for a potluck on Friday night–and I work 2:50pm-10:05pm.

The recipe was taken from here with some minor changes.

Ingredients:

  • 2/3 cups butter
  • 5 bars of Hershey’s chocolate (normal sized) (or 7 oz200 g)
  • 4 eggs
  • 2/3 cups light brown sugar
  • 3 TBSP flour
  • 1 TBSP cocoa powder
  • 12 Oreo cookies, chopped into pieces

Directions:

1) Preheat your oven to 350F/180C.

2) Melt the butter in a pan.

3) Add the chopped chocolate and stir until well combined.

4) Whisk the eggs until they triple in volume.

5) Add half the brown sugar, around the sides so the air does not leave. Repeat with remaining sugar.

6) Whisk in the chocolate/butter mixture.

7) Add the flour, coco, and Oreo pieces.

8) Pour the mixture into the baking pans.

9) Bake for 30 minutes, or until the middle is still a bit gooey.

10) Cool completely before removing.