TOMATO SOUP & BASIL | VEGETABLES RECIPES | JAMIE OLI…
Making your own tasty tomato soup is so easy! Give it your own spin with extra herbs and spices. If your tomato plants are groaning under the weight of all their ripe fruit, or even if you’ve just got some over-ripe tomatoes to use up, then this is a great soup to have up your sleeve. As long as your tomatoes are really ripe you’ll end up with a wonderfully sweet soup no matter what type of tomatoes you’ve used. The basil oil is also great for drizzling over salads, pastas or pizzas so if you want to keep it for a couple of weeks, just strain it through a sieve and store it in a sterile jar.
Total Time 25 minutes
Yield 6
Number Of Ingredients 6
Steps:
- To make the basil oil, pick the basil leaves and finely chop the stalks. Put a few leaves in a bowl of cold water for later, then place the rest in a pestle and mortar. Add a pinch of sea salt and bash the basil leaves until they have broken down into a dark green paste. Transfer the paste to a jug and add your extra virgin olive oil. Mix together well.
- To make the soup, add a lug of olive oil to your biggest pan over a medium heat. Peel and slice the garlic and add to the pan with the basil stalks. Fry for about a minute then add all the tomatoes. Stir in 150ml of water and bring to the boil. Reduce to a medium heat and let the tomatoes cook for 5 minutes until they are slightly broken down. If your tomatoes are nice and ripe they’ll be naturally sweet and soft, which means you won’t need to cook the soup for too long.
- Remove the soup from the heat, add a splash of red wine vinegar then carefully blitz with a hand blender until you get a consistency that’s to your liking.
- Serve in warm bowls with a spoonful of bright green basil oil swirled on top and sprinkled with the reserved basil leaves. You can even eat any leftovers cold from the fridge for a really fresh, light soup.
Nutrition Facts : Calories 225 calories, FatContent 19.4 g fat, SaturatedFatContent 3 g saturated fat, ProteinContent 2.6 g protein, CarbohydrateContent 10.7 g carbohydrate, SugarContent 10.4 g sugar, SodiumContent 0.26 g salt, FiberContent 3.4 g fibre
HERB BUTTER SERVED ON STEAKS RECIPE | JAMIE OLIVER | FOOD ...
The copyright of this recipe is owned by Jamie Oliver. All rights of the owner are reserved and asserted including the right to be attributed as the author. Unauthorised copying, adapting, display or re-publication of this recipe (or any part of this recipe) in any material form is strictly prohibited. Herb butters are so quick to make and are great to have in the freezer – fantastic to have with vegetables, chicken, lamb chops or just on some toasted ciabatta. They can be made with any herbs – thyme, lemon zest and garlic, or sun-dried tomato, basil and garlic. This dish has summer savory in it, which is a very English herb, is quite strong, and apparently stops flatulence! And is a great substitute for salt and pepper.
Provided by Jamie Oliver
Categories main-dish
Total Time 2 hours 0 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 2 servings
Number Of Ingredients 11
Steps:
- Pre-heat the oven to 200C degrees/400 degrees F/ Gas Mark 6.
- Remove some of the rosemary leaves from the stalks by running your thumb and forefinger down the length of the stalk. Sharpen the ends of the rosemary skewer to make them into little arrows, then pierce them through the beef to flavor it. Chop up the rosemary leaves and press onto the beef on both sides. Cover and allow to stand for 1/2 hour until room temperature. (Beef tastes better if cooked at room temperature.)
- Make the butter by bashing the garlic, summer savory and a pinch of salt in a pestle and mortar, then combine with the softened butter, mixing to flavor all of it. Put into buttered paper, roll into a sausage shape, and chill.
- Cook the potatoes in boiling, salted water for about 10 to 15 minutes. Drain, then toss in the colander to chuff up.
- Drizzle some oil over the beef and pat onto both sides. Heat a frying pan suitable for the oven, and cook the beef for 1 minute on each side. Remove from the pan, add the potatoes with some rosemary and bashed garlic, salt and pepper, then put the beef back into the pan. Put the pan into the oven and roast the beef and potatoes for about 30 minutes.
- To serve, slice the meat and place 2 slices of the butter on top. (Freeze the remaining butter.)
- Butter: .
More about "jamie oliver tomato soup 15 minute recipes"
OTTOLENGHI'S ORZO WITH PRAWNS, TOMATO AND FETA
From thehappyfoodie.co.uk
1. In a medium bowl, mix the feta with ¼ teaspoon of the chilli flakes, 2 teaspoons of the fennel seeds and 1 tablespoon of the oil. Set aside while you cook the orzo.
2. Place a large sauté pan, for which you have a lid, on a medium high heat. Add 2 tablespoons of oil, orzo, ⅛ teaspoon of salt and a good grind of pepper. Fry for 3–4 minutes, stirring frequently, until golden-brown, then remove from the pan and set aside.
3. Return the pan to the same heat and add the remaining 2 tablespoons of oil, ¼ teaspoon of chilli flakes and 2 teaspoons of fennel seeds, the garlic and the orange skin. Fry for 1 minute, until the garlic starts to lightly brown, then add the tomatoes, stock, 200ml of water, ¾ teaspoon of salt and plenty of pepper. Cook for 2–3 minutes, or until boiling, then stir in the fried orzo. Cover, then lower the heat to medium low and leave to simmer for 15 minutes, stirring once or twice throughout so the orzo is cooked. Remove the lid and cook for a further 1–2 minutes, until the consistency is like a risotto. Stir in the prawns for 2–3 minutes until they are pink and cooked. Stir in the basil and serve at once, with the marinated feta sprinkled on top.
RICK STEIN'S FISH PIE - THE HAPPY FOODIE
From thehappyfoodie.co.uk
Cuisine British
Stud a couple of the onion slices with the cloves. Put the onion slices in a large pan with the bay leaf, 450ml (¾ pint) of the milk, the cream, cod and smoked fish. Bring just to the boil and simmer for 8 minutes. Lift the fish out onto a plate and strain the cooking liquor into a jug.When the fish is cool enough to handle, break it into large flakes, discarding the skin and any bones. Sprinkle it over the base of a shallow 1.75 litre (3 pint) ovenproof dish.
Hard-boil the eggs for 8 minutes, then drain and leave to cool. Peel them, cut into chunky slices and arrange on top of the fish.
Melt half the butter in a pan, add the flour and cook for 1 minute, stirring. Take the pan off the heat and gradually stir in the reserved cooking liquor. Return it to the heat and bring slowly to the boil, stirring all the time.Leave it to simmer gently for 10 minutes to cook out the flour. Remove from the heat once more, stir in the parsley and season with nutmeg, salt and white pepper. Pour the sauce over the fish and leave to cool. Chill in the fridge for 1 hour.
Preheat the oven to 200°C/400°F/gas 6. Boil the potatoes for 15–20 minutes. Drain, mash and add the rest of the butter and the egg yolk. Season with salt and freshly ground white pepper. Beat in enough of the remaining milk to form a soft spreadable mash.
Spoon the potato over the filling and mark the surface with a fork. Bake for 35–40 minutes, until piping hot and golden brown.
EGGPLANT, MOZZARELLA AND SAFFRON RICE BAKE RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 1 hours 30 minutes
Category Dinner
1. Preheat the oven to 180C fan-forced (200C conventional).
2. Spread the eggplant slices across a few baking trays. Drizzle the ½ cup of olive oil over, turning the eggplant pieces to coat. Season very generously with salt and pepper. Pop the trays in the oven and cook until the eggplant is tender and golden brown, about 20 minutes. Turn the trays half-way through cooking, and flip over any slices that are taking on too much colour.
3. While the eggplant is cooking, place a deep-sided frying pan over medium heat. Add the remaining 1½ tablespoons of oil, and once hot, add the onion and cook for 5 minutes or until translucent. Add the garlic and cook for another minute until golden. Add the rice and stir to coat, cooking for a further minute.
4. Add the saffron threads to the wine then pour over the rice. Cook until the wine reduces slightly, 1-2 minutes.
5. Slowly add the stock and season with salt. Cook for about 6 minutes, watching relatively closely, until the rice is al dente but still retains some bite (it will cook further in the oven).
6. Combine the tinned tomatoes and tomato pasta sauce in a measuring jug.
7. Cover the bottom of a large baking dish (about 30cm x 25cm x 12cm) with about 1 cup of the tomato mixture. Spread half the rice mixture across the dish. Sprinkle over one third of the mozzarella then arrange a layer of roasted eggplant slices, overlapping them so you can barely see any of the sauce.
8. Sprinkle over another third of the mozzarella then another cup of the tomato sauce, the remaining rice, followed by another layer of eggplant. Top with remaining tomato sauce and mozzarella, and season with salt and pepper.
9. Cover the dish tightly with foil and bake until the sauce is bubbling and the cheese has melted, about 20 minutes. Remove the foil and cook for another 20 minutes or until the top is beautifully golden.
10. Let this stand for at least 15 minutes so it sets a little, otherwise it will be difficult to serve. Scatter with basil leaves and season again with salt and pepper.
EGGPLANT, MOZZARELLA AND SAFFRON RICE BAKE RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 1 hours 30 minutes
Category Dinner
1. Preheat the oven to 180C fan-forced (200C conventional).
2. Spread the eggplant slices across a few baking trays. Drizzle the ½ cup of olive oil over, turning the eggplant pieces to coat. Season very generously with salt and pepper. Pop the trays in the oven and cook until the eggplant is tender and golden brown, about 20 minutes. Turn the trays half-way through cooking, and flip over any slices that are taking on too much colour.
3. While the eggplant is cooking, place a deep-sided frying pan over medium heat. Add the remaining 1½ tablespoons of oil, and once hot, add the onion and cook for 5 minutes or until translucent. Add the garlic and cook for another minute until golden. Add the rice and stir to coat, cooking for a further minute.
4. Add the saffron threads to the wine then pour over the rice. Cook until the wine reduces slightly, 1-2 minutes.
5. Slowly add the stock and season with salt. Cook for about 6 minutes, watching relatively closely, until the rice is al dente but still retains some bite (it will cook further in the oven).
6. Combine the tinned tomatoes and tomato pasta sauce in a measuring jug.
7. Cover the bottom of a large baking dish (about 30cm x 25cm x 12cm) with about 1 cup of the tomato mixture. Spread half the rice mixture across the dish. Sprinkle over one third of the mozzarella then arrange a layer of roasted eggplant slices, overlapping them so you can barely see any of the sauce.
8. Sprinkle over another third of the mozzarella then another cup of the tomato sauce, the remaining rice, followed by another layer of eggplant. Top with remaining tomato sauce and mozzarella, and season with salt and pepper.
9. Cover the dish tightly with foil and bake until the sauce is bubbling and the cheese has melted, about 20 minutes. Remove the foil and cook for another 20 minutes or until the top is beautifully golden.
10. Let this stand for at least 15 minutes so it sets a little, otherwise it will be difficult to serve. Scatter with basil leaves and season again with salt and pepper.
JAMIE OLIVER | OFFICIAL WEBSITE FOR RECIPES, BOOKS, TV ...
From jamieoliver.com
CHICKEN AND TOMATO HOTPOT RECIPE | JAMIE OLIVER RECIPES ...
From realfood.tesco.com
TOMATO AND CAULIFLOWER TRAYBAKE RECIPE | JAMIE OLIVE…
From realfood.tesco.com
CATEGORIES - LIFESTYLE - ALL 4
From channel4.com
COTTAGE PIE RECIPE JAMIE OLIVER WITH INGREDIENTS ...
From tfrecipes.com
JAMIE'S 15-MINUTE MEALS - SEASON 1 - IMDB
From m.imdb.com
JAMIES EASY MEALS FOR EVERYDAY RECIPES
From tfrecipes.com
GROUND BEEF VEGETABLE SOUP RECIPE | ALLRECIPES
From allrecipes.com
GROUND BEEF VEGETABLE SOUP RECIPE | ALLRECIPES
From allrecipes.com
VEGETARIAN RECIPES - NYT COOKING
From cooking.nytimes.com
JOANNA GAINES PRETZEL RECIPE - SHARE-RECIPES.NET
From share-recipes.net
JAMES MARTIN RECIPES TODAYS SHOW
From share-recipes.net
EASY AND CHEAP VEGETARIAN RECIPES ANYONE WILL ENJOY
From blog.cheapism.com
FOOD NETWORK CANADA | BEST EASY RECIPES & COOKING TIPS
From foodnetwork.ca
INSTANT POT MINESTRONE SOUP - DAMN DELICIOUS
From damndelicious.net
20 RECIPES WITH 5 INGREDIENTS - MSN.COM
From msn.com
THE 9 BEST VEGETARIAN COOKBOOKS IN 2022 - THE SPRU…
From thespruceeats.com
REALLY QUICK BROCCOLI PASTA - RECIPETIN EATS
From recipetineats.com
BLUEBERRY BANANA BREAD RECIPE | ALLRECIPES
From allrecipes.com
20 RECIPES WITH 5 INGREDIENTS - MSN.COM
From msn.com
THE 9 BEST VEGETARIAN COOKBOOKS IN 2022 - THE SPRU…
From thespruceeats.com
REALLY QUICK BROCCOLI PASTA - RECIPETIN EATS
From recipetineats.com
BLUEBERRY BANANA BREAD RECIPE | ALLRECIPES
From allrecipes.com
MYSTERY LOVERS' KITCHEN: HOW TO MAKE AN EASY SPICED APPLE ...
From mysteryloverskitchen.com
THE BEST YORKSHIRE PUDDING RECIPE - SERIOUS EATS
From seriouseats.com