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recipes
Roasted Red Pepper and Tomato Soup
Serves 4
•
3 red pepper, de-seeded and halved
•
1 onion, unpeeled and halved
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4 large plum tomatoes
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4 garlic cloves, unpeeled
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350ml vegetable stock
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15ml tomato puree
•
Salt and pepper
1. Place the peppers (cut side down), onion, tomatoes and garlic on a baking tray.
2. Cook in pre-heated oven for 30 minutes at 200ºC/Gas mark 4 or until tender and well
browned.
3. Leave the vegetables to cool for 10 minutes then peel them.
4. Place the vegetables and half of the stock into the beaker provided and blend until
smooth (blend in batches if needed).
5. Place in a pan and add the remaining stock and tomato puree. Bring to the boil and
season to taste and serve.
French Style Dressing
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60ml white wine vinegar
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275ml sunflower oil
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2 cloves garlic, peeled
•
1 tablespoon of Dijon mustard
•
2 teaspoons dried mixed herbs
•
1 tablespoon caster sugar
•
Salt and freshly ground black pepper
1. Place all of the ingredients into the beaker provided and blend until evenly combined.
2. Pour into a clean glass bottle or jam jar and store in the refrigerator until needed.
3. Shake before using.
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