Tomato Soup – Serves 4
1 tablespoon rapeseed oil
1 onion, finely chopped
2 cloves garlic, finely chopped
Sea salt and freshly ground black pepper
2 x 400g tins of chopped tomatoes
1 teaspoon sugar
250ml vegetable stock
4 tablespoons fresh basil leaves, roughly chopped
- Heat the oil in a medium sized pot.
- Add the onion and cook on a low heat until soft but not coloured. This takes about 7-8 minutes.
- Add the garlic, sea salt and black pepper and continue to cook for another minute, stirring frequently.
- Add the tins of tomatoes, sugar and the stock to the pot.
- Bring to the boil and then reduce to a simmer for 10 minutes stirring occasionally.
- Stir in the basil leaves and mascarpone. Bring back to the boil and then simmer for another minute, stirring frequently.
- Blend with a hand blender until you have a smooth soup.
- Taste for seasoning and serve.
Italian Scones – makes 10
250g plain white flour
200g wholemeal flour
1 heaped teaspoon baking powder
A pinch of salt
150g butter, diced
Half a ball of mozzarella, diced
50g sundried tomatoes, drained of oil and diced
3 tablespoons fresh basil leaves, chopped
1 large egg + 1 beaten egg for glazing
- Preheat the oven to 170 degrees fan.
- To a large bowl add the two flours, baking powder and salt and stir to mix.
- Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
- Add the mozzarella, sundried tomatoes and basil leaves and stir well.
- Make a well in the centre. Add the egg and the milk and mix. If the mix is too dry add a splash more of milk or if the mix is too wet add a sprinkling of flour.
- Dust your worktop with some flour. Put your dough on top and bring together into a ball. Do not overwork or knead the dough. Roll to approx. 3cm thick.
- Cut out scones with a round cutter (I use a 7cm cutter) and place on a baking tray lined with baking paper.
- Brush with the beaten egg.
- Bake for approx. 20 minutes until cooked through and golden on top.
- Allow to cool on a wire rack before serving.