Chick's Chilli Tom Soup

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Tracey Smith
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Chick's Chilli Tom Soup

Post: #944 Tracey Smith
Fri Feb 11, 2005 3:42 pm

So easy, quick and impressive..... :flower:

I am not a weights and measures girl, but more of a how much have we got of that, let's sling something together.... :mrgreen:

Here goes.

Use all organic for best results.

Whack the oven on medium/hot.

Cut in half as many fresh tomatos as you need to fill your wide oven tray, sliced side up.

Cut also a whopper chilli in half, keep seeds and throw on with the toms.

Sprinkle with herb of your choice (mine today was Herbs de Provence), but basil or rosemary make good ones too.

Splash a dash of balsamic vinegar over it all.

Give a them a good sprinkling of sugar too.

A few grinds of the old black pepper.

And a wicked lash of olive oil (I use an organic extra virgin).

Sling in oven for about 30 mins and turn down to medium to let them cook.

There should be caramelised juices oozing from them as they scream "I'M READY"...

Pass it all through a mill/hand moulie to remove the skins.

Stir in as much creme fraiche as you want to give it a nice consistency and add a cup or two of chicken stock if you have it, if not, don't worry, creamy is good!

That's it!

Easy, quick, well tangy and may need additional sugar depending on how generous you were at the start!

Lovely meal, serve with warm bread and go "Ahhhhh!"....

:flower:
Tracey Smith

Author of 'The Book of Rubbish Ideas'
http://www.BookOfRubbishIdeas.co.uk

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Post: #958 Wombat
Fri Feb 11, 2005 10:32 pm

G'Day Tracey,

Sounds good :cheers:

Pardon my ignorance :oops: but what is "herbs De Provence?

Thanks

Nev
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Post: #962 Andy Hamilton
Fri Feb 11, 2005 11:11 pm

Wombat wrote:Pardon my ignorance :oops: but what is "herbs De Provence?

Thanks

Nev


Alright Nev?

Provence is a district in the South of France and Herb de provence are herbs that typically come from that area namely marjoram, thyme, summer savory, basil, rosemary, fennel seeds and lavender. Most supermarkets over here will sell herbs de provance dried. Pretty well known here I guess it is a Europe thing.

And cheers for sharing your recipe Tracey :mrgreen:
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Post: #964 Wombat
Sat Feb 12, 2005 12:20 am

Thanks Andy,

while I have had an interest in medicinal herbs for years, I have never done much cooking with herbs. Kevin, my Belgian son-in-law is changing that so i guess it is a european thing :mrgreen: .

Nev
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herbs

Post: #967 Tracey Smith
Sat Feb 12, 2005 8:34 am

Hi guys,

Thanks for your comments and explanation on the recipe!

Herbs can completely transform a dish into something completely different and you should try a couple of the basics and see how you get on.

We have a lovely big bay tree here too and there's always a branch hanging off of a nail somewhere in the kitchen.

Another great use, is to ram a few into your bottles of olive oil and they infuse, releasing all their vibrant energy and oils that really put kick into whatever you are cooking.

Try a long sprig of fresh rosemary.

Or wicked chilli's and a few cloves of garlic.

:mrgreen:
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Post: #968 Wombat
Sat Feb 12, 2005 10:51 am

Thanks Tracey,

We have a bay tree in the front yard as well as a small herb garden in front of the lounge room windows. I shall have to have a go, I am also getting into Italian food a bit again (Asian is my first love :lol: ). Had ravioli from scratch the other week :shock: .

Nev
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