Thursday, 4 May 2017

Tomato Soup with Cheese Sticks

This soup is from the cookbook Entertaining with Dani Valent. It has a recipe chip.  It is on page 256 and is titled Tomato Soup with Ham and Cheese Wands.  I omitted the ham but the recipe turned out very delicious. Dani Valent has written a few cookbooks and they are all very good in my opinion.

Ham and Cheese Wands
100g unsalted butter cut into cubes
100g flour
1 pinch salt
50g ice water
40g cheddar cheese (I used gruyere)
1 egg lightly beaten
1 T celery seeds

-Place butter flour and salt into mixing bowl and mix 5 sec/speed5
-Add water and mix 5 sec/speed 6
-Transfer dough onto work sheet and shape into a ball. Cover with plastic wrap and refrigerate for 15 minutes 
-Place cheese into mixing bowl and grate 10 seconds/ speed 8, transfer into bowl
-place dough onto lightly floured work surface. With a rolling pin roll into a square. Sprinkle with cheese and roll 1/3 into centre and other 1/3 into centre. Then roll again and repeat.
-Sprinkle with cheese and celery seeds after brushing with beaten egg wash.
-Cut into 1 cm wide strips and place on parchment lined baking paper.
-Place parchment onto dough and add another tray to weigh it down.
-Bake for 10 minutes at 200C and remove top tray and baking paper and bake for 3-5 minutes until golden.

Tomato Soup Ingredients:
100g onion
130g carrots cut into pieces
110g celery
1 garlic clove
50g butter
1 T olive oil
1 bayleaf
salt to taste
pepper to taste
100g tomato paste
800g fresh tomatoes
1 T vegetable stock paste
400g water

-Place onions ,carrots, celery and garlic and chop 5 sec/speed5
-Add butter, oil, bayleaf, salt and pepper cook 10 minutes/100C/speed stir without measuring cup inserted
-remove bayleaf
-Add tomatoes, tomato paste and chop 8 sec/speed 6 then cook VAROMA/5minutes/speed 1
-Add stock paste and water and cook 10 minutes/100C/REVERSE/speed stir
-Blend 1 minute gradually increasing speed from 5 to 10
-Serve with Cheese wands and Enjoy!

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