I was always obsessed with food, but recently I got also obsessed with cooking. I only hope that when I qualify from a cooking rookie into a chef I'll still be wearing the same size ;-P.
Ingredients:
- 6-7 large tomatoes, unpeeled
- 3 tablespoons oil
- 2 chopped onions
- 2 carrots, unpeeled and chopped
- 3 cloves of garlic, chopped or minced
- 1 1/2 tsp sugar
- 1 tbsp tomato paste
- 2 tbsp frozen or 1/4 cup fresh chopped basil leaves
- 3 cups chicken stock
- 1 tbsp salt
- 2 tsp ground black pepper
- 1 cup milk
Total: 6 servings
Directions:
1. Roast tomatoes under broiler on High for 15 minutes. Let cool a little and peel off the skin. It should come off easily.
2. Heat the pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute.
3. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 minutes, until the tomatoes are very tender.
4. Add the milk to the soup and process it in a food processor until smooth and creamy.
Afterthoughts:
Delicious soup. No further comments.
Crumbly base, raspberry jam and coconut meringue Source: Adapted from Chelsea Sugar
Taste: 5 (out of 5) Difficulty: 2 (out of 5) - very long process
Ingredients:
For the base:
- 125g butter, softened
- 1/4 cup sugar
- 2 large egg yolks
- 1 3/4 cups all purpose flour
- 1 1/2 tsp baking powder
For the topping:
- 2 large egg whites
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1/4 cup long thread coconut
- 1/2 cup raspberry jam
Total: 12 servings, 2760 calories, 230 cal / serving
Directions:
1. Grease a 9x13 inches baking pan, and preheat oven to 340F.
2. Cream butter and sugar until light and fluffy.
3. Beat in one egg yolk at a time.
4. Add the flour and the baking powder.
5. Mix until the batter has a texture of breadcrumbs. Pour into the baking pan, distribute evenly and press slightly. and bake for 10 minutes.
6. Remove from the over and the let the base cool at room temperature for 5 minutes.
7. Increase the over temperature to 350F.
8. While the base cools down, beat the egg whites to stiff peaks. Gradually add the sugar, add vanilla at the end. The mixture should be glossy.
9. Gently fold in the coconut.
10. Spread the raspberry jam over the base, then spread the egg whites on top.
11. Bake for 15-20 minutes until the meringue starts turning golden.
12. Cool to room temperature before cutting.
Afterthoughts:
- This is a wonderful cake, good for breakfast and dessert. I've made it lots and lots of times. As dessert can be even better if served with ice cream.
- The original recipe was way to sweet for me and had too much coconut which made the meringue too heavy and soggy.
- If you store this cake in the fridge, the base becomes soggy. If you store it outside in an air tight container the base will remain crumbly. For me storage is not the problem, restricting the consumption is.
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