Login
Forgot Password?

OR

Login with Google Login with Twitter Login with Facebook
  • Join
  • Profiles
  • Groups
  • SuicideGirls
  • Photos
  • Videos
  • Shop
Vital Stats Tip

orchid

Gouda

SG Since 2006

Followers 1892 Following 1071

  • Everything
  • Photos
  • Video
  • Blogs
  • Groups
  • From Others

Wednesday Apr 07, 2010

Apr 6, 2010
0
  • Facebook
  • Tweet
  • Email
I'm cooking this today:






i'm gonna make Roasted tomato and thyme soup with double baked cheese and chive potatoes

serves 4

Ingredients
For the potatoes
4 baking potatoes
knob of butter
2 tbsp crme frache
small bunch fresh chives, finely chopped
200g/7oz soft goats' cheese
1 free-range egg, beaten
sea salt and freshly ground black pepper

For the soup
2kg/4lbs large ripe plum tomatoes, halved
1 garlic bulb, cut in half horizontally
2 large red onions, peeled, quartered
few sprigs fresh thyme
1 tbsp golden caster sugar
sea salt and freshly ground black pepper
2 tbsp extra virgin olive oil
250ml/9fl oz vegetable stock (optional)
100ml/3fl oz single cream (optional)
a few drops Worcestershire sauce (optional)
a few drops balsamic vinegar (optional)
Method

1. Preheat the oven to 190C/375F/Gas 5.
2. Bake the potatoes directly on the wire rack of the oven for 1 - 1 hours, or until tender.
3. Meanwhile, for the soup, place the tomatoes, garlic, onions and thyme into a large roasting tin and season, to taste, with salt and freshly ground black pepper. Drizzle with the oil, and roast in the oven for 40-50 minutes. Remove from the oven and set aside to cool slightly.
4. Mash the garlic with the back of a fork, and discard the skin. Tip the roasted tomatoes and onions into a food processor along with the mashed garlic,
and pulse until smooth.
5. If the soup is too thick, pour into a large saucepan and loosen the mixture with either vegetable stock, or single cream. Add a little Worcestershire sauce or balsamic vinegar, to season, if you like.
6. Remove the potatoes from the oven and using a cloth to hold the hot potato, cut each one in half and scoop out the insides into a bowl.
7. Mix in the butter, crme frache, chives and goats' cheese, and stir in the egg.
8. Season, to taste, with salt and freshly ground black pepper, and spoon the potato mixture back into the skins. Place onto a baking tray in the oven for
a further 15-20 minutes, or until golden-brown and crisp on top.
9. To serve, reheat the soup and divide among four bowls, with two potato halves each on the side.


xxx
VIEW 4 of 4 COMMENTS
sjofn_:
wow that sounds yummy
Apr 7, 2010
libra:
oooooooh yumm.....was it good????

im good hun, lifes good at the moment smile , how are you?
Apr 8, 2010

More Blogs

  • 05.08.12
    19

    Tuesday May 08, 2012

    I am still alive
  • 01.01.12
    9

    Monday Jan 02, 2012

    Happy New Year everyone! Make it worth it! Do or do not... ther…
  • 12.09.11
    32

    Saturday Dec 10, 2011

    Happy Birthday to me! I just got a Hello Kitty Lomo fisheye camera…
  • 10.09.11
    16

    Sunday Oct 09, 2011

    Read More
  • 10.03.11
    12

    Monday Oct 03, 2011

    Read More
  • 07.27.11
    13

    Thursday Jul 28, 2011

    Read More
  • 07.24.11
    10

    Sunday Jul 24, 2011

    Read More
  • 07.17.11
    14

    Sunday Jul 17, 2011

    Read More
  • 06.19.11
    13

    Sunday Jun 19, 2011

    Read More
  • 06.12.11
    15

    Monday Jun 13, 2011

    Read More

We at SuicideGirls have been celebrating alternative pin-up girls for:

23
years
8
months
28
days
  • 5,509,826 fans
  • 41,393 fans
  • 10,327,617 followers
  • 4,593 SuicideGirls
  • 1,122,001 followers
  • 14,914,613 photos
  • 321,315 followers
  • 61,377,822 comments
  • Join
  • Profiles
  • Groups
  • Photos
  • Videos
  • Shop
  • Help
  • About
  • Press
  • LIVE

Legal/Tos | DMCA | Privacy Policy | 18 U.S.C. 2257 Record-Keeping Requirements Compliance Statement | Contact Us | Vendo Payment Support
©SuicideGirls 2001-2025

Press enter to search
Fast Hi-res

Click here to join & see it all...

Crop your photo