tablescaping, scrapbooking, cooking and so much more

tablescaping, scrapbooking, cooking and so much more

Cookin´in the Kitchen

Cookin´in the Kitchen

 

How I love Fridays……my day starts early with swimming laps  at the nearby pool, followed by a spinning class at my favorite Fitness Center-Fia Fitness in Teltow.  By 10 am I am home and in my kitchen, trying out new recipes. Today tested  the following:

 

  • Roasted Tomato And Red Bell Pepper Soup
  • Cream of Mushroom Soup –

 

Recently I was at a freinds house for lunch.  Marchel is Vegan and loving it and I have to admit, after that great lunch, I can see myself becoming one myself. She served a Roasted Tomato Soup with some home made/healthy crackers. My taste buds were extremely happy that day and I knew then and there, that I would have to make this soup at home. Hence the reason for choosing this recipe today.  For my second recipe, I chose a mushroom soup, seeing as I had a package of mushrooms in the fridge.  My Thermomix played a roll in both recipes. Sure wish I could share with you more than the recipes and pictures, but it is kinda hard to let you have a taste here in cyber space!

So, I hope that even without a taste test, you will enjoy the recipes and maybe even start a cooking session in your kitchen.

 

Roasted Tomato and Bell Pepper Soup

(found orginal recipe at: www.vegetariantimes.com)

Ingredients:

Ripe Tomatoes, halved lengthwise

Bell Peppers-yellow, orange and or red, quartered and seeded

onion, cut into wedges

cloves garlic, peeled and halved

olive oil

magic salt

vegetable stock or water

 

Directions:

The directions are really quite simple. Throw all the veggies into a pyrex pan, douse with some olive  oil and magic salt and roast in the oven for about 40 minutes. Let cool slightly before you puree the veggies. Now, I used my Thermomix for the job, but any decent blender will do the trick. After you have pureed the veggies add the veggie stock or water and blend well. The final step is reheat the soup in a pot on the stove! Voila……you now have an amazing, over the top, delicious soup to serve for dinner tonight.

 

Cream of Mushroom Soup–Thermomix REcipe

(found orginal recipe at: hellosydneykids.com.au)

Ingredients:

Mushrooms

leeks

garlic

butter and flour for the roux

heavy cream and stock

 

Directions:

Here too….so easy. Step One… throw all those mushrooms in the thermomix and pulse for a few seconds ( like 2…) on speed 7. Dump the mush into a bowl, so that you can use the thermomix for step 2! Chop the leeks and the garlic at speed 7 for 2 seconds and then saute with butter for 4 minutes/Temp 100°. Add the mush and saute for 10 minutes more, also at Temp 100°.  Now it is time to add the flour, cook for a minute or two and then add the stock. You need to just cook everything for 10 minutes before you puree for app. 30 sec/speed 8. Stir in the cream, season with some salt and pepper and you are ready to serve!