Author: Padraic Guilfoyle

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Avonmore Tomato & Basil Soup

avonmore tomato & basil soup

Quick, easy, warming ā€“ home warming and delicious

Ingredients

  • 25g Avonmore butter
  • 1 small onion, chopped
  • Ā¼ clove garlic finely chopped
  • Ā½ tbsp tomato puree
  • Pinch of sugar
  • 900g/2lb fresh vine ripened tomatoes cut in quarters
  • Ā½ organic chicken stock cube, dissolved in 100ml hot water
  • 85ml Avonmore cooking cream
  • Ā½ tsp freshly chopped basil
  • Sea salt & freshly ground black pepper

Directions

Melt the butter in a large heavy saucepan. Add the onion and garlic and stir for 4 minutes over a medium heat without adding colour.

Stir in the tomato puree & the tomato quarters. Add the sugar & stock, cover with a lid, increase the heat and bring to the boil, then reduce the heat and simmer gently for 15 minutes.

Remove from the heat and puree the soup with a stick blender or alternatively in a food processor until it is completely smooth. Pass the soup through a sieve.

Return the pureed soup to the saucepan, stir in the Avonmore cooking cream and reheat. Season the soup to taste with sea salt and freshly ground black pepper. Ladle into warm serving bowls and sprinkle with the freshly chopped basil.

http://cookwithavonmore.ie/recipe/tomato-basil-soup-2/
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Fresh, local fish is supplied to us from small fishing boats in @BallycottonIRE Bay, delivering high-quality produceĀ  @ballymaloe_house šŸ‡®šŸ‡Ŗā˜˜ļø

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Neven’s English Food Tour Wednesday on RTƉ One 8.30pm @macnean_house_restaurant Co.Cavan

https://www.instagram.com/reel/DTI3bACDyJ0/?igsh=dHpvMmNycmVzbmRi

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  • šŸ’«Donā€™t Forget Nevenā€™s New Series Begins TonightšŸ’«

    šŸ“ŗRTƉ One
    ā° 8:30pm

    @nevenmaguire
  • Ā begins his journey in Newcastle šŸ°šŸž
    From climbing the 847-year-old Newcastle Castle for views over the Tyneā€™s iconic bridges, to meeting Michelin-star pioneer Terry Laybourne for classic pub bites at The Broad Chare.

    He also explores the cityā€™s Irish connections through football legend Jack Charlton, before finishing at Big River Bakery, learning to make the famous Geordie Stottie and Pease Pudding.

    History, food and heart ā€” Newcastle delivers!

    #ad
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Scarlett and Tamsin Allen’s almondĀ tart with berries:RTƉ Today Delish šŸ˜‹

This quick and delicious recipe can be adapted to make a larger tart, and topped with any fruit you like.

Ingredients

Makes 24 mini almond tartlets or 2 x 18cm tarts

110g butter

110g caster sugar

110g ground almond

Method

  1. Preheat the oven to 180’C/160ā€™Fan/350ā€™F/Gas mark 4.
  2. Place the butter in a bowl and beat until soft and light. Add in the sugar and the ground almonds and mix to combine.
  3. Place generous teaspoonful blobs of the mixture in each ‘cupā€™ of a shallow bun tray (a mince pie tray), you should get 24 altogether so if itā€™s a 12 hole tray then cook it in 2 batches.
  4. Or you could make 12 mini tartlets and 1 x 18cm tin.
  5. Bake in the preheat oven for 8-10 minutes until a rich golden brown then take out of the oven and leave to sit for 3 minutes, then remove each little tartlet base and cool on a wire rack.
  6. The larger tart will take 16-18 minutes to cook.
  7. After removing from the oven, allow to sit for 3 minutes then turn out onto a plate and allow to cool before decorating.
  8. Top with raspberries or sliced strawberries and whipped cream or whatever delicious fruit you have.

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