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BBQ Tempeh with Jewelled Quinoa and Teriyaki-Glazed Green Beans
Beef Wellington
Beef, mushroom and ale pie
Bruschetta platter
Butternut Squash Soup
Chicken cordon bleu
Chinese-Style Egg Tart with Fruit Salad and Raspberry Sorbet
Chocolate fridge cake
Crème brulée
Dark chocolate and avocado mousse
Falafel with Harissa-Spiced Coriander Mayo
Fish pie
Gazpacho soup
Gluten and Dairy-Free Chocolate Brownie
Gluten-free chocolate brownies
Goat’s cheese and tomato tart with pesto and olives
Homemade Spring Roll with a Hoisin Dipping Sauce, Cucumber and Bean Sprout Salad
Homemade pizza
Lasagne
Lemon Posset with shortbread
Madras paneer/tofu curry
Mixed vegetable chow mein with black bean sauce
Pasta carbonara
Pumpkin and chocolate chip muffins
Raspberry jam flapjacks
Sausage meat puff pastry slice
Sauté of chicken chausseur
Stir-Fried Beef or Tofu with Black Bean, Egg-Fried Rice and Tenderstem Broccoli
Tomato and Basil Soup
Twice-baked cheese soufflé
Vegan caramelised onion and vegetable tart
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Trinity's Student Online Outreach
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Tomato and Basil Soup
Tomato and Basil
Soup
This recipe makes around 2 litres of soup.
INGREDIENTS
50 ml olive oil
1 onion, large dice
2 carrots, peeled and cut in large dice
1 bulb fennel, cut into large dice
2 sticks celery, washed, cut into dice
6 cloves garlic, crushed
4 sprigs fresh thyme
2 large sprigs rosemary
1 bunch basil, remove leaves and reserve to finish the soup, chop the stalks
25g fennel seeds (optional)
100 ml white wine vinegar
100g granulated sugar
100 ml white wine
1 kg fresh plum tomatoes or equivalent weight in canned plum tomatoes
100g tomato puree
2 x vegetable stock cubes (optional)
500 ml water
100 ml double cream
100g butter
50 g flour
Sea salt and fresh ground white pepper
METHOD
Sweat all the vegetables, garlic, herbs and fennel seeds if using in the olive oil until they are tender, add the sugar and vinegar and reduce until the liquid becomes syrupy.
Add the white wine and reduce by half, add the tomatoes, tomato puree, water and stock cubes if using; bring to the boil and simmer for 10 to 15 minutes. Meanwhile melt the butter and whisk in the flour to make a smooth paste, add to the boiling soup.
Season with salt and pepper, blitz in a food processor and pass through a very fine sieve.
Add the cream, check the seasoning and finish the soup with the reserved finely chopped basil leaves.
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