JamieOliver.com

Basic Tomato Soup


1 tbsp margarine
1 onion, chopped
1 potato, chopped
450g tomatoes, quartered
1 bay leaf
2 tbsp tomato puree
400ml vegetable stock
Sugar, to taste
Salt and freshly - ground pepper to taste

Melt the margarine in a saucepan and saute onion til transparent. Add potato, tomatoes, bay leaf, tomato puree and stock. Bring to boil, cover and simmer for about 20 minutes.

Remove bay leaf, and puree. Push through a wire sieve, to remove the tomato seeds and skins ( I think this is well worth the effort ). Adjust seasoning to taste and reheat before serving.

And there you have a basic tomato soup, you could make it without the bay leaf, but I like it to add just that hint.. Also you don't have to use sugar, but I do with most of my tomato dishes like this or Napolli, to take the bite out of the tomatoes..

Also this recipe is great for making fresh and eating straight away as it doesn't freeze well, due to the fact that I use a potato for texture.. But do enjoy!

Madcrow: The Nude Cook

Nice Napoli recipe but i swear by a much simpler recipe

heat 300 ml of olive oil with 3 cloves of crushed garlic - DO NOT COLOUR GARLIC HEAT ON VERY LOW HEAT-
add a lkg can of peeled tomatos, bring up to the boil then down to a simmer for 2 hours stirring occasionally until well reduced. add 1 cup finely chopped fresh basil refridgerate for at least 24 hours before using to allow the flavours to develop

Hmm.. You make it hard Stefanie.. I didn't think people ate any other cake but chocolate.. Have so many chocolate cake recipes.. Will start you off with some easy ones..

Grand Marnier Orange Cake

8 eggs, separated
1 cup sugar
3 tbsp orange rind
1 tbsp lemon juice
1/4 cup Grand Marnier liqueur
Pinch of salt
1/2 cup grated coconut
2 cup finely chopped walnuts, toasted
1 cup heavy cream

Butter bottom and sides of a 10 - inch springform pan..
Beat yolks and 3/4 cup sugar in bowl of an electric mixer til thick and creamy. Beat in orange rind, lemon juice, Grand Marnier liqueur and salt. Fold in grated coconut and walnuts thoroughly..
Beat egg whites to soft peak stage. Add remaining sugar and continue to beat til stiff but not dry. Fold into egg yolk mixture gently but thoroughly. Pour into prepared pan and bake in a 180 degree C oven for about 45 minutes til it starts to pull away from sides of the pan. Remove to a wire rack to cool for 15 minutes. Remove sides of pan and cool completely..
Whip heavy cream with 1 tbsp of Grand Marnier liqueur til firm. Pipe cream through a pastry bag fitted with a #7 rosette tip to decorate and cover top of the cake. Throw in fridge til ready to serve..


BANANA CAKE    

2 1/4 cup flour
1 2/3 cup sugar
1 1/4 tsp baking powder
1 tsp salt
1 tsp baking soda
2 mashed ripe bananas
2/3 cup buttermilk
2/3 cup soft butter
2 eggs
2/3 cup chopped nuts

Heat oven to 180 degrees C. Grease and lightly flour bottom only of 13 x 9 inch pan. In a bowl, blend all ingredients except eggs and nuts at low speed til moistened. Beat 2 minutes at medium speed. Add eggs; beat 2 more minutes at medium speed. Stir in nuts. Pour batter into prepared pan. Bake for 35 - 45 minutes til toothpick inserted in center comes out clean. Cool completely..

Now one I like to make for the L-A-D-I-E-S ( He says in his best Rove voice )is as follows:

Midori Cheesecake

Biscotti Crumb Crust
100g ground almonds
1 1/4 cups plain flour
1 cup sugar
1 pinch salt
1 tsp baking powder
1 tsp Chinese five - spice powder
2 eggs

Preheat oven to 180 degrees C..
Combine all dry ingredients and mix at a low speed. Add eggs and vanilla extract and mix for 2 minutes. Turn out dough onto a floured surface and roll into a log approximately 14 inches in length. Place on a sheet pan lined with parchment paper and flatten slightly, to a thickness of about 3/4 of an inch. Bake for 15 minutes..
Let it cool, then cut biscotti into 1/2 inch pieces. In a food processor, process pieces til they resemble coarse cornmeal in texture. Put crumbs into a bowl and mix well with melted butter. Press crumb mixture into a 9 - inch springform pan, to form a solid 1/4 inch thick layer. Bake at 180 degrees C for 7 - 10 minutes. Set aside to cool..

Filling
680g cream cheese
3/4 cup sugar
1 cup Midori
2 tbsp lime juice
2 tbsp unflavored gelatine powder
3/4 cup whipping cream

Whip cream to stiff peaks..
In a saucepan, combine Midori, lime juice and gelatine. Set aside for 5 minutes..
Combine cream cheese and sugar and beat til soft, then heat gently til gelatine completely dissolves. Add half the Midori mixture to cheese and mix. Add remaining Midori and mix. Put mixture into a mixing bowl and fold in whipped cream. Scoop filling into springform pan and smooth the top. Throw in fridge for about 2 hours.

Glaze
3/4 cup Midori
1/4 cup water
2 tbsp lime juice
1/4 cup sugar
1/4 cup melted butter
1 tsp vanilla extract
2 tsp unflavored gelatine powder

Combine all ingredients in a saucepan and let it stand for 5 minutes. Gently warm mixture over a low heat and whisk til the gelatine is completely dissolved. Pour Glaze onto cheesecake and chill for about 2 hours. Remove from mold and serve..

Well they will get you started, one of my friends is allergic to cocoa too, so when so comes round for a BBQ I usually make this and she always takes some home with her..

Madcrow: The Nude Cook

Your recipes sound fantastic!!
Just one question: What is Midori?

Gday young mum.. How's life treating you? I do have some recipes for different types of lasagne, but the one I use mainly is absolutely beautiful, but what do you expect when it comes from " The Nude Cook.."  My cousin didn't like lasagne til I made this one and he ended up eating nearly half of it, plus asked for recipe, so here it is for you..

Classic Lasagne

2 tbsp olive oil
30g butter
1 onion, finely diced
1 carrot, finely diced
1 celery stick, finely diced
500g lean beef mince
200g Italian mince
1 cup tomato puree
1 cup red wine
2 tbsp chopped fresh parsley
375g fresh lasagne sheets
Pizza Plus cheese ( Mix of mozzarella, cheddar and parmesan ), to your desire

Bechamel Sauce
60g butter
1/3 cup plain flour
560ml milk
1/2 tsp nutmeg

Heat oil and butter in saucepan. Add onion, carrot and celery amd stir constatantly over medium heat til softened. Increase heat, add beef and Italian mince and brown well, breaking up any lumps with a wooden spoon or potato masher..
Mix in tomato puree, red wine, parsley and some salt and freshly ground black pepper, to taste. Bring mixture to boil, reduce heat and simmer for 45 minutes. Remove from heat and set aside..
To make Bechamel Sauce: Melt butter in saucepan over low heat til foaming, add flour and stir constantly for 2 minutes. Remove pan from heat and gradually stir in milk. Return to heat and bring to boil, stirring constantly til thickened. When thick, reduce heat and simmer for 2 minutes. Season well with nutmeg and salt and pepper. Place a piece of glad wrap on surface of the sauce to prevent a skin forming and set aside..
Cut lasagne sheets so they will fit snugly into a deep, rectangular ovenproof dish..
Preheat oven to a moderate 180 degree C. Brush ovenproof dish with with melted butter. Spread a layer of the meat sauce over base and top with thin layer of Bachamel. Then sprinkle layer of cheese to your desire. Lay lasagne sheets on top, gently pressing to push out any air..
Continue layers, finishing with Bachemal. Sprinikle with cheese and bake for 35 - 40 minutes. Let lasagne stand for 15 minutes before serving, to make cutting easier..

Tips: Make sure fresh lasagne is marked precooked, so you don't have to soak and dry etc..

Well there you have it.. It's pretty basic and is yummy.. Hope you enjoy it..

Madcrow: The Nude Cook