The perfect Sunday

What a great way to spend my Sunday – warm 20 degree sunshine and the family around me.  It started off with taking Ansh and Lola for their weekly swimming lessons followed by a trip to the local park where both enjoyed riding their bikes and generally running around.  Both behaved for a change and ate their lunch without a fuss.  Anna and I then proceeded to clean the barbecue which has not seen much action in over a year and prepped for the evening meal.  Out of the blue,  Ansh said he felt like having some tomato soup for dinner.  I thoroughly enjoyed making him a batch of fresh tomato soup and grilling some portabello mushrooms and trout for our dinner.   For all my vegetarian friends and family the mushrooms are a great addition to your barbecue repertoire and you can have fun tinkering with the various topping combinations.

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Tomato soup

What do I need to make it?

  • 1 large tomato cut in pieces
  • 10 cherry tomatoes quartered
  • 1 small onion chopped
  • 1 sprig of spring onion chopped
  • 1 celery stick chopped
  • 1 carrot chopped
  • 1 pearl of garlic finely chopped
  • 1 vegetable stock cube
  • 1/2 cup almond milk (use normal or cream if not bothered by lactose)
  • Handful fresh basil chopped
  • Knob of butter
  • 3 tbsp oilve oil
  • Salt & pepper to taste

How much will I make?

Serves 2 comfortably

How do I make it?

Heat a pan and add olive oil to it.  First add the garlic and saute for 30 seconds before adding the onion, celery and sprig onion.  Saute over medium heat for 2-3 minutes before adding the carrots.   Continue sauteing for another couple of minutes before adding chopped tomatoes.  Bring to a boil and then add stock cube and about 1 cup of water.   Allow to cook for 10 minutes before adding the fresh basil.  Blitz the liquid in a blender and bring it back to the boil before adding almond milk and a knob of butter.  Adjust the seasoning  and serve hot.

Barbecued portabello mushrooms

I don’t have exact measures for this recipe but can share with you how I make it.  Skin the portabello mushroom before adding the seasonings.  Sprinkle a pinch of mixed herbs, crushed red chilies and some garlic salt.  Drizzle some balsamic vinegar and good olive oil and grill on the barbecue for 15-20 minutes.  Alternatively you can repeat the first step with the dry ingredients and  add some lemon juice and butter instead of the vinegar and oil.