Tomatosoupwithchavrie Recipes

Steps:

• Remove cores from tomatoes and cut in half crosswise. Reserve until needed.
• Heat olive oil and butter in a saucepan over medium-high heat. Add garlic and anchovy and cook until garlic is sizzling in the hot fat, 45 seconds to 1 minute. Carefully add the tomatoes with their juices, salt, and red pepper flakes. Toss with a spoon every few minutes until the tomatoes release their liquid and start to break down.
• Once the tomatoes have softened and start to collapse, reduce heat to medium-low and cook, stirring occasionally, until the tomatoes have fallen apart and the soup resembles a coarse tomato sauce, about 45 minutes.
• Meanwhile, preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil or a silicone liner. Drizzle with 2 tablespoons olive oil.
• Place the bread slices on the prepared baking sheet. Top each slice with sliced basil, and then Cheddar cheese.
• Bake in the preheated oven until the cheese is well browned and crispy around the edges, 15 to 20 minutes. Let cool to room temperature.
• Remove soup from heat and pass through a mesh strainer into a bowl. Use the back of a ladle to push all the tomato mixture through. Discard the skins and seeds, which should be the only things left in the strainer.
• Transfer the strained tomato soup back into the saucepan and place back over medium-low heat. Continue cooking to thicken slightly, if desired, or simply bring back to a simmer and serve immediately with the cheese toasts.

Steps:

• Please cook rice first. Or if you're lucky - you can use what is left over from the Chinese food you bought the other nite from the carryout.
• In medium soup-pot, put in olive oil, turn heat up to med/high. Add onion, cook 1 minute. Add garlic. Swirl around soup-pot with spoon until garlic is fragrant. (about 30 seconds).
• Smoosh tomatoes in bowl, with fingers, or use a sharp knife with a fork and dice if you don't want to use your fingers.
• Add crushed tomatoes to soup-pot, along with rest of ingredients, down to additions.
• Turn up heat to high, stir, and wait for a soft bubbly boil. When boil comes, cover, turn heat down to low, let cook for 15 to 20 minutes.
• Add rice.
• After 10 minutes, stir in herbs de province, croutons.
• Pour in warmed soup bowls, (run hot water in and around soup bowls for 5 minutes. prior to serving) add fresh basil to top.

Steps:

• Using an electric mixer, in a bowl beat sugar and butter well, add eggs and continue beating for another minute.
• Now mix in all other ingredients one at a time.
• Pour mixture into well greased cake tins, and bake at 180 deg C or 350 deg F, for 30-45 minutes. When a sharp knife is inserted into the cake, it should come out clean.
• Allow to cool on wire rack.
• Mix all ingredients for frosting together, spread over cake and sprinkle with chopped walnuts. Enjoy!!