Tomato and Basil Soup, Vegetable Lasagne

[mdb_uk]

Last night's dinner...

Serves 4

Tomato and Basil Soup
1 tbsp Olive Oil
1 tbsp Butter / Margarine
1 Onion, finely chopped
2 tins chopped tomatoes
1 Vegetable stock cube
250ml double cream
1 tbsp basil (dried or chopped fresh)
Salt and Pepper

1. In a pan, heat the oil and melt the butter, stiring so that the butter does not burn.  When the butter is all melted

Comments

[shamess_the_elf]

[mdb_uk]

Ovens take a while to get to the temperature you want, so if you're cooking from a recipe, you 'preheat' it, so that by the time you put your food in, it's already at the right temperature.

If you don't preheat the oven, it won't matter in most cases, it just means the food will take longer to cook because the oven won't be as hot as needed to start with; although some foods shouldn't be in the oven while it heats up for bacteria reasons.

[buznog]

sure does. You have a regulated heat, rather than fluctuating, so the food cooks more evenly and on time. With an electric oven, it takes 6 minutes: I think gas is much faster.
Love,Sandek

[mdb_uk]

We have a gas oven, I'm sure it takes longer than that to heat - there is a little light on the front that goes off when it's heated to the right temperature.

[wicked_danu]

Ooh yum, since when are you into cooking? And vegetarian dishes (for me?! How sweet of you!) that too.. I've had vegetarian lasagne, not sure if it's the same as the one above.

[mdb_uk]

I've always loved cooking! We had lots of vegetables and it seemed a good way to use them =D

I doubt you've had them before - I made the dishes up as I went along, and most vegetable lasagne wouldn't have asparagus in methinks.

recipes

[buznog]

Excellent recipes. Can I suggest one implement:- http://www.everythingkitchens.com/toastmaster_immersion_blender_1740.html
This is wonderful for blending soups, and also for blending the roux in the lasagne. We bought ours for $8, so you can find them easily at any kitchen store. Because of my wrists, I really cannot use a normal whisk, and the results are uniformly good.
I use a low-sodium soup base instead of Oxo, and plain yoghurt instead of heavy cream, as I'm on a low-sodium low-cholesterol diet.
So, what are we doing for tofu tomorrow?
Love,
Ian
Your apprenticeee

Re: recipes

[mdb_uk]

We have one of those - I used it for the soup, but I wouldn't want to use it for the roux - I prefer to do it by hand do ensure all the flour is evenly mixed in. You could use an electric whisk though.

Re: recipes

[buznog]

See, you're ahead of the game! I sometimes whisk the roux for a few seconds, then run the wand, specifically when I microwave a sauce (is there any other way?). We actually have 2 wands - one for dairy, one for meat (kosher kitchens are nothing if not appliance and dishwear-intensive - we have SIX sets of dishes, including the three for Passover - that means pots, pans, and china, etc. - two of the sets are 'for best').
You're a fantastic, innovative cook. Which gives me...food for thought.

On that pun, have a superb day,
Love,
Ian

Re: recipes

[mdb_uk]

Sauces in the microwave?! tut tut! I always make sauces by hand from a roux in a saucepan as per this recipe! =P