ROASTED BELLISSIMO SOUP
1 kg ripe Bellissimo sweet small tomatoes
3 medium onions
Tbspn the Grove Avocado Oil
4 sprigs thyme
1 dstspn balsamic vinegar
2 tbsp brown sugar
Salt and freshly ground black pepper
For garnish: Fresh double cream and a few sprigs basil
Method: Pre heat oven to 200.c
Oil tomatoes with The Grove avocado oil, prick around the core, then roast until coloured or just starting to split..
Chop and sauté onions, garlic and fresh thyme in The Grove Avocado Oil, then add sugar and balsamic and reduce until lightly brown. Add roasted tomatoes, cook until soft, and then lightly puree in food processor. Pass through a sieve if desired. If too thick add a cup of chicken stock. Season to taste. Re heat before serving. Garnish with fresh cream and your favourite mix of fresh herbs.
Enjoy with a slice of fresh cabiatta bread
Serves 2
Baby Cherry Tart
(makes 2 - double recipe for 4)
6-8 ripe Beekist Cherry tomatoes
2 x 12cm rounds of puff pastry
1 onion finely sliced and caramelised
Beaten egg
2 sprigs fresh thyme
Salt/ pepper
Garlic infused avocado oil
Method
Heat Oven to 200c. Cut a 10cm circle of pastry.
Place on top, a second circle of pastry
- Brush with beaten egg and bake at 200c for 10 min. or
until pastry has risen, is slightly coloured and
still soft. Remove from oven, place caramelised
onions in the centre of the ring (they will soften to
bottom). Cut the Cherries in half - arrange
on top of onion as desired, brush with The Grove garlic
infused Avocado oil, season with salt, pepper and fresh thyme. Bake for a further 5 min. or until pastry is lightly golden, crisp to the touch and tomatoes softened.
Serve with a crisp green salad, tossed with a little of The Grove garlic infused Avocado Oil and a hint of balsamic, ciabatta bread and a stunning glass of chilled Riesling
To caramelise the onion: Slice onion finely - cook
over medium heat in a dstspn of the garlic infused
avocado oil and a teaspoon of brown sugar until
soft and golden brown.
