Of Wine and Truffles

Yesterday was not a good day. I found out that a bottle of expensive wine that I bought almost a year ago disappeared out of the back of my grocery cupboard. The only thing I can think is that it was taken by the once-off cleaning lady and her companion that came to help me spruce up The Cave during level three of the lockdown. I left them alone for maybe a half hour to go and buy them some groceries as part of their agreed remuneration. It’s not so much the wine, but the memory attached to the bottle. I bought it for the girls’ night Eliza, Carmen and I had when we knew that Carmen was leaving to join Ewan in the Land of the Kiwis. We never got around to drinking it, but we made a pact to drink it together – Eliza and I at her house, with Carmen on a video call. To add insult to injury I felt a migraine setting in late afternoon and I felt all round blegh. Anyway, what’s done is done; there’s nothing I can do about it.

It’s Friday and nobody want to listen to gripes anyway, so I am going to share another kitchen adventure with you.

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Days 82 & 83: Turning Mishaps into Masterpieces

If for nothing else, this lockdown has taught me to utilise my kitchen. I am not going to lie – if The Cave didn’t come with a dishwasher included in the rent, I would be living in PB&J sammies, served on paper plates and drinking my coffee out of a paper cup.

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Roasted Tomato & Red Pepper Soup

I like to cook.  And bake.  BUT, I must really be in the mood to do so.  Like yesterday – when I finally tried out a recipe I received in one of the daily newsletters to which I subscribe.  The recipe was originally published on Cupcakes & Couscous – a food blog by Teresa Ulyate

I’ve shared the final image with a few friends who’ve asked for the recipe, so here it is, in full, with the photos being my own.  I halved it as it was only for The Toppie, The Bean and I.

Vegan recipe for Roasted Tomato and Red Pepper Soup

Ingredients
16 large tomatoes
4 red peppers
olive oil for drizzling
3 tbsp dried mixed herbs
salt and pepper
1 punnet (20g) fresh basil
1 x 400g tin cannellini beans, drained
4 tbsp tomato purée
1.2 litres vegetable stock (or water)
2 tbsp tamari

How to
Preheat your oven to 190ºC and lightly grease two baking trays.

Quarter the tomatoes and cut the red peppers into thick strips (discard the seeds).

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Arrange the tomatoes and peppers on the trays. Drizzle with olive oil, sprinkle the mixed herbs on top and season with salt and pepper.

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Bake for 30 minutes.

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Allow the tomatoes and peppers to cool slightly. Place in a blender with the basil, beans, tomato purée, veggie stock and tamari.

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Blend until smooth.

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Transfer the soup to a pot and heat. Check the seasoning, then serve with toasted bread.

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It may have been a simple meal, but it left me feeling like an absolute Masterchef!  Honestly, I’m not sure when the urge to cook or bake will strike again, but when it does, I sincerely hope I can replicate the feeling I got from making this soup.