Roasted tomato soup
The ultimate recipe for tomato soup. You won't buy it from a can ever again!
serves 4
Ingredients
1,5 kg ripe plum tomatoes
3 cloves garlic, peeled
2 sprigs thyme
2 bay leaves
2 onions, finely sliced
vegetable stock, about 750ml (we use an organic vegetable cube)
olive oil
salt and pepper
Method
Preheat the oven to 220C. Rinse the tomatoes and cut them in half. Place in a roasting dish together with the garlic, thyme and bay leaves. Drizzle generously with olive oil and season well with salt and pepper. Roast in the oven for about 30 minutes until the tomatoes are well roasted and they have released their juices.
Heat a large pan with a good glug of olive oil over medium heat. Add the onions and sweat until soft for 7-10 minutes. Add the roasted tomatoes with their juices and vegetable stock to cover. Bring to the boil and simmer gently for about 15 minutes.
Blend the soup in a blender or with a stick blender until smooth. Season, if needed with salt and pepper. Reheat the soup and serve as is or with creme fraiche and basil.
Stuffed Tomatoes
Tomatoes are incredibly versatile and are at the best towards the end of summer when they have had time to absorb the sun's rays and become beautifully ripe and flavourful.
English
serves 2
Ingredients
4 beef steak tomatoes
1 shallot
1 clove garlic
20g panko
3 sprigs thyme
1 small bunch chives
400g minced veal
1 small bunch flat leaf parsley
50g grated Parmesan
4 tablespoons olive oil
salt and pepper
Method
Preheat an oven to 210°C. Finely chop the shallot and garlic. Heat a frying pan with 1 tablespoon olive oil and sweat the shallot for 2 minutes. Add the garlic and fry for a further 1 minute.
Slice off the top of the tomatoes (this is the lid) and set aside. Scoop out the flesh and finely chop.
Finely chop the chives and parsley. Pick the thyme leaves from the stalks. In a bowl mix the shallot, garlic, panko, thyme and half the chives and parsley with the minced veal and season with salt and pepper. Fill the tomatoes with the meat mixture.
Place the chopped tomato flesh in a roasting dish and place the tomatoes on top. Replace the lids on the already stuffed tomatoes and bake in the oven for 20 – 30 minutes.
Remove the tomatoes from the oven and sprinkle over the grated Parmesan, parsley and chives and serve.
Nederlands
voor 2 personen
Ingrediënten
4 coeur de boeuf tomaten
1 sjalotje
1 teentje knoflook
20gr panko
3 takjes tijm
1 bosje bieslook
400gr kalfsgehakt
1 bosje bladpeterselie
50gr geraspte Parmezaan
4 eetlepels olijfolie
zout en peper
Bereiding
Verwarm de oven voor op 210 C. Snijd knoflookteentje en sjalotje fijn. Verwarm een koekenpannetje met 1 eetlepel olijfolie en smoor hierin het sjalotje 2 minuten en voeg dan knoflook toe voor nog eens 1 minuut.
Snijd het kapje van de tomaten af en zet opzij. Haal het vruchtvlees uit de tomaten en hak het fijn.
Hak de bieslook en peterselie fijn. Pluk de blaadjes van de takjes tijm. Meng de sjalot, knoflook, panko, tijm, de ½ van de bieslook en peterselie door het gehakt in een kom. Breng op smaak met zout en peper.
Doe het vruchtvlees in de ovenschaal en zet de tomaten er bovenop. Zet de deksels van de tomaten op de gevulde tomaten en zet de schaal in de oven voor 20-30 minuten.
Haal de tomaten uit de oven en rasp er Parmezaan overheen. Verdeel ze over 2 borden.
Ravioli with Sauce Vierge
We all have our favourite ravioli, whether it's filled with pumpkin or spinach and ricotta. This recipe works whatever your favourite ravioli is.
English
Serves 2
Ingredients
16 pieces of your favourite ravioli
2 tomatoes
1 shallot
1 garlic clove
2 tablespoons capers
small bunches each of basil, flat leaf parsley and chervil
75g rocket
60ml olive oil
salt and pepper
1 tablespoon red wine vinegar
Method
Bring a pot of salted water to the boil. Finely chop the tomatoes, shallot and garlic.
Place the olive oil in a small pot and stir through 1 tablespoon red wine vinegar. Add the tomatoes, 2 tablespoons capers, shallot and garlic and heat gently (do not let the ingredients fry!).
Cook the ravioli gently for 3 to 4 minutes or until al dente. Finely chop the herbs. Drain the pasta.
Divide the pasta between 2 plates. Stir the herbs through the sauce and season with salt and pepper. Spoon the sauce over the ravioli. Dress the rocket with a drizzle of olive oil, salt and pepper. Place on top of the ravioli and serve at once.
Nederlands
voor 2 personen
Ingrediënten
16 stukjes van je favorite ravioli
2 tomaten
1 sjalotje
1 teen knoflook
2 eetlepels kappertjes
klein bosje elk basilicum, platte peterselie en kervel
75g rucola
60 ml olijfolie
zout en peper
1 eetlepel rode wijn azijn
Bereiding
Breng een pan water met zout aan de kook. Snijd de tomaten, sjalot en knoflook fijn.
Doe de olijfolie in een pannetje en meng de azijn er doorheen. Voeg de tomaten, kappertjes, sjalot en knoflook toe en warm lichtjes op (niet laten koken!).
Kook de ravioli in 3 tot 4 minuten gaar. Hak de kruiden fijn. Giet de pasta af.
Verdeel de pasta over 2 borden. Meng de kruiden door de saus, maak op smaak met zout en peper en lepel over de ravioli. Maak de rucola aan met olijfolie, zout en peper. Leg bovenop de ravioli en serveer.
Spanish Sea Bass
The deep flavours of red wine and citrus pair beautifully with sea bass, one of the most versatile and highly-regarded fish.
English
Serves 2
Ingredients
2 sea bass fillets of 150g each
200g cherry tomatoes
1 lemon
2 cloves garlic
1 sprig thyme
600g roseval potatoes
50g black olives
1 bay leaf
1 red onion
1 orange
5 tablespoon olive oil
100ml red wine
salt and pepper
Method
Finely chop the onion and garlic. Peel the potatoes and cut into chunks. Slice the cherry tomatoes in half.
Using a vegetable peeler, slice 3 pieces of zest from both the lemon and orange.
Heat a frying pan with 2 tablespoons olive oil and sweat the onion, garlic, potatoes and bay leaf, covered with a lid until the potatoes begin to soften. Deglaze with 100 ml red wine and the juice from half the orange. Reduce by half, then add the tomatoes, thyme, lemon and orange zest. Mix well and cook for 1 minute. Season with salt and pepper.
Remove the pin-bones from the sea bass with a fish tweezer and season the fillets with salt and pepper. Heat a frying pan with 2 tablespoons olive oil and fry the sea bass, skin-side down for 3 minutes. Turn the fish over a fry for a further 1 minute.
Divide the potatoes between 2 plates. Lay the fish on top, drizzle with a little extra olive oil and serve.
Nederlands
voor 2 personen
Ingrediënten
2 zeebaarsfilets a 150 gram per stuk
200g cherry tomaatjes
1 citroen
2 teentjes knoflook
1 takje tijm
600g roseval aardappeltjes
50g zwarte olijven
1 laurierblad
1 rode ui
1 sinaasappel
5 eetlepels olijfolie
100ml rode wijn
zout en peper
Bereiding
Snijd de ui en de knoflook fijn. Schil de aardappelen en snijd ze in grove blokjes. Snijd de tomaatjes in tweeen.
Trek 3 schilletjes van de citroen en de sinaasappel met een dunschiller.
Verwarm een koekenpan met 2 eetlepels olijfolie en smoor hierin het laurierblad, de ui , knoflook en de aardappels zachtjes, afgedekt met een deksel totdat de aardappelen gaar zijn. Blus af met de rode wijn en wat sap van ½ sinaasappel, kook voor de helft in. Voeg dan de tomaatjes, tijm, schilletjes van de sinaasappel en citroen toe en schep voorzichtig alles door elkaar, verwarm 1 minuut. Breng op smaak met zout en peper.
Verwijder de graatjes van de zeebaars met een pincet en bestrooi met zout en peper. Verwarm een koekenpan op medium vuur met 2 eetlepels olijfolie en bak de zeebaars, vel kant naar beneden 3 minuten. Draai om en bak nog 1 minuut.
Verdeel de aardappelen over 2 borden. Leg de vis er bovenop, druppel er wat olijfolie overheen en serveer direct.
Cod with Tahini
A great dinner combining cod which is readily available fish and tahini, which most of us have in our store cupboards.
Serves 2
Ingredients
1 onion
4 tomatoes
1 cod fillets of 150g each
1 red chilli
1 lemon
1/2 teaspoon fennel seeds
1/2 teaspoon ground cumin
60ml tahini
75g rocket
4 tablespoons olive oil
salt and pepper
Method
Preheat an oven to 220°C. Finely slice the onion and cut the tomatoes into chunky pieces. Finely chop the red chilli (add as much as you want). Place the onion and tomatoes on to a roasting tray with 2 tablespoons olive oil and roast in the oven for 15 minutes.
Grate the zest from the lemon. Season the cod fillets with salt, the chopped red chilli, lemon zest, fennel seeds and ground cumin.
Heat a frying pan over medium heat with 2 tablespoons olive oil and fry the fish for 2-3 minutes on each side, turning the fish gently when you do so. Place the cod in a roasting dish and spoon the roasted onion and tomato around.
Mix the tahini with 100 ml water, lemon juice to taste and salt. Pour over the fish and roast in the oven for 5-7 minutes.
Divide the fish and vegetables between 2 plates. Serve with the rocket salad dressed with a little olive oil, lemon juice and salt.
Panzanella
As we near the end of summer, tomatoes are at their ripest and best. Keep cool yet satisfied on a warm day with this delicious and flavourful salad Italian bread salad.
Serves 2
Ingredients
1 tin tomatoes
2 red peppers
700 g mixed coloured tomatoes
2 ciabatta rolls or 1 ciabatta bread
1 bunch basil
1 ball buffalo mozzarella
4 tablespoons olive oil (4 tablespoons)
red wine- or Sherry vinegar (to taste)
salt
pepper
Method
1
Preheat the oven to 220 °C. Place the peppers in a roasting tray and roast until black. Alternatively, blacken over an open flame on a gas stove. Transfer to a bowl and cover with cling film. Allow to stand for a few minutes.
2
Lower the oven temperature to 180 °C. Cut the ciabatta into rough cubes. Place them in a roasting tray and bake in the oven until they have dried out and are crunchy. Set aside to cool.
3
Place the tinned tomatoes in a bowl and blend until smooth using a stick blender. Season with salt, pepper, red wine- or sherry vinegar and the olive oil. This dressing should be slightly too sour.
4
Peel the peppers; discard the seeds and slice into strips. The juices that have been released from the peppers can be added to the dressing. Slice the tomatoes into wedges.
5
Pick the basil leaves from the stalks. Tear the mozzarella into pieces. Mix the ciabatta cubes, tomatoes, peppers and basil in a bowl with the dressing. Season with salt and pepper.
6
Divide the salad between two plates and top with the torn mozzarella.
Preserved Tomatoes
A great way of preserving tomatoes when they are at their best during the summer months. Use them during the winter in pasta sauces, on cheese sandwiches or in a tomato salsa.
Ingredients
2 litres water
60 gr caster sugar
30 gr salt
4 bay leaves
5 cloves
1 tablespoon mustard seeds
130 ml white wine vinegar
2 tablespoons sunflower oil
1 kg firm ripe tomatoes, cut into pieces
10 sprigs dill, roughly chopped
100 g celery, roughly chopped
6 cloves garlic, peeled
2 onions, finely sliced
Method
Bring a large pan with the water, sugar, salt, bay leaves, cloves and mustard seeds to the boil. Once the water has boiled, turn off the heat and allow the water to cool so that all the flavours are released.
Once it's completely cooled, add the vinegar and mix well. Pour the sunflower oil into a 2 liter preserving jar. Place the tomato, dill, celery and garlic in the jar. Add the onions last, so that they are on top. Pour over the cooled liquid, close the lid and place the jar in a warm place (25 C) for 10 days.
The tomatoes, if well sealed, can keep for up to 6 months.
Chicken Tikka Masala
Chicken Tikka Masala
Serves 4
Ingredients
sunflower oil
2 large onions, peeled and sliced
1 red or green chili pepper
5 cm piece of fresh ginger, peeled
2 cloves of garlic, peeled
1/2 teaspoon of chili powder
1 teaspoon turmeric
2 teaspoons garam masala
1 tablespoon of brown sugar
1 small can of tomato puree
2 tins of peeled tomatoes
1 kg chicken thighs, cut into cubes
10 curry leaves (optional)
4-6 tablespoons yogurt
Bunch of fresh coriander, finely chopped
Steamed rice, Naan bread and poppadums, to serve
Method
Slice the onion. Heat 2 tablespoons of sunflower oil in a pan. Add the onions and fry on a medium heat for a good 15-20 minutes until they are soft and caramelized. In the meantime finely chop the chilli ginger and garlic. Add to the onion and fry for 2 more minutes.
Add the chilli powder, turmeric, garam masala and sugar to the onions and fry 1-2 minutes. Add the tomato paste and fry for another 1-2 minutes. Add the tomatoes and allow to simmer for about 10 minutes. Place the sauce in a bowl and blend with a stick blender until smooth.
Add 1 tablespoon of sunflower oil to the same pan and fry the pieces of chicken until they are lightly coloured, about 5 minutes. Pour the sauce and curry leaves, if you using them and some salt and cook gently, cover for about 20 minutes until the chicken is cooked and tender.
Stir the yogurt and half the chopped coriander through the tikka masala. Garnish with the remaining coriander and serve with steamed rice, Naan bread and / or poppadums.
Shakshuka
One of our favourite vegetarian dishes to come from the Middle East, Shakshuka is dish of eggs poached in a pepper and tomato stew. To spice things up a bit, we add a little harissa.
Serves 4
Ingredients
6 tablespoons olive oil
salt
pepper
1-2 tablespoons harissa
1 tin tomato puree
2 red peppers
2 yellow peppers
2 onions
3 cloves garlic
2 tins peeled tomatoes
1/2 teaspoon ground cumin
8 eggs
1 small tub Greek yoghurt
Method
1
Slice the peppers and onions into thin strips and finely chop the garlic.
2
Heat a frying pan over medium heat with 3 tablespoons olive oil. Fry the peppers for about 10 minutes, adding the garlic for the last minute. Add the harissa, the tin tomato puree and the cumin to the pan and fry for a further 10 minutes.
3
Add the tin of tomatoes, salt, pepper and 200 ml water to the pan. Bring to a boil and simmer gently for 15-20 minutes.
4
Make 8 ‘wells’ in the sauce. Gently crack the eggs into the wells. Place a lid over the pan and cook over medium heat for about 8-10 minutes until the egg whites have set and the yolks are still soft. Swirl the egg white through the sauce using a fork so that it sets quicker, if you wish. Season with salt and pepper.
5
Place the Greek yoghurt in small bowl and drizzle with 2 tablespoons olive oil.
6
Divide the sauce and eggs between 4 plates. Serve with the Greek yoghurt.
Delicious served with fresh bread or pita.
Shakshuka
Shakshuka is an Israeli breakfast dish consisting of eggs poached in a sauce of peppers and tomato. In recent years it has become more famous and found it's way into many new restaurants and cafes around the world. Here's how to make it yourself.
Serves 2
Ingredients
olive oil
1 teaspoon harissa paste
1 onion
1 red pepper
1 yellow red pepper
2 cloves garlic
1 tin tomatoes
4 eggs
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
salt
pepper
4 tablespoons Greek yoghurt, to serve
coriander or parsley leaves to serve, optional
crispy bread or pita's, to serve
Method
Slice the onion and peppers into thin strips and finely chop the garlic.
Heat a frying pan over medium heat with 3 tablespoons olive oil. Fry the peppers and onions for about 10 minutes, adding the garlic for the last minute. Add the harissa, cumin and smoked paprika powder to the pan and fry for a further 3 minutes.
Add the tin of tomatoes, salt, pepper and 100 ml water to the pan. Bring to a boil and simmer gently for 10 minutes.
Make 4 ‘wells’ in the sauce. Gently crack the eggs into the wells. Place a lid over the pan and cook over medium heat for about 8-10 minutes until the egg whites have set and the yolks are still soft. Swirl the egg white through the sauce using a fork so that it sets quicker, if you wish. Season with salt and pepper.
Place the Greek yoghurt in small bowl and drizzle with 1 tablespoon olive oil.
Divide the sauce and eggs between 2 plates. Serve with the Greek yoghurt. Delicious served with fresh bread or pita.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours