To get this show on the road I figured a good place to start was sharing my first food memory. A simple dish that my mum used to prepare but one I loved eating over and over. My first food memory is being at kindergarten (four years of age) and coming home to enjoy a bowl of tomato soup and a cheese twist. I would say that I had this meal fairly frequently during my kinder year and I just loved it. My mum always said that I wasn’t a good eater when I was an infant and I didn’t put on much weight so she was probably happy to fill me up on layers of cheese pastry and milky tomato soup! The tomato soup was a can of HEINZ Big Red which I LOVE to this day and the cheese twist came from a Swiss bakery {Tanners] in Syndal, Melbourne. What a treat that was! I always have a can of HEINZ Big Red in my pantry now and it still tastes the same but I thought I would try and fancy the soup up a bit for you all with this Donna Hay recipe – roasted tomatoes, crispy basil, sweet garlic and roasted quinoa. I serve homemade Cheese Twists alongside the soup instead of bread. Thanks Mum! Enjoy, Sass xo
To prepare the soup, preheat the oven to 200 degrees Celsius. Place the tomatoes, basil and garlic in a baking tray lined with baking paper and drizzle with olive oil. Roast for 45 minutes until tomatoes are soft and the basil is crisp. Spread the quinoa on a separate baking tray also lined with baking paper, drizzle with olive oil and toss to coat. Roast for the last 15 minutes of the tomatoes cooking time. Reserve and set aside the crispy basil leaves. Squeeze the roasted garlic from the skin into a large saucepan. Add the tomatoes and stock and bring to the boil over high heat. Reduce the heat to medium and simmer for ten minutes or until thickened. Blend soup until smooth with a handheld stick blender. Add the roasted quinoa, salt and pepper and stir to combine. Serve the cheese twists alongside the soup. To prepare cheese twists, partially thaw the puff pastry. Finely grate the cheeses and add the paprika, stirring to combine. Cut the pastry into 2cm strips and brush with beaten egg. Plait two strips of pastry and sprinkle the cheese mixture evenly. 4. Place onto a tray lined with baking paper and bake in oven for 12 minutes or until golden in colour. Transfer twists to a wire rack to cool. Soup credit: Donna Hay, Life in Balance
Donna Hay's Roasted Quinoa and Tomato Soup with my Cheese Twists
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