0 Roasted aubergine and tomato soup

We have another super easy soup recipe for you, this time using a bargain aubergine (eggplant for our American friends) unusually made in the oven, this recipe is based on a Hugh Fernley Whittingstall recipe.  Its frugal and very very tasty and the soup has a lovely comforting flavour, great for a cold winters day.

What you need

• 1 aubergine (chopped into chunky pieces)
• Olive oil or rapeseed oil
• 1 heaped tsp vegetable stock powder ( I use Essential Cuisine)
• 1 tin of chopped tomatoes
• Couple of cloves of garlic, peeled and finely chopped
• Water
• Salt and pepper
• Fresh thyme or basil leaves to garnish

What you do

• Preheat your oven to 180c
• Place the chopped pieces of aubergine in a roasting dish and toss with a little oil
• Roast for 20 minutes or so until the aubergine is soft and starting to colour a little
• Add the contents of the tin of tomatoes to the dish, plus the garlic and thyme to the dish
• Also add 1 tin of warm water and your vegetable stock cube / powder to the roasting pan
• Return the roasting pan to the oven for another 20 minutes
• Remove from the oven and allow to cool slightly, then blitz with a hand blender or in a liquidiser or food processor until you achieve your desired consistency
• Place the soup in a saucepan and warm gently until piping hot, taste for seasoning.

This dish would also make a perfect starter to any festive celebrations as its a no worry, no hassle and could be made a head and stored in the fridge. Vegan, gluten free and very healthy its a great contrast to the rich festive fare, but its equally suited to make at any time of year.

Detail: Roasted aubergine and tomato soup

0 Tiramisu coffee cups

Tiramisu is the ultimate comfort food (eat your heart out Jamie Oliver) and for many years I have used Antonio Carluccio's recipe, decadently rich and creamy with just the necessary amount of alcohol and coffee to cut the richness of the marscapone.

Antonio is one of my food hero's an I have been lucky enough to meet him many many years ago, he is such a humble down to earth man, so approchable. Tiramisu means lift me up or pick me and was apparently created in the 1960's and first appearing in a recipe book in the 1980's.

Its an easy recipe and one I have used for many years, you can ring the changes with the alcohol added to the coffee (brandy, amaretto, sherry, kalhua, tia maria) and also you make this gluten free if you make some gluten free sponge or get hold of gluten free sponge fingers.

Traditionally made in a flat dish and cut into squares, I thought I'd ring the changes and use coffee cups instead.

What you need

• Marscapone cream - 1 tub
• Sponge fingers
• 1 egg yolk
• 1 tbsp caster sugar
• vanilla paste
• Cocoa powder
• Expresso coffee
• Slug of alcohol (I like using amaretto for its almondy flavour)

What you need to do

• Mix the egg yolk and sugar in a bowl with about 1 tsp of vanilla paste

• Whisk the marscapone with the vanilla paste until soft and then stir in the egg mixture

• Next mix approximately small coffee cup of expresso and the slug of alcohol in a bowl, allow to cool slightly, so you can put your fingers comfortably in the mixture.
• Soak the sponge fingers in the coffee mixture until softened but not breaking up.
• Layer in the coffee cups with alternating layers of cheese/egg mix and the sponge fingers soaked in coffee

• Once you come to the top of the come, smooth off the final cheese/egg layer and sprinkle with cocoa
• Chill well and serve to your awaiting public.

Detail: Tiramisu coffee cups