Happy Wednesday to you. Hope your week is amazing and that you enjoy it so far. In Norway we call Wednesday little Saturday since in is halfway to the weekend. That goes for a celebration; so, tomato soup where on the dinner menu today (that is my favorite dinner after pizza).
I have thought that homemade is best, but life in Orlando Florida; waiting to move into my apartment in January, have given me a new view. I Have had to try “outdoor” food and have found a favorite; tomato soup, that I must admit have been on my menu twice a week since I arrived. It tastes just too amazing.
Posting one of my recipes on tomato soup with a bread recipe, hope you enjoy.
I can’t wait for January to some soon enough. Then I move into my new apartment and get all my furniture and stuff.
Promise some new recipes in 2018. Take care and have a wonderful day!
100g Durum flour
100g chickpea flour
14g dry yeast
100g coconut milk
1 dl olive oil
1 dl water
Salt & pepper
- Start by making the burger bread. Put all the ingredients in a bowl and mix well. Remember that the liquid ingredients have to be lukewarm. Leave for 30 min.
- Make 4 bread and cook in the center of the oven for 20 min on 180C. You can add 4 eggs if you do not want the bread to be so crispy. Then you will have to remove some of the liquid from the recipe. I suggest that you leave out the coconut milk.
500 g fresh ripe tomatoes
1 can tomatoes
1 teaspoon tomato puree
5 macadamia nuts (blend it in the foodprosessor)
1/2 teaspoon cumin salt
Start by putting all the ingredients in the blender and blend for 3-5 min.
Then put the mixture in a boiler. Crush the garlic cloves and put them in the boiler along with fresh basil and rosemary. I like to use 6 leaf’s basil and 1 stalk rosemary. Add a generous pinch of salt, and let this simmer for about 30 min, stirring occasionally.