Recipe(tried): Tomato Soup and Fish Turbans!!!!!!

The Sun is shining in this part of the world today HooRay!!!!!!!!!but its still chilly.Yesterday I managed to find some really sweet tomatos at my green grocer so I thought to my self .Tomato Soup!.Here is what we had for supper last night.

Fresh Tomato and Garlic Soup
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Serves:4-6 6 large tomatoes, peeled and seeded
2 ozs butter
2 onions, chopped
2 tsps crushed garlic
1 tsp ginger, grated
1 1/2 tbls flour
2 cups chicken stock
1 Tbls tomato paste
2 tsps sugar
1 tsp fresh origanum, chopped
1 tsp fresh thyme, chopped
2 Tbls freshly chopped parsley
to serve
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1/2 French loaf, sliced
1/4 cup butter
1/2 cup Parmesan cheese

Process tomatoes until smooth in a food processor. Heat the butter, add onions, garlic and ginger and cook, stirring until the onions are soft. Add flour, stir until combined.Remove from heat, gradually stir in the tomatoes, stock, tomato paste and sugar, simmer uncovered for 15 minutes or until slightly thickened, stir in herbs.
For the Parmesan toast, combine butter and cheese, spread over the bread.Grill until melted. Serve soup with Parmesan toast.


Fish Turbans
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Serves:8

8 sole, fillets
1 Tbls parsley
1 tsp thyme
1 Tbls pure lemon juice
salt, and paprika to taste
3 ozs smoked salmon, sliced
1 cup fish stock, or chicken stock
salt, and paprika to taste

garnish
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capers
lemon, wedges
parsley

Lay the fillets out flat.Combine herbs, lemon juice and seasonings, spread over fillets.Lay salmon over hern mixture.Roll up fish, secure with toothpicks.Stand rolls in a flat baking dish and pour over the stock, cover and bake at 200C(400f) for 10-15 minutes depending on the thickness of the fish.Top each turban with a caper and parsley sprig, garnish the platter with parsley or fresh herbs. I served these with baby potatos steamed in their skins and...

Fricasse of Green Beans
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Serves:6

1 lb green beans
1 Tbls chopped parsley
2 0zs butter
1 clove garlic minced
pinch salt
1 egg yolk, beaten
juice of 1/2 lemon
1 Tbls parmesan, grated

Cook the beans in boiling water for 10 minutes, drain then add parsley, butter, garlic and salt, simmer for 10 minutes.Remove from the heat and stir in the beaten egg yolk, lemon juice and Parmesan cheese. Serve immediately.

For dessert we had an old favourite...

Fruit and Coconut Pudding
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Serves:12

1 cup sugar
2 eggs
2 cups all purpose flour flour
2 tsp bicarbonate of soda
1 tsp salt
14 oz fruit salad, tin
sauce
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1/2 cup sugar
14 oz ideal milk, (tin)
4 Tbls butter
1 1/2 Tbls dessicated coconut
1 tsp vanilla essence
Using a beater, cream eggs and sugar. Sieve flour, bicarb and salt together. Add dry ingredients to egg mixture together with fruit salad. Pour into a greased ovenproof dish. Bake at 180?C(375F) for 30 " 35 minutes or until golden brown. Boil all the ingredients for the sauce together. When pudding is baked, prick with a skewer and pour hot sauce over. Serve with custard or whipped cream.

Hope you all have a great day