Potato bread, tomato soup and roasted raclette
“This soup is really versatile. Use it as a pasta sauce, add prawns or a can of beans, poach eggs in it, or spice it up with harissa paste. And if you prefer not to make small loaves of potato bread, make one big one instead.”
Serves 4 to 6 EASY Preparation: 10 minutes Cooking: 20 minutes
For the potato bread: large potatoes 2, unpeeled self-raising flour 140 g free-range egg 1 full-cream milk 3T salt a pinch butter, for serving
For the tomato soup:
Woolworths whole peeled tomatoes in juice 4 x 400 g cans garlic 8 cloves olive oil ¼ cup vegetable stock 2 cups fish sauce 2T sea salt and freshly ground black pepper, to taste
raclette 200 g
1 Preheat the oven to 180°C. To make the potato bread, fill a saucepan with water, add the potatoes and bring to a boil. Cook until soft. 2 Once the potatoes are soft and cool enough to handle, pass them through a ricer into a large mixing bowl. Add the remaining ingredients except the butter and mix well. Roll out on a well-floured surface, dust with more flour and use a 10 cm-diameter glass to cut out as many rounds as you can. Place on a baking tray and bake for 20 minutes.
3 To make the tomato soup, empty all the cans of tomatoes onto a large oven tray. Add the garlic and olive oil and toss. Roast for 45 minutes, or until the tomatoes are very rich in colour. 4 Transfer the tomatoes to a large saucepan and add the vegetable stock. Bring to a boil, then reduce the heat and simmer for 25 minutes. Using a masher, slightly mash the large pieces of tomato so that there’s still some texture to the soup. Add the fish sauce and seasoning. 5 Place the raclette on an oven tray and bake for 15 minutes until gooey.
6 Serve the soup hot with the baked raclette and potato bread.
WINE: Delheim Pinotage Shiraz
Rosé 2019
vanilla paste 1T flour 270 g, sifted bicarbonate of soda ¼t
For the pistachio paste: pistachios 100 g, shelled and roasted blanched or flaked almonds 100 g caster sugar 1T warm water ¼ cup almond extract 1t salt a pinch
1 Preheat the oven to 180°C. Line a baking tray with baking paper. To make the cookies, cream the butter and sugar until pale and fluffy, then add the remaining ingredients and combine until a stiff dough is formed. Roll into a cylinder, wrap in clingwrap, then chill for 15 minutes.
2 While the dough is resting, combine all the paste ingredients in a blender’s jug, then blend until combined but still chunky. Add more water if necessary.
3 Once the dough has rested, cut it into 2 cm discs, then roll into small balls. Place on the baking tray and flatten using a fork. Bake for 15–20 minutes, or until slightly golden and crispy. Cool on a wire rack.
4 Once cool, fill with the pistachio paste and sandwich together.
WINE: La Motte Chardonnay 2019