Cream of tomato soup

   Summer is over. However, our home is full of garden goodies. I was thinking what to do with tomatoes and discover tomato soup on internet. It was experiment for me. But I was totally happy with it. This soup is very delicious. Even my husband, who doesn't like soups, liked it! So for three plates of this yumminess you will need:

• 900 g. of sliced tomatoes;
• 1 head of garlic (divided in cloves) plus one clove of garlic;
• 30 g. of balsamic vinegar (I used thick balsamic vinegar sauce);
• few splashes of olive oil;
• salt;
• pepper;
• 1 tea spoon of sugar;
• 1 onion;
• 1 celery stalk;
• 1 tea spoon of dried basil;
• 0,5 l of vegetable or chicken stock;
• 3 spoons of cream;
• 3 slices of toasting bread;
• cheese of your choice (I used red cheddar).

   Sliced tomatoes, and crushed garlic cloves (from 1 head of garlic) put in baking dish. Sprinkle salt, pepper, sugar and splash olive oil and balsamic vinegar on tomatoes and garlic cloves. There will be some liquid from tomatoes, so make sure that your baking dish is with edges.

   Tomatoes with garlic bake in preheated oven to 200° C for 35 minutes.

   Chop onion, garlic clove and celery stalk. Bake onion with a bit of oil on stove in soup pot. When onion is tender, add garlic, celery and tea spoon of dried basil. Everything in the pot slightly roast. Then add baked tomatoes, garlic with all liquid to the pot. Add stock of your choice.

Wait till soup comes to a boil and turn off the stove. Then blend soup in a blender, till it is creamy.

    Stain soup through a sieve to make sure there is no chunks and tomatoes peels in this goodness. Then again come cream soup to a boil and make sure that you don't need more salt or pepper. That is it. Soup is ready.
 

While soup is coming to a boil, prepare cheese toasts. Toast bread in toaster and put some cheese between two breads. To melt cheese in bread, heat cheese toast for a few seconds in a microwave or in the oven.







 












   Serve cream of tomato soup with spoon of cream, a pinch of dried basil (fresh basil is even better) and cheese toast.

   Enjoy!

Fried rabbit with oven baked potato strips

   

I am so happy that I can share this recipe with you! Cause it is simply awesome. It is so delicious, so crispy, so beautiful... I am sure that your family or friends will be impressed. So lets start. For this gorgeous dish you will need:

• 1 rabbit, divided in pieces;
• 1 clove of garlic, divided in cloves;
• cup of stock (chicken, rabbit or vegetable stock);
• salt;
• pepper;
• splash of olive oil;
• 1 egg;
• cup of flour;
• handful of hard cheese (Parmigiano Reggiano is best option);
• 6 branches of rosemary;
• cup of panko crumbs;
• 4 potatoes;
• oil for frying (vegetable, sunflower oil etc.).

   So, first step is prepare rabbit meat for frying. Put rabbit, garlic, 4 branches of rosemary, stock, pinch of salt and pepper, splash of olive oil in the pot.

   Put the lid on the pot, and pot on the stove. When  it comes to a boil, reduce heat to low and let it simmer for 1 hour 15 minutes to 1 hour 30 minutes, till meat is  tender and almost falls from the bone.

   During this time, peel potatoes and cut in to strips. Wash all starch from potatoes and let it sit in cold water with salt (you can prepare this ahead of time).

   When meat is tender, take it of the stock and let to cold.

   Strain off potato strips and drain it. Then add splash of olive oil, pinch of salt and pepper and branch of rosemary divided in strips. Bake potatoes in one layer in preheated 200 °C oven till they are tender and golden.

   While potatoes are cooking, prepare beaten egg, flour and hard cheese mixed with panko crumbs and rosemary (from one branch) in different plates.

   Coat rabbit pieces in flour, then in egg and crumbs.

   Put meat aside to dry a bit, while oil is preheated. Fry rabbit pieces in hot oil till they are crispy and golden. Serve rabbit pieces with potatoes strips and slice of lemon.

Enjoy!