Tomato Soup with Basil & Black Olive Paste and Puff Pastry Twists

If you are a vegan or just don't want to add it, omit the parmesan cheese. You really will not lose any of the wonderful flavour.

On a side note, we have lovely new Sagaform plates and bowls which we got for next to nothing!



Tomato Soup with Basil & Black Olive Paste
serves 3
SOUP:
2 tbsp olive oil
1 med red onion, diced
2 cloves garlic, crushed
2 x 400g tin tomatoes (or about 650g fresh, chopped)
1/4 - 1/2 cup white wine
2 cups vegetable stock
PASTE:
12 large basil leaves
1 clove garlic
1 t lemon juice
1 tbsp olive oil
1/4 cup pitted black olives
1 tbsp grated vegetarian parmesan

Heat oil in a large pot. Saute onion and garlic until soft.
Add tomatoes, wine and stock. Stir well. Season.
Bring to boil. Simmer 30 minutes.
Process soup in a processor or by using a hand processor.
PASTE: Using either a mortar & pestle or a processor,
Place all ingredients in and process or pound to a paste.
Serve the soup with a spoonful of the paste on top.

Puff Pastry Twists
1 sheet frozen puff pastry
2 tbsp grated parmesan cheese
handful pitted black olives
handful basil leaves

Allow puff pastry to thaw.
Preheat an oven to 200C. Line a baking tray.
Make a paste with the parmesan, black olives and basil.
Cut the pastry into 2 equal pieces.
Brush one piece of pastry with the paste.
Lay the pastry on top of each other, encasing the paste.
Cut the pastry into strips about 1-2cm wide.
Take either end of the strips and roll in opposite directions.
Place each rolled strip 2cm from the other on the lined baking tray.
Bake about 15 mins or until pastry has puffed and golden.