Rosy Soup
Rosy Soup Serving Size: Serves 4 Ingredients1 tbl sunflower oil 100 gm chopped onion 100 gm diced potato 1 celery stick, chopped 350gm uncooked beetroot, peeled and diced 225gm peeled and chopped tomatoes 900ml vegetable stock 2 tbl cider vinegar 2 bay leaves Freshly ground black pepper Natural yoghourt to garnish InstructionsHeat oil in large pan, add onion, potato and celery. Cook for 2 mins. Add beetroot and cook for a further 3 mins Stir in the tomatoes, stock, cider vinegar and bay leaves and bring to the boil. Reduce heat and simmer for one and a quarter hours or until beetroot is quite soft Discard bay leaves, blend soup in a liquidiser to a smooth puree. Reheat gently, seasoning with pepper to taste. Garnish with swirl of yoghurt. (NB it is important to add the cider vinegar otherwise the beetroot will cook to a strange brown colour, I have not tried freezing this soup but I imagine it would be fine). 3.1https://www.cheltenhamallotments.org/recipes/rosy-soup/
Spicy Tomato Sauce
This recipe makes approx 1 litre of Spicy Tomato Sauce. I was still using jars in April that I had made the previous September. Spicy Tomato Sauce Yield: approx l litre Ingredients2 kg ripe tomatoes sliced 150ml spiced vinegar 150g sugar Pinch cayenne pepper Half level teas paprika pepper 1 level dessertspoon saltInstructionsI used a pressure cooker for 3 minutes at high pressure, alternatively put tomatoes and vinegar into pan and cook until tender. Add remaining ingredients and simmer in open pan till the required consistency is reached. Bottle in sterile jars whilst hot and cover with jam pot covers and/or hard lids. For a smoother sauce liquidise or rub cooked tomatoes through a sieve. Store in a cool place. (In April I am still using jars made in September) 3.1https://www.cheltenhamallotments.org/recipes/spicy-tomato-sauce/