Tomato Green Bean Soup
Plum and polenta cake
Harvest of the day
Soup: Tomatoes, runner beans, chives, basil
Cake: plums
Tomato Green Bean Soup (9 servings)
Ingredients
- 1 large chopped onion
- 2 chopped carrots
- 2 teaspoons butter
- 1.5 L broth
- 500g fresh green beans, cut into 1-inch pieces
- 1 garlic clove, minced
- 3 cups diced fresh tomatoes
- 1 handful minced fresh basil or 1 tablespoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Method
In a large saucepan, saute onion and carrots in butter for 5 minutes. Stir in the broth, beans and garlic; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender.
Stir in the tomatoes, basil, salt and pepper. Cover and simmer 5 minutes longer.
Plum and apple cobbler (8-10 slices)
Ingredients
For the fruit
- 100g butter, cubed
- 100g golden caster sugar
- 2 vanilla pods, seeds scraped out
- 700g firm plums, stoned and roughly chopped
- 300g Braeburn apples, peeled, cored and chopped
- 1 tsp cinnamon
For the cobbler dough
- 1 egg
- 100ml milk
- 140g cold butter, cut into cubes
- 280g plain flour
- 140g golden caster sugar
- ½ tsp cinnamon
- 1 tbsp baking powder
- 2 tbsp demerara sugar
- clotted cream, to serve
Method
For the fruit, put all the ingredients in a saucepan. Cook over a low heat, stirring until the butter has melted and the sugar has dissolved, then leave to simmer until you have a chunky fruit compote, then set aside.
Heat oven to 190C/170C fan/gas 6. Whisk the egg into the milk and set aside. Rub the butter and the flour together until it has the texture of chunky breadcrumbs, then stir in the caster sugar, cinnamon, baking powder and a large pinch of salt. Pour in the milk mixture and bring together to form a thick, batter-like texture.
Tip the compote into a baking dish and top with large spoonfuls of the cobbler mix, making sure there are a few gaps for the fruit to bubble through, then sprinkle everything with the demerara sugar. Bake for 35-40 mins or until the topping is golden and just cooked through. Remove from the oven and leave to rest for 5 mins before serving straight from the dish with generous spoonfuls of clotted cream.
Grow Dundee 