Roasted Carrot & Tomato Soup

Friday night = soup-night!  Bring it on with my all-time favourite recipe ... ROASTED CARROT & TOMATO SOUP.  It is healthy, quick, easy and oh-so-delicious!  

Did you know that most carrots contain 88% water, 7% sugar, 1% protein, 1 % fibre and 0.2% fat? They contain almost zero starch and enjoy free sugars including sucrose, glucose, xylose and fructose.  Bottom line, they are good for you.

Now talking tomatoes ... I like to use plum tomatoes also known as 'processing' or 'paste' tomatoes. They are generally oval or cylindrical in shape and have significantly fewer seeds than standard round tomatoes, making them ideal for this recipe.  

Suitable for 2 foodie lovers ...

Non stick veg oil spray
1 large onion, thinly sliced
500g plum tomatoes, halved
250g carrots, peeled, cut into 1/2 inch thick rounds
1 garlic clove, UNPEELED
Salt / Pepper to taste
1 tbsp olive oil
1/2 tsp Paprika
1/2 tsp French tarragon, dried (optional)
2 cups water
3/4 cup low-fat milk
1 cup lite cream
Thyme for garnish

Spray baking sheet with oil spray
Arrange onions, tomatoes, carrots and garlic on tray and sprinkle with salt, pepper, paprika, tarragon
Drizzle with some olive oil
Roast vegetables, turning occasionally for 45 min at 200'C
Peel garlic and transfer all vegetables to a large bowl  
Add 1 cup water to the baking sheet and scrape brown grizzle off the bottom
Add grizzle, vegetables and water to a blender and whizz until smooth
Transfer to a large saucepan
Gradually add enough milk and cream to your desired consistency
Adjust seasoning

This keeps in the freezer for months - so make it count and do a big batch.  Enjoy!
          
           ~ Michelle ~

Rolled Lamb with Fresh Herbs

Who doesn't love a leg of lamb ... slow roasted on the bone or a perfect de-boned one, tightly rolled and easy to cook, slice and with no waste?  Here is the most simplest way to cook this mighty meat.  It is delicious and something you can be guaranteed will turn out perfect every time.  Suitable for 2 foodie lovers and cooked to medium.

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Rolled Lamb with Fresh Herbs

2 tbsp fresh rosemary
2 tbs fresh thyme
2 tbs fresh origanum
1 tbsp butter
900g boneless leg of lamb, rolled in a sock
Olive oil
1 tsp salt
1/2 pepper
1/4 cup white wine

Preheat oven to 200'c.
In a mini processor, whizz herbs and butter to make a paste.
Rub lamb with oil and season with salt and pepper all over.
On the top rub herb butter and press down to form a crust.
Place lamb on a lightly oiled baking sheet, herb side up.
Pour wine into pan.
Cook for 20 min.
Reduce oven temperature to 150'c.
Cook for a further 30 min.
Test with a meat thermometer, temperature should be 66'c for medium lamb.
Remove from pan, cover with foil and rest for 10 min.
Cut and serve with a lovely rich rosemary gravy.