SOUP:
1.5 kg ripe tomatoes
2 tbsp NOMU Extra Virgin Olive Oil
NOMU Sea Salt
4 leeks or 1 onion, chopped
3 medium carrots, chopped
1 celery stalk, chopped
2 tbsp NOMU Vegetable STOCK, stirred into 1 litre of boiling water
1 tbsp sugar, or to taste
Fresh or deep-fried basil, to serve
CHEESY FRENCH TOAST:
200g of your favourite melting cheese (Taleggio, Buffalo Mozzarella, Gruyere)
8 slices bread
2 free range eggs
¼ cup cream
NOMU One for All Grinder
NOMU Sea Salt
NOMU Extra Virgin Olive Oil, for frying
2 tbsp butter
Preheat the oven to 180° C.
Halve the tomatoes and remove the core. Place the tomatoes on a baking tray, drizzle with olive oil and season with sea salt. Roast for 20-30 minutes until the tomatoes have softened, released their juices and are slightly caramelised. (If any skins have charred too much, simply peel them off and discard.)
Heat a few glugs of olive oil in a pot and sauté the leeks (or onion), carrots and celery in a pot until softened but not browned. Add the roasted tomatoes and prepared vegetable stock and bring to a boil. Reduce heat, season with salt, add sugar to taste and simmer for 20 minutes. You can leave the soup as is or you can transfer it to a blender and process until smooth. Garnish with basil just before serving.
To make the French toast, make 4 sandwiches with plenty of cheese in between. In a flat bowl, whisk together the eggs, cream and a grinding of both NOMU One for All and sea salt until combined. Dip the sandwiches in the egg mixture turning to coat both sides well. Heat some olive oil and butter in a heavy-based pan over medium heat and gently fry the sandwiches until the cheese has melted and the bread is deliciously golden brown on both sides. Slice into soldiers and serve immediately with a bowl of hot comforting soup.
Notes: Feel free to add more vegetables to the recipe to make it even more wholesome. If you puree the soup the kids won’t even know they’re there!
SOUP:
1.5 kg ripe tomatoes
2 tbsp NOMU Extra Virgin Olive Oil
NOMU Sea Salt
4 leeks or 1 onion, chopped
3 medium carrots, chopped
1 celery stalk, chopped
2 tbsp NOMU Vegetable STOCK, stirred into 1 litre of boiling water
1 tbsp sugar, or to taste
Fresh or deep-fried basil, to serve
CHEESY FRENCH TOAST:
200g of your favourite melting cheese (Taleggio, Buffalo Mozzarella, Gruyere)
8 slices bread
2 free range eggs
¼ cup cream
NOMU One for All Grinder
NOMU Sea Salt
NOMU Extra Virgin Olive Oil, for frying
2 tbsp butter
Preheat the oven to 180° C.
Halve the tomatoes and remove the core. Place the tomatoes on a baking tray, drizzle with olive oil and season with sea salt. Roast for 20-30 minutes until the tomatoes have softened, released their juices and are slightly caramelised. (If any skins have charred too much, simply peel them off and discard.)
Heat a few glugs of olive oil in a pot and sauté the leeks (or onion), carrots and celery in a pot until softened but not browned. Add the roasted tomatoes and prepared vegetable stock and bring to a boil. Reduce heat, season with salt, add sugar to taste and simmer for 20 minutes. You can leave the soup as is or you can transfer it to a blender and process until smooth. Garnish with basil just before serving.
To make the French toast, make 4 sandwiches with plenty of cheese in between. In a flat bowl, whisk together the eggs, cream and a grinding of both NOMU One for All and sea salt until combined. Dip the sandwiches in the egg mixture turning to coat both sides well. Heat some olive oil and butter in a heavy-based pan over medium heat and gently fry the sandwiches until the cheese has melted and the bread is deliciously golden brown on both sides. Slice into soldiers and serve immediately with a bowl of hot comforting soup.
Notes: Feel free to add more vegetables to the recipe to make it even more wholesome. If you puree the soup the kids won’t even know they’re there!
SOUP:
1.5 kg ripe tomatoes
2 tbsp NOMU Extra Virgin Olive Oil
NOMU Sea Salt
4 leeks or 1 onion, chopped
3 medium carrots, chopped
1 celery stalk, chopped
2 tbsp NOMU Vegetable STOCK, stirred into 1 litre of boiling water
1 tbsp sugar, or to taste
Fresh or deep-fried basil, to serve
CHEESY FRENCH TOAST:
200g of your favourite melting cheese (Taleggio, Buffalo Mozzarella, Gruyere)
8 slices bread
2 free range eggs
¼ cup cream
NOMU One for All Grinder
NOMU Sea Salt
NOMU Extra Virgin Olive Oil, for frying
2 tbsp butter
Preheat the oven to 180° C.
Halve the tomatoes and remove the core. Place the tomatoes on a baking tray, drizzle with olive oil and season with sea salt. Roast for 20-30 minutes until the tomatoes have softened, released their juices and are slightly caramelised. (If any skins have charred too much, simply peel them off and discard.)
Heat a few glugs of olive oil in a pot and sauté the leeks (or onion), carrots and celery in a pot until softened but not browned. Add the roasted tomatoes and prepared vegetable stock and bring to a boil. Reduce heat, season with salt, add sugar to taste and simmer for 20 minutes. You can leave the soup as is or you can transfer it to a blender and process until smooth. Garnish with basil just before serving.
To make the French toast, make 4 sandwiches with plenty of cheese in between. In a flat bowl, whisk together the eggs, cream and a grinding of both NOMU One for All and sea salt until combined. Dip the sandwiches in the egg mixture turning to coat both sides well. Heat some olive oil and butter in a heavy-based pan over medium heat and gently fry the sandwiches until the cheese has melted and the bread is deliciously golden brown on both sides. Slice into soldiers and serve immediately with a bowl of hot comforting soup.
Notes: Feel free to add more vegetables to the recipe to make it even more wholesome. If you puree the soup the kids won’t even know they’re there!
SOUP:
1.5 kg ripe tomatoes
2 tbsp NOMU Extra Virgin Olive Oil
NOMU Sea Salt
4 leeks or 1 onion, chopped
3 medium carrots, chopped
1 celery stalk, chopped
2 tbsp NOMU Vegetable STOCK, stirred into 1 litre of boiling water
1 tbsp sugar, or to taste
Fresh or deep-fried basil, to serve
CHEESY FRENCH TOAST:
200g of your favourite melting cheese (Taleggio, Buffalo Mozzarella, Gruyere)
8 slices bread
2 free range eggs
¼ cup cream
NOMU One for All Grinder
NOMU Sea Salt
NOMU Extra Virgin Olive Oil, for frying
2 tbsp butter
Preheat the oven to 180° C.
Halve the tomatoes and remove the core. Place the tomatoes on a baking tray, drizzle with olive oil and season with sea salt. Roast for 20-30 minutes until the tomatoes have softened, released their juices and are slightly caramelised. (If any skins have charred too much, simply peel them off and discard.)
Heat a few glugs of olive oil in a pot and sauté the leeks (or onion), carrots and celery in a pot until softened but not browned. Add the roasted tomatoes and prepared vegetable stock and bring to a boil. Reduce heat, season with salt, add sugar to taste and simmer for 20 minutes. You can leave the soup as is or you can transfer it to a blender and process until smooth. Garnish with basil just before serving.
To make the French toast, make 4 sandwiches with plenty of cheese in between. In a flat bowl, whisk together the eggs, cream and a grinding of both NOMU One for All and sea salt until combined. Dip the sandwiches in the egg mixture turning to coat both sides well. Heat some olive oil and butter in a heavy-based pan over medium heat and gently fry the sandwiches until the cheese has melted and the bread is deliciously golden brown on both sides. Slice into soldiers and serve immediately with a bowl of hot comforting soup.
Notes: Feel free to add more vegetables to the recipe to make it even more wholesome. If you puree the soup the kids won’t even know they’re there!
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PLUS, one lucky shopper will WIN back the value of their cart in CASH!
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