CHUNKY TOMATO-BASIL SOUP & GRILLED CHEESE SKEWER

CHUNKY TOMATO-BASIL SOUP & GRILLED CHEESE SKEWER

Slightly sweet tomato soup & a salty grilled cheese sandwich go hand in hand. This classic comfort combination has always been delicious, but personally I like my grilled cheese crispy right before I dip it & bite, rather than getting soggy laying in the soup. So I decided to come up with a creative way to reinvent the plating technique. A long skewer was perfect, no need to get your hands dirty, bite size crispy sandwich pieces over homemade chunky tomato-basil soup. 

INGREDIENTS

4 large tomatoes

1 onion

1 carrot

1 clove garlic

1 small bunch of fresh basil

250 ml canned tomatoes

100 ml chicken broth (preferably homemade)

1 beef bouillon cube

1 tsp olive oil

1/2 tsp dried rosemary

sea salt

freshly ground black pepper

2 slices of multigrain bread

1 skewer

1 slice aged cheddar cheese

1 tsp butter

sea salt

METHOD

Slice onion, carrot, tomatoes, & garlic into large pieces. No need to peel carrot. 

Saute onions, carrots, & garlic with olive oil.  Toss in tomatoes, stir for 30 seconds, & pour in chicken broth. Then add canned tomatoes. Bring to a boil, turn off heat, & let pot cool. 

Pour contents into blender, top with basil leaves & blend until smooth. Pour back into pot, add beef bouillon cube & dried rosemary. Simmer & stir to keep warm. 

In the meantime, spread butter over one side of each slice of bread. Grill in pan, put aged cheddar cheese in between slices & sprinkle with sea salt. Cut diagonally in an X formation to make triangles. 

Pour soup into bowl, top with sea salt & freshly ground black pepper. Skewer grilled cheese triangles & lay over bowl. Garnish with basil. 

XO

Kiran & THE BLANK PLATE

THE BLACK BEAN STALK : MEXICAN SHRIMP TOWER RECIPE

THE BLACK BEAN STALK : MEXICAN SHRIMP TOWER RECIPE

Salad stacks are the new trend to add a touch of elegance to your every day meals. Use some Mexican flare with this no-cook, quick salad that only needs a squeeze of lemon to bring out the flavours.

This salad is fresh & healthy. Combining a mix of hearty black beans, sweet corn & a fresh tomato salsa on top.

INGREDIENTS

1 avocado

1 lemon

1 scallion

1/2 chopped tomato

1/2 finely chopped onion

1/2 cup baby spinach

1/2 cup drained corn

1/2 cup drained black beans

1/2 cup peeled-cooked shrimp

1 tbsp chili powder

1 tbsp chopped cilantro

METHOD

Chop tomatoes, onions, scallions & cilantro for fresh salsa.

Saute shrimp with chili powder for 1 minute. 

Using a springfoam pan, set it in the middle of the plate.

Add drained corn at the bottom. Top with chopped avocado & press down. The avo acts like a glue for the tower. (Squeeze some lemon to keep the avo looking green.)

Add drained black beans on top of avocado layer. Press down. Then add baby spinach. 

Layer shrimps & top with salsa. 

Remove the springform pan, squeeze with lemon & enjoy.

XO 

Kiran