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

BAKED SWEET POTATO CRISPS

BAKED SWEET POTATO CRISPS

YOU SAY POTATO, I SAY POTAHTO

Sweet potato is considered one of the superfoods. I'm always looking for healthier versions of the crispy salty fried potato chip to go alongside my sandwich or something to munch on for movie night.

With just three ingredients, you can have a guiltfree snack. The sea salt balances out the sweetness of the sweet potato & the olive oil gives it that potato chip crunch.

INGREDIENTS

1 sweet potato

2 tbsp olive oil

1/2 tsp sea salt

METHOD

Preheat your oven to 250 degrees & position your rack in the centre of the oven.

Using a mandolin, slice your sweet potato into thin rounds. If you do not have a mandolin or hand mandolin, thinly slice using a sharp knife or a vegetable peeler. The chips need to be thin, otherwise they will not crisp up.

Toss sliced sweet potato with olive oil & sea salt. Spread rounds onto a baking sheet & bake for two hours. Flip the chips once half way throughout the baking time.

Remove once they are crisp & golden brown. Be careful to remove thinner chips before they burn as some may cook faster. Let the chips cool for 10 mins & enjoy.

XO 

Kiran & THE BLANK PLATE

CHEESY BAKED KALE CHIPS

CHEESY BAKED KALE CHIPS

Kale is bursting with nutrients. Baking fresh kale leaves creates a delicious snack for a low calorie diet. After numerous tries with flavours, I finally found something to substitute for cheddar flavoured potato chips which are my favorite.

Nutritional yeast comes in a flake or powder form & has a nutty, cheesy taste which makes it the best substitute for any recipes including cheese, even sauces.  (I am still perfecting my cheese sauce recipe).  It is low in fat & sodium & free of sugar, dairy, & gluten. It can be found in bulk stores or the natural/organic food section in grocery stores. I prefer the Bob's Red Mill brand.

INGREDIENTS

1 large bunch kale

2 tbsp nutritional yeast flakes

1 tbsp olive oil

1 tbsp sea salt

METHOD

Wash or clean leaves using a damp paper towel. Fully dry kale leaves. (It is best to do this in advance, then keep the kale refrigerated until ready to use).

Remove leaves from stems & break into large pieces. (I save the kale stems for vegetable stock).

In a bowl, toss with olive oil, nutritional yeast flakes & sea salt.

Spread on a baking sheet & ensure leaves are not overlapping. Bake at 300 degrees for 30 mins.

Keep an eye on the kale. Remove the crispy kale pieces as they bake & set aside in a bowl. Continue removing the crispy pieces as the rest continue to bake.

Store in an uncovered container to avoid kale chips loosing their crisp.

XO

Kiran & THE BLANK PLATE