Winter Must : Roasted Vegetable Soup

For me the autumn and winter months is all about the  variety soups I can make, and this a household favourite.  Super easy but takes a little time.

Ingredients 

8 Large tomatoes on the vine, skinned and halved

4 Large red peppers, deseeded and halved

1 Large red onion, quartered 

2 tablespoons olive oil

salt and pepper 

1 tsp caster sugar

1 tsp sundried tomato paste 

1 litre of vegetable stock

1 clove garlic, finely chopped

1 tbsp basil

1 medium white onion, finely chopped

Instructions

1. preheat the oven to 190C.
2. Place the red peppers skin side up on a baking tray, along with the tomatoes cut side up, and the onion cut side up.  Drizzle over 1 tablespoon of olive oil, salt and pepper, the caster sugar and basil.
3. Roast in the oven for 1 hour.
4. Heat the remaining oil in the pan with the white onion and garlic and cook on low for 15 minutes. Do not allow to brown.
5. Add the peppers, red onion and tomato and stock then cover and bring to the boil.
6. Blend until smooth, add the sundried tomato paste. 
7. Garnish with basil. 

Contest : My must have baking accessories

**Bakeware Contest**

I have been ask by many people where I get my bakeware from and typically my favourite place is Lakeland. In celebration of starting to think of Halloween recipes, I felt I should do a competition for my essential occasion baking. (of course you can use any of these any time, for anything... Be creative!)

**Sorry UK only** The prize will include a floating cake kit, to let you get creative. ( I used this for me cauldron cake last year, which i use to show the illusion of pouring in green liquid, if you want the recipe tell me below) the prize also includes the Wilton icing colours. This includes all the necessary colours for baking! Lastly, it has my all time favourite 'get a grip pipping bags' these are great if you're not the most confident baker and even you don't have the steadiest hands.  Generally, just the best piping bags I've come across that helps my cakes look excellent. 

To enter the contest you will need to be following us on Instagram 'Desires_of_the_foodaholics', like the picture of this contest on Instagram and comment on this post. 

The start date of the contest is TODAY (10th September 2015) at 3pm (LONDON, ENGLAND TIME) and will end on the 1st October 2015 at 12pm (LONDON, ENGLAND TIME). 

The winner will be chosen by random, the random winner will be chosen on randompicker.com. Whoever the lucky winner shall be, I shal post there name at the end of this blog post when the competition ends and on my Instagram. They will need to contact me within a week of winning by personal message on my blog or my Instagram!

Breakfast Knickerbockerglory

Ingredients 

2tbsp Granola

1 Dragon Fruit

1/2 Pomergrante 

2 Scoops Raspberry Sorbet ( I freshly make mine, so its not too sweet.  If you want the recipe comment below)

2 Scoops Natural Frozen Yogurt

2tbsp Agave Nectar

Instructions

1. Divide the granola between the sundae glasses.
2. Add a layer of fruit, then agave nectar, then the raspberry sorbet and frozen yogurt and repeat until full.
3. Sprinkle granola on top and drizzle more Agave Nectar.
4. Enjoy... You can even blend it up for a smoothie!

Crowd Pleasing Bolgense

Ingredients 

500g steak beef mince

2 tablespoons olive oil

1 garlic, finely chopped

1 large white onion, finely chopped

2 bay leaves 

1 stalk celery, chopped into 1cm pieces 

2x400g tinned chopped tomatoes 

1 teaspoon tomato puree

splash worcestershire sauce

1 teaspoon granulated sugar

pinch salt and pepper

Instructions 

1. Heat oil in pan and fry onion and garlic for 8 minutes of fully cooked down.
2. Add beef mince to pan and break up with spatula while cooking.
3. Once the beef is brown and broken up add the chopped tomatoes, and fill one can with water and then pour into the other tin to get all the juices.  Put all of this in the pan. 
4. Stir, add the tomato puree, sugar, worcestershire sauce, bay leaves, salt and pepper. 
5. Cook this down for at least 6 hours or even longer if you can. The longer you leave it the tastier it will be!