SERVINGS: 4 portions
For Organic Tomato Basil Soup
• 1 kg organic farm fresh plum tomatoes.
• 1 medium chopped onion.
• 1 tbsp of olive oil.
• 2 garlic clove crushed.
• 1 tsp of ground pepper.
• 10 gram basil chop.
• Vegetable stock ( 2 cup)
1. In a large pot of boiling water, blanch the ripe tomatoes for 10 seconds.
2. Transfer to colander; cool slightly and peel off skin.
3. Cut tomatoes in half; remove seeds and chop.
4. In a medium saucepan, cook the onion in olive oil over medium heat, stirring frequently, until golden brown, about 4 minutes.
5. Add the garlic and cook 1 minute longer.
6. Add the chopped tomatoes and cook uncovered over medium heat for 20 minutes (If using canned tomatoes, decrease cooking time to 10 minutes).
7. Spoon 3/4 of mixture into food processor or blender container; puree until smooth.
8. Return to saucepan, and add pepper, basil and veg stock to the soup.
9. Heat until hot but do not boil.
10. Season to taste with salt and pepper.
For Parmesan pudding
• 1 1/2 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups heavy cream
• 1 cup plus 2 tablespoons milk
• 1 1/2 cups Parmesan cheese, finely grated
• 2 teaspoons coarse salt
• 3 large egg yolks, lightly beaten
• 1 large whole egg, lightly beaten
1. Heat oven to 325 degrees. Spray a heatproof glass loaf pan (8 1/2-by-4 1/2-by-2 1/2) with vegetable oil spray, line bottom and sides with parchment paper, and set aside.
2. In a medium saucepan over medium heat, melt butter. Add flour, and stir to combine. Cook until a paste forms, making sure mixture does not brown, about 5 minutes.
3. In a medium bowl, combine cream and milk. Add to flour mixture, whisking constantly. Bring to a boil; add cheese and salt. Return mixture to a boil, whisking often.
4. In a large bowl, whisk together egg yolks and whole egg. Remove pan from heat and whisk milk mixture into egg mixture.
5. Strain through a fine-mesh sieve into prepared loaf pan. Make sure the liquid does not touch the top of the pan. Cover with parchment paper and foil. Line a pan large enough to hold the loaf pan with a clean kitchen towel. Fill pan with enough hot water to come 3/4 of the way up the sides of the loaf pan. Transfer to oven and bake for 1 1/2 to 2 hours. The pudding should still jiggle in the middle (the edges may be slightly rounded but not “souffleed”).
6. Remove from water bath and let cool to room temperature. Refrigerate overnight.
7. Heat oven to 350 degrees. To serve, unmold the pudding onto a cutting board. Cut into 6 to 8 slices and place each slice on an ovenproof plate. Bake until the pudding is just warm, about 2 to 3 minutes.
Executive Chef – Sammya Majumder of The Peerless Inn.