Ruby Red Cherry Tomato and Ginger Soup

In honour of Comic Relief’s Red Nose Day, March 13th, I wanted to share some red themed recipes from my kitchen!

This tomato soup recipe is rich in flavour and can be served hot or cold – which suits the temperamental weather we’re having here in Belfast! I’ve steered clear of using traditional flavours like garlic and oregano in this recipe and used cinnamon and fresh ginger instead to give a warm, spicy base to the soup.

The cherry tomatoes are roasted in Broighter Gold‘s cold pressed lemon infused rapeseed oil to give a subtle hint of lemon without making the soup too acidic. If you haven’t tried cooking with rapeseed oil yet, try substituting olive oil for this excellent locally produced rapeseed oil for a more subtle flavour without an overpowering after-taste. It also makes a lovely base for a salad dressing, so with spring trying to rear it’s sleepy head, you should have ample opportunity to taste it soon!

I’ve been using Broighter Gold’s oils to make mayonnaise for salads, burgers and croquettas. Their award-winning range includes rosemary & garlic, lemon infused, basil infused and chilli infused oils and when whisked up with a few free range egg yolks, it will give you the most delicious, bright golden mayonnaise – I promise I’ll share the recipe here soon!

Ruby Red Cherry Tomato and Ginger Soup

Preparation time : 5 minutes

Cooking time: 1 hour

Calories per serving: 135

Serves: 2-4

Ingredients

2 tins of peeled plum tomatoes

250g cherry tomatoes

250mL beef stock

2 tablespoon of Broighter gold lemon infused rapeseed oil

25g brown sugar

Freshly grated ginger

1tsp ground cinnamon

Salt & Pepper seasoning

Fresh basil

Method

Mix the cherry tomatoes, ginger, oil, brown sugar and cinnamon in an oven proof dish and cook in a pre-heated oven @180oC for 20 minutes.

While the tomatoes are cooking, empty two tins of tomatoes and tomato juice into a blender and add the 250mLs of beef stock and blend until smooth to form the base of the soup.

Bring the soup to a boil and reduce to a medium heat for 40mins-1hr until it starts to thicken and add the roasted cherry tomatoes just before serving.

Serve warm or cold with fresh basil and freshly baked Parmesan crusted poppyseed bread.

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SculleryMade is a Belfast project to share recipes using quality, locally sourced ingredients. Our main recipes include methods for cooking, baking, brewing and curing.

SculleryMade – Ormeau Rd, Belfast                                                      Contact: Caoimhe@scullery-made.com

Figged Aff! (Roasted Fig & Boilíe Irish Goats Cheese with a Tarragon and mustard dressing)

Do you ever feel like you just can’t be figged going to much effort in the kitchen?! This recipe is definitely for you! It doesn’t take long to prep, so relax, pour another glass and catch the end of the Sunday game … there’s no rush here!

Warm figs and goats cheese pair really well together, but this recipe also works with blackberries or pears instead of figs. There are a couple of artisan producers around the country now producing a selection of fruit-flavoured balsamic vinegars. Burren Balsamics outside Ballynahinch produce a lovely Blackberry balsamic which you could try with this recipe when Blackberry season comes around.

For the recipe below, I used Arcadia Delicatessen’s Fig balsam vinegar which offers a lovely versatility in both sweet and savoury dishes. I added mustard and tarragon for a powerful punchy dressing – I hope you enjoy it!

Figged Aff! (Roasted Fig & Boilíe Irish Goats Cheese with a Tarragon and mustard dressing)

Serves 2-4

Preparation time: 5 minutes

Cooking time: 10 minutes

Calories per serving: 125 per serving

Ingredients

4 Medium Figs

125g Boilie Irish Goats Cheese

2 Tablespoons Broighter Gold’s Lemon Infused Cold Pressed Rapeseed Oil

2 Tablespoons Arcadia Delicatessen’s Fig Balsam Vinegar

1 Teaspoon Coleman’s English Mustard

Chopped fresh tarragon leaves

Salt & pepper

Method

Pre-heat your oven to 180oC. Halve the figs, place on a baking tray skin side down and bake @180oC for 5 minutes.

To prepare the dressing, mix the vinegar, oil, mustard and tarragon in a cup and season with salt & pepper.

Slice the goats cheese into 8 slices and place on top of the baked figs. Drizzle some dressing over the goats cheese and place the tray back in the oven to bake the figs and the cheese for another 5 minutes @180oC.

Drizzle the remaining dressing over the baked cheese before serving and enjoy!

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SculleryMade is a Belfast project to share recipes using quality, locally sourced ingredients. Our main recipes include methods for cooking, baking, brewing and curing.

SculleryMade – Ormeau Rd, Belfast                                                      Contact: Caoimhe@scullery-made.com

Red Nose Cream Cheese Cupcakes

Red is my favourite colour and it just so happens that red velvet cupcakes with cream cheese icing are my favourite wee buns! Comic Relief’s Red Nose Day is upon us, so I am sharing this recipe with you so that you too can have a #rednoseday teatime treat with your friends and family!

The recipe below is adapted from one shared by the fabulously decadent, Nigella Lawson but I’ve made a few basic changes to the recipe and added a little flavour to the cream cheese icing. I’ve used Abernethy butter for extra creaminess. Then, for a hint of acidity in the icing I added Arcadia Delicatessen’s flavourful Fig Balsam Vinegar which is a fantastic ingredient to add to either sweet or savoury dishes. If you’re a fan of the fig, click here for a roasted fig & goat’s cheese recipe that will take your tastebuds to heaven and back… mmm!

Happy Red Nose Day and remember to snap and share your home made treats with @scullerymade on Facebook, Instagram and Twitter!

Red Nose Cream Cheese Cupcakes

Makes 18-20 cupcakes

Preparation time: 10-20 mins

Cooking time: 20 mins

Calories per serving: who’s counting!

Ingredients

For the cupcake mixture:

190g plain flour

1 tablespoon cocoa powder

1.5 teaspoons baking powder

1/4 teaspoons bicarbonate of soda

75g Abernethy butter

150g caster sugar

2 teaspoons vanilla extract

4 teaspoons red food colouring

2 large eggs

130mL buttermilk

1 teaspoon Arcadia Deli’s Fig balsamic vinegar

For the cream-cheese icing:

400g icing sugar

125g Abernethy butter

125g cream cheese

2 teaspoons Arcadia Deli’s Fig balsamic vinegar

Red nose character’s for decoration!

Method

Preheat the oven to 170oC and line a baking tray with 18-20 bun cases.

Sift the flour, cocoa powder, baking powder and bicarbonate of soda into a mixing bowl.

Using an electric mixer, cream the butter and the caster sugar until you have a smooth pale yellow mixture.

Continue to mix while adding the food colouring and the vanilla extract. Then to the same bowl, while still mixing, add two tablespoons of the cocoa/flour and one whole egg. Gradually add two more tablespoons of cocoa/flour and the second egg followed gradually by adding the rest of the cocoa/flour.

While still mixing the cupcake batter, add Arcadia Deli’s Fig Balsam Vinegar and the butter milk and mix through the batter.

Divide the batter between 18-20 bun cases and bake at 170oC for 17-20 mins. Once baked, leave the cupcakes to cool on a metal rack before icing.

For the icing, add the cream cheese, butter and icing sugar to a food processor and pour in Arcadia Deli’s Fig Balsam Vinegar. Mix on high until the icing is a smooth, creamy consistency with no visible lumps of icing sugar.

Spoon the icing into a plastic piping bag (a sandwich bag will do the job – cut off a small edge on one of the corner’s to pipe) and ice the cupcakes.

Enjoy!!

Please share your recipes with us on Twitter, Instagram & Facebook.

SculleryMade is a Belfast project to share recipes using quality, locally sourced ingredients. Our main recipes include methods for cooking, baking, brewing and curing.

SculleryMade – Ormeau Rd, Belfast                                                      Contact: Caoimhe@scullery-made.com