Tomato and Stilton Soup

As always, remember that the smaller you chop your ingredients the quicker they will cook! Keep chunks to less than 1/2 inch whenever possible. With the exclusion of the cheese garnish you could easily make this a vegan dish.

Ingredients

2oz butter

2 tbsp rape seed oil

2 medium onions, chopped

2 garlic cloves, chopped

2 celery sticks, chopped

1 carrot, chopped

1 lb tomatoes, peeled and chopped

1 400g tin (= 14oz) of plum tomatoes

1 1/2 pints of water

2 tbsp tomato puree

1 tsp sugar

1 tsp dried oregano

1/4 pint red wine

4oz Stilton cheese, crumbled

Heat the butter and oil in a good size saucepan and over a gentle heat soften the onion, garlic and celery. Add the carrots and the fresh tomatoes. Cook on for a further 10 minutes and occasionally give it a stir to avoid sticking and cool spots. 

Add the canned tomatoes and boiling water, followed by the tomato puree, sugar oregano and wine. Bring to the boil and then reduce the heat to allow the soup to simmer for up to an hour while the vegetables cook. Once they are soft and cooked through take the soup off the heat and allow to cool some. 

Transfer soup to a blender and whiz until the texture is smooth and lump free. (If you do not have a blender you can push it through a sieve by hand). 

Pour the soup back into the pan and re-heat before serving. Pour into bowls and garnish with the crumbled Stilton cheese.  

Recipe: Imam bayildi (Fainting Imam) * Sweetly Spiced Aubergine *

There are many recipes out there for this dish and this is as it should be because its a fabulous meal! But none of the other variations I've tried have been as good as this one - the first and best one I ever came across. I can't remember where I first found it - I've had it since I took cookery class at school. Being vegetarian I always caused my tutor some problems - not 'fitting in' with the rest of the class. That, however, was my blessing as I was allowed to browse the recipe books having a go at anything I liked! Although I never much liked aubergines (egg plants to my American friends) I was intrigued by the story of this one. The legend that the Imam fainted with delight when it was brought before him. In fact there are many variations of the legend, but whatever the truth it doesn't change the fact that this dish IS worth a mild swoon at the very least!
Ingredients


6 tablespoons of Olive Oil
2 Onions, very finely chopped
4 small Aubergines/Egg Plants - cut into lengthwise halves
Juice of half a Lemon
4 tinned Plum Tomatoes, finely chopped
2 ounces Sultanas
2 teaspoons Ground Mixed Spice
2 teaspoons Sugar
2 Garlic Cloves, crushed or very finely chopped
2 Bay Leaves
Parsley to Garnish

Method

Gently cook the onion in 2 tablespoons of the olive oil until soft and just coloured.

While keeping an eye on that, carefully scoop out most of the flesh from the aubergines. Leave enough flesh in the shell to ensure that you don't accidentally break the skin. The mixture will be served in these, so think about the condition of the fruit while you are scooping! Cut the flesh into small pieces and sprinkle with lemon juice.

Brush inside the aubergine shells with olive oil, arrange in a baking tin and cook in a pre-heated oven at 200 degrees centigrade.

Add the chopped aubergine to the onions with the tomatoes, saultanas, mixed spice, sugar, garlic and bay leaves. Cook (covered) over a medium heat for 15-20 minutes, stirring occasionally, until it has the consistency of chutney.

It is at this point you realise where the legend may have come from! The smell while it is simmering is divine!

Remove the shells from the oven when cooked and fill with the mixture. Garnish with the parsley. Traditionally this dish is to be served cold, but I enjoy it just as much - if not more - while still warm.

This dish is so very easy to make, but the great bit is that it smells and looks so much more complicated! Happy cooking!