Traditional recipes

Jamie Oliver's tomato cream soup

Jamie Oliver's tomato cream soup

Chop the onion, carrots, celery, and garlic then sauté in a little olive oil. Cover the pot with a lid and simmer for 10-15 minutes, stirring occasionally so it doesn't stick.

When the vegetables have hardened, add 1.5 l of warm bread, vegetable powder or chicken (if you decide to put them), diced tomatoes and canned tomatoes in broth. Jamie says we can add the green stalks of tomatoes, they give a special taste to the soup, my tomatoes had no stalks but I will try next time. Add salt and pepper, if you put the cubes in the soup be careful they are quite salty ... taste before adding salt.

When the soup has started to boil, turn on the low heat, cover the pot with a lid and let it boil for about 10-15 minutes. At the end, add the chopped basil and with a vertical mixer or in a blender, mash the vegetables.

GOOD APPETITE!!!


Jamie Oliver: Spicy ribs, perfect for fall days

Jamie cooked this delicious recipe in one of his shows, "Oliver's Twist", when he had as a guest his actor and friend, Steve Hartley, a well-known television actor.

ingredients

3 cloves crushed garlic
2 finely chopped chili peppers
2 teaspoons smoked paprika
1/2 teaspoon chili flakes
4 tablespoons olive oil
Pork ribs
juice and peel from an orange
juice and peel of a lemon
2 tablespoons honey
sea ​​salt
ground pepper

Method of preparation

Preheat the oven to 180 degrees Celsius. Start preparing the marinade for the ribs, mixing the garlic with the other spices - paprika, chili peppers, chili flakes, salt, pepper.

Roll the pieces of ribs well through the marinade, place them in a steak tray, cover them with aluminum foil, and put them in the oven for 20 minutes.

Separately, mix in a bowl the juice, lemon juice and orange with honey.

Remove the ribs from the oven, remove the foil, grease each rib with the mixture of honey, lemon and orange and put them back in the oven at 190 degrees C for 25 minutes, occasionally greasing them with the sauce of citrus that you have left.


Jamie Oliver's Tomato Soup & # 8211 Simple and healthy recipes

I'm crazy about tomato soup, and the cute Jamie Oliver challenged me with a recipe for a soup that he praised for being one of the simplest and tastiest! In addition, it teaches us a secret, a little trick, already discovered for some time by most of us even before the crisis! Let's buy tomatoes as ripe as possible, even from the ones we find on the market with a ridiculously low price, because they have little left and they spoil! If you want to make sure you don't buy already spoiled tomatoes, you can, according to Jamie, spoil them yourself: buy them at the highest price at the stall or in the supermarket and leave them on the windowsill until they soften! A second trick would be to let them boil over low heat, thus gaining a great sweetness. Oliver makes another recommendation: after we put the soup in plates or warm bowls, we should give him as a company a very fresh bread. Well, I will refrain from this last ingredient!

What do you need to make 4 servings (English, not Romanian) of such a tomato soup? See:

- 1 onion clean and cut as small as possible
- a clove of garlic, cleaned and cut very finely
- a carrot, cleaned and put on the large grater
- a handful of fresh basil, finely chopped
- olive oil (it's a bit expensive, so I guarantee it works with sunflower oil)
- 6 tablespoons sour cream with about 50% fat (we still think)
- 1 teaspoon of red wine vinegar
- 2 egg yolks
- 1 kilogram of very ripe tomatoes
- 1.1 liters of juice (in English, stock) obtained by boiling greens or chicken
-Some sea salt and freshly ground pepper

How do you make Jamie Oliver's tomato soup?

Put the garlic, onion, carrot and basil in a large saucepan, and throw over them (without hesitation) two cans of oil (olive). Cover the pot and let it boil, on low heat, for about 20 minutes, turning it vigorously once every two minutes. Mix the sour cream, vinegar and egg yolks in a small bowl. While the vegetables are boiling slightly, place the tomatoes in another bowl, with boiled water, for 30 seconds, then quickly remove them, peel them and cut them into large pieces. Put them over the vegetables (garlic, onion, carrot and basil), then add the juice, and let it simmer for another 20 minutes, with a lid on top.

Well, now it's now! It would be good to homogenize everything using a food processor, a blender, or with your own glove, if you can put it to work so that it spins fast & # 8211 quickly! After you have done this magical thing, you should put the mixture back in the bowl, and let it boil on low heat for a while, while you add, with care and measure, some pepper and sea salt.

Before you crave and taste this soup, consider Jamie's recipe and, to make it shine and harmonize, add the cream mixture with yolks and vinegar, beating it before without mercy, as well as on the caviar, until it no longer cracks, and without giving the soup the pleasure of heating it! Put the soup on the table as soon as possible and feed it, without forgetting to sprinkle some finely chopped basil on it! (go, I say, and some dill with / or parsley). Good appetite!


Celery cream soup: a fragrant and tasty recipe created by Jamie Oliver

Choose the celery cream soup made according to a recipe by Jamie Oliver, which will pleasantly surprise you and offer you a lunch or a light dinner!

Choose the celery cream soup made according to a recipe by Jamie Oliver, which will pleasantly surprise you and offer you a light but memorable lunch or dinner!

Celery is an aromatic plant that gives a special flavor to any food. Whether we use it in celery cream soup or in a salad, it manages to customize the dish in a fine way. The best way to make celery cream soup is to use green celery, also called celery, which is found in all major supermarkets. If not, you can also use traditional celery, with the goal that it is more fibrous and will require a longer cooking time.


Jamie Oliver's Tomato Cream Soup - Recipes

I know that summer has passed and the tasty tomatoes have passed, but here and there we still find a few late ones in the markets. If not, then we are content with those that are now on stalls or supermarkets. The point is, any lunch, dukan or not, should also contain soup or broth, right? And to diversify, cream soups are also welcome.

Cruise Phase (PL), Consolidation, Definitive Stabilization

- 4-5 green basil leaves

Preparation. Cut the carrots, onions and celery into cubes and put them in a pot with a cup of water (or if you want, sprinkle them with a little olive oil and "harden" them a little before). Let them boil for 10 minutes then add the tomatoes (I put the cherry whole, I cut the classic ones in four).

Cover the vegetables with water and let them cook on low heat for about 20-30 minutes (until boiling, depending on the fire). After boiling, turn off the heat, add the spices and basil and leave with the lid on for another 10 minutes. Pour into the blender and pass as finely as you want. It is consumed hot with dumplings.


Jamie Oliver's Tomato Cream Soup - Recipes

I saw this recipe in the show "Jamie Oliver cooks in 30 minutes". We liked the combination, so we tried it, which we advise you to do, especially since we are entering Christmas fasting.

What you need for 4 servings (picture 1)
& # 8211 1 kg cauliflower
& # 8211 1 kg pumpkin
& # 8211 2 red peppers
& # 8211 1 onion
& # 8211 a piece of ginger
& # 8211 curry (powder)
& # 8211 2 tablespoons curry paste
& # 8211 5 cloves of garlic
& # 8211 1 teaspoon nutmeg
-500 ml of tomato juice
& # 8211 1 hot pepper
& # 8211 enough water to cover the vegetables (to boil)
& # 8211 sare

Work plan:
& # 8211 cut the onion into small pieces, then put it to harden (picture 2). Add diced peppers, hot peppers, ginger and finely chopped garlic. (picture 3). Fill with diced pumpkin and cauliflower unwrapped in bunches (picture 4). Cover with tomato sauce and enough water to cover the vegetables (picture 5). Add curry paste, a teaspoon of curry powder, nutmeg, salt to taste. Let it boil for 20 minutes, until the vegetables are done (picture 6)
& # 8211 Have fun! (picture 7)

Preparation time: 30 minutes
Price: 4.5 lei / serving (may vary depending on where you take the ingredients)


Tomato cream soup: Jamie Oliver's recipe

Tomatoes contain lycopene, a powerful antioxidant that strengthens the body and fights infections. It speeds up metabolism and lowers cholesterol.

Tomato cream soup is a healthy lunch or dinner. It is nutritious and very easy to prepare.
In the lines below, here is Jamie Oliver's recipe:

Ingredient:

- 2 carrots
- 2 celery stalks

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- 2 onions
- 2 cloves of garlic
- olive oil
- a can of tomatoes in broth (400 g)
- 6 ripe tomatoes
- a handful of fresh basil
- salt
- pepper

How to prepare tomato cream soup:

Peel the vegetables, then finely chop them and fry them in olive oil. Cover the pot with a lid and simmer over medium heat for 10-15 minutes, until well softened. Stir occasionally.

Put 1.5 l of warm water over the vegetables, diced tomatoes and canned tomatoes and season with salt and pepper.

For a special taste, Jamie also uses 2 cubes of vegeta, but I avoided putting them because they have a lot of chemicals.

Let it boil for about 15 minutes. After it cools, mix all the contents. Serve with finely chopped basil.


Tested by Foodstroy: Spaghetti with tomatoes, arugula and olives from Jamie Oliver

A recipe for a filling and invigorating meal at the same time. You will fall in love with the combination of textures in this pasta salad.

There aren't many Jamie Oliver recipes we didn't like. This one, which we present to you, we chose from Jamie & rsquos Dinners and it attracted us through the unique combination of ingredients: pasta, tomatoes (uncooked), crunchy greens and olives. It is a combination between a pasta salad and some pasta with sauce. Jamie Oliver says it's ready in less than 10 minutes and is a perfect meal for evenings when you arrive home hungry and don't have anything ready in the fridge. His advice is to use tomatoes at room temperature for better results and a pleasant aroma.

Ingredients (for 4 servings):
& bull 450g spaghetti
& bull 5 medium tomatoes well cooked
& bull 2 ​​coats of fresh basil leaves
& bull a handful of black or green olives, without seeds
& bull 2 ​​hands of fresh arugula
& bull 1 teaspoon dried oregano
& bull 2 ​​tablespoons balsamic vinegar
& bull 6 tablespoons olive oil
& bull salt and pepper

Boil the spaghetti in salted water according to the instructions on the package.
Meanwhile, slice the tomatoes and olives and chop the basil. Break the arugula leaves into smaller pieces (we used a mixture of greens for the salad that also contains arugula). Put all these ingredients in a bowl and sprinkle with dried oregano.

Add balsamic vinegar, olive oil, salt and pepper and mix well. The pasta should already be cooked until. Drain them and keep some of the water in which they boiled.

Put the hot pasta in the bowl with the tomatoes and arugula and mix well. If you feel the need to have a slightly more liquid sauce, although tomatoes have enough water so that there is no need.

It works fast because hot pasta will soften tomatoes and this way is perfect while it's hot.

Serve with a little grated Parmesan cheese on top, a glass of wine and even a slice of toast.

Verdict: We loved the combination of textures and we did not expect such a tasty hot salad. We liked that it cooks in the promised 10 minutes (if you have good quality pasta) and the tomatoes warmed by the hot spaghetti get a special flavor.

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I'm crazy about tomato soup, and the cute Jamie Oliver challenged me with a recipe for a soup that he praised for being one of the simplest and tastiest! In addition, it teaches us a secret, a little trick, already discovered for some time by most of us even before the crisis! Let's buy tomatoes as ripe as possible, even from the ones we find on the market with a ridiculously low price, because they have little left and they spoil! If you want to make sure you don't buy already spoiled tomatoes, you can, according to Jamie, spoil them yourself: buy them at the highest price at the stall or in the supermarket and leave them on the windowsill until they soften! A second trick would be to let them boil over low heat, thus gaining a great sweetness. Oliver makes another recommendation: after we put the soup in plates or warm bowls, we should give him as a company a very fresh bread. Well, I will refrain from this last ingredient!

What do you need to make 4 servings of such a tomato soup? See:

- 1 onion clean and cut as small as possible
- a clove of garlic, cleaned and cut very finely
- a carrot, cleaned and put on the large grater
- a handful of fresh, finely chopped basil
- olive oil (it's a bit expensive, so I guarantee it works with sunflower oil)
- 6 tablespoons sour cream with about 50% fat (we still think)
- 1 teaspoon of red wine vinegar
- 2 egg yolks
- 1 kilogram of very ripe tomatoes
- 1.1 liters of juice (in English, stock) obtained by boiling greens or chicken
-Some sea salt and freshly ground pepper

How do you make Jamie Oliver's tomato soup?

Put the garlic, onion, carrot and basil in a large saucepan, and throw over them (without hesitation) two cans of oil (olive). Cover the pot and let it boil, over low heat, for about 20 minutes, turning it vigorously once every two minutes. Mix the sour cream, vinegar and egg yolks in a small bowl. While the vegetables are boiling slightly, place the tomatoes in another bowl, with boiled water, for 30 seconds, then quickly remove them, peel them and cut them into large pieces. Put them over the vegetables (garlic, onion, carrot and basil), then add the juice, and let it simmer for another 20 minutes, with a lid on top.

Well, now it's now! It would be good to homogenize everything using a food processor, a blender, or with your own glove, if you can put it to work so that it spins fast & # 8211 quickly! After you have done this magical thing, you should put the mixture back in the bowl, and let it boil on low heat for a while, while you add, with care and measure, some pepper and sea salt.

Before you crave and taste this soup, consider Jamie's recipe and, to make it shine and harmonize, add the cream mixture with yolks and vinegar, beating it before without mercy, as well as on the caviar, until it no longer cracks, and without giving the soup the pleasure of heating it! Put the soup on the table as soon as possible and feed it, without forgetting to sprinkle some finely chopped basil on it! (go, I say, and some dill with / or parsley). I wish you "Good appetite!"


Mexican tomato cream soup

from the baked pepper. It's a version of Mexican tomato cream soup that I saw at Jamie Oliver.

Find on the blog another version of tomato cream soup.

1 can of Sun Food tomatoes

for serving: feta cheese and tortilla chips

I used peeled tomatoes from Sun Food & ndash canned 100% healthy that I use very often.

How come:

Put all the ingredients in a saucepan (chopped onion to cook faster) and simmer for about 25 minutes.

I didn't have baked peppers and I put 5 tablespoons of appetizer with donuts.

If you don't have baked peppers, you can cut them into strips and cook them for 5 minutes with the lid covered, until they soften slightly.

the 2 tablespoons of oil (which you can find in the ingredients).

We put all the ingredients (except feta cheese and tortilla chips) in a pot / pan suitable for boiling,

cover and simmer for about 20 minutes on low heat.

We pass everything with the vertical blender. Optionally, we can squeeze the juice from a lime in it.