Salted Caramel & Double Chocolate Cookies

Salted Caramel Chocolate Cookies // Amy Elizabeth

So… you want to win a bake off. I’ve been there, my friend. There is something about charity bake offs that brings out my competitive side, and my inner show off. However, in the past I have gotten a little too big for my boots; home-made pies and celebration cakes have been the order of the day. There are two problems with this approach; the first is that I am much less practiced at such bakes, and the second is that really… my colleagues just want to eat a whole load of chocolate. They don’t care about the flakiness of the pastry or the lack of a soggy bottom – unfortunately, I’m not baking for Mary and Paul. They’re just chasing the sugar high that comes with a good work bake off.

Salted Caramel Chocolate Cookies // Amy Elizabeth

So this time round, I defied my ego and whipped up a batch of these cookies. They were demolished in about three minutes flat, with some people going back for seconds… and the votes don’t lie. These are a winner! I can’t take much credit for that; this recipe is from the incomparable Izy from Top with Cinnamon with almost no adaption. Just follow the instructions, and let victory reign down upon you… 

Salted Caramel Chocolate Cookies
Yields 16
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Ingredients
  1. 110g butter
  2. 350g soft light brown sugar
  3. 55g cocoa powder
  4. 2 eggs
  5. ¼ tsp salt
  6. ¾ tsp baking powder
  7. 260g plain flour
  8. 100g milk chocolate chips
  9. 16 squares of Cadbury Caramel (or alternative caramel filled chocolate of your choice!)
  10. flaky sea salt
Instructions
  1. Preheat the oven to 180C and prepare two baking sheets by lining with baking parchment.
  2. In a large saucepan, melt the butter. Remove from the heat and stir in the sugar, followed by the eggs.
  3. Sieve in the cocoa powder, salt and baking powder, and stir through. Do the same with the flour, stirring until everything is well combined. Finally, stir through the chocolate chips.
  4. Using a tablespoon or dessert spoon, place 16 heaps of dough spaced out on your baking trays. You may want to roll the dough slightly before placing on the tray to make them a little more even.
  5. Take a square of chocolate and press down into the top of each cookie so it's nice and snug. Using the remaining dough, make 16 disc shapes and use to cover the top of each square of chocolate, pressing down around the edges so the chocolate is fully sealed inside.
  6. Sprinkle with sea salt and bake for 8-10 minutes.
  7. Leave to cool slightly on the trays before using a spatula to transfer to a cooling rack.
Adapted from Top with Cinnamon
Adapted from Top with Cinnamon
Amy Elizabeth http://amyliz.co.uk/

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All the Brownies // Brownie & Blondie Recipes

Baking is my therapy. I find it very soothing to create something out of flour, sugar and butter, surrendering to the process and then enjoying the fruits of my labour at the end of it all. Which means that I generally prefer to bake ‘easy’ things; lovely layer cakes with fancy decoration or elaborate patisserie creations rarely find their way out of my kitchen. Instead, simple bakes like brownies and blondies are my go to. They don’t involve a whole lot of brain power, or washing up, which makes them the perfect cure for what ails you. Whilst a really good fudgey brownie is a thing of beauty, sometimes it can be fun to mix it up a bit, so I’ve pulled together my favourite brownie and blondie recipes for you to try… 

Toblerone Brownies Recipe

Toblerone Brownies

Win friends and compliments with these super simple brownies. Best of all, they don’t use the whole bar, so you can still sneak a few triangles whilst you’re baking…

Rhubarb & Pistachio Blondies

Rhubarb & Pistachio Blondies

Rhubarb is my jam, and it’s still just in season – so make these quick! You could substitute for strawberries, if rhubarb is hard to come by – but you just can’t beat those beautiful pink stalks when you find them!

Mini Egg Brownies // Amy Elizabeth

Mini Egg Brownies

Mini Eggs are basically crack to me, which makes these brownies very dangerous indeed.

Vegan Coconut Brownies // Amy Elizabeth

Vegan Coconut Brownies

Don’t compromise when catering for vegan friends; these vegan brownies don’t use any unusual ingredients (by which I mean, you won’t have to make a special trip to the health food shop) and are just as fudgey as ‘regular’ brownies.

Lemon and Raspberry Blondies

Simple, summery and full of fresh raspberries that burst in every bite. Don’t give these all away, or you’ll regret it!

Dark & Stormy Brownies - Rum and Ginger Brownies // Amy Elizabeth

Dark & Stormy Brownies

Ginger, lime and rum all come together to make these brownies a bit of a tastes sensation. A little bit unusual; a lot more-ish.

Brown Butter Blondies

Sometimes it’s best to let your ingredients do the talking. Browning butter brings out a delicious nutty flavour that’s the star of these simple blondies.

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Double Chocolate Chip Shortbread Biscuits

Chocolate Chip Shortbread Biscuits // Amy Elizabeth

I’m a little bit in awe at the magic that happens when you combine butter, flour and sugar. That’s all it really takes to make these sweet, flaky biscuits – although I threw some leftover chocolate chips in, too, just because. On their own, they do an alright job – sweet sugar sprinkled over creamy porridge, or salty butter spread over hot toast are both pretty delicious, right? But when you combine them all together, they are so much more than the sum of their parts.

Chocolate Chip Shortbread Biscuits // Amy Elizabeth

That’s the joy of baking; taking ingredients that are pretty ordinary on their own and whipping them up into something extraordinary. The same combination of ingredients, with a few simple tweaks to the way you treat them or what you add into the mix, can produce all manner of different, but equally delicious, things. Add an egg or two, and you have a light and fluffy sponge cake. Some cocoa powder or some icing sugar and you have a different set of biscuits entirely. Spread on some jam and cream, or grate in some lemon or orange, and that magic combination of butter, sugar and flour will show you what it can do. 

Chocolate Chip Shortbread Biscuits // Amy Elizabeth

Double Chocolate Chip Shortbread Biscuits
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Ingredients
  1. 110g golden caster sugar
  2. 250g softened butter
  3. 360g plain flour
  4. 100g mixed chocolate chips
Instructions
  1. Beat together the butter and sugar until light and fluffy. Sift in the flour and mix until you have a soft dough.
  2. Stir in the chocolate chips so they're evenly distributed. (You might need a bit of elbow grease for this bit, as the dough is relatively stiff).
  3. Turn out onto a floured surface and use your hands to bring together into a ball. Gently roll out to 1cm-ish thickness and cut out into rounds using a pastry cutter.
  4. Bring together any leftover dough and repeat the process of rolling & cutting out until you've used it all.
  5. Place the biscuits on two baking trays, lined with greaseproof paper, and sprinkle with a little extra sugar.
  6. Pop in the fridge for 20 minutes to firm up. Meanwhile, preheat the oven to 190C.
  7. Remove the biscuits from the fridge and bake for 12-15 minutes until golden brown. Leave to cool on a wire rack.
Amy Elizabeth http://amyliz.co.uk/

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20-Minute Nutella & Cinnamon Rolls

20-Minute Nutella & Cinnamon Rolls // Amy Elizabeth

I love the ritual of baking. I like popping on a podcast and spending a few hours immersed in all things butter, sugar and flour. It is immensely satisfying to eat something that has been a true labour of love, whether it’s intricate decorations on a cake or the crust on a perfectly risen loaf of bread. Cinnamon rolls definitely come under this category of baking; they require some effort to get right – and, although they are worth every minute, sometimes you just don’t have the time. So, when I saw Carrie’s Cheat Cinnamon Rolls, I was, of course, intrigued. Whilst they’re not *quite* as good as the real deal, you can have them in your mouth in 20 minutes – which is a mega plus, if you ask me. I added some Nutella to mine (because why not?) which means you get the perfect mix of flaky pastry, gooey Nutella, sweet cinnamon and all in less time than it takes to watch an episode of Brooklyn 99. 

20-Minute Nutella & Cinnamon Rolls // Amy Elizabeth

20-Minute Nutella & Cinnamon Rolls 

Ingredients 

  • 1 pack pre-rolled puff pastry
  • 4 tbsp. Nutella 
  • 50g unsalted butter
  • 50g golden caster sugar
  • 2 heaped tsp. cinnamon 

Method 

  1. Preheat the oven to 180C. 
  2. Take the puff pastry out of the fridge 10 minutes before you need to use it – this will make it easier to work with. Roll out flat on a chopping board and spread with the Nutella until covered in an even layer. 
  3. Mix together the butter, sugar and cinnamon to make a paste. Spread over the Nutella in another even layer. 
  4. Roll the pastry back up into a tube shape. At this point, you may want to pop the pastry back into the fridge to firm up for 20 minutes, but I find that if you work quickly and use a super sharp knife then you shouldn’t really have a problem. 
  5. Cut the pastry into 5cm rounds and pop them into a heatproof tray with some room between them (they’ll grow in the oven). 
  6. Bake for 15 minutes until the pastry is golden brown. 

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Freezer Meals to Take New Parents

[Photo by Sven Scheuermeier]

“A family in my sister’s neighborhood was recently stricken with a double tragedy, when both the young mother and her three-year-old son were diagnosed with cancer. When Catherine told me about this, I could only say, shocked, “Dear God, that family needs grace.” She replied firmly, “That family needs casseroles,” and proceeded to organize the entire neighborhood into bringing that family dinner, in shifts, every single night, for an entire year. I do not know if my sister fully recognizes that this IS grace.” – Elizabeth Gilbert, Eat Pray Love

Excuse me whilst I tear up for a moment, because that quote gets me every time. I think about it quite often, because to me it seems like the perfect way to show someone you care. I show my love with food. If you know me in person, I have probably foisted meals or baked goods on you at some point. I’m similarly obsessed with this article (one of the best things I’ve ever read on the Internet, and something that I return to often); there’s no doubt that food is a big part of community, and having rebuilt a community after moving miles away from my childhood home, it strikes me as integral in keeping that community together. 

 I think it’s pretty well documented that having a baby is one of the most stressful and difficult times in someone’s life, right? It seems like it’s quite a tradition in the States to bring casseroles and snacks for new parents, but not so much in the UK. But we’re all guilty of letting meals slide when we’re feeling overwhelmed, resorting to microwave options and takeaways more than is probably good for us, so when our close friends, who had similarly moved far away from their own support network, had a baby earlier this year, it made sense to pack their freezer full of meals.

I did my research, having never had a baby of my own before, on what would actually be useful, rather than just cluttering up space. It turns out, there’s no hard and fast rules – but if you want to err on the side of caution then stick to meals that are easy to reheat, easy enough to eat with one hand (in case the baby is in the other) and include some sundries (microwave rice packets, par-baked bread etc.) to make things complete and as simple as possible. Then it’s just a case of cooking it up, and portioning into freezer bags. Make sure you label the bags with the name of the dish, the date you made it and any special instructions for cooking. You can definitely spread the load, too! Get a whole bunch of you involved and you could cook up a month’s worth of meals without much effort at all. 

What else? I also threw in some pre-cut fresh fruit (good for vitamins and freshness), some nice juice (ditto) and some of my freezer cookies, because everyone needs freshly baked cookies. Oh, and pizzas. Because, obviously. 

The other bit of advice I read time and again is to not crowd the new parents. Whilst baby cuddles are definitely one of the purest joys in the world (and I’ll admit to sneaking one in when I dropped my parcels of food off…) – make your visit quick, tell your friends that they are heroes and expect to catch up with them for longer at a later date. 

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Easy Chicken Noodle Soup

Easy Chicken Noodle Soup // Amy Elizabeth

Apparently it is scientifically proven that soup will make you feel better when you’re ill. And none more so than chicken noodle soup, in my opinion. This soup is surprisingly simple to make, even if you’re a little under the weather, and the combination of comforting noodles, hot broth and a little spicy kick at the end is sure to cure what ails you. I’m not usually a big soup eater – I don’t find it really fills me up, so I get hungry almost straight away – but sometimes it’s exactly what you’re craving, especially when it’s so miserable out.

Easy Chicken Noodle Soup // Amy Elizabeth

This soup is totally adaptable, too. Use up some of your favourite vegetables by throwing them in the mix, or swap out the rice vermicelli noodles for more substantial egg ones. You could even use small pasta shapes in place of the noodles (but don’t you dare think about leaving out the carbs altogether). Skip the chilli flakes when you’re making the stock for a mellower flavour, or garnish with fresh chillies or hot sauce if you like it fiery.  Want to make this even easier? Use the meat and bones from one of those supermarket rotisserie chickens to make your stock and soup. All that said, you must eat this under a blanket whilst wearing pyjamas and, preferably, with your favourite trashy TV show playing. There’s no negotiating on that part, sorry. 

Spicy Slow Cooker Chicken Noodle Soup
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For the broth
  1. bones of one whole roast chicken
  2. 1 large onion, peeled and chopped in half
  3. 1 large carrot, chopped into 2-3 pieces
  4. 2-3 garlic cloves, peeled and slightly smashed
  5. 1-2 tsp. dried thyme
  6. 1-2 tsp. chilli flakes
  7. salt and pepper
  8. 2 litres of water (or enough to cover the contents above)
For the soup
  1. shredded meat from 1 whole roast chicken
  2. 2 carrots, diced
  3. handful on mangetout, sliced
  4. 4 nests of rice vermicelli noodles
  5. fresh parsley, finely chopped (optional)
Instructions
  1. Pop all of the ingredients for the broth into the slow cooker, making sure the contents are covered by the water (add more if not) and cook for 5 hours on high or 10 hours on low.
  2. Strain into a large bowl and rest in the fridge overnight.
  3. Remove as much of the fat from the top of the broth as possible (it should be solid after the night in the fridge).
  4. Pour the broth into a large saucepan and bring to a simmer. Add the leek and carrot and cook until just going tender.
  5. Add the rice noodles and the chicken, cooking for a further 2-3 minutes until the noodles have softened and the chicken is warmed through.
  6. Ladle into bowls and garnish with parsley, if using. Slurp noisily when eating.
Notes
  1. The finished soup can be frozen in individual portions and reheated when needed, either in a saucepan or by blasting in the microwave in one minute intervals until piping hot.
Adapted from Smitten Kitchen
Adapted from Smitten Kitchen
Amy Elizabeth http://amyliz.co.uk/

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Raspberry & White Chocolate Banana Bread

Raspberry & White Chocolate Banana Bread // Amy Elizabeth

It’s basically the law that if you see bananas starting to brown on your kitchen counter, they must make their way into a banana bread. Which is why I always keep baking supplies on hand, for just such an emergency. There is always unsalted butter in the fridge, flour and sugar in the cupboard and, thankfully, a plethora of cookbooks to choose from when just such a situation arises. It is one of my favourite things about my kitchen, really, that deliciousness can be coaxed from it at the drop of a hat. I get a bit feverish if I am running low on flour, so if anything I’m over-prepared. Paul is on board because it fits with his ideas about preparing for a zombie apocalypse. Either way, this banana bread was whipped up with nary an hour to spare with friends on their way round and the dregs of browning bananas, frozen raspberries and leftover chunks of white chocolate from making freezer cookies.

Raspberry & White Chocolate Banana Bread // Amy Elizabeth

Obviously, I would recommend that you make this bread faithful to the recipe, as it proved a rather lovely breakfast the next day, but really, banana bread is very forgiving and will take anything you’ve got lurking in the cupboards – so I want to encourage you to experiment. Dark chocolate and a splash or rum or bourbon would be delightful. As would chunks of fudge or swirls of salted caramel, or the addition of some browned butter. Blueberries are the natural bestie of banana, whilst some carrot and sultanas would make a nice carrot-cake-banana-bread crossover. Do what you feel, my friends. 

Raspberry & White Chocolate Banana Bread // Amy Elizabeth

Raspberry & White Chocolate Banana Bread
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Ingredients
  1. 250g plain flour
  2. 3 tsp. baking powder
  3. ½ tsp. salt
  4. 115g unsalted butter, softened
  5. 125g golden caster sugar
  6. 2 large eggs
  7. 3 bananas, mashed
  8. 100g frozen raspberries
  9. 100g white chocolate, cut into chunks (plus extra for decorating, if required)
Instructions
  1. Preheat the oven to 180C and prepare a loaf tin by greasing with butter.
  2. Sift together the flour, salt and baking powder and set aside.
  3. Using an electric mixer (if you have one - it can be done by hand but it's a lot more work!) cream together the butter and sugar until light and fluffy.
  4. Add the eggs one at a time, beating well between, before scraping down the sides and mixing in the banana.
  5. With the mixer on low, add the flour mixture and stir until just incorporated. Fold in the raspberries and white chocolate.
  6. Pour into the prepared tin and bake for 55 minutes - 1 hour, until a skewer inserted at the thickest part comes out clean.
  7. Leave to cool and decorate, if required, by melting some white chocolate in 30 second blasts in the microwave until smooth, and using the tines of a fork to flick the melted chocolate over the top of your loaf until you get the desired effect. Serve in thick slices.
Adapted from Joy the Baker
Adapted from Joy the Baker
Amy Elizabeth http://amyliz.co.uk/

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Kimchi & Prawn Egg Fried Rice

Kimchi & Prawn Egg Fried Rice // Amy Elizabeth

After reading Rachel’s post on Asian ingredients, I was inspired to raid my local Asian supermarket on Friday night. And by raid, I mean spend an obscene amount of money on kimchi and kewpie mayonnaise. So, I would argue that this isn’t so much a recipe as the result of me throwing a bunch of new ingredients into a pan and hoping for the best. Which sometimes is how the greatest dinners come together (and, in this case, a couple of leftover lunches, too).

There is nothing authentic about this dish, but it was filling and heart-warming, and slightly sour from the kimchi and slightly spicy from the sriracha, and colourful and basically everything I wanted to eat right at that moment, so maybe it is also the thing that you want to eat right at *this* moment, too, and I couldn’t not share it. 

As with all food of this nature, you can make it your own by mixing up the vegetables and protein (some peppers and pork might work nicely!) or, instead of scrambling the egg into the dish, you could serve one fried or poached on the top. Just do what you feel, spice it up nicely and eat it in big forkfuls from a bowl whilst reading a book or watching a trashy TV show. Live your best life, is what I’m saying. 

P.S. For Leeds pals, I bought my kimchi and gochujang (and a whole host of other fun ingredients) at Taste the Orient on Vicar Lane, which has been my go-to for Asian ingredients for a while now. I also picked up some gyoza skins in the freezer section to make these Pork & Chilli Gyoza so it was a winning weekend for food! 

Kimchi & Prawn Egg Fried Rice
Serves 2
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Ingredients
  1. 1 leek, sliced
  2. 1/2 cup mushrooms, sliced
  3. 3-4 spring onions, sliced (plus more for garnish)
  4. 1/3 cup kimchi, sliced into smaller pieces
  5. 1 clove of garlic, finely chopped
  6. 200g raw prawns
  7. 500g cooked rice (I used two of those microwave basmati packets)
  8. 2 tsp. gochujang
  9. 2 tbsp. soy sauce (or more to taste)
  10. 1 tsp. fish sauce
  11. 2 eggs
  12. Sriracha & kewpie mayonnaise, to serve
Instructions
  1. Heat some oil in a large frying pan over a medium heat and add the leek, mushrooms, spring onion and kimchi. Fry for 3-4 minutes until the leeks and mushrooms are starting to soften.
  2. Add the prawns and garlic and cook for a further few minutes until prawns have gone pink.
  3. Stir through the gochujang, and then tip in the rice. Add the soy sauce and fish sauce, and stir together until everything is mixed through. Taste and add more soy sauce if needed.
  4. Make a little space at the side of the frying pan by pushing the rice to one side, and crack in both eggs and mix to scramble slightly. As the eggs start to cook, stir them through the rest of the ingredients until evenly distributed throughout the dish.
  5. Serve immediately, with extra spring onions and sriracha and kewpie mayonnaise to taste.
Amy Elizabeth http://amyliz.co.uk/

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Rhubarb & Orange Muffins

Rhubarb & Orange Muffins from How to Hygge by Signe Johansen // Amy Elizabeth

Rhubarb is well-documented as one of my most favourite things, so when I saw a photo of those pretty pink stalks on my local greengrocers’ Twitter (yes, I realise that sentence is a bit ridiculous…) I had to grab some immediately. Like my other favourite food season, British asparagus season, the time for Yorkshire rhubarb is too short for my liking, so I’m intending to make the very most of it whilst I can. 

Starting with these rhubarb and orange muffins from Signe Johansen’s ‘How to Hygge‘, whipped up for me to enjoy for breakfasts all this week. And this is just the beginning of my rhubarb baking, with these blondies firmly on my list, and Harry Style’s Dutch Baby from Ruby Tandoh’s Flavour for starters. I’d love any other rhubarb recipes you’ve got up your sleeves! 

Rhubarb & Orange Muffins from How to Hygge by Signe Johansen // Amy Elizabeth

A note on ‘How to Hygge’; I know that some people are getting a bit fatigued by the hygge trend but I am certainly not one of them. It’s not so much a trend, as a way of life, and I love the philosophy on food (and Nordic life) that Signe lays out in her book: ‘work efficiently, be active, eat what you love, and make the most of those convival moments of downtime during the day’. I need to work on the active part, but I definitely have the eat what you love part down. 

‘How to Hygge’ is more of a lifestyle book that covers a wh0le array of ‘hyggelig’ things, but there’s a big section of beautifully shot recipes right in the centre, ranging from Scandi salads and morning porridges to comforting bakes like these muffins, perfect for enjoying a little ‘Fika’ – a moment in your day to switch off, enjoy the company of your friends or colleagues, and tuck into a slice of cake and a cup of coffee. I tell you, those Nordic folk have got it right. The zingy rhubarb and orange in these muffins make them feel surprisingly light and summery, whilst still having that comforting carby-ness that you need on winter days. When it’s dreary outside, I’m pretty sure these will bring you a spot of sunshine to your day. And if you’re looking for a lovely present for a friend, this book would be perfect! 

Rhubarb & Orange Muffins from How to Hygge by Signe Johansen // Amy Elizabeth

Rhubarb & Orange Muffins
Yields 12
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Ingredients
  1. 200g rhubarb, cut into 5mm slices
  2. 2 unwaxed oranges
  3. 250g plain flour
  4. 185g golden caster sugar (plus extra for the rhubarb)
  5. 1 and 1/2 tsp. baking powder
  6. 1/4 tsp. bicarbonate of soda
  7. 1/4 tsp. fine sea salt
  8. 150g Greek yoghurt
  9. 100g butter, melted
  10. 3 eggs, lightly beaten
  11. 1 tsp. vanilla extract
Instructions
  1. Preheat the oven to 180C and line a 12 hole muffin tin with muffin cases. Place a shallow tray with water on a lower shelf in the oven.
  2. Place the rhubarb in a bowl and mix with the zest and juice of one orange, and a spoonful or two of sugar. Stir to coat the rhubarb.
  3. Sieve all the dry ingredients into a separate bowl and and stir through so the raising agents are evenly distributed. Stir in the zest of the other orange.
  4. Make a well in the middle and add all the wet ingredients.
  5. Stir the mixture in a figure-of-eight pattern, making sure the scoop up the dry bits around the edges of the bowl. After about a dozen stirs, add the rhubarb, along with some of the juices from the bowl for extra flavour.
  6. Stir the rhubarb through a few times and then use a large spoon to dollop the mixture into the muffin cases.
  7. Bake on the middle shelf for 20 minutes, or until the muffins have risen, look golden brown and feel firm to the touch.
  8. Remove from the oven and allow to cool on a wire rack (although they're pretty good when still a bit warm, too!)
Amy Elizabeth http://amyliz.co.uk/

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Tomato & Orzo Soup

Tomato and Orzo Soup // Amy Elizabeth

It’s soup season. I like to think I’ll be sipping my soup from a mug whilst dressed in autumnal knits and staring out over a beautiful foggy landscape, but more realistically I’m eating it al desko because it’s too cold to go on a walk at lunchtime. But, however you’re eating it, this soup is delicious and warming. It’s got all the classic flavours of a good tomato soup, but with the addition of some orzo for a bit of texture and some more substance. Orzo’s a bit of a new obsession of mine; I’ve been using it instead of rice in risottos and it’s kind of the best. As with all soups, it keeps well in the fridge or freezer until you need it, and is best served with plenty of cheese on top, and crusty bread to dip. It’s almost enough to make these colder temperatures worth it, isn’t it? 

Tomato and Orzo Soup // Amy Elizabeth

Tomato and Orzo Soup
Serves 6
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Ingredients
  1. olive oil
  2. 1 onion, finely chopped
  3. 3 gloves garlic, crushed or finely grated
  4. 3 x 400g can chopped tomatoes
  5. 1 tbsp. dried oregano
  6. pinch dried chilli flakes, to taste
  7. 1 tsp. caster sugar
  8. salt and pepper, to taste
  9. double cream, to taste
  10. 150g orzo
  11. parmesan, to serve
Instructions
  1. Heat the olive oil in a large, heavy-bottomed saucepan over a medium heat. Add the onions and fry until soft and fragrant.
  2. Add the garlic and fry for a minute more, stirring regularly and checking the garlic doesn't start to brown. Lower the heat, if needed.
  3. Add the chopped tomatoes, oregano , chilli flakes, caster sugar, salt & pepper. Mix together and simmer for 15 minutes.
  4. Meanwhile, cook the orzo according to packet instructions. Drain and set aside.
  5. Stir the double cream into the tomato soup - a generous swirl should sort you out but taste as you go so it's just how you like it!
  6. Stir in the orzo and serve with freshly grated parmesan and black pepper.
Amy Elizabeth http://amyliz.co.uk/

Tomato and Orzo Soup // Amy Elizabeth

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