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Tomato soup is the ultimate comfort food. Nourishing, crowd pleasing and adaptable, It’s a back-to-basics classic that needs no bells and whistles. It requires little prep or skill, with the result invariably greater than the effort. And in this cost of living crisis, my tomato soup is very budget-friendly. Because guess what? This delicious, rich, velvety soup uses tinned tomatoes!
The odds are that you already have all of the ingredients in your pantry to make it, meaning it could be on your table in under 45 minutes from now. While it’s simmering, prepare a stack of grilled cheese toasties, hot buttered toast or crusty bread. Or enjoy it by itself in a mug, and proudly sport the resulting tomato soup moustache. Note: 4 tablespoons of butter may seem like a lot, but rest assured this is what gives this tomato soup its silky texture and deep flavour. I find it also eliminates the need for cream.
Suzanne: I’ve tried for years at Easter to make hot cross buns with mixed results.. They never quite end up like any from a bakery. I’ve gotten close but never quite succeeded. I’ve realised I’m just not a “dough” baker. Yeast and I are not friends. But I do quite like the flavour and I do like making cakes. Something about the quick mix and bake that appeals to my must-eat-cake-now personality. So I decided that what my Easter needs this year is a hot cross tea cake. All the flavour without the fuss.
I’m a fan of a chocolate chip version but Jane went with the traditional currant version instead. Jane: I'm a nervous cake maker. I seem to lack the instinct needed that tells me when it's the right time to take it out of the oven. So if I'm going to make a cake I need a recipe that's foolproof. Extra points if it's a simple stir-and-bake recipe that doesn't have me creaming butter and sugar or whipping egg whites. This recipe is a revelation! So quick and simple, and the end result is honestly one of the nicest cakes I've tasted! |
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