A bowl of warm soup and a hot sandwich with flavorful spread are like tight hugs during the cold, rainy season. Chef Margarita Marty, chairperson of the Culinary Arts Program of De La Salle-College of Saint Benilde shares her personal recipes of treats she prepares for her family during damp days.
Bonus: The bread goes well with the soup.
Tomato-Carrot Soup
Serves: 4-6
Ingredients:
400g canned stewed tomatoes
200g fresh ripe tomatoes
300g freshly peeled carrots
500-600ml water
50g chopped onions
20g pepper
5g garlic
2 tbsp. olive oil
125g cooking cream (optional)
1 tbsp. butter
½ tsp. brown sugar (optional)
ground sea salt
Procedure:
1. Blanch fresh tomatoes, then remove peel and seeds. Slice carrots.
2. Mix water, sliced carrots, and fresh tomatoes in a saucepan. Bring to a boil and allow carrots to soften.
3. In a separate sauce pan, sauté garlic and onions in olive oil. Once the onions are translucent, add canned tomatoes and cook over medium to low heat.
4. Once the carrots are soft, add the tomato mixture and cook over medium to low heat for 10 to 15 minutes.
5. Put mixture in a blender and puree until smooth.
6. Strain back into the pan and return to the heat to bring to a gentle boil. Turn off the heat and slowly add the cream and butter while constantly stirring it.
7. Season with sugar, salt, and pepper as needed.
8. Serve on a bowl with a teaspoon of pesto cream.
Pesto Cheese Spread
Ingredients:
225g cream cheese
60g pesto
60g all-purpose cream
20g olive oil
2-3 cloves garlic
fine sea salt and pepper to taste
Procedure:
1. Put all ingredients in the food processor. Whip together until well combined.
2. Add salt and pepper to adjust taste as needed.
3. Place in ceramic or glass container and refrigerate. You can keep it for 10 to 14 days if refrigerated.
4. Serve with crackers or chips.
Grilled Cheese with Pesto Cheese
Ingredients:
8 pcs. thick slices of loaf bread
120-150g aged cheddar cheese
2-4 tbsp. butter
2-4 tbsp. olive oil
Pesto cheese spread
dill pickles
mango jam
Procedure:
1. Slice cheddar cheese into thin slices.
2. Spread about 1 tsp. of pesto cheese on the slices of bread.
3. Put cheese slices on the bread and make into four sandwiches.
4. Heat a small non-stick pan and add ½ tbsp. butter and olive oil.
5. Grill one sandwich at a time on medium to low heat, allowing cheddar cheese to melt evenly.
6. Flip over and cook for a few minutes until both sides are evenly toasted.
7. Remove from heat and serve with a side of pickles and mango jam.
