Dinner Recipe Tomato and basil soup

Dinner Recipe Tomato and basil soup

Ingredients:

• 1 tablespoon olive oil


• 1 large brown onion, chopped


• 2 garlic cloves, crushed


• 300g sebago potatoes, peeled, chopped


• 600g tomatoes, chopped


• 2 tablespoons tomato paste


• 3 cups chicken stock


• 1/4 cup fresh basil leaves

Instructions:

1. Preheat oven to 180°C. Line 36 30ml (1 1/2 tablespoons capacity) mini muffin pans with paper cases.


2. Use an electric mixer to beat the butter and caster sugar until pale and creamy. Add eggs, one at a time, beating well between each addition. Stir in the flour and sour cream in alternate batches. Spoon evenly into the prepared muffin pan. Bake for 10-12 minutes or until golden brown and cooked though. Cool completely before icing.


3. Combine the icing sugar and milk in a bowl until a smooth paste forms. Add the rosewater and stir to combine. Divide into 2 bowls. Add the pink colouring to an icing portion. Spread the icing over the cupcakes. Decorate with icing flowers, and sprinkle with sugar, if desired. Serve with coffee.