Butterbean, tomato and harissa soup

Butterbean, tomato and Harissa soup (serves 6)

Butterbean, tomato and Harissa soup

800g chopped tomatoes
2 x 400g cans of butterbeans, drained and rinsed
800ml vegetable stock
1 heaped tablespoon harissa

1. Heat the tomatoes, 1 can of butterbeans and stock in a pan. Bring to the boil and then turn down the heat and simmer for 10 minutes, stirring frequently.

2.  Allow to cool a little, in order to blend the mixture.

3. Return the soup to the pan. Add the second can of butterbeans and the harissa. Stir well. Heat through thoroughly.


Recipe for Harissa

If you want to have a go at making your own harissa, this is the recipe I use.  I often buy the stuff in a jar too though, so don’t feel pressurised to make your own.  This will keep for a few days in the fridge, but is best used as soon as possible.

Deseed and roughly chop 3 red chillis and slice 6 cloves of garlic.  Fry the chilli and garlic gently in a little bit of oil until they are softened.  Stir in 2 tsp smoked paprika and 1 tsp ground cumin.  Fry for a further minute.  Allow to cool and then whizz up in the food processor with 75ml olive oil, the juice of one lime, a huge handful of coriander leaves, a huge handful of flat-leaf parsley.


Mini Egg Florentines

I make Florentines a lot at Christmas as they make great presents and my mum loves them. I thought I’d have a go at adapting them for Easter and this is the result.  This is a simple version of Florentines. I’ll share my fancier recipe (which includes double cream) another time.

Mini Egg Florentines

Mini Egg Florentines

50g butter
50g caster sugar
50g golden syrup
50g plain flour
100g flaked almonds
50g Cadburys Mini Eggs
100g Dairy Milk

1. Preheat the oven to 180ºC.
2. Heat the butter, sugar and golden syrup together in a pan and stir well. Mix in the flour. When the mixture is well combined, mix in the flaked almonds and stir thoroughly.
3. Spoon the mixture into silicone cupcake moulds, trying to only just put enough mixture in to cover the bottom – you don’t want the Florentines to be too thick.
4. Bake for 7 – 8 minutes until lightly golden. While the Florentines are baking, crush the Mini Eggs gently.
5. As soon as you remove the Florentines from the oven, decorate them with the crushed Mini Eggs. (I’d love to tell you to just sprinkle the crushed Mini Eggs over, but you need to be a but more artistic to get them looking good!)
6. Leave the Florentines to cool.
7. Melt the chocolate and coat the bottom of each Florentine with chocolate. Leave to dry.



Tip – Ruth who blogs at The Pink Whisk has a fantastic technique for coating the Florentines with chocolate.