Lemon Berry Slush

Serves 1

INGREDIENTS

Strawberries                  6 to 8 pieces

Lemon juice                   15 ml

Water                            20 ml

Ice cubes

Method of Preparation

1.   Mix all ingredients in a blender along with the ice cubes and blend until you have a thick smooth texture

2.   Garnish with a strawberry

Slow roasted tomato soup  with fresh herbs and bread

Serves 4

INGREDIENTS

Fresh tomatoes              600 grams                    

Vegetable stock             1 cube

Water                            500 ml

White Bread loaf            200 grams

Rosemary                      5 grams

Thyme                           5 grams

Basil                             5 grams

Parsley                         5 grams

Salt and pepper to taste    

Method of Preparation

1.   Remove the stem of the tomatoes; season and roast at 120 degrees celsius for four hours with the rosemary and thyme. Remove and put in the blender until you get a soft and uniform texture 

2.   Bring the water to a boil with the vegetable stock cube

3.   Mix both preparations and simmer for 10 minutes

4.   Remove from heat; add chopped basil and parsley

5.   Cut the bread into roughly bite size pieces and place on the soup plate

6.   Pour the soup over the bread and garnish with the rest of the herbs

7.   Assemble as per picture

The recipes have been supplied by Francisco Holmes-Brown, Chef de Cuisine, Courtyard by Marriott Green Community, Dubai Investment Park. “No love, no taste,” he says.