A Hilltop Café, a Welcoming Pie and Watties…

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(photograph © Kiwidutch)

We didn’t have breakfast before we set out from the hotel this morning because it was an early start, the kids weren’t fully awake and we didn’t have breakfast food with us.

They were happy with the extra milk we got before we set out from the hotel  but muttered that they weren’t hungry.

We figured we’d hit the road first and stop for something along the way since stopping is an inevitable part of any Kiwidutch Family long car journey anyway.

After winding around hills for a while I felt the need for a breather, Little Mr. looked up from his Nintendo game and announced he needed a toilet stop and we all suddenly decided we were hungry.

Obligingly a few more kilometres up the road we came upon a hill-top Café and pulled in.

The weather wasn’t brilliant, the wind was picking up,  the temperature had dropped noticeably and there was a dampness in the air that promised that rain couldn’t be too far off  so a hot drink and something to eat started to become a better and better idea by the minute.

We got inside and found a large group of customers, but it seemed that many of them were on the point of finishing up and leaving so by the time we ordered we had a table with a view in the front part of the café that overlooked the  car-park and part of the road  to ourselves.

Kiwi Daughter spotted meat pies on the menu and I was subsequently  tempted away from a sandwich by a mince pie with Watties Tomato sauce.

Watties is a New Zealand “institution” …  yes, basically it’s tomato sauce,  a.k.a. “ketchup” but it tastes different to any ketchup you’ll ever have had before. Himself swore he hated ketchup until he tried Watties and now he’s as hooked as most Kiwi’s are.Don’t you know that it’s a known fact that any Kiwi pie tastes even better with Watties on it?  That’s as true as the day is long.

Our breakfast certainly tasted delicious and after a rotation of family members through the rest rooms we were fit and ready to do battle with a few more of State Highway 5′s many hills.

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Easy Farmstand Fresh Cream of Tomato Soup

I had some major dental work done a while back and since I couldn’t eat solid food for a while, Hubby bought me some tomato soup at the supermarket. Yes, it tasted good, but I was rather shocked to see just how many preservatives etc there were in it.

I ate the stuff Hubby bought because I had a face swollen up like a football and pain relief/bed were considerably greater priority’s than food, but now that I think about it (and with the next stage in my dental implant treatment pending) I’m looking to something a lot more organic, and less chemically complicated to help me during my next recovery period.
I’d like to share the Recipezaar recipe that earned 5 stars from me when I made it.  I’ve posted  it here with the kind permission of Zaar member ” Muffin Goddess” and the recipe number is Recipe #170483. (Serves 4)

If you make it, I’m sure she would appreciate a review, here’s the link:

http://www.recipezaar.com/Easy-Farmstand-Fresh-Cream-of-Tomato-Soup-170483

(photograph © Kiwidutch)

Ingredients:

2 cups chicken broth
4 cups ripe tomatoes, peeled, seeded and chopped (approx. 5 large tomatoes)
1/3 cup coarsely chopped sweet onion
1/2 cup coarsely chopped celery (I usually use about 3 large ribs)
1/2 teaspoon sugar
1/2-1 cup light cream
1 tablespoon fresh basil or fresh dill, chopped (optional)
salt, to taste
fresh ground pepper, to taste

Directions:

1. Place all ingredients except the cream and basil or dill (if using) in a large saucepan.
2. Simmer for approximately 30 minutes, or until veggies are soft.
3. Using an immersion blender, puree the veggie mixture to your preferred smoothness (I like to have some tomato chunks in it, so I leave it a little chunky. If I accidentally over-puree it, I’ll cheat and add a small can of diced tomatoes)
4. Add light cream (start with 1/2 cup and add more to taste — amount will depend on flavor of the tomatoes). Heat soup gently over low heat.
5. Before serving, stir in fresh herbs (if using), and season to taste with salt and pepper. Serve soup hot or chilled, whichever you prefer (hot is my preference)

If you can use tomatoes on the vine then I highly recommend it because the great taste difference to other tomatoes is immense. In little less than an hour you could have the best tomato soup in the neighbourhood…. or the province!