Roasted Red Pepper Tomato Soup

         Roasted Red Pepper Tomato Soup

Ingredients:

3  sweet red peppers 
8  cups tomatoes, chopped
2  vegetable stock cubes (or chicken)
2  tablespoons sugar 
1/2  cup cooking cream 
4  tablespoons butter 
    fresh basil
    salt 
    white pepper 

Directions:

1.Grill the peppers, turning frequently, until bla ckened all over. 

Peel off the skin. Gently wipe or scrape off any remaining black stuff from the outside. Cut open and discard seeds and white insides. Do not wash as this will flush away much of the flavour. 
2.Puree peppers and tomatoes in a blender or food processor. 
Strain out seeds. 
3.Place pepper/tomato mixture in a saucepan. Bring to a boil, then simmer uncovered for about 25 minutes. Add remaining ingredients except butter and basil. Simmer uncovered for 15 - 20 minutes. Add butter and basil right before serving.

Toffee-Chocolate Chip Shortbread

Ingredients

• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 1/4 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour 
• 1/4 teaspoon salt
• 1/2 cup mini chocolate chips
• 1/2 cup toffee bits

Preparation

1. 1. Preheat oven to 350ºF and line a rimmed baking sheet with parchment paper. Using an electric mixer on medium-high speed, cream together butter, confectioners' sugar and vanilla until smooth. Stir in flour and salt just until a dough forms. Fold in chocolate chips and toffee bits.
2. 2. Using your hands, roll dough into 1-inch balls. Place on prepared baking sheet, 1 inch apart, pressing down lightly on each one with a moistened palm.
3. 3. Bake until cookies are firm and just golden around edges, 12 to 14 minutes. Place baking sheet on a wire rack for 5 minutes, then transfer cookies to rack to cool. Repeat with remaining dough. Store cookies in an airtight container at room temperature for up to 3 days.