Roasted Tomato Soup

Ingredients

• 250 g ripe tomatoes, halved
• 50 g onions, finely chopped
• 0.25 large red bell pepper, halved
• 1 large garlic clove (approx. 4 g), sliced
• 125 ml vegetable broth
• 4 g neutral oil (for roasting and sautéing)
• Salt, to taste
• Freshly ground black pepper, to taste
• 25 ml heavy cream
• 3 fresh basil leaves, finely sliced (julienne)
• 5 g extra virgin olive oil

Instructions

1. Preheat the oven to 200°C/400°F.
2. Arrange the tomatoes and red bell pepper on a baking tray, drizzle with half of the olive oil, season with salt, and roast for 25 minutes until lightly charred and caramelized.
3. Heat the neutral oil in a pot over medium heat, add the onions, and sauté until soft and translucent.
4. Add the garlic and cook for 1 minute until fragrant.
5. Transfer the roasted vegetables to the pot, pour in the vegetable broth, and simmer uncovered for 10 minutes.
6. Blend the soup until completely smooth, then strain through a fine sieve for an ultra-silky texture.
7. Season with salt to taste.
8. Pour the hot soup into a bowl, pipe or drizzle the heavy cream into a heart shape, finish with freshly ground black pepper, scatter the basil cut into fine julienne, and complete with a drizzle of extra virgin olive oil.

Heart-Shaped Grilled Cheese Sandwich

Ingredients

• 2 slices white sandwich bread
• 15 g mozzarella, finely shredded
• 5 g cheddar, finely shredded
• 2.5 g Parmesan, finely grated
• 5g butter, for frying
• 1 tbsp neutral oil, for frying

Instructions

1. Cut heart shapes from the bread slices using a cutter.
2. Combine mozzarella, cheddar, and Parmesan in a bowl and mix thoroughly.
3. Spread the cheese mixture evenly over one bread heart, then top with the second slice to form a sandwich.
4. Heat a non-stick pan over medium-low heat, add a small amount of neutral oil and butter, and let it melt evenly.
5. Fry gently, pressing lightly, until golden brown on both sides and the cheese is fully melted.