21 May 2014,15:47 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Preheat the oven to 200°C. Roll out the pastry to a rectangle, spread evenly with mustard, then sprinkle the cheese on top. Now fold the pastry in half to make a sandwich and press down.
  • Cut the pastry into 2 equal strips. Carefully twist each strip and place on a lightly greased parchment paper-lined baking sheet.
  • Bake for 15 minutes until golden. Leave for 5 minutes to firm up a little, then lift onto a cooling rack.
  • Fry the onion in oil for about 5 minutes, stirring with a wooden spoon until soft but not coloured. Add the chopped tomatoes to the pan with the stock, ketchup and oregano.
  • Season with salt and pepper. Bring to the boil, then turn down the heat. Cover the pan, then simmer for 15 minutes until the vegetables turn soft. Cool and blend to a puree.
  • To serve, tip the cream into the soup, then gently heat, stirring with the wooden spoon until it just starts to bubble. Don't boil vigorously as the cream could curdle. Ladle into a bowl and serve with the cheese twists.



  • 1 Onion, chopped
  • 1 tablespoon Sesame oil
  • 4 large Tomatoes, chopped
  • 200 ml Vegetable stock
  • 2 tablespoon Ketchup
  • A pinch Dried Oregano
  • A pinch each Salt and Pepper
  • 100 ml cream

The Cheese Twists

  • 100 grams Puff pastry
  • 2 teaspoon Dijon mustard  
  • 2 tablespoon Cheddar, finely grated

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