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Tomato consomm with Lancashire cheese on toast

Tomato consomm with Lancashire cheese on toast Recipe

  • 3kg ripe plum tomatoes , quartered
  • 175ml white wine
  • 750ml tomato juice
  • 3 garlic cloves , sliced
  • 2 large shallots , finely diced
  • 2 tsp salt
  • 1 tsp caster sugar
  • fresh picked herb leaves and small sprigs, such as chervil, baby basil , baby sorrel, snipped chives and small salad leaves, to serve
  • 18 baby plum tomatoes , peeled
  • squeeze lemon juice
  • tsp icing sugar
  • 2 tsp olive oil , plus extra for drizzling
  • 25g butter , plus an extra 15g
  • 25g plain flour
  • 100ml milk
  • 175g Lancashire cheese , such as Leagram's organic, grated
  • 1 medium egg yolk
  • 100ml pale ale , such as Bowland Brewery Sky Dancer
  • tsp English mustard
  • 2 tsp Worcestershire sauce
  • 6 slices medium white bread from a sliced loaf, crusts removed, each slice halved lengthways into rectangles approx 3.5cm wide x 9cm long
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