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Sunday, 2 April 2017

Recreating NYC eats: Clinton Hall Ultimate Cheese toastie & Creamy Tomato Soup

Worlds longest blog title there isn't it?

I occasionally see NYC eats on my Instagram feed and I try not to follow it because I don't want to closely resemble a whale haha and it's really hard to eat a plain salad when you are watching videos of cheese melting on things.

I was happily aboard my healthy lifestyle eating plan...but then today happened. Today was one of those super-long days where you feel you're going at 200 miles an hour and nowhere near on top of everything. I came home from work and needed to go shopping, revise for an exam and bake a birthday cake. I also really needed to relax.

So this was my solution:

Slow-cooked cream of tomato soup with low-fat yoghurt and basil served with the ultimate garlic-cheese toasted New York bagel.

Holiday eats at home. It was delicious. Most importantly though, it was so easy. I whacked everything into the slow cooker before I went to work and when I came back after shopping and had finished baking it was ready!

Trust me, you're going to love this.

You need:
3 garlic cloves
1 brown onion
1 chilli
2 tins of tomatoes
Chicken stock cube (I used one of those gel pots but the consistency really reminds me of cat food so I prefer the cubes, tell me I'm not the only one?)
6 tomatoes
1 small tub of zero-fat natural yoghurt
A LOT of cheese (as much as you'd like)
Bagels (the number depends on how many you're feeding - one per person)

I prefer to make more food and then have lunches for a few days.

So all you need to do is chop the onion, chilli and garlic into small pieces. Sweat then for about 5 minutes until the onions turn a little translucent. Then add this into the slow cooker with the tinned tomatoes, tomatoes and the chicken stock cube (dissolved in 500ml of hot water). I sliced my toms a little to make everything a bit faster but it doesn't really matter. Add salt and pepper and leave it on hot for the day.

About 15 minutes before you want to serve it add chopped basil (1 large fistful) and 3/4 of the yoghurt. It's going to be so silky and creamy and delicious. If you prefer completely smooth soup then blend it; I prefer mine with a little bite to it. Alternatively you could leave it in the slow cooker for longer.

To prep the bagels:
Cut them in half and toast.

Cut a garlic clove in half and rub it over the bagel.

Then turn them the wrong way round (this is the Clinton-Hall way with the doughnuts). Load the outer sides with tons of cheese. Don't brie shy and really wedge as much cheese as you can on them so that you get the melty strands that Clinton Hall are known for.

Once you're happy press the bagel firmly down and then put it under the grill until all the cheese has melted. Keep an eye on it, turning occasionally - you don't want your creation to burn.

Then when you're ready; serve the soup up and top with a little yoghurt and some sprigs of basil. Then get your bagels out and give them a little squidge (be careful- they'll be hot) so the cheese starts to ooze out.




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