Potato soup with pastrami

A recipe by Ioanna Stamoulou


For the base

8 barley rusks

2 tomato slices

300 gr Lurpak butter, melted

Some dried oregano

Some water

For the cream cheese

400 gr fresh Arla cream cheese

200 gr feta cheese, pressed with the fork

1 small bunch of mint and basil (only the leaves, chopped)

Some pepper

Some extra virgin olive oil

For the spread

16-20 cherry tomatoes, cut in half

1 small onion, cut in slices

Some olive oil

Some grape syrup (preferably made from fig)

Salt, pepper

Some basil, finely chopped



Preheat the oven at 180C. Cut the rusks into smaller pieces and grind them very finely in a blender. Add melted butter, oregano, tomato, 1 tbsps cold water and blend a little bit more, until mixture is wet.

In a baking tin with removable sides (21cm diameter), pour the biscuit mixture inside. Press well using the back side of a spoon and bake in preheated oven for 15 minutes. Let it cool.

Beat the fresh Arla cream cheese, the chopped herbs olive oil and pepper, until well mixed and spread over the rusk base.

Add the onion with a little bit of water in a pan to soften. When all of the water is absorbed, add olive oil and the cherry tomatoes. Add some salt and sauté for 3 minutes, shaking the pan often. At the end, add the grape syrup, stir and take off heat. Let the glazed cherry tomatoes to cool down. To serve, take the cheesecake out of the cake tin and garnish with the cherry tomatoes and some thinly chopped basil.