Tuesday, 14 March 2017

Leek and potato soup - from Sangee

Leek and potato soup

3 good sized leeks
700g potatoes
Enough butter to coat chopped leaks
3 small cloves of garlic
1 bay leaf
2.5 vegetable stock cubes dissolved in 5 and a quater cups of water
1/2 teasp salt and the same of ground pepper
A sprig of fresh thyme
1/2 cup of single cream

Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
In a separate pot add the potatoes, stock, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
Fish out the thyme sprig and bay leaves, then into this pot, add the leeks and garlic mixture from the first pot and stir.
Now put all this into a blender and blend until smooth. Return to the pot and add the cream and simmer.
Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water to thin it.

Lemon Polenta Cake recipe recommended by Sangee

The following recipe is a firm family favourite and tastes like a lemon sugee cake! 

Smoked Salmon with Penne or Spaghetti - a recipe from Sangee

To make for 2

Smoked salmon thin slices you get from a supermarket (120g roughly)
A pot of single cream
Half an onion (optional)
Penne Pasta for 2


Put a saucepan of water to boil - when boiling add the pasta - and a pinch of salt and olive oil.

In a separate pan, fry the onions if you want some -then add the cream once the onions have cooked for two minutes or so.

Once the cream has warmed up add the smoked salmon (cut into small pieces). You will notice the cream thickening -keep it on a low heat simmer.

Finally add ground black pepper to the salmon cream mixture - then when pasta is ready -drain and combine it. Enjoy!