After the Holiday Excess, Potato & Leek Soup, Economising in the kitchen

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SUNGLASSES

	After the excesses of the holidays you may be feeling that you can’t face any more ‘big meals’ and rich puddings, yet in the cold weather we all still want warm, comforting foods. It may be a good idea to simplify your eating for a while, swap the meat and two veg for a bowl of chunky soup served with grated cheese on top and a chunk of granary bread – very nourishing and satisfying on a cold day. Or you could try ‘things-on-toast’ as my family calls it. When we don’t want a large meal we each have two or three of our favourite ingredients served on a thick slice of toast – my favourite is sliced
ham, with a layer of butter fried mushrooms and garlic cheese on top, melted for a moment under the grill. It really does feel like a full meal but without the ‘stuffed’ feeling afterwards. Bread and butter pudding can be lovely and light using Flora spread and skimmed milk. Macaroni cheese is another favourite with us and usually a winner with children too, as is tomato soup with a handful of cooked pasta added with chunks of cheese and apple for pud. A bowl of porridge with crushed almonds on top is a great substitute meal and if you’re a fish lover, a smoked mackerel served as a sandwich is delicious. Most of these light meals take only minutes to prepare and that’s probably a bonus if you’ve done plenty of ‘kitchen duties’ over the festive period.

Potato & Leek Soup

Ingredients

2 oz/50 g Butter
1lb/ ½kg Leeks, sliced
2 Large Potatoes, cubed
1½ pints Chicken Stock
8oz/225g peas
Pinch of Herbs
2 fl oz/50 ml Single Cream
Salt & Pepper to taste

Instructions

• Melt the butter in a saucepan and add the leeks and potatoes. Fry gently for 5 mins.

• Pour in the stock then bring to the boil. Turn down the heat and simmer for 15 mins.

• Add the peas, herbs and salt and pepper to taste and simmer for a further 30 mins.

• At this stage you may wish to put soup through a blender should you prefer?

• Return to pan, stir in the cream and reheat gently.

For a complete meal serve with toasted ham sandwiches.

In times when we’re all trying to economize for various reasons, it’s really important not to waste food. Food economists are telling us that we waste up to a third of all food purchased – which is a scary thought! Left over food really can make a tasty meal for a lunch or after work snack. If you have left over boiled potatoes it’s easy to turn them into a delicious meal... • Drain the potatoes then slice in half or into chunks and fry gently for about 5 mins. • Add a rasher or two of bacon chopped up and continue cooking until brown.
• Add some chopped tomatoes and cook for a further 2 mins. • Crack an egg into the middle of the mixture and cook for a further minute. • Pop into a 190ºC oven until eggs are fully cooked and serve hot from the oven with toast or chunks of French bread.

Other Recipes:

Polenta and Pepper Gratin
Stout and Worcestershire cutlets
Cheese and Mushroom Sandwich Grill
Apricot and Berry Puff
Peppercorned Breast of Duck
Speedy Salmon Stir Fry
Better Butters
Spring Onion & Pepper Couscous
American Pancakes
Delicious Dressings
Rich Shortbread
Smoked Mackerel Pate
Irish Coffee
Salmon Fish Cakes
Cherry Cake & Peppermint Creams
Last Minute Christmas Cake
Prawn Stir Fry
Eves Pudding
Salmon & Herb Butter
Macaroni Cheese
Ratatouille
Cheese & Fruit Toastie
Best Bean Salad
Tuna & Pasta Bake

Salad Nicoise
Blueberry & Walnut Muffins
Curried Eggs & Rice
Quick Cook Banoffi
Strawberries Surprise
Pumpkin Pie
Tuna Fishcakes
Christamas Fayre
Cauliflower Cheese Soup
Chicken & Pasta Soup
Cinnamon Apples & Pears
Eastern Lamb Stew
Perfect Potato Salad
Poached Salmon
Citrus Fruit Ice Cream
Chicken Dipper Club Sandwich
Spinach Frittata
Mince Pies
Chicken Curry
Chicken & Broccoli Bake
Tiramisu
Boozy Chocolate Fondue
Potato & Leek Soup