Penny's Leek Soup by Julie Forsyth

Today we do it differently.  Julie Forsyth from Grant & Forsyth has kindly shared her mum's Leek Soup. This is Penny's recipe made by Julie.

Julie Forsyth and Dominic Grant

Ingredients:
50g (2 oz) butter
6 large leeks, chopped
3 medium potatoes, peeled and diced
900ml ( 2 pints) chicken stock (I use knorr chicken stock cubes )
Salt and freshly ground black pepper
Milk

How to put it together!:
Melt the butter in a large saucepan on medium heat,
sauté the Leeks (that have been cut in medium size chunks & washed) for a few minutes, stirring frequently.
Add the stock & potatoes and bring to the boil. Make sure the ingredients are fully covered
Simmer gently with lid for 30 minutes.
When the potatoes are soft, remove from the heat & Mash gently, then add the salt & pepper & a cup of milk
I don't blend it as We like it the way it is... But small kiddies will probably like it smooth...
Hope you like it everyone! It will keep you warm & healthy X x

Of course I have asked Julie permission to put this on my blog and here's what she wrote:

Hi Franca... can you believe I've just seen this! yes of course you may...enjoy & love to you x

Bruschettas with Prosciuto

The serrano ones are on the left

My husband Darren has made these bruschettas. We all know the ones with tomato and basil and mushrooms with garlic and red onions, but I have found one with prosciuto or serrano ham.

Shopping list:

Bruschetta bread or toasted baguette slices
Prosciuto or Serrano ham (good quality)
Parmesan
Parsley
balsamico vinegar
Olive oil


Just cut the bread into pieces (ours were a bit large) and we have toasted them in the frying pan in olive oil, both sides just until crispy.

Cut the ham (ours did break apart very easily) and put it on the bruschetta
Add a drop of balsamico (we have used one with pear)
On top put some very finely cut parsley
And finally some grated fresh parmesan

Buon Appetito!

Mediterranean Gnocchi dish

Again for this dish, Rudolph van Veen has inspired me to make this, although I'm not the greatest fan of veggies, it was delicious.

 
Shopping list:
500 g gnocchi
     2 red onions
     3 cloves garlic
     1 green, 1 yellow, 1 red pepper
     1 courgette
     125g chorizo
     olive oil 
     2 tablespoons tomato paste
     1 bunch fresh oregano (or fresh parsley)
     100g manchego (Spanish cheese)
     400 g of artichoke hearts (from a jar or tin)

Cook the gnocchi according to the preparation method on the package. (We use fresh gnocchi that needs to be fried in butter for a few minutes)Peel and slice the onions into wedges.
Peel and slice the garlic coarsely.
Halve the peppers lengthwise, remove seeds and cut the peppers into pieces.
Cut the courgette into cubes.
Remove the skin from the chorizo ​​and cut the chorizo ​​into cubes. (Don't eat it with the skin!)
Heat a little oil in a frying pan and fry the onions, garlic, peppers and courgette about 4 minutes. Add the chorizo ​​and cook for about 2 minutes. Add the tomato paste and cook for about 2 minutes.
Cut the oregano.
Cut the manchego into cubes.
Drain the artichoke hearts off. Cut the artichoke hearts. 
Add the oregano, manchego and artichoke hearts to the frying pan and warm thoroughly.  
Stir in the gnocchi through and season to taste with a little salt and freshly ground pepper.

If you have some fresh tomatoes, just put them in as well.

A bold bottle of red wine goes perfectly with the dish.

Salmon filet with apricot mustard sauce with rice salad

Inspired by Dutch chef Rudolph van Veen I have prepared this dish yesterday. Easy and tasty!
For 4 persons:

Shopping list:

240 g canned apricots
     1 tbsp white wine vinegar
     1 tbsp mustard
     40 ml extra virgin olive oil
     450g salmon fillet
 
Rice Salad

     300g white rice
     2 little gems
     1 lemon
     200g peas (frozen or from the tin)
     extra virgin olive oil
     1 cup watercress (if not available, don't worry)
Rice

Cook the rice cooked according to the preparation method on the package.

Apricot-mustard salmon from the oven

Preheat the oven to 180 ° C.      
Drain the apricots off. Mash in a high bowl apricots, white wine vinegar, olive oil and mustard   in a blender smooth. Season with a little salt and freshly ground pepper.
Cut the salmon fillet into portions and place the salmon fillets in a greased baking dish. Pour the apricot marinade over the salmon and bake the salmon in the oven for about 12 minutes until tender.

Rice Salad
     
Remove the bottom of the and cut the into strips.
Peel the lemon and cut the lemon into pieces.
Mix in a large bowl of rice, little gem, cress, sliced ​​lemon, peas and a dash of extra virgin olive oil. Transfer the salad to taste with a little salt and freshly ground pepper.
 
Serve
Divide the rice salad on plates and divide the apricot-mustard salmon over the rice salad.

Clafoutis with plums

It's the time of year, our plum trees are bending over. Enjoy this clafoutis tarte, even I could do it so it's a tarte for dummies like me. About 14 persons can enjoy it.

Shopping list:

3 eggs
115g butter, softened
100g caster sugar  (or brown sugar)
1 teaspoon lemon zest  (or  little bit of lemon juice)
125g flour
1/2 teaspoon baking powder
little bit of salt (like you do in pancakes)
230 gr plums, pitted and sliced

Preheat oven to 175 degrees . Grease a round baking pan of 23 cm and flour.
Separate the eggs. Beat the egg whites in a small bowl until stiff and set aside.
In a large bowl, mix the butter and sugar. Mix the egg yolks and lemon zest.
Mix the flour and baking powder and mix into the butter mixture over. Carefully fold the whipped egg whites. Spread the batter evenly in the pan. This is only about 2.5 cm. Arrange the plums with the skin side down in the batter.
Bake the cake cooked 40 minutes in the preheated oven. Place on a wire rack to cool completely.

Result with brown sugar

Stoned plums

Mixture

Egg whites beaten (up) with eyes ;-)

Sambal Goreng Telor

I love the Indonesian kitchen and today I have made a very simple but tasty lunch, inspired by my good friend René van Gellekom, thank you for the recipe which I modified a little bit.

Served with prawn crackers

Shopping list:

6 eggs 
1 lombok (chili/pepertje)
1 teaspoon Javanese or brown sugar (basterd suiker)
1 onion
2 tablespoons of vegetable/sunflower oil
2 tablespoons of tomato paste
3 garlic cloves
30 grams santen (kokos) dissolve in water 2.5 dl
1 teaspoon laos (powder)
1 teaspoon lemon grass (powder)
3 to 4 teaspoons sambal oelek or sambal oelek trassie (chili saus/piment)

Preparation:
Boil the eggs in about 10 minutes, so they are hard
Peel the eggs.
Chop the onions finely in food processorHeat the oil and fry the onions until they're golden brown.
Stir in the chopped garlic, the finely cut lombok (remove the seeds), the sambal, the santen mix, laos, lemon grass, the sugar and tomato puree.
Stir and bring it to the boil.
Then lower the gas and put the eggs into the sauce and let it simmer for 5 minutes until the sauce has thickened.

We have served the eggs and sauce with prawn crackers, however, you can add this dish to your rijsttafel.

Tip: Buy your tomato puree in a tube in stead of a tin

Green Asparagus Soup

In this time of year lot's of people eat asparagus white or green. Especially the green ones are great for making a soup. I had some left-over ones from last night and decided to make a soup.

Ingredients:

Bunch of asparagus
Butter
Onion
Vegetable or herb stock (from cube)
Crème fraiche
Parsley


Preparation:
Wash the asparagus and cut the butts off.
Peel the bottoms of the asparagus, cut the points off and throw them away.
Cut the rest of the asparagus into fine pieces.
Peel the onion and cut it into small pieces.
Melt the butter in a pan and fry all the vegetables without cover.
Extinguish with water, add the vegetables or herbs broth.
Bring it to boil and then simmer for 30 minutes, no cover.
Mix the soup until it is smooth. Add some crème fraiche and mix a bit frothy.
Garnish the soup with parsley and if you have with a slice of smoked salmon.
Serve with a hard roll.
I have not added extra salt / pepper because the stock is salty enough.