Leek and Potato Soup

For those of you who don't know me that well I'll let you into a not so secret, secret...I'm a terrible cook! Which I have to say is pretty frustrating when you're a real foodie like me.  It's not for the want of trying either.  I really do put the effort in but somehow the end product doesn't end up tasting or looking quite so, er desirable.

I really don't get it.  I always follow the recipe step by step. Take for example the chocolate cake I made in August.  I followed that recipe WORD FOR WORD and this was the end result! Shocking I know!

In my defence I would just like to say that a) the recipe didn't explain how much mixture to put in the tin and b) how the heck do you get the icing to stick to the cake without destroying half of it in the process!? On a positive note the cake actually tasted really nice and the five people who tried it lived to see another day.

And then there was the time I made pavlova. Note I said pavlova and not pizza as the below photo would lead you to believe.

Seriously , I have more chance of becoming a quantum physicist than I do a master chef.  However, just occasionally miracles do happen when I'm in the kitchen and it seems only fair to share my culinary delights with those of you also lacking skills in the kitchen department.  I know you're out there, show your faces!

As winter's approaching there's nothing a nicer than a warm hearty soup.  My favourite has to be Leek and Potato soup and it's got to be the easiest soup to make, in the world!!  Obviously I haven't put this to the test, if there are easier soups to make please feel free to comment below.

Leek and potato soup literally has 3 - 4 ingredients, 5 if you include seasoning,  Is that technically an ingredient? Who knows, lets not ponder! When I make soup I always think it's nice to make a big batch so we can get a few lunches from it, you could even freeze some of it.  So bear in mind these quantities are very generous!

8 leeks

7 small / medium potatoes

1 garlic clove

Vegetable stock

Salt and pepper

Cut off the stringy white end of the leek, peel a couple of layers off, then cut off the dark green part and throw away.  It feels like you've cut your leek in half and thrown it away, which seems like a waste but as far as I'm aware there's nothing else you do with that end of the leek!  Again feel free to enlighten me, as we all know I'm no expert!  

Slice the leeks around 2cm thick. Peel and chop the potatoes into quarters or smaller.  Remember, the smaller they are the quicker they'll soften.  Try to keep them roughly the same size so they cook through at the same time.  Add some oil to a big saucepan, throw in the the leeks and potatoes, add a crushed garlic clove and some salt and pepper, put the lid on the pot and leave to sweat on a low heat. I always fret that the veg will stick to the pan, so I keep going back to give them a good stir.  

After about 15 / 20 minutes I add some boiling water with a stock cube so that the veg really begins to boil down.  Then just leave this simmering on a low heat until the leeks and potatoes have completely softened.  Once you're happy the veg has completely cooked through, take off the heat and use a handheld blender to liquidise the soup.  Add water depending on how thick or thin you like your soup.

So in a nutshell, peel and chop your veg, chuck in a pan to sweat, add some stock, boil down, liquidise and that's it! Easy as pie, except that's a ridiculous comment because making pastry is not easy to do, at least not for me anyway! They should change it to 'easy as eating pie'. That I can do!

So, are you a terrible cook?  Do recipes baffle you?  Have you got an easy recipe you'd like to share if so I'd love to hear from you! 

Cheating At Ciabatta

So you may be aware that I'm not a brilliant cook. 'Can't cook, loves to eat,' should really be my motto.  Luckily for me my other half is a dab hand in the kitchen so it's not something I need to worry about.  

Occasionally though I sometimes surprise myself and manage to whip up something I'm proud of.  It got me thinking if I can make this, anyone can!  So maybe I should write on post on my adventures in the kitchen.  

There's something nice about the smell of freshly cooked bread isn't there?  Well I'll show you how easy it is to make this Ciabatta with just 3 ingredients for less than a pound!

Mix the entire packet of Wrights Ciabatta Bread Mix with 350 ml of water.  I used the kneaders on my electric whisk.  

Mix for 5 minutes and then add 1 tbsp of olive oil. Mix for a further 1 minute.

Put the dough on a floured surface and pat out into a rectangle - you can do this with your hands. It should measure around 30cm x 15cm.  Leave for 10 minutes.

Cut the dough in half length-ways and place on a greased baking tray. Dust the tops with flour. Don't ask me why, I really don't know!

Cover with a damp cloth or cling film and leave to rise in a warm place for 25-30 minutes.  This could be somewhere like on top of a warm oven.  Don't just leave it on the side, like I did first time round because that won't work! The dough must double in size before you bake it.

Pre-heat the oven, uncover and bake for 25-30 minutes  on 230C, 210C fan or Gas Mark 8.

Turn out and cool on a wire rack. Don't be tempted to let the bread bake for longer as it will continue to cook whilst it's cooling down.

And there you have it.  Ciabatta!

So what do you think? Are you woeful in the kitchen like me or do you love to bake? Do you have any tips when it comes to making bread?

Perfect Pavlova

My close friends and family will tell you I'm not a great cook!!  I once burnt a pizza so bad when I took it out of the oven it resembled some kind of African bowl.  I even managed to set a caravan kitchen on fire whilst cooking bacon.  It's safe to say the kitchen is not my domain!   Ok I know the basics that have got me through life.  I know how to throw a few meals together but although I love to eat, I dont love to cook!!

Or so I thought............

I don't know if the abundence of cookery programmes on T.V have had some kind of subliminal effect on me or if this is all part and parcel of becoming a 'grown up' but just lately I seem to be rather keen on baking!

Recently I was given a Lamona recipe book and decided to try out the Pavlova.  I'll be honest, the main reason I chose this recipe was because I already had most of the ingredients and there was only 20 minutes preparation time.  Yes, I am a lazy cook and most probably the reason for many chargrilled meals of the past! Anyway I followed the recipe and didn't allow myself any distractions, which basically meant I turned my phone off. And you know what?  It turned out bloody lovely!  In fact I've made it quite a few times now and even get asked to make one for family get togethers!! 

So I thought I'd share this recipe with you, because if I can make Pavlova then anyone can!! Yeah it's not a fancy Nigella recipe or anything but we're taking baby steps here.  Hope you enjoy.

 

Method

• Pre-heat the oven to 150°C/gas mark 2.
• Line a baking sheet with non-stick baking parchment (This apparently works better than greaseproof paper although I haven't got a clue what the difference is).
• Place the egg whites in a large clean bowl, then whisk them with an electric whisk until they form stiff peaks - you should be able to turn the bowl upside down without them moving. (Note - Do not ever taste the egg whites, vile is not the word!!).
•   
•  Add the cornflour to the sugar, then add this to the egg whites - a teaspoon at a time, whisking after each addition - until it's all mixed in.
• Add the vinegar and vanilla essence to the mixture, and fold in lightly with a tablespoon.
• Spoon just over half of the meringue mixture onto the baking sheet, and spread it into a circle, about 18cm in diameter, to make the base.
• To form the sides of the pavlova, add the remaining mixture, a tablespoon at a time, around the edge of the circle. Use a fork to shape the sides, so it resembles a nest.

 

• Bake the pavlova for 1 hour. Remove it from the oven when it looks set, then leave it to cool completely.
• When it's cold, lift it carefully from the baking sheet. Peel off the baking parchment and place the pavlova on a serving plate.
• When you're ready to serve, whip the cream and spread it in the centre of the pavlova, arranging the fruit on top.

 Ta Daaaa.  We have Pavlova!!

Enjoy!