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Here is a lovely recipe for Leek and Potato Soup
1 onion, chopped 2 or 3 leeks, sliced 2 potatoes, sliced 1 ½ pints chicken stock salt and pepper 2 tablespoons cream
Add the leeks, potatoes and onion to melted butter in a saucepan, stir well for a minute or two. After that, season with salt and pepper, then add the stock and gently simmer for around 20 minutes until vegetables are soft. Liquidise the soup, check the seasoning and stir in the cream. Serve with fresh crusty bread.
If you have any feedback regarding our vegetable boxes we would love to hear from you(positive and negative!)
If you’re stuck for ideas for your leeks why not have a go at this lovely recipe that one of our customers has sent in. We loved it- I hope you do too!
2 leeks sliced and washed 1 tsp honey 1 tsp mustard a splash of olive oil salt and pepper to taste a tub of crème fraiche 1 clove of garlic a splash of dry white wine (optional)
Steam the sliced leeks for 5 minutes. Then in a frying pan heat the crème fraiche, honey and mustard with the garlic. Do not let boil (I like to add a splash of dry white wine at this point!) then add the leeks and simmer for a further 5 minutes. Great alongside a roast Sunday lunch or a baked potato.
This week we thought we would include a leek recipe, so if you’re tired of leek and potato soup please try this delicious recipe. It was cooking when we were delivering our boxes; it tastes as good as it smelt! Many thanks Gwyneth!
2 pints of vegetable stock (fresh or made with cubes) 2 large carrots (or 4 small) 2-3 thin slices of gruyere cheese 4-5 ozs Arborio Rice or pudding rice Sea salt and black pepper Large knob of butter 2-3 Cloves of garlic
Split and rinse leeks, cut into small chunks. Scrape and chop carrots finely. Over a low heat cook carrots and leeks in a pan with butter until soft add crushed garlic and pepper and salt. Transfer above ingredients to saucepan or casserole. Add 2 pints of veg stock and rice and bring to the boil, stirring and then reduce to simmer. Cook until rice has absorbed the liquid and is soft and aldente as preferred Crumble gruyere cheese over the top, leave until melted and serve with greenside veges!
4 chicken breasts calabrese/broccoli, chopped roughly 2 leeks, chopped finely can of condensed mushroom soup cup of mayonnaise teaspoon of curry powder grated cheese
Grease a dish, place in the leeks, calabrese and chicken Mix the soup, mayonnaise and curry powder together Pour over the chicken Cook at Gas 4 for around 1 ½ hours until chicken is cooked (or leave in a slow cooker for the day) Add grated cheese for the final 10-15 minutes Easy and delicious!
Finally, a request from our hard working harvesters! Since we harvest the vegetables the day before your delivery day for optimum freshness (whatever the weather!), please ensure that any alterations to your delivery are received prior to our harvesting day. Many thanks.
Also a big thank you to the kind customer who wrote to the Guardian newspaper enabling us to be included in their Food Directory of fine produce!
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