There is something medicinal with soups that really bring out the flavour of really good chicken stock.
With the addition of leeks and potatoes this soup is a favourite in our house especially if the boys are sick!
You could add a good handful of chopped parsley at the end to boost the vitamin c content but I tend to leave it out for the boys, they aren’t into parsley, yet!
This serves 8-10 depending on your portions and freezes well.
3 leeks, trimmed
1kg waxy potatoes, peeled and diced, 1cm
2litres chicken stock
salt and pepper to taste
Split the leeks in half lengthwise and then into quarters, chop into 1cm slices.
Place the chopped leek into a basin of cold water and rinse well to get rid of any soil or grit. Drain in a colander.
In a large soup pan, melt the butter.
Add the leeks and cook gently over a low heat until softened.
Add the potatoes and the stock.
Bring to the boil and gently simmer over a low heat for 30mins.
Season with salt and lots of freshly ground pepper.
Serve with crusty bread.
This is the BEST whole orange cake. No boiling of the orange and everything gets done in a processor after you process the orange so minimal washing up!
The icing on top is only sugar and juice that solidifies into pretty white crystals that taste yummy.
I use a navel orange for this cake usually, you are looking for a thin skinned orange as the whole thing goes in.
The un-iced cake freezes very well.
1 medium orange, washed, quartered and seeds removed
200g butter, melted
220g caster sugar
225g self raising flour
1 teaspoon baking powder
1 orange, juiced
100g granulated sugar
Preheat the oven to 180 degrees Centigrade
Grease and line a deep 20cm cake tin.
Process the washed, quartered and deseeded orange until very pulpy.
Add the butter, eggs, sugar, flour and baking powder, process until smooth and creamy. It should be a gorgeous orange colour.
Pour into the prepared tin and bake for 50-60mins.
Allow to stand in the tin for 5-10mins.
Mix the orange juice and sugar and spoon over the cake.
Allow the cake to cool completely in the tin.