Expat Radio Scotland

Hello There everyone,

Hope this finds you well I was sitting at my dining room table pondering life the world and universe paying homage to my spectacular view from Fife across to Edinburgh castle basking in beautiful sunshine when a dirty grey cloud floated into my line of vision, Which promoted the thought, should I move now and cut the grass or should I contemplate lunch well it is after 10 now, and I do like to lunch in a relaxed and organized manner.

That said for today I thought I would start in the middle of my culinary repertoire with a wholesome soup, and traditional Pud.

Potato & Leek Soup

Serves two

Ingredients:

Leek                    100g
Onion                    75g
butter                     10g
Potatoes               200g
Chicken Stock      350 ml.
Salt/pepper
Parsley(chopped)  to garnish

Method

Step 1

Wash leek and roughly cut into even sized pieces.

Step 2

Peel and finely dice the onion.

Step 3

In a deep pot sweat the leek and onion with the butter until soft but not coloured.

Step 4

Wash and peel the potatoes and dice largish chunks.

Step 5

Add the stock to the potatoes to the leeks and onions and season.

Step 6

Bring to the boil then reduce the heat and simmer for twenty to thirty minutes until vegetables are cooked and tender.

Step 7

Taste and adjust seasoning, then add half of the chopped parsley and reserve some to garnish.

Step 8

If you like your soup blended do so now using a hand held blender.

Step 9

Although traditionally the soup would have been kept on a low heat throughout the morning therefore the smaller pieces of potato would have boiled down and this is what thickens the soup.  Me I use a potato masher and give it a few hits as I like chunks of vegetables in my soup makes it feel more filling somehow.

DESSERT

My dessert, what I call lazy man’s crumble, Routinely I have a small 1/2 litre ice cream container I keep in the freezer with ready made crumble.  I saved up the glass dishes a certain dessert company provide their cheesecake in individual portions.  this makes individual portioned desserts which is nice if you invite someone for lunch.

Ingredients:

Crumble mixture:

Plain flour       300g
Butter              150g
Sugar              100g
Any fruits         100g
sugar                10g

Method

Step 1

Sieve flour into bowl, then rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. it should not look floury neither should it be sticking together in lumps.

Step 2

Store in the freezer in the ice cream container

Step 3

Fill ramekin with desired fruit sprinkle with sugar before topping with crumble mixture.

Step 4

Bake in top of pre-heated oven 200 degrees/Gas 6

Step 5

When ready, simply serve with a scope of ice cream, or a small jug of fresh cream or custard. Oh, and a dusting of icing sugar and a choc dipped strawberry for effect, presentation being everything.

The beauty is you then fill the ramekin to just short of the top with whatever fruit is in season or in the fruit bowl sprinkle with sugar then top with crumble. Everyone can have their preferred me I like Rhubarb, but I know Bill is an apple man?  Because they are single potions, they only take 15 – 20 minutes to cook.  The remaining crumble is safely stored and will make up to X6 servings.

Bon appetite.

Kind regards

Mary P

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