30 January 2011

Scary way to make Delicious Curry - Guyanese Style

~  Menu  ~

Two Bloody Caesars
Chicken & Potato Curry with all accoutrements
Amstel Light

Today, as is a sort of tradition on Tortola, we (me and me mates) went to the Tamarind Club for brunch. 

This, for me, is a little … um … sad or poignant or irritating or perhaps pleasing, I don’t know.  Three times, under three different owners, I have been the Tamarind Club chef and now it makes me both proud and cross to see my old dishes still on the menu after my 3 years absence.  Sometimes they are as I intended and sometimes sadly (to me) different so to save myself emotional turmoil and because it is always excellent I usually have Karen’s wonderful curry. 

Karen is from Guyana and makes her curry in a particular and, to me, very scary way.  She heats the pan till appallingly, frighteningly hot so that I always imagined it would crack when she added liquid, but she doesn’t and it doesn’t.  She adds no liquid whatsoever to the curry yet it is pretty juicy.  This is because, as she says, the chicken “springs water” due to the high heat.  This is her recipe in her words – you’ll have to fill in the details yourself – I am writing about it more for the interesting method than the specifics!

Karen's Exceptional Curry

Have ready …

1)   A bowl of chopped up onions, celery and peppers,
2)   Diced carrots and potatoes in water,
3)   Madras curry powder and a little jerk seasoning mixed together to a paste with a little water.
4)   Boneless, skinless and “prepped” chicken thighs. 

~   Heat .25 cup oil to very hot.
~   Add curry paste and cook out.
~   Add chicken and stir to coat, add onion mix and stir in.
~   Take the potatoes and carrots out of the water and stir them in. 
~   Cover and do over low heat till the chicken "springs water".
~   Turn up the heat and cook to tender. 
~   If too runny (!) mash in a few potatoes.

Jerk seasoning is, as I am sure you know, a Jamaican yummy and spicy speciality used to seriously season up meats and fish.  You can buy an excellent product in most supermarkets, Dunn’s River is a good make as is Grace if you can find it.  It is something I keep in my store cupboard.

Bloody Caesar, you probably know this too, is a horrid sounding wonderful tasting cocktail made of Clamato (tomato and clam juice) Vodka and various spicy flavourings.  Like an up market Bloody Mary. 

They have a good ruse at the bar, a delicious spiced rum concoction which is clearly displayed in a pretty bottled labelled "Um" and if, when asked what you’d like to drink, you say “umm” you get a free glass of that.   I was tempted to play innocent and say “umm” but thought they’d recognise me! 

I didn't take a picture of my lunch but here are some of the Tamarind Club taken when I worked there.
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28 January 2011

Mango Jam Recipe and a Handy Hint

I am sitting on the deck of our friend’s, Bob & Roberta of recent banana fame, house doing this post – don’t be jealous! Although there is good reason to be, this is the view …


The air is full of the sound of bananakeets, pretty little birds of the eponymous song “Yellow Bird High in Banana Tree”, who are feeling on the sugar water left out for them.  Sometimes a humming bird whirs up and takes a drink too.  


The temperature is, I don’t know, 80 ish but lovely and breezy so just about perfect.  Oh .. and Bob has just brought me some fresh coconut off his tree, sweet and delicious.

Fresh coconut

Its great meeting up with all my old friends.  Bob & Roberta, Ian and Kathy and Lynne and Lash and lots of others.  Lynne is Canadian and her husband, Lash, is from here.  They run a bar called Dove Love and Tuesday nights are Canadian Night.  This means that if you have heard of Canada or ever met a Canadian you are eligible to go along for a really quirky, good food, lots of chat and drink sort of evening.  It felt so much like old times it was as if I’d never been away.  The very fact that ex-pats here have chosen to live on a small Caribbean island means that are out of the norm and of course and that’s the way I like it!  Glad to see you – you bunch of weirdos.

I haven’t had any lunch at home yet but breakfast is another matter.  Roberta, is a great cook, especially in the homely baking and preserving type stuff.  Yesterday we had homemade “English” muffins (in England we just call them muffins) with maple syrup made by Bob's cousin and today we had Roberta's lovely homemade bread with her homemade preserves; Pear and Anise, Mango Jam and Chokecherry Jelly.   All three are excellent.  I have heard of chokecherry of but never seen one.  It is a sour wild cherry but when cooked up with sugar and made into jelly it is excellent stuff.  The mango jam, however, is my favourite so here’s her recipe, I’m afraid it’s in American so you’ll have to do the conversions yourself, sorry!
Mango Jam - with useful handy hint ...

5 cups fresh mango flesh – coarsely chopped
6 cups white sugar
1 teaspoon of butter
2 tbsp fresh lemon juice
Half a cup Certo pectin (I wasn't sure this was available in the UK but looked it up
online and it is)

~   Mix together the mango, sugar, lemon juice and butter in a large non-reactive pot and bring to a boil, stirring till the sugar has dissolved.
~   Turn down the heat and simmer for about 10 minutes, stirring occasionally.
~   Return to a boil for 1 minutes, add the pectin, and boil for another single minute but no more.
~   Set aside.
~   Have ready clean warm dry jam jars. 
~   Spoon the jam into the jars.
~   Cool, cover and refrigerate till needed.

mango jam

The handy hint is the adding of butter to the jam; like the famous pouring of oil on troubled waters this stops the jam frothing up and boiling over and there is no need to remove scum from the surface as, according to my friend, there isn't any.

Hopefully we shall be moving onto our boat tomorrow but there is a bit of a problem – some git seems to have stolen our dingy, so its not complete paradise. 

So there, just a quickie whilst I can borrow Bob and Roberta’s internet connection.  I’ll do it again as soon as poss.  Here’s a nice pic from the airplane for your delectation.

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22 January 2011

Posh Lunch and a Vicky Spong

Guess what we got at Tesco (yes – them again) – a dozen Langoustine for ₤3.  So here was today’s lunch …

~  Menu  ~

Half a dozen langoustine
Chilli Mayo and a bit of salad
Glass of White Wine
Victoria Sponge

Because the langoustines were on their best before date I boiled them as soon as I got them home, otherwise I think I would have grilled or sautéed them but lucky buggers can’t be choosers.  

Half a dozen each for me and my love; Father in Law doesn’t like shellfish so poor old man had to make do with a fillet steak sarnie – see how grim it is up here.  They were so sweet and tender and delicious you know I might almost have been willing to pay full price for them!  I did a bit of salad, got my mayo and sweet chilli sauce out of my stores and had a bit of sourdough bread and a little white wine – with lunch of this quality it would have been rude not to.

The reason the niggly old bastard (not my words – his own!) had a fillet steak sarnie is that it was his 86th birthday a couple of days ago and he failed to eat all his steak.   Well obviously he wasn’t getting away with that and had to have his second fillet today.  I also, for his birthday, made his favourite kind of cake – cream cake.  A simple Victoria sponge cake but I only had square cake “tins” (silicone) and it turned out like this …

A new Twist on the old Vicky Spong!

Classic Victoria Sponge

8 oz room temperature butter – nice warm room!
8 oz sugar
pinch salt
4 eggs - beaten
1 tsp vanilla extract
8 oz self raising flour - sifted

~   Preheat oven to gas mark 4/350.
~   Grease two 8” round cake pans or square equivalents.
~   Whisk together the butter and the sugar to light, in texture and colour, and fluffy.
~   Gradually, a little bit at a time, whisk in the beaten egg.  If you add it too quickly the batter will split and look curdled which isn’t the end of the world but can make the cake less light.  Whisking in a spoonful of the flour with the first egg addition can help avoid this.
~   Whisk in the vanilla extract together with the last egg addition.
~   Using a large metal spoon or a spatula fold in the flour.
~   Divide between the two pans and bake till golden and risen and if you press the top lightly with your finger it should spring back. 
~   Cool for a few minutes in the pans then turn out, gently, onto a cooling rack.
~   When cold fill with strawberry jam and freshly whipped cream.
~   Sift over a little icing sugar.

One of the beauties of this recipe is that it is easily remembered (equal quantities of butter, sugar and flour and half as many eggs as ounces!  Easy to double or half the recipe too - that's another one of its beauties.  Oh yes - and it's nice. 

So frankly that’s about it for today’s blog.  I am busy packing, washing, cleaning, checking things, nagging etc. and it wouldn’t make very interesting reading even if I had time to pontificate on it.  Tomorrow we leave The North and the next day we leave England for two months but I shall blog from the other side of the pond with lovely sunny vistas and general showing offness.

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19 January 2011

The Miracle of Coleslaw

Sorry I’ve been such a slacker, blog-wise, recently.

~  Menu  ~

More of my homemade bread

I am now trying to eat everything in place preparatory to our leaving the country.  Actually I exaggerate; not everything, just the things that are not worth leaving for my Father in Law.  So today I had quite a selection of cheese scraps (soft, hard, creamy, blue, white, herbed, not sure, etc.) so I ate some of these together with the last of my homemade bread – see last post, yes I froze some - and a bowl of coleslaw. 

Isn’t coleslaw lovely, by the way, almost a miracle. Even at its most basic, just shredded cabbage, onion and mayonnaise it is very moreish.   It is also quick, cheap, easy, healthy and if you use light mayonnaise (and personally, so far as Hellman’s is concerned, I can taste very little or perhaps no difference) not too fattening either.  So, finding myself in possession of a surplus to requirements cabbage I made myself some …

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Very Basic Coleslaw Recipe 

12 oz tightly formed cabbage – red or white or both

1 medium sized onion – red or white or both
1 carrot – coarsely grated
2-3 tbsp mayonnaise
salt and black pepper to taste

~   Finely shred or chop the cabbage.
~   Similarly cut the onion and add to the cabbage together with the carrot.
~   Add the mayonnaise and stir and toss all together till everything is coated with mayo.
~   Taste and season.

Great Coleslaw Additions

~   Grated apple - toss this with a little lemon juice to stop it browning.
~   Finely shredded raw beetroot for pink coleslaw.
~   Fresh fennel bulb , shredded – garnish with some of the pretty fronds.
~   Whole grain mustard – just a spoonful stirred into the mayonnaise before assembling the coleslaw.
~   Add a little horseradish sauce.
~   Fresh herbs.
~   Lemon or lime juice.
~   Hot sauce or sweet chilli sauce.
~   Dress with a vinaigrette instead of mayonnaise – lots of salad dressing ideas here.
~   Sprinkle with nuts or seeds.

Here is a very romantic portrait of my finished coleslaw!

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14 January 2011

Bread & Gravy

~  Menu  ~

A Bowl of Gravy
Homemade Seedy Bread
Some Zotter Choc

Today I have been playing with bread – I have made all sorts of things for an aticle I am writing for that excellent magazine, Vegetarian Living and then, having finished that I just felt like making a little more bread!  So I did!

Easy Homemade Bread Recipe ...

500g strong flour of your choice
2 tsp sugar
heaped tsp salt
1 sachet easy blend yeast
1 tbsp olive oil
300ml warm water

~  Mix together all the dry ingredients.
~  Mix in the wet ingredients and knead together for a few minutes till smooth and elastic.
~  Set aside in a warm place to rise till double its size - about 45 mins.
~  Knead again, add whatever you feel like and form into loaves or buns or similar.
~  Rise again till doubled again and at the same time pre-heat your oven to No. 6/200c.
~  Bake till risen and golden and sounds hollow when rapped on the bottom and who doesn"t?

I also portioned and froze the Steak and Red Wine Casserole I made yesterday – setting stores away to feed my F-i-L which we’re away.  I was very generous with the gravy but still had too much.  My lunch became obvious to me.

The casseroles recipe is very basic but it always works for me so I might as well give the recipe here …

Steak & Red Wine Casserole

1 kg diced stewing steak (or lamb shanks are good like this too)
Salt & Pepper
A few tbsp flour
3 tbsp or so olive oil
2 large onions – coarsely chopped
1 large carrot – sliced
1 garlic clove – finely chopped (optional – I have to say that as my menfolk don’t like garlic, or so they think!)
1 tbsp tomato paste
200 ml red wine
Beef stock or water to cover

~   Season the steak and toss with flour to coat.  Shake off excess flour.
~   Heat 2 tbsp olive oil in a large saucepan and, when hot, add the steak in several batches, turning the meat in the oil till brown on all sides and setting aside* before adding the next batch.
~   When all the meat is brown and set aside add the last tablespoon of oil and the vegetables to the pan and cook, stirring from time to time, till softening and beginning to go brown.
~   Stir in the tomato paste and cook for a minute or two.
~   Add the red wine and stir in, scraping any meaty or vegetabley residues on the bottom of the pan. 
~   Bring to a boil, stirring, then return the meat and all their juices and stir in.
~ A  dd enough stock of water to just come to the top of the meat and return to a boil.
~   Turn the heat down low, low, low, cover tightly and simmer for agest (2-3 hours or more) till fall apart tender.
~   Taste and season.

*  I always set my browned meats aside on the upturned lid of the pot I am using; saves juices and washing up.

With some sea salt, freshly ground black pepper, warm bread fresh from the oven and glass of something of the red persuasion lunch was grand.

Sadly for my diet (so much for a cunning plan) not only did I have to cook and eat a load of bread today which was not my fault but I also received a prize that I won on Twitter.  Sadly it is chocolate and it would have been rude not to have at least given it a try.

The chocolate in point is made by Zotter Chocolate, it is unusual and delicious.  I received two bars; Chilli “Bird’s Eye” and “Yellow Chocolate with Brittle” both of which have a soft filling.  The yellow chocolate wasn’t really yellow (not like Scott’s soup yesterday!) More a creamy beige and had a mildly crunchy nutty filling (almonds and walnuts apparently).  The chilli choc was very hot and delicious.  My followers, both of you, will know how fond I am of chilli and chocolate together (and separately).  

I have only slightly tried these chocolates today, mind you.  I can spread the calories by trying them again tomorrow.

Rather specials wrappers!

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13 January 2011

Scott's Soup

Yesterday we visited friends and their son, Scott (actually he’s one of our friends too!) aged 9, had cooked a most wonderful Butternut Squash and Leek Soup.  It was about 4 in the afternoon and we only popped in for a coffee but I just had to eat a whole bowl full of the stuff.  It was seriously good, the sort of thing I would be happy to have on a restaurant menu.  Chaps like Scott surely gives hope for the future of eating in Britain – perhaps it won’t all be bought in stuff after all.

I didn’t take a picture but it was this colour!

So … lunch today …

~  Menu  ~

Smoked Haddock and Leek Fishcake
Honey Mustard Drizzle
White Wine Spritzer
A few strawberries surprisingly enough

We have bought our tickets and in about 10 days or so are off on the next stage of our seasonal wandering – to Tortola in the British Virgin Islands (we lived there for 16 years and still have our old live-aboard boat anchored there) for a couple of months of sorting out said boat, catching up with friends and maybe taking in a few rays (and rum).

Before we go I am stocking up my father-in-law's freezer for him and today I have made Chicken Casserole, Red Wine Braised Beef and Smoked Haddock in Creamy Leek Sauce.  Whilst doing it I had a few bits and pieces over and made myself a well deserved lunch using up a modicum of mashed potato I had in the fridge. 

I munged together a good spoonful of buttery tender cooked leeks, a handful of mashed potato and all the little pieces and flakes of smoked haddock that fell off, or were encouraged to leave, the main pieces of fish.  Formed into a cake, coated in seasoned flour, shallow fried till crispy and drizzled with bought in Honey Mustard Dressing from my store cupboard and with lots of freshly ground black pepper it was delicious. 

We bought some very cheap strawberries in Tesco yesterday  (we're not always in there - honest!); 59p a punnet.  They are a little different from British strawberries, pointy and on the firm side.  I halved and sugared them for dinner tonight and ate just a few whilst I was doing it.

I have to say that my Up a Day, Down a Day Diet is not going as well as expected.  This is through no fault of the diet but seems to be some failing in myself.  As an excuse I am using the fact that I am testing a lot of dishes for a couple of articles I am writing and am naturally greedy thorough and have to try everything.

Oh - before I go I just want to pass on a joke I saw on Twitter ... 

MEN. Show your wife that YOU wear the trousers by wearing trousers and shouting "Look at my trousers!"

... it was posted by Twop Twips so now I'm following them in case they are often this funny.
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10 January 2011

Delicious Phurejas

I find myself curiously enamoured of the Mayan Gold potato which I recently bought a bag of.  As it says on the packet they are “prized for their rich flavour and buttery flesh.  An exceptionally smooth potato …”.  I recently roasted some in goose fat and they were a resounding success and yesterday I sautéed them and I have rarely had better – they were ultra creamy inside and uber crunchy outside.  What more could I want?

It turns out that these potatoes are not exactly potatoes because they are phurejas, the potato’s precursor from which modern potatoes evolved.   Because they are not as dense as modern potatoes they cook quicker (I thought they did! – lucky I was on the ball actually) and also they are useful if you are on a diet as with their lovely colour and flavour you can fool yourself that they already have butter in them.

These somewhat pointy “potatoes” with their seriously yellow flesh are, I think, the nicest I have ever tasted (so far).   Today, for lunch, I made my standard Chicken, Leek & Potato Soup using them and it was better than ever even though I have since read that they are not suitable for boiling.

Yesterday we went to Barter Books in Alnwick and I want to give it a mention because it is Fabulous if you like books, being one of the largest second hand bookshops in Britain or Europe or the World or somewhere like that.

Apart from its obvious attractions there is a large model railway running around the top of the book shelves in one of the rooms, open fireplaces, a café, interesting quotes scattered about the place and IT IS HUGE taking up, a large part of Alnwick Station.  It is one of the many pleasures of being Up North.  

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7 January 2011

Bread Sauce - Traditional yet Luxurious Version

What an excellent day it was yesterday – I went to the dentist* so although it was an Up Day for me, eating-wise I didn't have lunch till dinner time and then I had to eat slop. Yummy slop mind you.

~ Menu ~

Chicken, Tomato & Coconut Curry with Fresh Coriander
White wine Spritzer

I cooked a full on roast dinner for my men-folk (we are at my Father-in-Laws at the mo and he, like his son, loves a big manly meal!) but it is not really my sort of thing even when my mouth is fully operational. Whilst the chicken (and homemade stuffing, traditional yet luxurious bread sauce, roasted potatoes etc. etc.) were cooking I made myself a simple coconut curry sauce and added some chicken to it at the last minute.

Coconut Curry Sauce – just for 1

1 tbsp olive oil
2 tsp curry paste
8 – 10 cherry tomatoes
1 sachet creamed coconut
Fresh coriander if poss

~   Heat together the oil and curry past and cook over low heat till fragrant.
~   Halve the tomatoes and add to the pan, cut side down and in one layer if at all poss.
~   Cover and cook gently till the tomatoes have exuded their juices (yum!)
~   Chop up the creamed coconut (handy hint thing here – I remove the solid coconut oil from the creamed coconut, save it up and then use it to shallow fry fish when being a bit tropical) and sprinkle over the tomatoes.
~   Cook a few minutes more till the coconut has melted, stir together and dilute if you like with a little water or stock.

Then add whatever you like eg. chicken or just use as a sauce.

The only reason I had coriander in the curry is that we bought a bargain pack of "Thai Style Medley" (shallots, lemongrass, ginger, garlic, chilli, fresh coriander and a few veg) from Tesco for a few pence.  Everything will be used but the coriander (I keep trying to type cilantro – years under American influence can do that to you, I say garbage and trash too!  On the other hand my friend Bob from New Hampshire says “rubbish” now that he knows us.  There’s a joke in there somewhere!) had to be used first; floppy.

Luxurious yet Traditional Bread Sauce

1-2 slices bread, torn
1 tbsp olive oil or butter
1 medium onion
125 ml hot chicken or veg stock
75 ml double cream

~   Tear the bread into pieces and either allow to go stale or dry out in a hot  oven for a few minutes
~   Thinly slice the onion and cook very gently in the oil or butter till very, very tender.
~   Add the hot stock and the dry bread and bring to a simmer. 
~   Stir in the cream, taste and season then cover and set aside till needed.
~   To serve reheat and dilute as required with more stock, cream or water.

This freezes very well and also makes a great stuffing for mushrooms!

I bought some Mayan Gold Potatoes the other day, I’ve never tried them before but it said on the bag (they weren’t free range) that they were ideal for roasting and indeed they are.  I did them in goose fat the way we all do these days and they were Ex-cel-lent.

It’s snowing here today and looks pretty out.  Hope it lasts I fancy a drive out looking at the beauties of Northumbria in a few days and a bit of snow will make it even lovelier.  

I am trying really hard to put a photo here but uploading it is taking ages - I'm beginning to think of giving up (it's not that great) but I'll keep trying! - ah, here it is!

* I quite enjoy going to the dentist because she is a really good one and a nice lady and I never mind going to see her – Fawdon Dental Practice if anyone’s interested.  I am having a crown fitted so even though the numbness wore off after a while the inside of my mouth don’t ‘arf feel funny.

By the way ...

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4 January 2011

Cunning Plan Starts Today - Bugger!

~   Menu   ~

Breakfast … nothing

Lunch ...  2 slices of dry toast with a little Bovril (from my store cupboard)

… which I served on a pretty plate to make it even more exciting!

Basically a few months ago, fed up with creeping middle age spread, I tried an eating regime that seriously impressed me. The diet was invented or discovered or something by a certain Dr. Johnson, you can read all the details (and lots of other stuff) on his site but the basic idea is that every other day for 2 weeks you consume less than 500 calories (yikes!) eating as usual, not binging, on the intervening days.  According to Dr. Johnson and others this can turn on the  SIRT1 or "skinny gene." and, thereafter, being slim and staying young for longer is a doddle.  Nice

After the 2 weeks are up (and yes, it is difficult eating so few calories every other day) you are allowed 1000 calories on the “down days”, which is quite easy, continuing to eat as normal on the alternate days.  A really easy way to check your calorie intake is to register at caloriecount.com and avail yourself of their their excellent info.

I am not sure about the “skinny gene” or it being easier to stay slim because of it but it is definitely true that eating a lot less than normal on alternate days has a positive effect on the old flabby bod.  The beauty for me, is that only dieting for 1 day at a time, if I crave something I only have to wait till tomorrow to have it.  Furthermore this way of dieting need not interfere with my social life, such as it is, I just make arrangements accordingly.  One other benefit for me is that I dabble in freelance food writing and this diet enables me to test (and eat) recipes one day and then write about them the next. 

So, you may be wondering, why if it was so good, did I stop eating like this and allow myself to put on weight again.  Well, my friends, I am Peculiar and spend portions of my life nomading around staying at friends and family and at these times it is difficult to stick to any sort of regime.  Christmas and New Year haven’t helped.  Now, with the festive season finally over (it was a long one, wasn’t it?) and the possibility of being scantily clad in the tropical sun shortly (maybe, maybe not – don’t know yet) I am determined to have another go at it. 

For dinner I think I shall have a piece of salmon with Hellman’s Light mayonnaise, salad and um … I know, more nothing!

To drink today I have had, and will have, black coffee and water.  Delish.

However tomorrow is another day which, as I said, is why I like this way of losing weight.

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3 January 2011

New Year Resolutions DO NOT start till tomorrow.

~   Menu   ~

Leek & Watercress Soup
White Wine Spritzer

Am I or am I not correct in thinking that New Year Resolutions don’t strictly apply till after all the bank holidays?  I hope I am correct because I got up (OK it was 11.30 am) all inspired to eat healthily and was at first pleased at having missed breakfast.  Unfortunately a few minutes later I had chunk of Christmas Cake with brandy enhanced coffee for Late Elevensies.  Bugger!

I then did some fridge sorting out and found I had a bag of watercress, hardly used …

… so made some healthy soup and had that for late lunch.   

Leek and Watercress Soup

1 large leek – thinly sliced and cleaned (see here for how to clean leeks like a boss)
1 tbsp olive oil
1 medium potato
vegetable stock
2 handfuls of fresh, clean watercress

Add to Pinterest for future reference!
~ Heat the olive oil and toss together with the leeks till they are coated. ~ Turn down the heat, cover the onions completely with a pieces of foil, pressing down onto the surface of the leeks.
~ Put a lid on the pan and cook very gently till they are completely and utterly tender and are starting to caramelise a little.
~ Peel and slice the potato and add to the onions.
~ Add enough stock to just cover the potatoes, bring to the boil, turn down the heat, put on the lid, (throw away the piece of foil or recycle it or something) and simmer till the potatoes are tender. 
~  Run through a food processor or liquidizer together with the watercress (maybe saving back a few leaves to garnish)
~ Taste and season.

*** See below!!

Unfortunately this was followed by an Affogato!



This is simply a modicum of ice cream (flavour of your choice) with a shot of espresso poured over, sometimes enhanced with a little spirit and often sprinkled with crumbled Amaretti.  I made mine with my homemade Double Vanilla Ice Cream, Low Calorie Black Coffee and a wincy bit of brandy.  I crumbled over an unwanted biscuit from the bottom of the seasonal festive tin. 

Tomorrow I start on my Cunning Plan.  Honest.

*** News from the Future!

Since writing this book I have published several cookbooks two of which are relevant to this post …

1.   Soup: (almost) the Only Recipe You'll Ever Need! ~ which gives one key recipe plus over 60 soup recipes based on this “genius” recipe together with all the information I can think of to help readers go on to create their own soups.

2.   Luscious Ice Creams without a Machine ... or much time or effort or having to mash the stuff as it freezes ~ this is the same sort of thing, one easy no churn ice cream recipe plus over 100 delicious ice creams, ancillary recipes and useful info.

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