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Potato and Leek Soup

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In winter we do have sunny days with clear blue skies but Canberra weather can sometimes be a bit deceiving. It has been very cold lately, too cold for my liking but it is definitely the weather for comfort food.

To keep warm this winter, I have a few recipes up my sleeve and this is one of them. This potato and leek soup is deliciously creamy and trust me, by the time you finish your first bowl, you will sigh with contentment.

Potato and Leek Soup

Ingredients

2 leeks
35 gm butter
1 medium size onion, sliced
2 cloves garlic, crushed
600 grams potatoes, peeled and chopped
3 cups vegetable stock
375 ml evaporated milk
Salt and white pepper

Method

1. Discard the dark green part of the leeks. Cut the leek lengthwise, finely slice the leeks and rinse thoroughly to remove any dirt.
2. Melt butter in a large saucepan and sauté onions, garlic and leek.

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3. Add chopped potatoes and cook for about 5 minutes.

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4. Pour in vegetable stock and stir to combine. Leave it to simmer uncovered until the potatoes are tender.
5. Using a blender, purée mixture until smooth.
6. Return puréed mixture to heat and add milk. Season with salt and white pepper.
7. Bring to boil and serve.

Garnish the soup with some chopped chives or spring onions, this is optional. But I like mine with freshly ground black pepper. Go ahead and make some today.

Do you have a favourite soup recipe for winter?

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Easy Roast Beef

Sunday roast? Well, I don’t think one have to wait until the weekend. Any day is a good day to have your favourite roast. I have tried different recipes and methods. With mustard, without mustard, served with yorkshire pudding, mashed potatoes and the list goes on. Whatever it is I enjoyed every one of them and this time around, I chose to prepare it this way.

I do realise that I am using vegetable stock instead of beef stock but hey, what can I say I do tend to improvise and may I say it tasted just as good.

Easy Roast Beef

Ingredients

1 kg top rump

2 teaspoon butter

About 5 good size new potatoes, scrubbed.

4 tablespoon olive oil

1 tablespoon cornflour

600 ml vegetable stock (that’s what I had in the fridge)

Salt and Pepper

Steamed Green beans and 4 ears of corns to serve

Method

1. Preheat the oven to 220C. Heat butter and 1 tablespoon olive oil in a roasting pan and cook the roast until well browned. Remove roasting pan from the heat and season the beef with salt and lots of black pepper. Cover the beef with foil and cook in the oven for 45 minutes.

2. Meanwhile, cook the potatoes in a pan of boiling water for about 5 minutes, drain.

3. Heat oil in a baking tray on the stove top, add the potatoes turning them in the oil until well coated. Place the pan of potatoes in the oven and roast for 15 minutes. Then uncover the beef and roast with the potatoes for a further 15 minutes.

4. Remove beef and potatoes from the roasting pan. Cover the roast loosely with a foil to let it rest. Meanwhile, place the pan on the stove top, combine the cornflour with a little bit of water to form a paste (this is to avoid lumpy gravy) then stir it into the pan juices, cook for about 1 minute. Then add the stock, scraping the pan making sure you don’t waste the yummy bits. Bring it to the boil, stirring until gravy reduces and thickens slightly.

5. Serve with steamed green beans and corn.

Make a sandwich or two with the left-over meat. Lunch is covered…easy!

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