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    Tuesday, April 03, 2012

    Cauliflower and Leek Soup and Cheesey Scones-Great lunch

    Being budget conscious, I am back onto making soups.
    Cauliflower soup has always been a favourite of ours. and I just did some tweaking and devised this recipe
    So simple of course and whipped up a batch of the Cheesey scones, which seriously you would have to be seriously challenged not to be able to make these. Click here for the recipe
    I drizzled some Sriracha Sauce on the top for an extra kick. Yum
    1 cauliflower broken into floret
    1 leek cleaned and sliced
    2 tablespoons butter
    Sea salt and pepper
    Chicken stock

    Cheese sauce
    1 tablespoon butter
    1 tablespoon flour
    1 teaspoon Dijon mustard
    Salt and pepper
    1 cup full milk
    3 tablespoons grated cheddar

    Gently sauté the leeks in melted butter
    Add cauliflower toss
    Add enough chicken stock to just cover the vege
    Bring to boil and simmer till tender
    Cool slightly and whiz in the blender
    Back into pot

    Meanwhile for the sauce
    Melt butter
    Add flour stir well and cook out for about 3 minutes
    Add S&P and mustard
    Stir again
    Add milk in thirds
    Stirring well with each addition
    When all the milk is added
    Just keep cooking till thickened
    Add grated cheese
    Stir well again

    Add to blended vege
    Whisk in well
    Bring back to gentle simmer
    Taste and season accordingly

    While we are with Leeks... how about a
    Leek and Potato Quiche
    6 small potatoes peeled
    1 tbs butter
    Salt and pepper
    1 leek cleaned and sliced

    1 tbs olive oil
    Little water
    Salt and pepper
    2 eggs and 1 egg yolk
    250 mls cream

    Shortcrust Pastry - enough to line your tin
    I think Short crust is the best pastry to use, you can of course use puff.

    Cook the potatoes
    Drain, cool and slice 1/4 inch
    Meanwhile sauté leeks gently in olive oil
    Season with S&P
    After about 2 minutes add a splash of water
    Cover and steam for about 3 minutes till they are just tender

    Remove and set aside
    Add butter to pan and gently sauté the potatoes
    Till they are just starting to turn golden
    Cool again
    Preheat oven to 190c
    Roll out your pastry to fit the quiche tin
    Bake blind for 15 minutes

    To Bake Blind 
    Cut a piece of baking paper enough to cover the pastry
    Scrunch it up in your hands
    This will make it easier to line the pastry
    Fill with baking beans or as I do, split peas
    This will keep the pastry in shape

    Remove from oven
    Take out baking beans and brush with beaten egg
    Back into oven for 5 minutes

    Now to assemble
    Place the potatoes over the bottom
    Then throw the leeks on top
    Meanwhile beat the eggs and the cream
    Season with S&P
    Grate the Parmesan into the egg mix
    Then pour over the vegetables

    Turn oven down to 180c oven for 25-30 minutes till just set

    Best eaten at room temperature

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