LEEK AND ONION SOUP
Ingredients
2 tbsp oil
3 leeks, chopped
1 medium onion, finely chopped
350 g potato, chopped
900 ml chicken or vegetable stock
Salt and pepper
Crusty bread to serve (Optional)
3 leeks, chopped
1 medium onion, finely chopped
350 g potato, chopped
900 ml chicken or vegetable stock
Salt and pepper
Crusty bread to serve (Optional)
Preparation
Heat 2 tablespoons of oil in a pan, add the chopped leeks and onion and cook gently, stirring occasionally so that they do not stick to the bottom of the pan, for about 7 mins until softened but not brown.
Add the potatoes to the pan and cook, stirring occasionally, for 2-3 mins. Add the stock and bring to the boil then reduce the heat. Simmer gently for 30-40 minutes until the vegetables are soft.
Season to taste, remove the pan from the heat and serve with the crusty bread to dip in.
Add the potatoes to the pan and cook, stirring occasionally, for 2-3 mins. Add the stock and bring to the boil then reduce the heat. Simmer gently for 30-40 minutes until the vegetables are soft.
Season to taste, remove the pan from the heat and serve with the crusty bread to dip in.
YOU CAN FIND
“I CAN COOK
SOUPS – 1
CHILDREN’S COOK
BOOK SERIES”
(VOLUME 9)
BY MARIKA GERMANIS AT:
AMAZON
BARNES & NOBLE
BOOKS-A-MILLION
CREATESPACE
VICTORIA SANDWICH CAKE
Ingredients
100 g 4 oz caster sugar
100 g 4 oz caster margarine
100g 4 oz caster self-raising flour
2 eggs
½ teaspoon vanilla essence
100 g 4 oz caster margarine
100g 4 oz caster self-raising flour
2 eggs
½ teaspoon vanilla essence
Utensils
Mixing bowl
Wooden spoon
Small bowl
Fork
Sieve
Tablespoon
Teaspoon
Wooden spoon
Small bowl
Fork
Sieve
Tablespoon
Teaspoon
PREPARATION
Switch the oven on gas 4 350f 180c
Put the margarine in the mixing bowl and soften with the wooden spoon. Now add the sugar and mix this very well until the mixture is creamy and lighter in colour. Break the eggs into the small bowl and whisk with the fork. A tablespoon at a time, add the eggs to the sugar and margarine, mix well between tablespoons full of egg. If too much egg is added it will make your mixture curdle. If this happens stand the bowl in hot water and beat very well. Or you can add a tablespoon of flour and beat well. Gently fold in the sifted flour with a metal spoon. Split the mixture into 2. Grease and line the baking tins. 18 cm 7 inches 20 minutes.
Put the margarine in the mixing bowl and soften with the wooden spoon. Now add the sugar and mix this very well until the mixture is creamy and lighter in colour. Break the eggs into the small bowl and whisk with the fork. A tablespoon at a time, add the eggs to the sugar and margarine, mix well between tablespoons full of egg. If too much egg is added it will make your mixture curdle. If this happens stand the bowl in hot water and beat very well. Or you can add a tablespoon of flour and beat well. Gently fold in the sifted flour with a metal spoon. Split the mixture into 2. Grease and line the baking tins. 18 cm 7 inches 20 minutes.
When they have cooked turn the 2 cakes onto a wire rack and leave to cool. Cover the cakes with a cool damp tea towel. Once cool spread the plum jam on one of the cakes then put the other cake on top. Sprinkle with caster sugar. Your cake is now ready.
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