Posts Tagged ‘vegetarian recipe’

Leeks are still at their seasonal best in February and March, so should be locally available and full of flavour.  Try this yummy recipe and enjoy some warm, nutritious comfort food to keep those winter blues away. 


4 medium leeks
3 large floury potatoes
olive oil
75 cL vegetable stock
25 cL milk
Salt and pepper

Please remember to cook leeks before eating!


  1. Peel the leeks and potatoes and chop
  2. Fry the leeks in a dash of olive oil until soft
  3. Add in the potatoes, plus a pinch of salt and pepper and mix well
  4. Heat through gently for a few minutes
  5. Add the stock and milk, turn up the heat and simmer for around 25 minutes until the potatoes are cooked
  6. Allow the soup to cool a little
  7. Blend until smooth
  8. Add a little more water if required for your desired consistency
  9. Serve with a teaspoon of cream drizzled on the top along with a sprinkling of toasted sesame seeds



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After all the indulgence of Christmas eating, this gorgeously yummy recipe has it all – wonderfully nutritious, crammed full of detox goodness, deliciously tasty, filling and warm on these winter days, and very healthy on the waist line! 

So if like me, you’ve made personal promises about easing up a little on the full fat cream, christmas cake, chocolates, wine….the list goes on…. this recipe is for you!

…And if another of your promises for the new year includes booking a holiday in one of Europe’s most beautiful cities, visit www.edinburghselfcatering.org, for a beautiful, stylish centrally located apartment in the Scottish capital.

Dash of olive oil
1 clove of garlic
1 bay leaf
1 onion
1 medium potato
1 lb fresh tomatoes
dash of tomato puree
1 pint vegetable stock
quantity of skimmed milk (or for a less creamy, lower fat alternative, more vegetable stock is also fine)

What to do

  • Chop the onion and gently fry until clear. 
  • To cut down on the amount of oil you use, add a couple of tablespoons of water to stop the onions from sticking
  • Add a clove of crushed garlic, mix and fry a little longer
  • Peel and chop the potato and add
  • Roughly chop the tomatoes and add
  • Add in the bay leaf and stock
  • Simmer gently for 20 minutes
  • Allow to cool
  • Remove bay leaf
  • Blend until smooth
  • Add milk  or more stock as desired to obtain preferred thickness
  • Reheat before serving
  • Serve with our tasty bread recipe or my children’s favourite cheese on toast croutons!

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    Roasted root vegetables make a great accompaniment to any meal, and they are at their seasonal best round about now.  Great with roast beef or turkey, roasted roots also go well with traditional Scottish Haggis. 

    And for all things Scotland visit www.edinburghselfcatering.org.  Here you can find great accommodation in the heart of Edinburgh, along with lots of ideas for things to do and see during your stay.

    Selection of root vegetables, such as carrots, parsnips, swede, turnip, red onion etc
    1 clove of garlic
    Freshly ground salt and pepper
    Sprigs of fresh rosemary
    Olive oil


    • Peel all the vegetables and garlic
    • Chop vegetables into chunks and crush the garlic
    • Mix the rosemary, olive oil and garlic together
    • Pour over the vegetables and mix well
    • Leave for a while for oil to soak into the vegetables
    • Put into a roasting dish and roast for 45 mins at 200 C

    And for a slightly sweeter touch, you can also drizzle with a little honey before roasting.

    For a different twist I combine them with cheese sauce and put in a lasagne, and this has become a bit of a favourite with my children.

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