Daily Archives: 28 February 2011

Daffodils, Leeks and Bananas

Daffodils, leeks and bananas are to the fore this week.

For St David’s day on Tuesday, we won’t be having the traditional cawl, a kind of lamb stew with leeks and root vegetables, but only because we’re not meat eaters (or Welsh come to that!) but it’s nice to join in.

Maybe I’ll try a thick soup with all the vegetables and add some chilli to give it a bit of a kick or try the Welsh Leek Soup from Around Britain, Dairy Cookbook.

 

Fairtrade FortnightFairtrade Fortnight

We’ll probably be going overboard for bananas, as well as leeks. Bananas are always a hit in this house (especially with yogurt and honey!), but also Fairtrade fortnight kicks off on Wednesday. The official website has plenty of ideas for anyone wanting to join in the campaign to raise awareness. I’m quite taken with the idea of an inflatable banana – I had one once and it was a huge hit, and not just with kids!

Apparently, Fairtrade products and Fairmined gold are being considered for the royal wedding. There’s a petition to sign to help encourage it. I’m quite surprised they’re not going for Welsh gold, though.

 

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Welsh Leek Soup

Also known as cawl cennin, the word ‘cawl’ meaning broth.

Welsh Leek SoupPreparation time – 10 minutes
Cooking time – 40 minutes
Calories per portion – 140 Kcal
Fat per portion – 11g of which saturated – 6.5g
Serves – 6
Suitable for vegetarians (with vegetable stock)
Suitable for freezing

Butter 25g (1oz)
Onion 1, peeled and chopped
Potato 1, peeled and diced
Celery 2 sticks, chopped
Leeks 3, trimmed, sliced and washed
Stock, chicken or vegetable 900ml (1½ pints)
Salt and freshly ground black pepper
Crème fraîche 6 tbsp (about half a tub) plus extra for serving
Chives to garnish

1 Heat the butter in a large saucepan and add the onion, potato and celery. Cook over a medium heat for 5 minutes, stirring a couple of times.

2 Add the leeks to the pan, cover and cook for 10 minutes, stirring occasionally.

3 Add the stock and some seasoning and simmer, half-covered with the lid, for 20 minutes or until the potato is softened.

4 Ladle out about half the soup into a food processor and purée until fairly smooth. Pour the purée back into the pan with the rest of the soup and reheat with the crème fraîche. Add hot water to thin the soup a little more if you like.

5 Serve hot in warmed bowls, each garnished with a spoonful of crème fraîche and some snipped chives.

Cook’s tip
If you haven’t got crème fraîche, use double or single cream instead.

Recipe taken from Around Britain, Dairy Cookbook

 

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