This is my mother's recipe. It's super easy to make, but it's one of the most satisfying soups you'll ever taste. There's something about the wonderful cauliflower texture and the delicate leek-onion flavor. Just a match made in heaven!
1 cauliflower
3 leeks
1/4 C butter
2 C vegetable stock (or more as needed)
1 C milk
salt and pepper to taste
Cheddar cheese, grated (optional)
Wash and trim the cauliflower into florets, removing all the green leaves and the tough woody core.
Then wash and slice the leeks.
Melt the butter in a medium sized pan and coat the cauliflower and the leeks. Season with a little salt and pepper and cook the vegetables very gently on a low heat for about 15 minutes.
When they are al dente add the stock and milk, and increase the heat and cook for about 10 more minutes until the vegetables are cooked.
Blitz the mixture with a stick blender until you have the desired consistency.
Serve hot with a little grated Cheddar cheese and some wholegrain bread. Delicious!
1 1/2 C cooked rice
1 1/2 C milk (or a little more if necessary)
1/3 C light brown sugar
1/4 tsp salt
2 eggs, beaten
1 tsp vanilla essence
1/2 C raisins
4 Tsp rum
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
Put the raisins in a dish and add the rum and microwave for about 30 seconds. Set aside for five minutes to allow the raisins to absorb the rum, then drain before using.
Cook the rice, milk, sugar and salt over medium heat for about 15 minutes until the mixture is thick and creamy. Drizzle in the beaten eggs slowly to prevent them from cooking too quickly. Then add the drained raisins and vanilla, and cook for a few more minutes. If the pudding is a little too dry at this point add a little more milk as necessary.
Serve warm with a little sprinkling of cinnamon and nutmeg. This pudding is especially tasty served with some vanilla ice-cream!
2 TBsp butter
1 yellow onion, diced
2 C water
4 TBsp bacon bits
4 medium potatoes, peeled and cut into 1/2 inch cubes
1/2 tsp salt and ground black pepper, to taste
1 to 1 1/2 lbs blue fish, rinsed and cut into bite size chunks
1 C frozen corn kernels
2 C canned minced clams, drained, juice reserved
2 C half-and-half
Melt one tablespoon of butter and sauté the diced onion for about 5 minutes until it’s semi translucent.
Reduce the heat to low, and add the reserved clam juice, water, bacon bits and the cubed potatoes. Season with salt and pepper, and bring to a gentle simmer. Cook the onion and potato mixture uncovered for about 10 minutes, and then add the blue fish chunks and the frozen corn. Cook for another 10 minutes or so until both the potatoes and the fish are tender.
Turn the heat down very low, add the minced clams and stir in the half and half, and the remaining tablespoon of butter. Heat the chowder very gently, to avoid curdling the cream.
This chowder may not be the prettiest chowder, as it has a slightly bluish hue, but it’s wonderfully flavorful and packs a wallop! Let me know how you like it!
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