Leek & Potato Soup

Well the winter days are slowly coming to and end, which sadly means I am running out of soup weather! I thought I would squeeze in a couple more before summer rolls around... This potato and leek recipe is one of my absolute favourites, and it's so simple!

6 - 8 potatoes, peeled and sliced
1 onion, diced
3 leeks, washed and sliced
2 cloves garlic, crushed
1 litre chicken stock
1 cup cream
1 tbsp butter
Sea salt and cracked pepper

Melt the butter in a large heavy based saucepan, and saute the onion, garlic and leeks until softened. Add the potatoes, keeping them fairly even in the pot, then pour over the chicken stock, which should only just cover the potatoes.

Bring to the boil, then reduce the heat and simmer until the potatoes are very tender. Season well with salt and pepper then mash the potatoes until you achieve a nice thick consistency. Pour in the cream and stir to combine, then it's ready to serve.

Spaghetti Bolognaise

So much for the low carb dinners.... oh well, it was cold last night and i didn't want to have to leave the house, so spaghetti it was! And yes, i do realise that it is not spaghetti in my photo, but i much prefer spirals because they grip the sauce. Spiral bolognaise just doesn't have the same ring to it though...

Olive oil
500g lean beef mince
1 onion, diced
3 cloves garlic, finely chopped
1 tin (400g) diced tomatoes
700ml tomato puree
2 tsp dried oregano
2 tsp dried basil
2 tsp dried parsley
1 tsp chilli flakes
Sea salt & cracked pepper
350g pasta (whichever type you prefer)
Percorino cheese to serve

Heat the oil in a large saucepan and saute the onions and garlic until tender. Add the mince, and using a wooden spoon break it up until it is lightly browned and there are no big lumps. Pour in the tinned tomatoes and tomato puree, mixing well.

Next add the herbs and season well with salt and pepper. Turn the heat to a simmer and cook, stirring occasionally for about 1/2 an hour.

Meanwhile, cook the pasta. When the sauce is ready, stir a big spoonful through the cooked pasta, then divide into serving bowls. Top with a good helping of extra sauce and some grated or shaved pecorino cheese. (You can swap the pecorino for parmesan or romano if you prefer it).

Serves 4.