Leek & Potato soup

I made this today really lovely
3 good sized potatoes
2 leeks
2 carrots
1 onion
2 cloves garlic
4 slices bacon

Fry bason, onion & garlic in a little olive oil. chuck in the prepared veggies make up some begetable stock and simmer gently for about 35 - 40 mins.

Blend everything together and add a little cream when serving. This will make about 5/6 portions.

Enjoy

Rosie

I suppose everybody knows the magic of a slow cooker. Really does produce the perfect limpid consistency I actually had chicken (free-range) yesterday for the first time in years and years after simmering it in butter and olive oil and fresh herbs along with carrots and mushrooms and a small chunk of chorizo sausage to give it some of that extra wow factor.
Turned it on about 10 in the morning and at seven in the eve ning put all solids in processor, made resuklting paste into balls, added about onw and a half pints of boiling water to delicious stock, transferred to a saucepan, boiled for a couple of minutes abnd added some of thje balls at the last minute.
Masses left over to freeze
Ishbel Colchester

There is no soup quite like the traditional Jewish chicken soup My Jewish friends call it their penicillin and say it works better for chest infection than anything. You'll find masses on the internet. All I would emphasise is, use a freerange chicken. M&S. Even better, a proper hen from a farm. That's where the magic flavour comes in.
I'm off on the trail tomorrow as I've just found to my great joy that I can eat finely minced fowl again.

Teri I think you must have made a mistake in your otherwise excellent roast garlic soup. There is no way you can add 6 tablespoons of flour. Thaty is enough to make a thick large sponge cake!
Do you mean teaspoons?
By the way have you tried stuffing a chicklen with 30 cloves of garlic. boikling them very quickly beforehand for about 3 minutes. TRhen you have tghis lovekly jmusy with chicken flavour. You can also add a couple of spoons of fine oatmeal and some sea salt. That crunchy texture is good exercise for the throat and you can't choke on Maldon salt!
Ishbel

Here's the easy one I use every day:

In a large mug stir together 2-3 scoops of any flavor of ice cream (we can't taste anyway), preferably without nuts, with 3-4 ounces of milk or coffee and some fresh blueberries, and/or thinly sliced bananas. No real need to blend with a machine, just stir up a few minutes with a spoon and eat with a spoon.

As a member of the "Puree Club", I can speak for only myself.
Be Creative: puree crap you would never have eaten before, basics:Bran muffins go with everything, also bannanas, celery, carrots, vanilla ensure.
carrot salad w/raisons, + pears
hot cereal with anything, blended, is's ok
I have not tried hamburger w/bun, only because I can't figure out what liquid to mix with it, to make it blend, same with pizza.
but that's all that's keeping me from trying it.
Fruit wine and beer and Green Tea and hot water and milk are great for making any food palatable, you have to think "OUTSIDE THE BOX".

oh, by the way, if you have a good blender, use nuts.
you need the oils, and the anti-cancer benefits of walnuts & other nuts are unhearlded, don't be afraid to toss in some green vegies, white vegies, purple vegies, you are only limited by your taste buds (if any), and the reaction of your throat/stomach.
Garlic is good, Ginger is good, research other food "anti-cancer" foods like tomato, and induldge as your body accepts these gifts.
also, heat food to accept olive oil and/fish oil/krill oils.
It's your life, live it.

quote:

ourite recipes

I love eating cornbread. It is very easy to make and tasted great. Mix 1 and 1/2 cup of self-rising flour, 1 cup of white self-rising cornmeal, butter milk, 1 egg, bacon grease and bits of smoked bacon, little water. Put in greased cast-iron pan, bake until golden brown. You have some of the best corn bread you can eat.