Speedy Leek & Potato Soup
Leek-Potato Soup. IMG_2423, originally uploaded by bookchen.
Recipe by Ann Davies, Bridgend Public Health Team
Another straight forward recipe provided via our partners Reach, visit their website for more details. This one is quick and good to see our favourite local produce in the leek making an appearance!
Serves 2
1 pint vegetable stock
1 – 2 potatoes
1 small leek
salt and pepper to taste
Peel and finely chop the potato. Wash the leek and finely chop.
In a pan, bring the stock to the boil.
Add the potato and leek and bring back to the boil.
Simmer until tender, then blend until smooth. Season to taste.
Blackberry and Apple Crumble
Blackberry and Apple Crumble, originally uploaded by Amanda Rudkin.
Reach, the organisation delivering the Rural Development Programme for Bridgend and also our local food experts in Feastival, have some interesting recipes on their website, but here’s one of our favourites:
Apple and Blackberry Crumble (Recipe by Alison Huw Jones, Howel Food Consultancy)
Serves 1-2
125 g plain flour
100g rolled oats
75g brown sugar
125g butter
25g flaked almonds, optional
2 Bramley apples, peeled, cored and sliced
A dash of lemon juice
100g blackberries
75g caster sugar
Pre-heat the oven to Gas Mark 5/190C/375F
Place the flour in a large mixing bowl and rub in the butter with your fingertips until the mixture resembles breadcrumbs. Add the oats and brown sugar.
In an oven proof dish put the apples and blackberries with a dash of lemon juice and mix in the caster sugar. Sprinkle the flour and butter mixture on top.
Cook in a pre-heated oven for 30 – 35 minutes or until the topping is golden.
