This is authentic Team Work™: my partner prepared and cooked the leeks and potatoes, and I puréed them and prepared the croutons! 😜
Butter, olive oil or coconut oil
Peel the potatoes, trim off the ugly bits in the leeks and possibly remove the outer leaf, as it tends to be quite sad looking. Wash everything thoroughly, to remove soil.
Slice everything in quite small pieces—the smaller, the faster they’ll cook.
Put in a pot with water and lots of pepper.
Bring pot to a boil, and leave to simmer for about 45 minutes or an hour (until the potatoes start to break apart).
For the croutons, I used dry bread left overs. Instead of throwing it away, I diced it and saved it in a box. So when I need croutons, I just put them in the pan with a bit of oil, salt and pepper, and fry them, tossing them in the pan until they’ve absorbed the oil (this also makes them not be hard like rocks anymore).
I used a blender to purée the potatoes and leeks, but if you’d prefer a bit more of texture you could use a fork or a potato masher accessory to roughly mash them.
Add butter (or your substitution of choice) to taste, mix well, and correct for salt after the butter is well mixed–specially if the butter is salted! Don’t add salt before. Adding some fat is essential because otherwise this soup can feel quite thin and insipid.
Finally, serve with the croutons. And enjoy!
This is so good for cold days 😃
You can make this vegan if you choose a vegetal oil instead of butter.
It might be interesting to experiment with other spices instead of just pepper: perhaps nutmeg? some moderately hot chilli?
My partner was really excited to experiment with the rice cooker, because it has a soup-making function, so we used that instead. With this method, it takes way longer to cook the soup: 2 hours! and that’s even if we added hot water to start with. But it can be programmed in advance and it has a “keep warm” setting, so it’s nice to find the soup waiting for you when you arrive home.
The fastest option would be to use a pressure cooker, in which case we would be done in about 15 minutes. You’d put everything on the cooker, add water to cover, close the lid, bring to pressure, reduce heat and simmer for 10-12 minutes, then turn the heat off, wait for the pressure to come down (or release it manually, depending on how hungry you are) so you can open the lid, and then continue from step 5. I so love pressure cookers! 💨😍
I cooked these loosely following this recipe from Felicity Cloake.
Except for the fact that I halved the amounts for the batter, changed the types of flour, and also didn’t use the suggested savoury fillings. Hence the bastardisation 😂
Ingredients (for 3 very generous portions)
For the batter:
50 g strong wholemeal flour
50 g semolina flour (I wanted to get rid of it)
125 g oats, both rolled and whole mixed (I didn’t bother grinding them)
125 ml milk
100 ml almond milk
225 ml water
5 g yeast
Coconut oil (for frying)
For the filling and garnishing:
Preparation (30 min preparing + overnight + 30 min cooking)
Mix the flours and oats together in a bowl
Add the milks and water to a pot and warm it up “to blood temperature”. I used a thermometer to make sure it wouldn’t go past 35 C, as I’m too scared to tip my finger into the pot
Then take a bit of liquid aside into a small container, and mix the yeast there, cover and wait until it gets bubbly when the yeast starts working
Then tip the yeast mix into the pot, dissolve well into the liquid
Pour the liquid into the flours bowl, and mix well
Cover it with cling film, and leave the bowl outside for an hour so the yeast can do its bubbly thing before putting it in the fridge overnight, or put it in the fridge straight away. I actually left it outside for about 4 hours because I was curious as to what would happen.
Next morning the batter will be beautifully bubbly. But we’ll gently mix it before we fry it, to make sure all the oats are distributed evenly.
Thinly slice the fruits we’ll use for the filling. I used a banana and an apple.
Put oil on a pan (I am terrible, so I used coconut oil) and bring to a high heat.
When it’s hot, pour enough batter to form a not-super-thick pancake. Also add a few fruits in.
I feel this batter is quite unlike normal pancake batter, it is less liquid and it gets quite bubbly, which I enjoyed witnessing.
When it looks as if the underneath side is pretty cooked, carefully fold the pancake in half (be careful with the filling not being in the way—it helps if you make sure they’re all in one side only) and lightly squeeze it with the spatula to make sure the batter is well distributed.
You might want to flip the folded oatcake a couple of times until it looks done (magically, they don’t seem to burn as easily as pancakes).
Then remove to a dish, and move on to the next oatcake, until all the batter has been consumed.
I garnished them with some cinnamon, coconut flakes and agave syrup (I’m really terrible, yes).
Sorry to all Staffordshire natives I might have terrorised with this recipe, but we just didn’t have any bacon at home this morning and the shops opened at 12 as it’s a Sunday 💁🏻
But to be quite honest, they were great and they worked nicely with the cold brewed coffee that my partner prepared, so I have zero regrets 😜
This is fun to make (spiralising things is so much fun), and fairly quick to prepare. Plus it’s quite filling AND lightweight – courgettes are basically water!
You will need a spiraliser, or you can buy pre-made courghetti, although I’ve never tried those and I’ve no idea how bad or good they are!
Ingredients (for two people)
Two medium sized courgettes (about 15 cm length)
3 or 4 garlic cloves
One 400g tomato tin
Optional: Parmesan cheese and butter (leave out if vegan)
Start by washing and spiralising the courgettes. I make one pile per courgette, as it makes it easier to separate the portions later
Peel and chop the onion and garlic cloves
Put oil on a pan, and start frying the onion and garlic
In parallel, wash and chop the parsley, and add it to the pan as well
Once the onion is pretty soft, move everything to one side, like in the picture
Add some more oil, and set to a very high heat
When the pan is very hot, add the contents of the tomato tin to it, and fry on a very high heat for about 1-2 minutes or until you think things are going to burn! Stir frequently during this time. The goal is to get the tomato to lose its acidity
Now reduce the heat and simmer for about 20 minutes
Optional: add a dash of butter now to get a deeper body. Mix it well until it dissolves.
Slowly add about 200ml of warm water to compensate for the evaporation.
Add a tablespoon of paprika, and mix well
About 10 minutes in the simmering, try a bit of the sauce, and add salt and pepper to taste, mix well and try the sauce again. It might still be a bit acidic, but don’t add sugar – just wait for longer!
Depending on the quality of the tomatoes, you might need to wait for longer. It usually pays off to wait as the flavour gets more developed and interesting. So you might need more than 20 minutes.
Once the sauce is ‘done’, turn the heat off.
To cook the courghetti, add some oil to another pan, and set on a very high heat.
When the pan is very hot, add a ‘pile’ of courghetti, and stir continuously. We don’t want anything to get stuck, and we want the cooking to be homogeneous. We also don’t want the courghettis to get too soft, so that’s why we need the heat to be very high, so they cook outside but not too much inside. If the heat is too low, they will start releasing water, and the result will be too “liquidy”.
Once one pile is cooked, place on a deep bowl, and go to step 15 to cook the next, until all have been cooked.
Pour the sauce on top of the cooked courghetti
Optional: add a good dose of grated Parmesan cheese
Add some pepper
Optional: add a dash of the best olive oil you have
Tricks and tips
I used this smoked paprika my mum brought me from Extremadura, a region in West Spain, renowned by the quality of their paprika!
If you have the chance to shop at a Spanish grocers, “Pimentón de la Vera” is the type of paprika you want to look for.
Also, depending on your spiraliser, you might get very long ‘courghetti’ so it might be interesting to cut the piles a few times with scissors before cooking them, so they’re not like 3 meters long and impossible to eat with a fork.
My partner surprised me this morning with this breakfast experiment!
They were very tasty and now we want to experiment with other fillings: mushroom? cheese? spring onions? spinach? perhaps something sweet? We’ll see!
Eggs (2 per person)
Takes about 30 minutes.
Turn the oven on to about 180C
Slice the bacon rashers in small pieces, and fry in a pan
Beat the eggs with a dash of milk so it’s a bit more liquid than an omelette
Add some pepper
Mix in the fried bacon
Mix everything thoroughly
Place in the muffin cases – we used silicon cases but I reckon it should work with any other type of case!
And place in the tray
Put in the oven
Bake for about 20 minutes or until you see they start to get colour
Take them off the oven and the cases and serve.
We had them with a slice of toasted bread and a cup of STRONG breakfast tea 💪🏼
Also, even if they look very tall in the picture, they will deflate really quickly as they cool down. Just like other egg souffles…
Funny fact: I had been meaning to bake this type of muffins for a while, and I finally got round to buy these cases this week, but I hadn’t had time to even unpack them yet. And there goes my partner this morning searching for a suitable recipient for the experiment… and voilà! I produce these cases out of my bag, as if per ✨magic✨!