Blog | For Those About To Cook

Penne Pasta Recipe - Penne alla Puttanesca

January 12, 2015 By Dan

Puttanesca sauce is one of those pasta sauces I truly love. I don't have it often but when I need to empty the store cupboard and fridge, it's usually on the menu.

It seems I always have the ingredients but I use them in other dishes. When the caper, olive and chilli supplies begin to dry up, however they are brought out to cook this penna pasta recipe.

Most Italian recipes are pretty easy. As tasty as they may be, there isn't usually a lot to them. Their deliciousness is in their simplicity.

Even the most novice of chefs can cook up a good puttanesca sauce.

In Italy, where they have so many amazing food markets and delis, I use the best, freshest ingredients I can find for this recipe. Here I tend to use up what I have. I hate waste.

Why use penna pasta for this recipe?

Penne is a very popular pasta all over the world.

It is available both with a smooth and ribbed surface as shown in this penne pasta recipe. Personally I prefer the ribbed surface for my recipes.

The cylindrical shape of the pasta along with the ribbed edges allows the pasta to adhere to the sauce. Not only that, the sauce gets into the center making every mouthful amazing.

What makes the sauce a puttanesca sauce?

This penna pasta recipe is hugely popular for its simplicity. Sharp tasting ingredients like anchovies, capers, olives, garlic and tomatoes are all used.

You might think that with all those rather strong flavours, the sauce would be overpowering but it's not. The Italians know their ingredients and how to use them!

Penne alla Puttanesca — Start by frying your garlid. I eat them later but you can throw them away if you must.

Adding anchovies to sauce. — Add the chilli and anchovies.

Adding remaining ingredients to penne pasta. — Add the rest of the ingredients

Stirring pasta to serve. — Stir in your pasta and serve.

If you like this recipe, you might also like to try some of these...

Italian style pan seared ribeye steaks
Nduja pasta
Spaghetti with lardo and artichokes
Pasta Bolognese
Pork pasta with paprika and garlic
Caprese salad

Recipe

Penne alla Puttanesca

Yield: 4

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Ingredients

500g (1lb) fresh penne pasta or the pasta of your choice
3 tablespoon olive oil
6 anchovy fillets - cut into pieces
2 cloves whole garlic
3 tablespoons capers
1 green chilli pepper - sliced thinly
10 olives - sliced - whatever kind you like
20 cherry tomatoes
3 tablespoons fresh parsley - finely chopped
1 tablespoon butter

Instructions

Cook your penne pasta as per the instructions on the packet. I like to serve mine al dente.
Drain, rinse and stir in the butter. Set aside and keep warm.
In a large pan or wok, heat the olive oil.
When hot, toss in the garlic cloves and move them around in the oil for a few seconds.
Add the anchovies and sliced chilli pepper and sautè for about 30 seconds.
Now stir in the tomatoes, capers and olives and simmer until you have a thick sauce.
Stir this into your pasta and serve immediately.

Pasta Bolognese Recipe

January 12, 2015 By Dan

This was my grandfather's pasta bolognese recipe. Before him, it was his Italian aunt's.

So this pasta bolognese recipe has been enjoyed around our family table for easily over a hundred years.

I never understand why people purchase those jarred bolognese sauces at the supermarket. Bolognese sauces are so easy to cook and they do make the house smell so nice while they're cooking.

The secret to this sauce is the dried porcini mushrooms. My kids aren't exactly mushroom fans so I cut the dried porcini up into small, unrecognisable pieces and they love it.

This pasta bolognese recipe should be enjoyed with pasta but not spaghetti! Or at least that was what I was told growing up and have since confirmed in my travels to Italy.

Meat sauces like this need to be enjoyed with pasta that will soak them and actually adhere to the sauce.

Pasta such as that you see above or penna would work perfectly.

Leave the spaghetti for your next seafood pasta. Far better.

Bolognese Sauce - The longer it simmers the better. To a point that is. 🙂

If you like this recipe, you might like to try some of these too...

Baked haloumi
Salmon and broccoli pasta bake
Spaghetti with lardo and artichokes
Caprese salad

Recipe

Pasta Bolognese

Yield: 8

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Ingredients

1 kilo (2lb) minced beef and veal mix
3 tablespoons olive oil
300g pork lardons
10 dried porcini mushrooms soaked in hot water for a half hour (retain water)
2 onions - finely chopped
10 cloves garlic - finely chopped
1 teaspoon each of dried oregano, thyme, rosemary
½ bottle of red wine
A spash or two Worcestershire sauce
1 litre (4 cups) chopped tomatoes
The end of a chunk of Parmesan (optional)
Salt and pepper to taste
3 tablespoons fresh parsley - finely chopped
3 tablespoons fresh basel - finely chopped

Instructions

Soak your dried porcini in about 500ml (2 cups) hot water for about 30 minutes.
Remove the porcini and cut into very small pieces. Retain the soaking liquid.
Heat the oil in a large pot over medium high heat.
When good and hot, add the lardons and fry until lightly browned.
Now add the minced beef and continue frying until cooked through. You will need to move the meat around in the pot from time to time.
Add the chopped garlic and onion and stir it into the meat. Continue cooking for about ten more minutes. Don't worry about burning the meat. It won't.
Pour the bottle of wine over the cooked meat followed by a couple splashes of Worcestershire sauce.
Now add the chopped tomatoes, chopped porcini mushrooms and the dried herbs and stir it all up nicely. If you are adding a Parmesan chunk, do it now.
Carefully add the soaking liquid from the mushrooms. There will be some dirt at the bottom of the bowl so try not to add that too.
Allow to simmer for at least an hour or all day if you like.
Season with salt and pepper to taste and add the chopped fresh herbs to serve.

Italian Fried Cauliflower With Anchovies and Garlic

January 12, 2015 By Dan

If you know me, you know I’m a huge fan of simple dishes that deliver massive flavour without hours of work. Today’s recipe is exactly that: Italian caramelised Fried Cauliflower with Garlic and anchovies.

Honestly... you’re in for a treat. Golden, crispy, garlicky... it’s everything you want in a snack, side, or even a full-on vegetarian meal if you like.

Italian fried cauliflower with Anchovies and garlic in a frying pan.

About this fried cauliflower recipe.

This recipe is straight-up Italian comfort food, and once you try it, you’ll find yourself making it on repeat.

Insalata di Cavolfiore Calda or hot Italian fried cauliflower salad, is on the menu at so many of the gorgeous restaurants in Tuscan and Latium.

Usually it's prepared in large batches ahead of time and then portions are warmed up as requested. This is my family sized portion.

It's amazing served as a side dish with steak pizzaiola, basil pesto or tomato and mascarponi pasta or Tuscan chicken. You might also like to have it as part of a light meal with broccoli salad, garlic soup or even this hot canned tuna recipe.

Ingredients

There aren't a lot of ingredients in this delicious fried cauliflower recipe. You can throw this together in about 20 minutes.

olive oil
anchovies
dried red chilli flakes
garlic
scallions (spring onions)
cauliflower
Dijon (or similar) mustard
Salt and pepper to taste
parsley

See recipe card for quantities.

Step by Step Photos

Check out my step by step photographs below and see just how easy it is to throw this together.

Frying the anchovies and chili flakes in olive oil over a medium heat.

Step 1: Heat the olive oil over a medium heat and stir in the anchovies and chili flakes. Fry for about 30 seconds.

Stirring in the chopped garlic and spring onions to fry for another minute.

Step 2: Stir in the chopped garlic and scallions (spring onions) and fry for another minute.

Adding the cauliflower and Dijon mustard.

Step 3: Turn the heat up to medium-high and add the cauliflower and Dijon mustard.

Step 4: Cook for about 5 minutes or until the cauliflower is just cooked through and turning a golden brown. Stir often so that it cooks evenly.

The finished Italian fried cauliflower with anchovies and garlic.

Step 5: Season with salt and pepper to taste and garnish with the chopped parsley.

Why You’ll Love Italian Fried Cauliflower

It’s fast. We’re talking about 20 minutes from start to finish.
It’s simple. Basic, affordable ingredients you probably already have.
It’s insanely moreish. Crispy edges, tender inside, and that hit of garlic and anchovies.
It’s versatile. Serve it as a snack, a side dish, or pile it into sandwiches or wraps.

In Italy, especially down south, you’ll find variations of fried cauliflower everywhere. Sometimes battered, sometimes just dusted with flour — always delicious.

Today, I’ll show you a version that’s light, crispy, and absolutely packed with flavor.

Variations

Want to mix it up a bit? Here are a few of the other versions I have come across.

Cheesy version: Grate over a little Parmesan right before serving. (Not traditional, but delicious!)e! (placeholder for in-content link)

Spicy version: Add fresh red chilies instead of or with the dried chili flakes. Make it as spicy as you like.

Herby version: Mix chopped fresh basil, thyme, or oregano with the parsley.

Equipment

All you need for this fried cauliflower recipe is a frying pan and spatula. A good, sharp knife will come in handy for chopping the garlic and scallions and cutting the cauliflower.

Storage

If you have leftovers, you can store them covered with cling film in the fridge for 3 to 4 days. You can serve this cold or heat it up in a pan until hot which I recommend.

Top Tip

Watch the cauliflower as it cooks. You don't want to overcook it. The fried cauliflower is ready when tender but it should not be mushy and still have a bit of a bit to it.

For a light lunch, team this fried cauliflower with one of these.

Looking for a good main dish to go with your fried cauliflower?

Try all of these. You'll love them!

Recipe

Italian Fried Cauliflower With Anchovies and Garlic

Yield: 4 - 6

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients

3 tablespoon olive oil
6 anchovies, finely chopped
1 teaspoon dried red chilli flakes
6 cloves garlic - finely chopped
2 scallions (spring onions) - finely chopped
1 head of cauliflower - cut into bite sized pieces
1 tablespoon Dijon (or similar) mustard
Salt and pepper to taste
3 tablespoon parsley - finely chopped

Instructions

Heat the oil over medium high heat.
When hot, add the anchovies and red chilli flakes.
Fry until the anchovies break down into a paste and then add the garlic and spring onions.
Stir this all up to combine and toss in the cauliflower and Dijon mustard.
Continue frying until the cauliflower is cooked through but not soft. It should still have some bite to it.
Season with salt and pepper to taste and sprinkle in the parsley.
Serve immediately or set aside until you are ready to serve. You can make this salad a few hours ahead of time and then just heat it up.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 146Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 5mgSodium: 324mgCarbohydrates: 8gFiber: 4gSugar: 3gProtein: 5g

My Basic Spätzle Recipe

January 11, 2015 By Dan

This spätzle recipe will get you fantastic results every time!

One of the main reasons I first started writing my curry blog was that I wanted to get my kids in the kitchen and cooking. If you can cook well, you also get to eat well and that, for me is one of the great enjoyments of life. This späzle recipe is one I turn to all the time.

Getting my kids involved in the kitchen worked for my two younger kids. My eldest daughter Katy loves the food but isn't all that keen on cooking it. Oh well, at least she knows a good meal.

I first learned to cook spaetzle while studying in Germany back in 1986.

This Spätzle recipe in one form or another was on almost every restaurant menu and I couldn't get enough of the stuff. As I was on a quite low student budget, it made sense to learn how to make it myself.

My German friends were happy to show me how to make this delicious pasta dish.

Now my son and younger daughter make it too which is quite handy. I simply call them up and ask them to whip up a batch for dinner. I'm telling you, once you try this spätzle recipe you'll want to eat it often.

What to eat späzle with...

Spätzle goes well with so many different meals and it is also awesome served on it's own with butter and garlic or in its more popular form as Käse Spätzle - a German pasta and cheese dish.

You might also like to eat it with this homemade beef Sauerbraten! I think that's my favourite way to enjoy späzle.

Next time you're thinking about cooking up some pasta, why not try this one? Fresh homemade Spätzle may be German but it tastes fantastic topped with Italian sauces too.

Making Spätzle — The batter should be thick so that it doesn't pour through the holes of your press without pushing it through.

Recipe

My Basic Spätzle Recipe

Yield: 4

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Ingredients

2 cups ( 250 g 9 oz ) Plain all purpose flour
4 eggs
½ cup (125ml) milk
1 teaspoon salt
½ teaspoon ground nutmeg (optional)
2 tablespoons butter
Salt and pepper to taste

Instructions

Bring a large pot of mildly salted water to a boil.
Meanwhile make you batter.
Mix the flour, eggs, milk, nutmeg (if using) and a pinch of salt and pepper in a large bowl until you have a smooth, thick paste.
If you are using a spätzle press, spoon a little of you batter in. If it is falling through the holes on its own, your batter is too thin. Add a little flour if this happens.
If you are not using a spätzle press, you could use a colander or something similar and then press the batter through the wholes.
Working in batches, press the batter through the holes of your swätzle press or colander.
The spätzle pieces will hit the boiling water and then float to the top. Remove the floating spätzle from the water and keep warm in a bowl.
When all the spätzle is made, stir in the butter and check for seasoning.
Serve hot, on it's own or with your preferred stew or sauce.

Salad Nicoise With Creamy Vinaigrette Dressing

January 10, 2015 By Dan

Salad Nicoise is one of my all time favourite Summertime salads. Come to think about it, it's pretty good in Wintertime too. I guess that's why I decided to whip one up today.

Don't be fooled by the photograph. It may look sunny and nice outside but I froze my butt off getting that photo.

Just after shooting the picture, it began to snow quite heavily and my salad was covered in white stuff by the time I got it indoors.

That's just one of the negatives of food blogging. I'm not complaining though. There are a lot more positives than there are negatives.

How to get this salad nicoise recipe right...

Try to find the freshest tuna available. The steaks I used were sashimi grade so I almost hated to cook them at all. The flavour and texture of tuna that fresh is out of this world.

Obviously, it is also really important to use the freshest veggies you can get your hands on. Oh, and only use free range eggs. Barn eggs just won't do.

I like to chill everything before serving including the plates and fork. Get you plates and forks in the freezer and you will notice the amazing results.

So then, here you go. This is really quite an easy salad, as salads go. Enjoy.

TIP: Never ever use canned tuna! It's great in a sandwich but when preparing a salad nicoise, only fresh tuna steaks will do.

If you like this recipe, you might like to try some of these too.
Ceasar Salad
Tandoori Salmon Salad
Capresi Salad
Classic California Ranch Dressing

Recipe

Salad Nicoise With Creamy Vinaigrette Dressing

Yield: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients

10 Cherry Tomatoes – halved or quartered
4 eggs – Boiled for 8 minutes (exactly)
8 new potatoes – boiled until tender
2 x 250g fresh tuna steaks
Olives – Nice juicy ones – as many as you can eat
200g Green beans – trimmed and boiled until tender
Lettuce – As much as you want
4 pieces of streaky bacon – fried until crisp
FOR THE DRESSING
3 tablespoons mayonnaise
3 tablespoons butter milk
2 tablespoons olive oil
2 tablespoons white wine vinegar
1 clove garlic – minced
2 spring onions – finely chopped
3 tablespoons grated Parmesan cheese
20 capers
3 tablespoon – finely chopped parsley
1 tablespoon brandy

Instructions

Start by making your dressing.
Simply whisk all the dressing ingredients together and then chill for about an hour in the fridge.
Heat a large pot of lightly salted water. When boiling, add the new potatoes and eggs. Remember to remove the eggs after eight minutes. Peel the shells of the eggs and cut into quarters.
Continue cooking the potatoes until they are tender and then remove from the water.
Place the green beans in the water and simmer until tender. This should only take a few minutes.
When the beans are cooked, drain and set aside to cool.
Now you are ready to cook the tuna steaks, heat a frying pan with about two tablespoons of olive oil until very hot.
Season the tuna steaks on both sides with salt and pepper and then sear for about one minute per side. The centre should be nice and rare.
Carve the tuna steaks into thin slices and set aside to rest while you build your salad.
You don’t really need me to tell you how to build your salad now do you. Just place the ingredients you like on a plate. Tell your guests to do the same.
Top with the tuna slices and dig in.
I like to top the tuna with a little left over salad dressing if there is any.

I hope you enjoy this salad nicoise recipe as much as my family and I do. If you do give it a try, don't be a stranger! Leave a comment. I would love to hear from you.

Clam Dip Recipe

January 7, 2015 By Dan

This clam dip recipe is one of my all time favourites. Fresh dips are essential at my parties. I've just never gotten into those store bought disasters that are mass produced and sold in the shops. It’s a simple family recipe I’ve been making for decades.

Clam dip on a potato chip with a bowl of potato chips in the background

What is clam dip?

Clam dip is a creamy, savory dip made with minced or chopped clams, cream cheese or sour cream, and seasonings like garlic, lemon juice, Worcestershire sauce, and sometimes hot sauce like Tabasco. It’s often served with crackers, chips, or vegetable sticks.

I keep my clam dip recipe simple. In my opinion, the recipe can have too many ingredients in it that just aren't needed. So you will find that the ingredients are kept to a minimum but feel free to add some of the above mentioned if you want.

Where did clam dip originate?

I recently heard that it is from the North East coast of the US where fresh clams are abundant. I only recently used fresh clams out of necessity because you can't purchase canned clams where I live. It was amazing but this is the version of clam dip made at homes across the US using canned clams.

Clam dip gained popularity in the 1950s and 1960s after the recipe appeared on a Philadelphia Cream Cheese package. It sure was popular at our family gatherings in the 70s, 80s and 90s. When I return home to visit, it is always on offer as a pre-dinner snack.

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Ingredients

In the photo below you will see what goes into my family recipe for clam dip. To this you can add other ingredients like Worcestershire sauce and lemon juice but personally, I think it gives the dip too many different flavours. Even the chopped scallions are optional but I like them so in they go.

ingredient 1
ingredient 2
ingredient 3

See recipe card for quantities.

Step by step photographs

As you will see in the photos below, There really isn't much to this clam dip recipe. You can literally make it in minutes!

Step 1: Whisk the cream cheese in a bowl until smooth.

Adding the garlic and spring onions (scallions) to the bowl.

Step 2: Add the sour cream, garlic and scallions and whisk them all in with a fork to combine.

Stirring in the clams with some of the clam juice to thin the dip.

Step 3: Stir in the canned clams and some of the broth in the can. You should add this to preference. The more you add, the thinner the clam dip will be. For a bit of a kick, add a few squirts of Tabasco.

Whisking it all together to complete the recipe and adding salt to taste.

Step 4: Whisk it all together and season with salt to taste.

Step 5: That's it. We're talking simple deliciousness here.

A hand picking up a potato chip and dipping it into the clam dip.

Step 6: Enjoy!

Variations

As I mentioned above, you can add other ingredients to your clam dip.

Spicy - Some do like it spicy. You can add Tabasco to taste or try any of your favorite hot sauces to taste.
Garlicky - I do love my garlic but keep it to a minimum when I make clam dip. Feel free to add more to taste.
Worcestershire Sauce - Many connoisseurs of clam dip love the umami flavor that Worcestershire sauce gives the dip. I don't add it to mine but it is nice.
Lemon juice - Everyone knows that lemon juice goes nicely with seafood. Add some to taste to give the dip a sour flavour that is popular in many households.

Equipment

A mixing bowl: Use a good sized bowl so that you can really get in there and whisk the ingredients together to combine into a smooth dip.

A Fork: This is all you need to whisk.

A Serving Bowl: Find a nice bowl for presentation. It just adds to the experience.

Storage

You can store your clam dip, covered in the fridge for 2 to 3 days. Be sure to whisk it some before serving as it is likely to separate some in the fridge.

Top Tip

Taste as you go. The perfect clam dip is the way you like it. Feel free to add some of the above mentioned ingredients. If it sounds good to you, it probably will be.

FAQ

Can I use fresh clams instead of canned clams?

Yes! Steam fresh clams in about 2 inches of water until they open, then remove the meat and chop it finely. Save some of the clam juice for added flavor in the dip.

What do you serve with clam dip?

Potato chips are the most popular accompaniment but you can serve the dip with crakers, warm bread or crispy crudites if you like.

Here are a few other dips and sauces you might like to try:

Pairing

Clam dip and chips is the perfect appetizer for any of these main dishes:

Recipe

Clam Dip Recipe

Yield: 8

Prep Time: 10 minutes

Total Time: 10 minutes

Clam dip is the perfect appetizer for any occasion. It's really easy to prepare and can be made in about 10 minutes too.

Ingredients

8oz (225g) cream cheese
½ cup (125ml) sour cream
3 squirts of Tabasco
1 squirt Worcestershire sauce (optional)
1 spring onion - finely chopped
1 clove garlic - finely chopped
1 can chopped clams or 30 fresh clams
Salt to taste

Instructions

If using live clams, heat about 200ml (¾ cup) water in a small pot that has a lid.
Bring the water to a boil and then add the clams.
Cover for about 3 minutes until the shells steam open.
Remove the clams from the water to cool. Retain about 1 tablespoon of the cooking stock.
When the clams have cooled, remove the meat from the shells and chop the meat finely.
Now combine the cream cheese, sour cream, mayonnaise, Tabasco, Worcestershire sauce, spring onion and garlic in a large bowl and smash it all with a fork until smooth enough to dip a potato chip in without breaking it.
Stir in the cooked or canned clams with one tablespoon of the stock that is in the can or the cooking stock.
Serve with potato crisps or fresh raw vegetables.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 59Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 19mgSodium: 211mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 3g

Oysters Rockefeller Recipe

January 7, 2015 By Dan

This is a family recipe I was afraid to try when I was younger. It just didn't appeal to me. Oysters can be quite scary when you're young.

My grandparents used to always whip up this oysters rockefeller recipe on Christmas day. Although I didn't partake, it sure did smell nice.

I always have love the aroma of garlic and there's a lot of it in this recipe.

Nowadays I tend to just make this mouthwatering oysters rockefeller recipe for wife and me. Or every so often I get a chance to make it for people I know will love it.

You can easily double or triple this recipe if you would like to make them for a crowd.

You haven't tried oysters rockefeller until you've tried this recipe!

I love the crispy bread crumbs that top two sauces and an oyster that is still raw but warm. My family doesn't include the hot sauce but I like it so that's that.

Enjoy.

Recipe

Oysters Rockefeller

Yield: 2 - 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients

8 oysters
2 tablespoons Pernod
4 cloves finely minced garlic
1 tablespoon hot sauce
8 tablespoons ( or more) sour cream
1 large bunch (one cup) fresh chopped spinach
½ teaspoon fennel seeds
2 tablespoons white wine
Salt and freshly ground pepper to taste
3 tablespoons freshly grated Parmesan cheese
Bread crumbs sauteed in butter until browned.
500g (1lb) rock salt

Instructions

Blend the salt, pepper, garlic, hot sauce and about four tablespoons of sour cream.
Spoon one tablespoon of this mixture in each shell.
Now blend the spinach with four tablespoons of sour cream, the wine, fennel seeds and the Parmesan cheese. Add salt and pepper to taste.
Place an oyster on top of the first sauce and then top with the spinach sauce.
Sprinkle with the bread crumbs.
Heat your grill to it's highest setting and heat the rock salt until very hot.
Set the oyster shells on the hot rock salt and place under the grill for about ten minutes until heated through.
If you're a hot sauce fan, top the bread crumbs with a drop or two before placing in the oven.

I hope you enjoy this, my family's oysters rockefeller recipe. If you do try it, please leave a comment. I'd love to hear from you.

Leek and Potato Soup

January 6, 2015 By Shannon

Creamy, comforting and classic! This incredible Leek and Potato soup is a British staple and is perfect for warming you up in the colder months.

Leek and potato soup finished with cream

About this recipe:

Leek and potato soup is a comforting and hearty dish. It originates from European peasant cooking however its country of origin is unknown. It has traditional routes in British and Welsh cooking with the leek being the national symbol of Wales. This recipe makes leeks the star of the show, pairing it with the humble potato to create a silky smooth and creamy soup! You have to try this warming and rustic Leek and Potato soup!

Ingredients

Leeks
Vegetable stock
Potatoes
Garlic
Rosemary
Cream
Butter
Olive oil

See recipe card for quantities.

Step by step pictures:

Step 1: Over a low heat, melt the butter in a pan.

Leeks and salt and pepper added to a pan

Step 2: Add your sliced leeks, garlic and rosemary.

Step 3: Season with salt and pepper.

Step 4: Add your vegetable stock.

Step 5: Add your potatoes and simmer for 40 minutes.

Step 6: Take off the heat and use a blender to blend into a smooth consistency.

Which potatoes are best for soup?

The best potatoes are definitely starchy potatoes as they create a natural creaminess when boiled and blended. UK options are Maris Piper or King Edward potatoes. US options are Russet (Idaho) potatoes or Yukon Gold.

Avoid waxy potatoes as they don't break down well and will leave you with a lumpy, gritty soup!

Substitutions

The traditional recipe for Leek and Potato soup is as written above, however there are a few substitutions you can make to use up any ingredients you might have in your refrigerator:

Leeks - I don't recommend completely replacing the leeks in this recipe as it will create a completely different dish, however you can swap out a handful of leeks for onions or shallots.
Potato - For a low carb alternative, cauliflower works well to keep the creamy texture.
Cream - For a daily free alternative you can substitute it for coconut cream or you can leave out the cream altogether!

Variations

Leek and Potato soup is perfectly balanced and delicious, however there are a few variations you can make to the recipe. Here are my suggestions:

Pancetta - Add a cup of pancetta to your pot when sautéing your leeks to create a smoky, heartier soup.
Cheese - stir in a handful of cheddar or Gruyere at the end of the cooking process. Perfect with crusty bread!
Spicy - For those spice lovers who can't make a recipe without it, try adding a tablespoon of chili powder and teaspoon of paprika when sautéing your leeks.

Equipment

You don't need any fancy equipment to make this Leek and Potato soup! I recommend using a large pot to cook your soup in so that the potatoes have room to simmer. When blending your soup, I recommend using a hand blender like I have in the step by steps pictures however you can use a standing blender but may need to blend your soup in batches!

Storage

If you have any leftover soup or are just working ahead of time, here's how you can store your soup:

Refrigeration: Allow your soup to cool completely. Store in an airtight container and transfer to the fridge. Good for up to 4 days. Reheat in a saucepan until piping hot or heat through in the microwave.

Freezing: Allow your soup to cool completely. Store in an airtight container and transfer to the freezer. Good for up to 3 months. Allow to defrost in the fridge overnight before reheating on a stove or in the microwave until piping hot. Alternatively, add frozen to a large pot and heat through, stirring often.

Top Tip

When sautéing your leeks, its always best to go low and slow - cooking on a low heat to really release the flavor. You're almost caramelising them but without them losing their glorious white and green color.

FAQ

Do I have to use garlic?

No! Its all down to personal taste, I like a slight garlicky flavor to my soup however the leeks have enough flavor themselves without having to add it!

Should I peel the potatoes?

For the smoothest, creamiest soup possible I would recommend peeling your potatoes.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with leek and potato soup:

Recipe

Leek and Potato Soup

Yield: 4

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Creamy, comforting and classic! This incredible Leek and Potato soup is a British staple and is perfect for warming you up in the colder months.

Ingredients

6 cups (600g) leeks
3 cups (450g) potatoes
1.2 litres vegetable stock
2 Garlic cloves minced
2 sprigs Rosemary
200ml Whole Cream
2 tablespoons Butter
1 tablespoon Olive oil

Instructions

In a large pot, over a low heat, melt your butter and add your olive oil.
Add your sliced leeks, garlic and rosemary and sauté for 5 minutes. Season with salt and pepper.
Add your vegetable stock and potatoes. Bring to a boil then reduce to a simmer for 40 minutes.
Take off the heat and use a blender to blend to your desired consistency.
Finish with your cream and a sprinkle of white pepper.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 273Total Fat: 28gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 72mgSodium: 905mgCarbohydrates: 5gFiber: 0gSugar: 3gProtein: 2g

Spatchcocked Poussin With Garlic and Madeira

January 6, 2015 By Dan

I love poussin. When cooked correctly it is so much nicer than chicken. The meat is so tender and juicy. You'll be seeing a lot more spatchcocked poussin recipes here in future.

Poussin with Garlic and Madeira — This kind of meal always makes me hungry.

They are perfect for the BBQ but today it was just a bit too cold outside to do the BBQ thing so I made these in the kitchen. Actually, that's a lie. I barbecue in the snow. I just couldn't be bothered to get the thing fired up and ready.

This recipe is best cooked indoors anyway so no one was disappointed. 🙂

Removing the back bone of the poussin is quite easy. Nothing goes to waste in my house so I used them to make a poussin stock for tomorrow night's dinner - pea soup.

If want to skip the boning stage, that's not a problem. Just cook them as they were made. I like to serve my poussin flat though. I don't really know why. I just do.

Preparing Poussin — Carefully remove the bone with a sharp knife.

Cooking Poussin — Stir fry your cabbage and then place the poussin on top for the oven.

Recipe

Spatchcocked Poussin With Garlic and Madeira

Yield: 2

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients

2 poussin, backbone removed and flattened
½ cabbage (any type) shredded
5 cloves garlic, finely chopped
100 ml Madeira
2 tablespoons unsalted butter
2 tablespoons olive oil
1 teaspoon red chilli flakes
Salt and pepper to taste

Instructions

Season the poussin generously with salt and pepper and the red chilli flakes.
Heat the olive oil in a large frying pan and brown the poussin skin side down.
Flip the poussin over and add the chopped garlic and cabbage.
Roast in the oven for about 10 minutes until the poussin is cooked through.
Remove the cooked poussin from the pan to rest and deglaze the pan with the Madeira.
Stir in the butter and then remove from the heat.
Top with the poussin, check for seasoning and serve immediately drizzled with some of the pan sauce.

Italian Chickpea Recipe with Fennel and Lardons

January 5, 2015 By Dan

chickpeas, fennel and lardons — You will love this Italian chickpea recipe with fennel and crispy lardons. Quick, easy and delicious.

I'd like to start this one off by saying that you can use tinned chickpeas. I just prefer the texture of dried chickpeas that have been simmered until tender. The cooking broth has a lot of flavour too.

That said, I'd hate for you not to try this Italian chickpea recipe just because you can't be bothered to soak your chickpeas.

As you can see, there are very few ingredients in this dish. I do have some variations with a few more ingredients but this version is the one I make most often.

This authentic Italian chickpea recipe is perfect served as a side dish for a multi course Italian feast. In fact, you might just like to make it for an easy lunch. Why not?

Showing how to cut the veggies and lardons. — The lardons and fennel should be about the same size. (roughly that is)

Soaking up the dish with crusty bread. — Soak that up with some crusty bread!

If you like this recipe, you might like to try some of these too...

Italian green bean recipe
Nduja pasta
Rainbow trout poached in white wine
Salmon and broccoli pasta bake

Recipe

Chickpeas, Fennel and Crispy Lardons

Yield: 4 - 6

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients

500g dried chickpeas - soaked overnight, rinsed and then simmered until tender (reserve cooking stock)
2 tablespoons olive oil
2 cloves garlic - finely chopped
1 tablespoon fresh thyme - finely chopped
1 - 2 medium sized fennel bulb - finely chopped
100g smoked lardons
Salt and pepper to taste
chopped chives to garnish

Instructions

Heat a small casserole pan over medium high heat.
Pour in the oil and add the lardons and brown them for three to five minutes.
Now add the chopped garlic and fennel and fry for about three minutes.
Pour in the chickpeas and enough of their cooking stock to cover.
Simmer for a further five minutes and then season to taste with salt and pepper.
Garnish with the chopped chives and serve.

I hope you enjoy this Italian chickpea recipe. If you do try it, please leave a comment. I'd love to hear from you.

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