25/02/2010 by D.

This is one of Orla Broderick’s 100 Great Soups.

1 tbsp olive oil
1 leek (or onion)
bunch fresh watercress, carefully washed
2 apples
1/2 lemon (juiced)
2 potatoes
1 pint chicken or veg stock
1 tbsp greek yoghurt (optional).

Finely chop leek and watercress stalks (I just cut off the top 1/3 and put aside).  Peel and cube the potatoes.  Cube the apples.  Fry the leek, potatoes and stalks in the oil for a few minutes, then add the apples, stock and lemon juice.  Simmer for 15 mins.

Chop the watercress leaves finely and add to the pan.  You can save a handful for garnishing if you wish.  Simmer for a further 10 mins.  Blend and season.  Stir in the yoghurt and check for seasoning again.  Serve with some crusty bread.

The sweetness of the apple works very well against the peppery watercress and the lemon.  A lovely starter or light lunch.

Posted in Stock, Yoghurt, Watercress, Apple, Soup, Potato, Lemon, Leek, Recipe | Print | 2 Comments »

21/01/2010 by D.

1 mug whole rolled porridge oats
2 mugs milk (whichever type you like)
1 apple
1 banana

Heat oats and milk in saucepan (actually we use a small non stick frying pan for this) and let bubble, stirring occasionally for about 5 mins.  The result should be thick and creamy, with texture.  If it is too dry add more milk, if too runny, just let it cook a little longer.

Meanwhile, wash, then grate the apple, skin and all, right down to the core.  Finely slice or mash the banana.  Mix the fruit into the hot cooked porridge.

This will make around 4 small bowls (for us it does 2 adults, 2 toddlers).  Mixing in the cold fruit brings it to the perfect temperature for small people (and Ukranians) to eat immediately.

This is lovely and tangy and sweet.  No sugar needed.  Perfect for a grey January morning when you feel you ought to be eating healthily, but fancy sweet stodge.  It can easily be made in the microwave at work too.

Posted in Banana, Oats, Breakfast, Milk, Brunch, Toddler, Vegetarian, Apple, Weaning | Print | No Comments »