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Menu 1
Leek and Potato Soup
Stuffed Peppers
Braised Red Cabbage
Summer Pudding
450g (1 lb) Leeks, trimmed, washed and
cut into rings
450g (1 lb) Potatoes, peeled, washed and
thinly sliced
2 tablespoons vegetable oil
500ml (1 pint) hot vegetable stock
Salt and Pepper
250ml (
1
/2 pint) single cream
250ml (
1
/2 pint) milk
4 Peppers, washed
1 tablespoon vegetable oil
1 small onion, peeled and diced
4 mushrooms, wiped and sliced
1 courgette, sliced
2 tomatoes, peeled and chopped
50g (2 oz) long grain rice, cooked
Salt and Pepper
Method
Slow Cook for 6 hrs.
1. Prepare leeks and potatoes.
2. Fry leeks in oil until soft. Add potato
slices and cook for 3 minutes.
3. Add stock and seasoning, bring to
boil.
4. Transfer to large casserole dish,
cover with foil and fit lid tightly. Place
in oven.
5. At end of cooking, puree until thick
and smooth.
6. Stir in cream and milk and re-heat
gently, do not boil.
1. Cut tops of peppers, deseed and
carefully remove stalks from tops.
2. Blanch in boiling water for 2
minutes, drain.
3. Heat oil in pan, cook onion until soft.
4. Add mushrooms, courgette and
tomatoes, cook for 3-4 minutes.
5. Add rice and seasoning, cook for 2
minutes.
6. Place blanched peppers in casserole
dish, divide vegetable mixture
equally into the peppers.
Put lids on peppers.
7. Cover dish tightly with foil and the lid.
8. Place in oven.
Leek and Potato Soup
Stuffed Peppers