Sunday, 10 November 2013

What's for tea?

Leek soup made from leeks from the garden, a stock cube, water, onion and potato all cooked then whizzed up with a little bit of milk at the end,


served with cheese and tomato toasties made with the stale end of a French stick and home grown tomatoes.


For afters - Dorset Apple Cake - 8 oz flour, butter, and brown sugar, a teaspoon of vanilla extract and some of the given windfall apples. I added a little bit of cinnamon too. It was baked for about 45 minutes at 160 degrees C in a fan oven.


This was served with custard and received favourable comments from DH.


xx

10 comments:

  1. Have you got room for one extra?

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  2. Now I'm jealous. I never got my leeks planted out, so I'm without those, and I've just finished the last of this year's tomatoes, apart from those I've frozen, so I'm without those too. I hope you enjoyed it all, it looks delicious.

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  3. It's great when you can feed the troops cheaply isn't it - and have them appreciate it as well
    Cathy

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  4. Mmmm what an inviting meal, we've had homemade leek and potato soup and home baked bread for lunch today. The dessert sounds lovely will have to try it.

    Peg xx

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Thank you for your comments. it's always exciting reading them.