Leek and Potato Soup - Gluten Free / Dairy free option
700g floury potatoes
2 leeks diced
2 rashes of bacon diced
2 cloves of garlic
1 bay leaf
1.5 litres chicken stock
100ml cream (optional)
Peel and cube potatoes, add diced leeks and bacon to a large pot with a little oil and gently cook until leeks have softened, add garlic and cook until soft. Add bay leaf and stock, cover and cook on a medium - low heat until potatoes have cooked through. Allow to cool before blending; season to taste.
700g floury potatoes
2 leeks diced
2 rashes of bacon diced
2 cloves of garlic
1 bay leaf
1.5 litres chicken stock
100ml cream (optional)
Peel and cube potatoes, add diced leeks and bacon to a large pot with a little oil and gently cook until leeks have softened, add garlic and cook until soft. Add bay leaf and stock, cover and cook on a medium - low heat until potatoes have cooked through. Allow to cool before blending; season to taste.
No Bake Apricot and Lemon Slice
125g butter
1/2 cup sweetened condensed milk
250g packet malt biscuits, crushed
1 cup of dried apricots, finely chopped
1 teaspoon of lemon zest
1 cup of coconut
Lemon Icing
2 cups icing sugar
1 teaspoon butter
1 teaspoon grated lemon zest
a little boiling water
3 tablespoons coconut
Melt butter and condensed milk over low heat. Combine biscuit crumbs, apricots, lemon zest and first measure of coconut in a bowl. Add butter milk and combine well. Press into a greased 20cm x 30cm tin and put in the fridge for an hour. Make the icing by combining ingredients, adding enough boiling water to make a spreadable consistency. Ice and sprinkle with coconut, allow to set before slicing.
125g butter
1/2 cup sweetened condensed milk
250g packet malt biscuits, crushed
1 cup of dried apricots, finely chopped
1 teaspoon of lemon zest
1 cup of coconut
Lemon Icing
2 cups icing sugar
1 teaspoon butter
1 teaspoon grated lemon zest
a little boiling water
3 tablespoons coconut
Melt butter and condensed milk over low heat. Combine biscuit crumbs, apricots, lemon zest and first measure of coconut in a bowl. Add butter milk and combine well. Press into a greased 20cm x 30cm tin and put in the fridge for an hour. Make the icing by combining ingredients, adding enough boiling water to make a spreadable consistency. Ice and sprinkle with coconut, allow to set before slicing.