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When I lived in London, one of the first restaurants I ate at was Wagamama’s in Covent Garden. It was my first time trying Japanese noodles and the waiter recommended the Yaki Udon, one of their most popular dishes. From that day, Yaki Udon became my go-to dish. Whenever someone came to visit me from Canada I would take them to Wagamama’s and get them to try the Yaki Udon too.

In 2005, after four years of living in London it was time to head back to Canada. I looked online to see if there were any Wagamama locations springing up in Canada. None in Canada, one in Boston. Too far to satisfy my craving. A friend who had also developed the Wagamama love suggested we open a franchise in Canada. We contacted the head office and at that time they weren’t franchising in Canada. Boo!

Fortunately, by the time I returned to London for a visit in 2006 Wagamama had produced a cookbook which quickly made its way to my favourites.

Yaki Udon

One of my favourite places to eat when I was in London was Wagamama. I tried their Yaki Udon on my first visit and it became my most frequently order dish. This version is adapted from "The Wagamama Cookbook" and packed with vegetables and flavour. The first step of the recipe is making the curry oil. To make this quicker you could just buy a Singapore Noodle Paste, but the flavour won't be quite the same. The curry oil recipe makes enough for several meals. I put it into small containers and store it in the freezer.
Prep Time 1 hr
Cook Time 1 hr 10 mins
Marinating 30 mins
Course Main Course
Cuisine Japanese
Servings 4

Equipment

  • Wok or large frying pan

Ingredients
  

Curry Oil

  • 2 leeks finely chopped, white and green
  • 2 onions finely chopped
  • 1 inch fresh ginger root finely chopped
  • 4 garlic cloves finely chopped
  • 1 cup vegetable oil
  • 1/2 tsp dried red pepper flakes
  • 1 bay leaf
  • 1 cinnamon stick
  • 2 star anise
  • 1/2 tsp paprika
  • 1 tsp curry powder
  • 1/2 tsp tumeric

Yaki Udon

  • 1 boneless chicken breast
  • 1 tbsp sake
  • 1 tbsp mirin
  • 2 tbsp soy sauce
  • 1 tsp sugar
  • 4 packages udon noodles individual size
  • 2 eggs
  • 4 tbsp curry oil recipe above
  • 3 tbsp soy sauce
  • 4 tbsp vegetable oil
  • 12 shrimp large
  • 1 cup broccoli florets
  • 8 mushrooms sliced
  • 1 leek finely chopped
  • 1 red pepper sliced into thin sticks
  • 1 1/2 cups bean sprouts rinsed
  • 4 tbsp dried shallots or fried onions
  • 2 tbsp spicy fish powder
  • 2 tsp pickled ginger

Instructions
 

Curry Oil

  • Put all ingredients into a small pot. Cook over low heat for 1 hour stirring occasionally, unti vegetables are completely softened and mushy. Cool then strain, pressing against the solids to squeeze out the oil. Reserve the oil and discard the solids. To use in Yaki Udon, set aside four tbsp of oil and store the remainder in the freezer in tbsp servings (baby food containers are perfect for this).

Yaki Udon

  • Thinly slice the chicken breast.
  • In a small bowl mix the sake, soy sauce, mirin and sugar until the sugar dissolves. Pour over the chicken and leave to marinate for at least 30 minutes.
  • Cook the udon noodles in a large pot of boiling water for 2 minutes. Drain and rinse under cold running water and put into a large bowl
  • Beat the eggs, curry oil and soy sauce together and mix into noodles.
  • Heat the wok over medium heat until completely hot. Add in 1 tbsp of the vegetable oil. Add the chicken and any remaining marinade and stir fry until cooked, about 3 minutes. Once fully cooked add to the bowl of noodles.
  • Add the shrimp to the wok and stirfry until pink. Set aside.
  • Add another 2 tbsp of oil to the wok. Add the broccoli florets and stirfy for a minute. Add the mushrooms and stirfry for another minute. Add the red pepper and leeks and stir fry for another minute. Add the beansprouts and immediately add the bowl of egg covered noodles and chicken. Stirfry quickly until the egg is cooked and the noodles are hot.
  • Divide between four plates and top with three shrimp, fried onion, sprinkling of fish powder and pickled ginger.

Notes

The recipe for the curry oil will make enough for about six meals. Store in small containers in the freezer. 
The vegetables can  be switched to what ever you have on hand. The original Wagamama recipe uses shitake mushrooms, leeks, bean sprouts and red pepper. I like to oomph up my veggies with broccoli, carrots, snowpeas and carrots.
The original recipe also calls for Chikuwa, Japanese Fishcake. I left this out, but for more authentic Wagamama Yaki Udon slice into 1/4″ rounds and add it in.  
Keyword japanese, noodles, wagamama, yaki udon

This Yaki Udon recipe is based off the Yaki Udon recipe in “The wagamama cookbook”. It’s been eight years since I’ve been to London and had the authentic Wagamama version, but my memory tells me this one is pretty close.

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An alternative to creamy seafood chowders, this brothy stew is packed with flavour and perfect for cold winter nights.

Although store bought fish stock is fine, fish stock is easy and inexpensive to make. I save lobster shells to make a big batch and then freeze it, making this meal deceptively easy to whip up.

The rouille can be made a day ahead ahead and the seafood combination switched up depending on what is fresh.

French Bouillabaisse with Orange and Fennel

An alternative to creamy seafood chowders, this brothy stew is packed with flavour and perfect for cold winter nights. The rouille can be made ahead. Fish stock is easy and inexpensive to make. I save lobster shells to make a big batch and then freeze it, making this meal deceptively easy to whip up.
Prep Time 30 mins
Cook Time 30 mins
Course Main Course
Cuisine French
Servings 4 people

Ingredients
  

Boullabaisse

  • 3 tbsp olive oil divided
  • 1 onion chopped
  • 1 large leek white and green parts sliced into half moons
  • 4 cloves garlic crushed
  • 1 28 ounce can diced tomatoes
  • 6 cups fish stock
  • 2 sprigs thyme
  • 1/2 bulb fennel and fronds bulbs
  • 1.5 tbsp fresh dill or parsley roughly chopped
  • 2 inch strip of orange peel
  • 1/2 tsp saffron
  • sea salt
  • 1/2 lb raw shrimp peeled
  • 1/2 lb salmon
  • 1/2 lb haddock or other white fish
  • 1 tbsp butter
  • 1/2 lb scallops
  • Crusty bread Sliced into 1/2 inch slices

Rouille

  • 1 large red bell pepper
  • 1/4 tsp cayenne
  • 1 tbsp fresh lemon juice
  • 1 clove garlic
  • 2 tbsp almonds
  • 2 tbsp fresh bread crumbs
  • 1/4 cup fresh parsley leaves
  • 1/2 tsp salt
  • 1/3 cup olive oil extra virgin

Instructions
 

Bouillabaisse

  • Heat 2 tablespoons of the olive oil in a large pot over medium heat.
  • Add the onion and leek and cook until softened and translucent but not brown.
  • Add garlic and cook for a minute and then add fennel, fennel fronds, tomatoes, orange peel, saffron, thyme, and fish stock. Heat over medium high heat and once it begins to boil reduce heat and simmer for 10 minutes.
  • Add the salmon, haddock and shrimp and gently simmer until the shrimp are pink and the fish flakes easily.
  • While the fish cooks, pat the scallops dry with paper towel and season with salt and pepper. Add the butter and the remain 1 tbsp olive oil to a large frying pan over medium high heat. Once it begins to smoke, add the scallops to the pan making sure they are spaced well apart. Cook for 1.5 minutes on each side. Pressing them against the pan with a spatula will help them to get a golden crust.
  • Ladle the boullaibaisse into bowls. Arrange the seared scallops over the top and sprinkle with the fresh dill or parsley. Serve piping hot with the crusty bread and rouille.

Rouille

  • To roast the red pepper – Preheat the over to 450 Fahrenheit.Cut the red pepper in half, remove the stem, seeds and membrane. Put cut side down on a baking sheet. Roast for 15 – 20 minutes until charred and collapsed. Transfer peppers to a bowl, cover with a plate and leave to steam for about 10 minutes, then peel off the skins.
  • Puree the roasted red pepper and all other ingredients except olive oil in a food processor until smooth. Slowly add the olive oil to for a paste.
  • Toast both sides of each side of the bread under the boiler for a minute until brown and crisp. Spoon a little of the rouille on top and serve with the bouillabaisse.

Notes

To make this even quicker, make the Rouille a day in advance and stored in the fridge. Take it out of the fridge an hour before serving to allow it to come to room temperature. 
Keyword Fish, Seafood, Stew

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Pear, Ginger and Dark Chocolate Muffins

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A delicious fall treat, the dense crumb is a cross between a scone and a cake. They are delicious warm, but keep their flavour and moisture into the next couple of days. This makes 12 large size muffins. Use 18 cups for a more modest sized muffin and check to see if done at 20 minutes. After they have fully cooled store in an airtight container.
Course Breakfast
Servings 12 muffins

Ingredients
  

  • 2 1/2 cups all purpose flour
  • 2 tsp baking powder
  • pinch salt
  • 7 ounces butter softened (3/4 cup plus 2 tsp)
  • 1/2 cup brown sugar packed
  • 4 tbsp granulated sugar
  • 2 large eggs
  • 1/3 cup milk
  • 1 tsp vanilla
  • 1 tbsp fresh ginger grated
  • 2 pears chopped into small chunks
  • 1/3 cup dark or bittersweet chocolate chips

Instructions
 

  • Preheat the oven to 325 F
  • Line a 12 muffin pan with paper liners
  • Stir together the flour, baking powder and salt. Set aside
  • In a stand mixer, combine the butter, brown sugar and white sugar at medium high speed until light and fluffy, about one minute.
  • Beat in the eggs until fully incorporated.
  • Reduce the speed to medium and add in the milk, vanilla and ginger.
  • On low speed add the dry ingredients just until incorporated. Don't over mix.
  • Gently fold in the pears and chocolate chips just until evenly distributed.
  • Spoon the batter into the muffin cups.
  • Bake until a skewer inserted in the centre comes out clean, about 25 minutes.
Keyword Fall treats, Muffin, Pear
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Print Recipe
Vegetarian Curried Chickpea Lettuce Wraps
Spicy chickpeas, a dente rice, creamy avocado, and lemony sumac yogurt all encased in a crunchy lettuce leaf.
Prep Time 10 minutes (if chickpeas and rice prepared in advance)
Cook Time N/A
Passive Time N/A
Servings
people
Prep Time 10 minutes (if chickpeas and rice prepared in advance)
Cook Time N/A
Passive Time N/A
Servings
people
Instructions
  1. To make the sumac and yogurt sauce: Mix the first four ingredients together. Taste and then add additional sumac, lemon juice and salt and pepper as desired.
  2. To assemble: Lay out your leaves. Put a few spoonfuls of brown rice along the length. Spoon over 1/4 cup of the chickpeas mixture, add a slice of the avocado alongside and then top with a generous drizzle of the sumac and yogurt sauce.

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I received a call on Friday afternoon, the end of another intense work week. I was hoping to be a winner of the QE2 home lottery so I stepped out of my meeting to take it, rather than just letting it go to voicemail.

“Jennifer?” ask the female voice on the other end.

“Yes.”

“I’m calling form the NS breast Screening Clinic in follow-up to your mammogram last week. The radiologist wants you to come in for an ultrasound. He has an opening on October 21st.”

“Ok. I can do that.” I didn’t check my calendar. This would be a priority over everything els,e because of course, what’s going through my head is “They found something. I’ve got cancer”.

I jot down the logistics, time, place, note I need to arrive 15 minutes before, no deodorant.

As she says goodbye I blurt out. “Wait! Do you know where the issue is? What they want to look at?”

“I don’t have any other information. Everything will be forwarded to your doctor. Bye.”

Click. My hands are shaking, my head spinning.

My first thought is “My kids. What will happen if I’m sick or die. I don’t want to put them through that. I don’t want them to grow up with out a mother. “

My immediate next thought is “At least work will give me a less stressful job. Or I’ll go on sick leave and get to rest.” As I daydream about watching Netflix, making delicious meals, I recognize I am feeling relief. But whoa – that’s messed up.

After googling, I see that it’s common to be called back after a mammogram, especially your first one. And at 41 this was my first. Seldom does the outcome end of being a cancer diagnosis. More often it’s a blurry image, a cyst, thick breast tissue. Why couldn’t the woman that called me have framed her call in that way?

Nevertheless, I’m taking stock.

If I knew my body was growing cancer, would I have that ice cream, glass of wine, third coffee, red meat? Wouldn’t I make more time for exercise and sleep?Would I spend my time trying to keep up with a completely unrealistic workload, or finally make sure that Cole and Connor have a beautiful book of their first year of life, like Cohen does?

Mostly – what the f*&$ is up with the relief I felt cancer would give me from my job? That is crazy! It shows me that at my core, I’m behaving as though my job is out of my control.

This has something to do with the way my insides, my thought patterns are built. The way I respond internally to what’s happening externally. That’s tough stuff to change. But change it I must. I’m not waiting for a cancer diagnosis or other life crisis to change it for me. My life is now. My opportunity is now.

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Moist, tender rhubarb cake, topped with a crunchy oatmeal-almond-brown sugar crust. The creamy cheesecake yogurt is the perfect complement.

This scrumptious rhubarb buttermilk cake is the perfect finish to our rhubarb series. It seems like the type of dessert my grandmother would have served me, accompanied by tea in one of her prized china cups. It’s comforting and old fashioned, but certainly worthy of guests.

The crunchy crunchy almond and oatmeal brown sugar crust tops a moist and tender interior. With four cups of rhubarb, to two cups of rhubarb, it is not shy on rhubarb flavour. With time the rhubarb flavour becomes more pronounced, and the cake also becomes more moist, almost like a custard. You could serve it with ice cream or whipped cream, but I like it best with the cheesecake yogurt, which also make me feel less guilty about eating a big honking slide of it for breakfast.

If you are a fan of rhubarb, here are a few other recipes you might enjoy:

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This tangy rhubarb syrup is quick to make, doesn’t require any fancy equipment, and is the perfect spring time addition to cocktails and spritzers.

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This parfait layers chia pudding, with rhubarb compote, cheese cake yogurt and crunchy granola. Bonus that it is sweetened with natural maple syrup and all the components can be made in advance and just assembled in the morning for a delicious and satisfying breakfast.

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This rhubarb compote is flavoured with ginger and cinnamon, and coloured with raspberries. It’s delicious over ice cream, yogurt, cake, pancakes, and oatmeal and freezes perfectly.


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Print Recipe


Rhubarb Buttermilk Coffee Cake

This seasonal rhubarb coffee cake, with the crunchy brown sugar, almond and oatmeal topping, is so moist, and just gets better with a few days. The creamy cheesecake yogurt tastes indulgent without the fat and calories of ice cream.

Prep Time 15 minutes
Cook Time 45 minutes
Passive Time 45 minutes

Servings
pieces

Prep Time 15 minutes
Cook Time 45 minutes
Passive Time 45 minutes

Servings
pieces


Instructions
  1. Cream together butter and white sugar.

  2. Beat in the vanilla and eggs until thoroughly combined.

  3. In a separate bowl mix together the 2 cups of flour, baking soda and salt.

  4. Alternately add the flour mixture and buttermilk to the butter mixture.

  5. Toss the sliced rhubarb with the 2 tablespoons of flour to coat.

  6. Stir into batter.

  7. Grease a 9 x 13 inch pan and then line with parchment paper.

  8. Spoon the batter into the pan and smooth the top.

  9. Mix together the ingredients for the topping and crumble over the batter.

  10. Bake at 350 degrees F (175 degrees C) for 45 minutes or until a toothpick inserted into the middle comes out clean.

  11. Serve with a generous dallop of cheesecake yogurt and sprinkle with toasted almonds.

  12. This cake becomes more moist with time. After three days store in the fridge.

Cheesecake Yogurt
  1. Using a mixer or blender, blend together the yogurt, cream cheese and maple syrup. Will keep overnight in the fridge.

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This tangy rhubarb syrup is quick to make, doesn’t require any fancy equipment, and is the perfect spring time addition to cocktails and spritzers.

If I said to you “You and me are having a bit of a rhubarb” you’d probably think I had made a grammatical error, but actually it’s perfectly correct. Although not commonly used, rhubarb also means a heated dispute or controversy.

As I write this it’s 5am –  the light is just beginning to creep up behind the houses. Maybe too early to be thinking about arguments… Is it also too early to be thinking about cocktails? Nah… Especially rhubarb based ones.

This rhubarb syrup is quick to whip up, doesn’t require any fancy juicing equipment and is a great addition to spritzers, mojitos, margaritas… I could go on. In fact, rhubarb makes a great substitute for cranberries – so go ahead and try this syrup in your favourite cranberry based cocktails. You can add a bit of ginger when boiling the rhubarb to give it some heat – and which mixes very nicely with sake based cocktails.

It keeps in the fridge for about a week – which frankly is just not long enough for me, so I freeze it in ice cube trays so that I can enjoy it throughout the summer.

If you love rhubarb, here are a few other recipes you might enjoy:

 

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Moist, tender rhubarb cake, topped with a crunchy oatmeal-almond-brown sugar crust. The creamy cheese yogurt is the perfect complement.

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This parfait layers chia pudding, with rhubarb compote, cheese cake yogurt and crunchy granola. Bonus that it is sweetened with natural maple syrup and all the components can be made in advance and just assembled in the morning for a delicious and satisfying breakfast.

 

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This rhubarb compote is flavoured with ginger and cinnamon, and coloured with raspberries. It’s delicious over ice cream, yogurt, cake, pancakes, and oatmeal and freezes perfectly.

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Print Recipe
Rhubarb Cocktail Syrup
Servings
cups
Ingredients
Servings
cups
Ingredients
Instructions
  1. Put the rhubarb, water and ginger if using into a pot.
  2. Bring to a boil and then simmer for 5 minutes.
  3. Let sit until cool and then use a colander to strain into a pot.
  4. Add the sugar and boil just until sugar is dissolved.
  5. Cool and store in the fridge for up to a week, or freeze in ice cube trays to keep longer.
  6. When adding to drinks, use one part syrup to two parts soda water.
Recipe Notes

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Healthy enough for breakfast, decadent enough for dessert

This week we’re celebrating the arrival of rhubarb season and sharing some favourite recipes. Today’s recipe is healthy enough for breakfast and decadent enough for dessert. It layers chia pudding, with buy priligy priligy online, cheese cake yogurt and crunchy granola. Bonus that it is sweetened with natural maple syrup and all the components can be made in advance and just assembled in the morning (note – the chia pudding layer must be made the night before so that it has time to thicken up).
The chia pudding, is a slight variation on Angela Luddon’s chia pudding (just slightly less almond milk). The buy priligy priligy online is juicy and still slightly tart, with a touch of ginger and cinnamon, and the cheesecake layer is simply plain yogurt blended with some softened cream cheese and maple syrup. You can use any granola for the crunchy topping – I make mine in huge batches a few times a year and keep it in the freezer, all ready to go.
Note: This is a week three breakfast item in my monthly meal plan and grocery shop. Yogurt and cream cheese will keep for three weeks if unopened (always check your best before dates). The rhubarb compote can be made in advance and frozen.

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Print Recipe
Rhubarb Cheesecake Chia Breakfast Parfait
Healthy enough for breakfast, decadent enough for dessert.
Prep Time 5 minutes
Servings
person
Ingredients
Chia Pudding
Cheese Cake Layer
Prep Time 5 minutes
Servings
person
Ingredients
Chia Pudding
Cheese Cake Layer
Instructions
Chia Pudding
  1. Mix all ingredients and let sit for at least 2.5 hours or overnight. When ready to use, if too thick, add a bit more milk. If too thin add more chia seeds and let sit another 30 minutes.
  2. Note: This will keep in the fridge for up to five days. On chia seed week of my meal plan, I usually mix a big batch of this up on Sunday night and then eat it over the course of the week.
Cheese Cake Layer
  1. Whip all ingredients together for 30 seconds with a hand blender or mixer. Taste for sweetness and adjust if needed
To Assemble
  1. Pour the chia pudding into a tall glass. Spoon the rhubarb compote evenly over the top, followed by the cheesecake. Sprinkle the top with the granola and serve.

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This rhubarb compote is flavoured with ginger and cinnamon, and coloured with raspberries. It’s delicious over ice cream, yogurt, cake, and oatmeal and freezes perfectly.

The return of the rhubarb is one of my favourite things about spring. Rhubarb is one of the few edible items in my small back yard garden, and it is so satisfying to pick a few stalks, lop off the heavy leaves with a sharp knife, and be able to use it immediately.

I add rhubarb to cakes, pies, relish, and cocktails. But my favourite way to enjoy it, is pretty much the simplest way – in a rhubarb compote. My grandmother had many, many rhubarb plants, and she used to bring us 4 litre ice cream containers full of her rhubarb compote, several times each season. To get through it all, we’d have it three times a day – over oatmeal or buttered toast in the morning, in our yogurt at lunch, and then over ice cream for dessert. Sometimes we’d simply have a big bowl of it, topped with crumbled meringues and whipped cream.

Rhubarb is very difficult to find out of season. So last year, when a neighbour shared some of her extra rhubarb I tried slicing and then freezing. And guess what? The rhubarb compote made with that frozen rhubarb was perfect! Now I’ll be freezing rhubarb every year.

This rhubarb compote is spiced up with a bit of ginger and cinnamon and is a little more tart than most compotes. If it’s too tart for your liking add a little extra maple syrup at the end. The raspberries are optional – they will deepen the colour, but also add some flavour. I find the raspberries complement the rhubarb, but if you aren’t a fan of raspberries, a slice of beet will also brighten the colour, just remove it after you have simmered the stalks.

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Print Recipe
Rhubarb Ginger Compote
This rhubarb compote is flavoured with ginger and cinnamon, and coloured with raspberries. It's delicious over ice cream, yogurt, cake, and oatmeal and freezes perfectly.
Servings
cups
Ingredients
Servings
cups
Ingredients
Instructions
  1. In a large saucepan mix together the rhubarb, raspberries, sugar, ginger and cinnamon.
  2. Stir in the water.
  3. Cover. Put on the stove over medium-high heat until it starts to simmer, then turn to low and cook gently for about 8 minutes until rhubarb softens.
  4. Stir in the maple syrup and leave to cool.
  5. Remove cinnamon stick and store for about a week in the fridge or for several months in the freezer.

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Warm and comforting, leek and potato soup
Warm and comforting, leek and potato soup

This leek and potato soup was my grandmother’s recipe and knowing I loved it, she would often make it for me when I went to visit.

Shortly after she passed away I saw leek and potato soup on a menu and ordered it in memory of her. Although it was tasty, the blended concoction was nothing like the chunky, buttery leek and potato soup my grandmother made. I’d have to make my own.

This recipe is based on her original, which thankfully my mother had. I’ve taken a few liberties adding the sweet potato and parsley, but overall it is true to the original.

I’ve made this soup for ski weekends, to comfort friends who have lost a loved one or are battling illness, and to nurse a cranky husband. It’s warming and comforting.

I hope you enjoy.

Fresh leeks are stirred into melted butter and softened
Fresh leeks are stirred into melted butter and softened

 

 

Leek and Potato Soup
Leek and Potato Soup

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Print Recipe
Leek and Potato Soup
Many leek and potato soups are blended to a cream. This one is still creamy and buttery, but left chunky and attractively coloured with the green of the leek and parsley and orange of the sweet potato.
Prep Time 5 minutes
Cook Time 20 minutes
Passive Time 10 minutes
Servings
people
Prep Time 5 minutes
Cook Time 20 minutes
Passive Time 10 minutes
Servings
people
Instructions
  1. Trim the rooted end off the leek. Then slice the white part in half lengthwise and then across into semi circles about 1/4 inch thick. Remove the tough outer edges from the green part and slice the more tender inner leaves into 1/4 inch rounds. Rinse carefully in a colander to remove all dirt.
  2. Melt the butter in a medium size sauce pan over medium-low heat. The pot should be just hot enough to melt the butter - it should not sizzle or brown.
  3. Add the diced onion, chopped leek and parsley stems to the melted butter. Stir to coat and then cover the pot with a lid to let the vegetables sweat and soften. Make sure the heat is low enough that the vegetables will not brown.
  4. After 10 minutes stir and then add the 2 cups of stock and sweet and white potato cubes. Bring to a gentle simmer and cook for about 10 minutes, until the potato has softened.
  5. Add the 2 cups of milk and warm over medium-low heat, just until the soup is heated. Add the salt, ground pepper and 1/2 the chopped parsley leaves. Serve immediately garnished with the remaining parsley. Note: if you let the milk over heat or if you don't serve it right away it may develop an unattractive layer on top, but it can be stirred in and it will still taste delicious. Alternatively, prepare the soup up to where the potatoes are cooked and then add and heat the milk just before serving.